EDIBLE FLOWERS
Edible Flowers will be available through Alabama Microgreens in October 2019.
Please call now to discuss any of you Edible Flower needs.
Please call now to discuss any of you Edible Flower needs.
Who needs Edible Flowers ?
We are all becoming more conscious of the food we put into our bodies.
We embrace fresh and organic foods.
We may however be overlooking one key source of food and health benefits: edible flowers.
Certain flowers can do more than decorate the landscape, garnish our plates, and add a pop of colour to our homes.
Edible flowers can add colour, texture, flavour, and nutrition to our food while providing us with some incredible health benefits.
We embrace fresh and organic foods.
We may however be overlooking one key source of food and health benefits: edible flowers.
Certain flowers can do more than decorate the landscape, garnish our plates, and add a pop of colour to our homes.
Edible flowers can add colour, texture, flavour, and nutrition to our food while providing us with some incredible health benefits.
Edible flowers are used for cooking and garnishing. Chefs, Cake Decorators and the innovative home chef. One of the best things about edible flowers is that they make ordinary family food into something fit for a visit from royalty. Their colors add excitement and the flowers themselves add zest to any dish. Most herb flowers are safe to eat; their flavour is milder and sweeter than the leaves.
Try growing your own: dill, fennel, arugula, basil, chives, cilantro, dill, garlic chives, mustard, and society garlic. Adding flowers to a dish as mundane as potato salad or macaroni salad can transform it into something special.
What is best about edible flowers is that they are as beautiful in the garden as they are tasty in the kitchen.
Try growing your own: dill, fennel, arugula, basil, chives, cilantro, dill, garlic chives, mustard, and society garlic. Adding flowers to a dish as mundane as potato salad or macaroni salad can transform it into something special.
What is best about edible flowers is that they are as beautiful in the garden as they are tasty in the kitchen.
"What flowers can I eat and how do they taste? "
Allium All blossoms from the allium family (leeks, chives, garlic, garlic chives) are edible and flavorful! Flavors run the gamut from delicate leek to robust garlic. Every part of these plants is edible.
Angelica Depending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor.
Anise hyssop Both flowers and leaves have a subtle anise or licorice flavor.
Arugula Blossoms are small with dark centers and with a peppery flavor much like the leaves. They range in color from white to yellow with dark purple streaks.
Bachelor’s button Grassy in flavor, the petals are edible. Avoid the bitter calyx.
Basil Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.
Bee balm The red flowers have a minty flavor.
Borage Blossoms are a lovely blue hue and taste like cucumber!
Calendula / marigold A great flower for eating, calendula blossoms are peppery, tangy, and spicy — and their vibrant golden color adds dash to any dish.
Carnations / dianthus Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma.
Chamomile Small and daisy-like, the flowers have a sweet flavor, faintly smells like apples and has been used for centuries as a natural remedy. Ragweed sufferers may be allergic to chamomile. Often, it is dried and steeped to make tea that is loaded with antioxidants and calming properties. This tiny flower may be able to lower risks of heart disease and cancer while aiding in digestion and sleep.
Chervil Delicate blossoms and flavor, which is anise-tinged.
Chicory Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled.
Chrysanthemum A little bitter, mums come in a rainbow of colors and a range of flavors range from peppery to pungent. Use only the petals.
Cilantro/Coriander Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated. Coriander flowers and leaves are loaded with antioxidants and micronutrients. When the flowers and leaves are consumed, it helps keep blood sugar levels in check. This little flower also contains fiber, minerals, and vitamins like K. Vitamin K aids in blood clotting and heart protection. While known to have a strong herbal taste, coriander flowers have been known to have a cooling effect on spicy foods.
Citrus (orange, lemon, lime, grapefruit, kumquat) Citrus blossoms are sweet and highly scented. Use frugally or they will over-perfume a dish.
Clover Flowers are sweet with a hint of licorice.
Dandelion This prolific backyard bloom is a diuretic and able to relieve inflammation. When properly prepared, they can treat appetite loss, stomach issues, gas, gallstones, pain in the joints, eczema, and even constipation. While you can eat dandelion flowers raw on their own, they are often bitter. Toss them in with some salad greens or soups. You can also use dandelions to make beneficial wines or teas. Read more about dandelions here: Backyard Forage for Dandelions.
Dill Yellow dill flowers taste much like the herb’s leaves.
English daisy These aren’t the best-tasting petals — they are somewhat bitter — but they look great!
Fennel Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself.
Feverfew Part of the chrysanthemum family, resembles a small daisy is often dried to create healing herbal teas. We often see it paired with mint and rosemary and is used to primarily relieve migraines and muscle tension.
Fuchsia Tangy fuchsia flowers make a beautiful garnish.
