Edible Flowers Add Color and Flavor

Do you want to “spice” up your meals? Sometimes I’ll add flowers to a dull looking salad to add color. Or, sometimes I just eat flowers right out in the garden.

But one very important thing that you need to remember is that not every flower is edible. In fact, sampling some flowers can make you very, very sick. Make sure you know for sure the identity of the flower before eating it. You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat.

Here are a few of the flowers I’m planting this year for beauty and flavor.

  

SUNFLOWERS - Almost everyone knows what a sunflower looks like. There are many different types and sizes to choose from. I’m planting both giant types (Mammoth) and a dwarf one (Sunspot). You can harvest the seeds after the petals drop, cure them, and then eat them raw or oven-roasted. Or, you can save them to feed the birds this winter.

NASTURTIUMS - This is one of my favorite edible flowers. They add a mild pepper taste to salads. This low-growing annual has blossoms that taste like watercress with a slightly sweet flavor. There are several edible varieties to choose from, most of which grow best in full sun or light shade. I also planted a climbing type this year in a couple places in the yard.

BORAGE - This annual ornamental plant produces clusters of one-half inch sky-blue flowers, which bees find particularly attractive. Borage blossoms have a light cucumber taste and can be added to salads, fruit cups, or frozen in ice cubes for cold drinks. Plants grow two to three feet tall.

CHIVES - This herb has attractive lavender-pink blossoms that make a delicious addition to salads, egg dishes, and potatoes. Both blossoms and the slender dark green leaves (or "stems") have a subtle onion flavor. This perennial plant likes full sun and grows to one foot.

ROMAN CHAMOMILE – This dainty little plant has edible daisy-like flowers. Although both the leaves and flowers are edible, I prefer the flowers to use as herbal tea. This plant does not tolerate hot, dry weather, so a slightly shaded area might work best.

CALENDULA - Also called pot marigold, this is another plant that is not only beautiful, but also often used as an herb. The edible ray florets of the flower heads (petals) are used in tea or as a saffron substitute.

      Finally, there are a few edible weed flowers to consider. Dandelion flowers are a pretty and mild addition to spring salads, though they get bitter later in the summer. Wild blue violets are good candied or brewed into a bright, purple syrup.

Edible weed greens included purslane, lambsquarters, and garlic mustard. I make pesto from garlic mustard. Somehow it felt satisfying to eat this prolific, nasty weed.