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42 Flowers You Can Eat

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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 but 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 daisylike, the flowers have a sweet flavor and are often used in tea. Ragweed sufferers may be allergic to chamomile.

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
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.

Related: Get Off Your Grass and Create an Edible Lawn

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Read more: Basics, Diet & Nutrition, Eating for Health, Food, Lawns & Gardens,

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

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159 comments

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11:20PM PDT on May 8, 2013

Always check to see if they are edible! Nasturtiums are so nice to float them on a plate or put in a salad! All these will draw butterflies and birds and bees! Thank You

1:59AM PDT on Mar 17, 2013

Thanks

1:33PM PDT on Mar 10, 2013

WOW i never knew there were so many...thanks very much for the great info.

1:15PM PDT on Mar 10, 2013

dzięki

11:11AM PST on Jan 26, 2013

Interesting and informative.

3:25PM PDT on May 27, 2012

This article reminds me of my dad always saying that he'd rather plant something he could eat instead of flowers lol

5:20PM PDT on May 24, 2012

thanks

7:01PM PDT on May 2, 2012

Jasmine is toxic in bigger amount-- stop by 5! Red Clover and clover contains plant hormones, that can bring disorder to male and female fertility. Chrysantemes make allergies, are a little toxic. But what about roses petals? Thats great with sugar for decoration or in green salads or in tea. Be sure there are no pesticides used on the flowers you eat..

1:27AM PDT on May 2, 2012

Thanks for sharing.

10:41AM PDT on Apr 6, 2012

.Interesting, thank you for sharing :))

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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