Gladiolus Who knew? Although gladioli are bland, they can be stuffed, or their petals removed for an interesting salad garnish.
Hibiscus Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly.
Hollyhock Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish.
Impatiens Flowers don’t have much flavor — best as a pretty garnish or for candying.
Jasmine These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.
Johnny Jump-Up Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes and drinks.
Lavender Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes. When added or baked into food, lavender can add hints of sweet and savory to many dishes. Lavender can provide you with vitamin A which is important to eye health and keeping our skin healthy. Lavender also contains calcium and iron which are important nutrients our bodies require. Eating lavender can ward off osteoporosis and even aid in reducing the symptoms of PMS. It has even been suggested by experts that consuming lavender may aid with controlling anxiety and depression due to its natural relaxing properties.
Lemon verbena The diminutive off-white blossoms are redolent of lemon — and great for teas and desserts.
Lilac The blooms are pungent, but the floral citrusy aroma translates to its flavor as well.
Mint The flowers are — surprise! — minty. Their intensity varies among varieties. Mint flowers and leaves provide a fresh zing of flavor to vegetables, fruit salads, desserts, and even sauces. This common herb is known for aiding digestion and soothing stomach ailments.
Nasturtium One of the most popular edible flowers, nasturtium blossoms are brilliantly colored with a sweet, floral flavor bursting with a spicy pepper finish. When the flowers go to seed, the seed pod is a marvel of sweet and spicy. You can stuff flowers, add leaves to salads, pickle buds like capers, and garnish to your heart’s content.
Oregano The flowers are a pretty, subtle version of the leaf.
Pansy The petals are somewhat nondescript, but if you eat the whole flower you get more taste. Pansies have antimicrobial properties which mean they can help with a myriad of issues that affect our health. These can range anywhere from arthritis, skin problems, asthma, high blood pressure, and even epilepsy. Pick a few pansies to add to your salad and use their sweet flavour with mild grass undertones for a healthy boost.
Radish Varying in color, radish flowers have a distinctive, peppery bite.
Rose Surprisingly, rose petals have a delicious flavour that can enhance a variety of drinks and fruit dishes. Remove the white, bitter base and the remaining petals have a strongly perfumed flavor perfect for floating in drinks or scattering across desserts, and for a variety of jams. All roses are edible, with flavor more pronounced in darker varieties.Besides being rich in vitamins and antioxidants, this popular edible flower has some pretty incredible health benefits that combat indigestion, constipation, urinary problems, stress, headaches, and arthritis.
Rosemary Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary.
Sage Blossoms have a subtle flavor similar to the leaves.
Squash and pumpkin Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using.
Sunflower Petals can be eaten, and the bud can be steamed like an artichoke.
Violets Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.
Yucca There are more than 40 species of this hardy perennial, but it’s the white flower petals that standout. They provide a sweet artichoke flavour that is perfect for salad seasoning. Besides flavour, these edible flowers boost our immune systems, improve heart health, aid digestion, reduce cholesterol levels, ease arthritis, and so much more.
Angelica Depending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor.
Anise hyssop Both flowers and leaves have a subtle anise or licorice flavor.
Arugula Blossoms are small with dark centers and with a peppery flavor much like the leaves. They range in color from white to yellow with dark purple streaks.
Bachelor’s button Grassy in flavor, the petals are edible. Avoid the bitter calyx.
Basil Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.
Bee balm The red flowers have a minty flavor.
Borage Blossoms are a lovely blue hue and taste like cucumber!
Calendula / marigold A great flower for eating, calendula blossoms are peppery, tangy, and spicy — and their vibrant golden color adds dash to any dish.
Carnations / dianthus Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma.
Chamomile Small and daisy-like, the flowers have a sweet flavor, faintly smells like apples and has been used for centuries as a natural remedy. Ragweed sufferers may be allergic to chamomile. Often, it is dried and steeped to make tea that is loaded with antioxidants and calming properties. This tiny flower may be able to lower risks of heart disease and cancer while aiding in digestion and sleep.
Chervil Delicate blossoms and flavor, which is anise-tinged.
Chicory Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled.
Chrysanthemum A little bitter, mums come in a rainbow of colors and a range of flavors range from peppery to pungent. Use only the petals.
Cilantro/Coriander Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated. Coriander flowers and leaves are loaded with antioxidants and micronutrients. When the flowers and leaves are consumed, it helps keep blood sugar levels in check. This little flower also contains fiber, minerals, and vitamins like K. Vitamin K aids in blood clotting and heart protection. While known to have a strong herbal taste, coriander flowers have been known to have a cooling effect on spicy foods.
Citrus (orange, lemon, lime, grapefruit, kumquat) Citrus blossoms are sweet and highly scented. Use frugally or they will over-perfume a dish.
Clover Flowers are sweet with a hint of licorice.
