Flowering Plants You Can Eat

by Mark Gordon Brown
Why eat boring stuff like lettuce and carrots, when you can eat pretty things like flowers? Many flowering plants are edible, which allows you, the gardener, to add diversity to your table as well as your garden. As well, many of these flowering plants have very delicate flavors. The flavor of these plants is not their only value. The addition of the color in your cuisine is helpful as a positive visual stimulus. Tastefully and beautifully presented food makes people feel better on an emotional level. Read more>

Flavorful flowers

By AMY GRISAK • For the Tribune • July 25, 2009

Here are a few flowers that are simple to grow and easy to use in the kitchen.

• Calendula— Remove the yellow or orange petals and add to muffins or as a garnish in salads. Marigold — Use the single-petal varieties such as Tangerine or Lemon Gem. The bright orange and yellow blossoms are great on salads or in egg dishes.


• Lavender — Steep lavender blossoms in cream to make lavender-infused homemade ice cream. Sprinkle blossoms on desserts.


• Daylilies — Sauté the buds, or pull off the petals to add to salads.


• Borage— The pale blue, star-shaped flowers taste like mild cucumbers. Add to salads or freeze in ice for summer drinks.


• Bee balm— Bee balm (also called bergamot) is one of the flavorings in Earl Grey tea. The orange-like flavor of the bright red blossoms works well in desserts.


• Roses— Rose petals are slightly sweet and do well in any baked good or dessert.


• Scarlet Runner Beans— Brilliantly colored red or orange runner bean flowers add a subtle bean flavor to dishes. Toss them in salads or side dishes.