Several easy-to-grow flowers can be eaten – such as marigolds, borage, lilacs, pansies, and daisies, but there are also more unusual varieties that can be used in food. Flowers have been a part of dishes for thousands of years in different parts of the world. Chinese chefs experimented with edible flowers as early as three thousand years ago, and the Romans are said to have used both violets and roses in their food.
Not all flowers are edible
Just like with mushrooms, it is important to educate yourself if you want to use flowers in food, desserts, and drinks. There are some varieties that are truly poisonous, even deadly, so only use flowers you are completely sure of. Just because a flower smells good or looks appetizing does not mean it is edible. Also avoid sprayed flowers and plants, and flowers that have grown near roads - they may be contaminated with exhaust fumes or dog urine. To be on the safe side, it is also wise to wait until next season before eating perennials you have bought in the store. The safest option is to grow the flowers yourself - then you know exactly what you are getting on your plate. Or, simplest of all, choose from our pre-grown edible flowers in the "Eat Well" series.
«Eat well» - edible plants from Plantasjen
In several of our stores you can now find organically grown edible flowers - perfect for those who want to decorate their food with flowers
When and how should the flowers be picked?
Flowers generally taste best when they are fresh and newly picked. It is best to pick them in the morning. Use only fine specimens, and not flowers that are discolored or wilting – and do not forget to shake them properly so that any insects fall out. Many flowers also benefit from being picked. They strive to produce seeds, and when you eat the flowers they produce new ones, leading to a longer and more abundant blooming.
Which parts of the flower are edible?
The most common practice is to eat the petals, but some flowers can be eaten whole, including the leaves, stem, and root. Sometimes the base that the petals are attached to can taste slightly bitter, and can be easily removed. Most edible flowers taste best raw, but many can also be cooked. The taste of flowers varies greatly depending on the species. Flowers can taste peppery, sour, floral, or almost like nothing. A tip is to take a small taste test before adding it to your dish.
15 edible flowers
Flowers can be used in food, drinks, desserts, pastries, and as decoration. With edible varieties in the garden, there is always something beautiful and delicious to use. Below is a list of some edible flowers that are common in our gardens.
- Daylily
- Buds, flowers, and roots can be eaten.
- Be cautious not to confuse with toxic lilies.
- Flowers can be fried, even with garlic.
- Pairs well with Asian cuisine.
- Shake the flowers to remove insects.
- Elderflower
- Used for juice, jelly, and jam.
- Flavor is enhanced with lemon.
- Can be dipped in pancake batter, fried, and sugared for a dessert with vanilla ice cream.
- Chive Flower
- Sweet, small purple flowers that are milder and sweeter than chives.
- Best when fresh.
- Great for sandwiches and as soup garnishes, like nettle soup.
- Borage
- Blue flowers with a slight cucumber taste.
- Excellent in summer drinks, desserts, salads, or as decoration.
- Can be frozen in ice cubes.
- Watercress
- Flowers can be light yellow to bright red with a pepper-like taste.
- Both flowers and leaves work in salads or herb butter.
- Decorative on plates, sandwiches, or canapés.
- Lavender
- Used to flavor sugar, cakes, and pastries.
- Can be made into lavender sauce.
- Use in moderation for its light, floral flavor.
- Can create lavender oil for massage or use as a drink stirrer.
- Snapdragon
- Slightly bitter taste; comes in various colors.
- Excellent as decoration; blooms into late autumn.
- Pansy
- Flowers vary in color; the more you pick, the more they grow.
- Not very flavorful, but visually appealing, especially in summer salads.
- Calendula (Marigold)
- Easy to grow with golden colors (yellow to dark orange).
- Both flower and leaf are edible, with a mild taste.
- Good in Indian dishes, salads, and herb butter.
- Can provide a colorful touch to tea and rice.
- Rose
- Wild and garden roses are edible.
- Great in desserts; leaves can be candied.
- Red petals mixed with sugar create pink sugar.
- Heartsease (Viola)
- Related to pansies; used as candy.
- Slightly soapy taste; delicate flavor in baked goods.
- Sunflower
- Floral taste, suitable for juice and pastries.
- Can be candied for decorative purposes.
- Marigold
- Choose the correct variety (pot marigold) for edibility.
- Has a slight lemon flavor; can be used in salads and as garnish.
- Petals can be dried for decoration.
- Daisy
- Decorative for soups and salads; tastes good raw.
- Zucchini Flower
- Light and healthy taste; both male and female flowers are edible.
- Can be fried or baked with filling; pick when freshly opened.