Nasturtiums are not only one of the easiest flowers to grow, they're versatile in the kitchen. All parts are edible, and they have a somewhat sharp and peppery taste that may be unexpected.
They're a colorful addition to green salads. You can also chop up the leaves and petals and add them to butters or vinegars. Use them as a final decorative touch as well, whether pressed into a round of goat cheese or topping a chocolate cake.
by Jean Marsh Design
They're a colorful addition to green salads. You can also chop up the leaves and petals and add them to butters or vinegars. Use them as a final decorative touch as well, whether pressed into a round of goat cheese or topping a chocolate cake.
The flowers of all types of roses can be used in a number of ways. You can candy the petals; include them in salads or tea sandwiches; add them to jelly, jam, butter and honey; brew tea or use them to flavor sugar (remove the petals before using the sugar).
Be sure to taste first, as the flavors vary greatly from rose to rose — a general rule of thumb is that the deeper the color, the stronger the taste. It's also a good idea to remove the white base of the flower, as it is generally bitter.
by Landscape d.o.o. Slovenia
Be sure to taste first, as the flavors vary greatly from rose to rose — a general rule of thumb is that the deeper the color, the stronger the taste. It's also a good idea to remove the white base of the flower, as it is generally bitter.
Members of the viola family, from pansies and johnny-jump-ups to violets, are a sweet edible flower with a hint of wintergreen. Add individual petals to salads, tea sandwiches or cheese; top cupcakes with whole flowers.
Candied violets have long held a place of honor in the dessert world, but plain violets can also be added to sugar to infuse it with a delicate flavor.
by Modern Country Lady Candied violets have long held a place of honor in the dessert world, but plain violets can also be added to sugar to infuse it with a delicate flavor.
Pansies are also a natural edging for a vegetable garden. While many people will think you're simply combining flowers with your edibles, you'll know that everything can be used in the kitchen.
Atlanta Botanical Gardens Spring 2012
Though they're best known for their perfume, lavender flowers are also a well-known kitchen staple. Use them as a garnish or in salads; add them to syrup, vinegar or lemonade; or bake them into sugar cookies.
Warning: Do not ingest lavender oil.
by Jean Marsh Design
Warning: Do not ingest lavender oil.
Citrus blossoms can be as edible as the fruit. Taste first, as the flavor varies and may be overly strong. Use them to garnish lemonade, ice cream or whipped cream; add them to salads or mix them with butter to flavor fish or fowl. You can also candy the blossoms for a sweet treat, although the edges may turn brown in the process.
by Monrovia
Scented geraniums (Pelargonium species, not the hardy true geraniums) have small but fragrant flowers that can be added to fruit salads, creams or sugar. You can also try candying the flowers. The rose-scented geraniums tend to be the most popular, but give the others a try.
Warning: The citronelle variety, despite its name, is not edible.
by Suzanne MacCrone Rogers
Warning: The citronelle variety, despite its name, is not edible.
Dianthus (also known as pinks) have a sweet, almost clovelike flavor. Use as a garnish, or add to salads or butters. These miniature carnations can be bitter, so taste them first.
by Summerset Gardens/Joe Weuste
Tuberous begonias shine, whether planted in the garden or hanging in baskets, but you can also pull them into the kitchen. The flowers have a light yet crisp taste that works well in salads and sandwiches, and they're also great as a garnish. You can even eat them with a dip.
Warning: Use only tuberous begonia hybrids. They also contain oxalic acid, so don't eat them if you have gout, kidney stones or rheumatism.
More:
Unexpected Edible Gardens
by Adam P Schiff Designs
Warning: Use only tuberous begonia hybrids. They also contain oxalic acid, so don't eat them if you have gout, kidney stones or rheumatism.
More:
Unexpected Edible Gardens
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A WARNING about lavender: the Spanish lavender is said to be toxic, so avoid it in food preparations or at least research the safety of the variety that you're growing.
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