Flavors range from spicy to bitter, tangy to peppery. They can have a slight bitter after taste and if in water most of the time, a hint of swamp in their flavor.Ĭalendula (Calendula officinalis) – Also called Marigolds. Wax Begonias (Begonia cucullata) – The fleshy leaves and flowers are edible raw or cooked.
The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism. Stems, also, can be used in place of rhubarb. The petals are used in salads and as a garnish. Begonia blossoms have a citrus-sour taste. Tuberous Begonias (Begonia X tuberosa) – The leaves, flowers, and stems are edible. How To Choose Edible Flowers – Edible Flower Chart:īegonia – Tuberous begonias and Waxed begonias – Identifying and Harvesting Edible and Medicinal Plants by “Wildman” Steve Brill with Evelyn DeanĮdible Flowers: From Garden to Palate by Barash, Cathy Wilkinson Start cooking with your own edible flowers The Edible Flower Garden by Rosalind Creasy The concept of using fresh edible flowers in cooking is not new.Īre you looking for more information on edible flowers? Check out these books on Amazon: Most herb flowers have a taste that’s similar to the leaf, but spicier. Identify the flower exactly and eat only edible flowers and edible parts of those flowers.Īlways remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate. Never harvest flowers growing by the roadside. You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat. NOT EVERY FLOWER/PLANT IS EDIBLE – In fact, sampling some flowers can make you very, very sick. Photo of edible flowers picked in Linda’s garden in July (lavender, thyme, dill, cilantro, day lily, squash blossom, Nasturtiums, chives, and basil).īEFORE CONSUMING ANY PLANT OR FLOWER, CHECK WITH A MEDICAL OR PLANT PROFESSIONAL.
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