Dandelion This prolific backyard bloom is a diuretic and able to relieve inflammation. When properly prepared, they can treat appetite loss, stomach issues, gas, gallstones, pain in the joints, eczema, and even constipation. While you can eat dandelion flowers raw on their own, they are often bitter. Toss them in with some salad greens or soups. You can also use dandelions to make beneficial wines or teas. Read more about dandelions here: Backyard Forage for Dandelions.
Dill Yellow dill flowers taste much like the herb’s leaves.
English daisy These aren’t the best-tasting petals — they are somewhat bitter — but they look great!
Fennel Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself.
Feverfew Part of the chrysanthemum family, resembles a small daisy is often dried to create healing herbal teas. We often see it paired with mint and rosemary and is used to primarily relieve migraines and muscle tension.
Fuchsia Tangy fuchsia flowers make a beautiful garnish.
Gladiolus Who knew? Although gladioli are bland, they can be stuffed, or their petals removed for an interesting salad garnish.
Hibiscus Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly.
Hollyhock Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish.
Impatiens Flowers don’t have much flavor — best as a pretty garnish or for candying.
Jasmine These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.
Johnny Jump-Up Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes and drinks.
Lavender Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes. When added or baked into food, lavender can add hints of sweet and savory to many dishes. Lavender can provide you with vitamin A which is important to eye health and keeping our skin healthy. Lavender also contains calcium and iron which are important nutrients our bodies require. Eating lavender can ward off osteoporosis and even aid in reducing the symptoms of PMS. It has even been suggested by experts that consuming lavender may aid with controlling anxiety and depression due to its natural relaxing properties.
Lemon verbena The diminutive off-white blossoms are redolent of lemon — and great for teas and desserts.
Lilac The blooms are pungent, but the floral citrusy aroma translates to its flavor as well.
Mint The flowers are — surprise! — minty. Their intensity varies among varieties. Mint flowers and leaves provide a fresh zing of flavor to vegetables, fruit salads, desserts, and even sauces. This common herb is known for aiding digestion and soothing stomach ailments.
Nasturtium One of the most popular edible flowers, nasturtium blossoms are brilliantly colored with a sweet, floral flavor bursting with a spicy pepper finish. When the flowers go to seed, the seed pod is a marvel of sweet and spicy. You can stuff flowers, add leaves to salads, pickle buds like capers, and garnish to your heart’s content.
Oregano The flowers are a pretty, subtle version of the leaf.
Pansy The petals are somewhat nondescript, but if you eat the whole flower you get more taste. Pansies have antimicrobial properties which mean they can help with a myriad of issues that affect our health. These can range anywhere from arthritis, skin problems, asthma, high blood pressure, and even epilepsy. Pick a few pansies to add to your salad and use their sweet flavour with mild grass undertones for a healthy boost.
Radish Varying in color, radish flowers have a distinctive, peppery bite.
Rose Surprisingly, rose petals have a delicious flavour that can enhance a variety of drinks and fruit dishes. Remove the white, bitter base and the remaining petals have a strongly perfumed flavor perfect for floating in drinks or scattering across desserts, and for a variety of jams. All roses are edible, with flavor more pronounced in darker varieties.Besides being rich in vitamins and antioxidants, this popular edible flower has some pretty incredible health benefits that combat indigestion, constipation, urinary problems, stress, headaches, and arthritis.
Rosemary Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary.
Sage Blossoms have a subtle flavor similar to the leaves.
Squash and pumpkin Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using.
Sunflower Petals can be eaten, and the bud can be steamed like an artichoke.
Violets Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.
Yucca There are more than 40 species of this hardy perennial, but it’s the white flower petals that standout. They provide a sweet artichoke flavour that is perfect for salad seasoning. Besides flavour, these edible flowers boost our immune systems, improve heart health, aid digestion, reduce cholesterol levels, ease arthritis, and so much more.
Eating flowers safely
As incredible as eating flowers can be, it can also, like mushrooms, be a little … deadly. Not to scare anyone off or anything, but follow these tips for eating flowers safely:
- Eat flowers you know to be consumable — if you are uncertain, consult a reference book on edible flowers and plants.
- Eat flowers you have grown yourself, or known to be safe for consumption. Flowers from the florist or nursery have probably been treated with pesticides or other chemicals.
- Do not eat roadside flowers or those picked in public parks. Both may have been treated with pesticide or herbicide, and roadside flowers may be polluted by car exhaust.
- Eat only the petals, and remove pistils and stamens before eating.
- If you suffer from allergies, introduce edible flowers gradually, as they may exacerbate allergies.
- To keep flowers fresh, place them on moist paper towels and refrigerate in an airtight container. Some will last up to 10 days this way. Ice water can revitalize limp flowers.