Not every flower is edible. Do not sample a flower until you know it is edible. Some flowers will make you sick if you sample them.
Using edible flowers in the kitchen for more than just decoration, it is the newest culinary trend. There are numerous flower varieties that are edible and can complete your next dish. Be sure to use them sparingly, as the flavor of many blossoms are delicate. Below you will find a list of common flowers and their flavor ranges.
Begonia
Calendula/Marigolds
Marigolds are a wonderful flower in food since their flavors range from peppery to tangy. They are said to resemble saffron and can complete dishes such as rice, salads, scrambled eggs and soups.
Carnations
Carnations have a sweet flavor and are perfect in desserts. Be sure to stay away from the white base because that part of the blossom is bitter. Carnations are perfect for adding color to any dish.
Chrysanthemums
Chrysanthemums are tangy blossoms that resemble cauliflower flavors. Before using in the kitchen, be sure to blanch them. They are also perfect to use in flavored vinegars and as salad toppings.
Cornflower
Dame’s Rocket
Dandelions
Dandelions are best when picked young and have a sweet flavor. The older the dandelion, the more bitter the flavor. Dandelions are perfect to add sweetness to salads or other dry dishes.
Day Lilies
Day lilies have a flavor that is a cross between lettuce and asparagus. Different colors will have different flavors. Day lilies are perfect in salads, desserts and as a substitute for asparagus. Day Lilies will act as a natural laxative, so be sure to consume in moderation.
English Daisy
Jasmine
Lavender
Lavender is perfect to top off a glass of bubbly as well as add citrus-y sweetness to ice creams and sorbets.
Lemon Verbena
Hibiscus
Hibiscus has a cranberry flavor and will help add that acidic touch to salads and side dishes.
Hollyhock
Honeysuckle
Honeysuckle is true to its name and will add a sweet honey flavor to any dish. Do not eat the berries. THEY ARE POISONOUS
Impatiens
Impatiens are a sweet blossom and great for use in salads and drinks.
Johnny-Jump-Ups
Lilac
Linden
Pansy
Pansies are a blossom that has a mild flavor with vegetable undertones. They are perfect for garnishes and in fruit and salad dishes.
Peony
Peony water has been popular since the Middle Ages. Use peony for drinks and salads to add that extra color.
Primrose
Roses
The flavor of roses depends greatly on their color and origin. These flavors will range from strawberry to apple, sweet to minty and are perfect accompaniments of desserts and salads.
Snap Dragon
Sunflower
Sunflowers are best when eaten before they mature and are very similar to artichokes in flavor.
Sweet Woodruff
Tulip
The petal of a tulip has a similar flavor to sweet peas and can be reminiscent of cucumbers in flavor and texture.
Violets
Yucca Petals
