Not all plants are edible, and neither are all flowers. But a surprising number of flowers common to many gardens are edible—and delicious—and can add delight, drama and a touch of “gourmet” to your seasonal menus. In this eBook article, you’ll find a list of 10 favorite edible flowers along with instructions on their use, with recipes included.
In the spring, pansies and violas can be served whole to flavor and decorate a variety of desserts or chopped and added to a spring salad. In May and June, lilac blossoms grace gardens and the newly opened blooms can add their distinctively sweet fragrance to cookies, cakes and cream cheeses. In June, roses are the main attraction in the garden and can add their beauty and sweet taste to a variety of dishes. In the heat of the summer, pot marigolds produce blooms that are citrusy in flavor, and daylilies flourish, creating a focal point in the garden and an exceptional ingredient to the creative cook’s repertoire. Following are ten favorite edible flowers.
In the spring, pansies and violas can be served whole to flavor and decorate a variety of desserts or chopped and added to a spring salad. In May and June, lilac blossoms grace gardens and the newly opened blooms can add their distinctively sweet fragrance to cookies, cakes and cream cheeses. In June, roses are the main attraction in the garden and can add their beauty and sweet taste to a variety of dishes. In the heat of the summer, pot marigolds produce blooms that are citrusy in flavor, and daylilies flourish, creating a focal point in the garden and an exceptional ingredient to the creative cook’s repertoire. Following are ten favorite edible flowers.
