Are you keen to jazz up your cooking with edible flowers?
Whether you’re new to the world of edible flowers, or looking to expand your repertoire, we’ve got you covered with this visual guide to edible blossoms.
This article includes a list of 50 edible flowers with flavour notes to help you choose the perfect blossom for your culinary creations. We’ve also included tips on picking and preparing edible flowers.
Edible flowers are blossoms that can be safely consumed by humans. These flowers have been used for culinary purposes around the world for centuries, bringing a unique combination of flavor, visual appeal, and aroma to a variety of dishes.
Edible flowers can be used in salads, desserts, beverages, and as garnishes, transforming ordinary meals into visually stunning and flavourful experiences.
Common examples of edible flowers include nasturtiums, lavender, rose, and pansies. You’ll find 50 edible flowers in our guide, so there’s plenty to explore!
Here’s a quick overview of the benefits that edible flowers can offer:
Always follow the rule: if in doubt, don’t eat it.
If you’re not sure whether the flower you are picking is edible, don’t eat it. Many flowers are poisonous to humans.
If you’re not sure whether the flower you are picking has been exposed to pesticides or animal soiling, don’t eat it.
People with allergies – including pollen (hay fever) – should also exercise caution and seek medical advice before consuming edible flowers.
Apple blossom: Floral and delicate, petals look lovely in salads and drinks.
Bergamot (Monarda didyma): Spicy and strong, good for tea and accompanying poultry dishes.
Calendula officinalis (Pot Marigolds): A peppery flower with a strong colour.
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The jade plant is more commonly known for its fleshy, ovate leaves, but did you know that it can produce blooms, too? If you want a flowering jade plant, then these hacks will help you get more flowers! Don’t miss reading it till the end as we have kept the best one for last.
This year Chelsea Flower Show was full of interesting trees and shrubs with lots of dreamy woodland-edge planting in dappled light underneath leafy canopies. Native trees such as hawthorns, hazels and silver birch were the favoured choices in many of the show gardens, with a mixture of native and non-native ornamental plants selected for resilience and sustainability. In Ula Maria’s Forest Bathing Garden, white foxgloves, cow parsley and other umbellifers like Baltic parsley (Cenolophium denudatum) and valerian (Valeriana officinalis) were mixed with the simple shade-loving grass Melica altissima ‘Alba’ while Tom Stuart-Smith showcased intricate tapestries of interesting foliage in different shapes and textures. In other gardens, orange was a popular colour in many shades, from deep rusty orange irises to pale orange geums, especially in Ann Marie-Powell’s exuberant Octavia Hill Garden. As always, the Grand Pavilion is the ideal place to discover new and interesting plants showcased by some of the country’s leading nurseries.
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