Eat flowers only when you are sure they are edible & are grown organically. Do not eat flowers if you have allergies. Remove pistils and stamens, eat only the petals. Not all varieties of flowers are edible (ex. wax begonias are poisonous.)
CALENDULA (calendula officinalis) – Hint of cucumber
CHIVES FLOWER (allium schoenprasum) – Parsley like, hint of citrus
DAY LILY (hemerocallis fulva) – Cooked, asparagus/zucchini cross
MINT FLOWER (mentha) – Spicy, pungent like leaves
NASTURTIUM (tropaeoleum majus) – Pepper, mustardy
PANSY, VIOLET, JOHNNY-JUMP-UP – (v.x. wittrockiana, viola adorata, v. tricolor) mild like a leafy green, v.ordorata is sweet
ROSE (rosa rugosa alba) – The most delicious rose
SAGE PINEAPPLE (s. elegans) – Flowery pineapple, hint of sage muskiness
SIGNET MARIGOLD (t. tenuifolia) – citrusy (also Sparky and Crackerjack marigolds)
SQUASH BLOSSOMS (cucurbita sp.) – Mildly of raw squash
BEE BALM (monarda didyma cvs.) – Bergamot
BORAGE (borago officinalis) – Perfumy, tea like
CHRYSANTHEMUM (chrysanthemum x morifolium) – Some strong, can be bitter
DIANTHUS (dianthus sp.) – Little flavor, like mild salad herb
LAVENDER (lavanduls angustifolia cvs.)
HONEYSUCKLE (lonicaera sp.) – Sweet honey
APPLE BLOSSOMS (malus sp.) – Slightly floral, sour
ENGLISH DAISY (bellis perennis) – Mild
GLADIOLUS (gladiolus sp.) – Mediocre
LILAC (syringa vulgaris) – Very perfumy, slightly bitter
TULIP (tulipa sp.) – Slightly sweet
TUBEROUS BEGONIA – Delicious (red, apricot, lemon)
