Wellness Garden Services

Designing a garden with edible flowers is not only pretty to look at, but delicious to eat. It also makes the garden safe for clients of all ages that may not know eating random flowers can be dangerous.

Growing edible flowers in your garden is easy and so beautiful, that they can be grown in your front yard! Growing them yourself also insures that pesticides were not used (they will alter the flavors), as florist trade flowers are usually treated, and roadside flowers may be tainted with automobile fumes.

Edible Flowers:

Alcea rosea – Hollyhock ~ Full of vitamins

Aquilegia canadensis – Columbine ~ Refreshingly sweet

Columbine ~ Refreshingly sweet

Begonia Semperflorens – Tuberous and Wax Begonia ~ Crisp & Tangy

Borago officinalis – Borage ~ Taste like cucumbers

Calendula officinalis – Marigolds ~ High in vitamin A

Campanula persicifolia – Bellflower ~ Sweet

Centaurea cyanus – Cornflower ~ Stunning garnish

Cercis canadensis – Redbud ~ Acidic in taste

Dianthus – Cheddar Pinks ~ Taste like cloves

Gladiola – Lettuce-like

Hibiscus syriacus – Rose of Sharon ~ Great garnish

Hemerocallis – Daylilies ~ Have a chestnut flavor

Nasturtiums ~ Has a peppery bite

Lavandula – Lavender ~ Clean and flowery tasting

Lonicera japonica – Japanese honeysuckle ~ Honey

Monarda didyma – Bee Balm ~ Minty

Oxalis corniculata – Yellow Wood Sorrel ~ Pleasant sour taste

Rosa spp. – Wild Rose ~ Petals & fruits (hips)

Sambucus canadensis – Elderberry ~ The flower clusters make a nice tea

Solidago odora – Sweet Goldenrod ~ Aromatic, anise-flavored

Tilia americana – Basswood ~ The leaf buds and flowers

Trifolium spp. – Clover ~ Taste like honey

Viola, spp. – Violet ~ The leaves & flowers

Processing the Blooms:

• Try to harvest your flowers early in the day while they are plump
• If you can’t pick flowers right before you intend on using them, they can be kept inside a damp paper towel in the refrigerator for a day or two.
• Always rinse blooms gently with water, then pat dry with paper towels.

Recipe Ideas for Flowers:

In addition to the fruits, squash plants provide edible blossoms. It is said that the male flowers hold the most flavor. Many find dipping them in a tempura batter or lightly sautéing them delightful.

There are many blossoms for the salad bowl such as; nasturtiums, arugula, okra, chives, basil, marigold, fennel, mustard or beebalm. Many fruit salads benefit with pineapple sage, rose, violet, lilac or pansy blossoms.

Candied decorations are easily made by collecting roses, pansies, violets, or other edible flowers. Evenly brush a light coat of lightly beaten egg white, then sprinkle with superfine (not confectioners) sugar. Let dry on a bakers rack or screen and store in a tight-lidded container.

As daylilies start to fade, harvest them and place in a vegetable steamer until just wilted. Toss with a little butter and Parmesan cheese for a great appetizer.

Ice blossoms are a beautiful way to dress-up drinks and punches. Fill an ice container half-full of water and freeze. Add flowers carefully, and then add a teaspoon of water on top, being careful not to move the blooms. After they freeze, fill balance of tray.

Scented sugar is easily made by layering scented geranium leaves, such as lemon, rose, chocolate or mint within a sugar bowl. After a few weeks, check if the scent is pleasing to you, remove the flowers/leaves. Using this sugar is great in ice teas and baking.

To make a tasty spread for bread or crackers, finely chop some calendula, nasturtium or arugula blossoms, then fold into soft butter or cream cheese.

Do you have a favorite edible flower that didn’t make this list?

Do you have any favorite flower recipes you’d like to share?

Please leave them in the comments!!

© Wellness Garden Services