Families, youth, communities and businesses benefit from

educational programs, activities, and resources provided by Texas A&M AGRILIFE Extension Service

organized under these program areas:

Agriculture and Natural Resources

Family and Consumer Sciences 4-H and Youth DevelopmentCommunity Economic Development

Extension is a cooperative program between Federal, State, and County governments

Edible FlowersFor North Texas

Collin County Master Gardeners Association

History of Edible Flowers

Traditionally used in many types of cooking: European, Asian, East Indian, Victorian, English, and Middle Eastern

Early American settlers used flowers for food

Renewed interest in edible flowers for their taste, color and fragrance

Ten Rules for Flower Eaters

1. Eat only those flowers you know to be safe (some are toxic)

2. Just because flowers are on your plate,

doesn’t mean they are edible

3. Eat only flowers that have been

grown organically

4. Do not eat flowers from florists, nurseries, garden centers, or grocery stores unless you know they are grown organically

5. Do not eat flowers if you have hay fever, asthma, or allergies

6. Do not eat flowers from the side of the

road; they are contaminated from auto emissions

7. Not all flowers are edible

Some are poisonous

When in doubt, leave it out!

8. Introduce flowers into your diet the way you would new foods to a baby; one at a time and in small quantities

9. Eat flowers in moderation

10. Small children and pregnant women should

avoid edible flowers

Preparation

Harvest flowers in the early morning when their water content is at its highest

Gently washing in a bowl of water should flush out insects

Remove pistils, stamens and the bitter white base of the petals

Store in damp paper towels in refrigerator

Bergamot, Bee BalmMonarda didyma

Perennial, Full Sun to Part Shade2 to 2-1/2’ Tall x 1’ Wide

Magenta or red spidery flowers

Part Used: Blossoms and Leaves Taste: Flowers are reminiscent of citrus

with a soft mingling of Lemon and Orange

Makes a great addition to homemade teas,

tossed salads and a striking garnish for any

entree

Used to make Oswego Tea (aka Bee Balm Tea)

2 Tablespoons Bee Balm Flowers or Leaves, chopped

4 cups Boiling Water

Steep flowers or leaves in water for five to ten minutes

Strain and serve

Borage Borago officinalis

Re-Seeding Annual, Full Sun - Part Shade1-3’ Tall x 1’ Wide

Cornflower blue star-shaped flowers

Part Used: Blossoms and Leaves Taste: Cooling, Cucumber

Blossoms mainly used as garnish

for chilled soups, sorbets and dips

Freeze single bloom in ice cube

Stunning topping for a Deviled egg

Fresh, young leaves are used

raw in salads and cool drinks,

or cooked with vegetables

Calendula, Pot MarigoldCalendula officinalis

Cool Season Annual, Full Sun2’ Tall x 1’ Wide

Yellow or orange disc and ray flowers

Part Used: Blossoms Taste: Sharp, Tangy, Peppery

Mildly Bitter

Blossoms dry well Used in soups, rice dishes,

custards, herb butters and

salads

Good substitute for (expensive)

saffron and colors cheese and

butter yellow (bruise petals for

best color)

Garnish for cakes and vegetables

Chives: Onion and GarlicAllium schoenoprasum, A. tuberosum

Perennial, Sun to Part Shade8-10” Tall x 6-8” Wide

Purple-Pink Frilly Flowers(Starry White for Garlic Chives)

Part Used: Blossoms and Leaves Taste: Onion or Garlic Flavor

Mostly used for flavoring and garnishing savory dishes, salads and soups

Avoid eating the whole flower; the taste can be

overwhelming

ChrysanthemumChrysanthemum morifolium

C. coronariumPerennial, Sun to Part Shade

1’ Tall x 2’ Wide

Flowers in a variety of colorsand petal configurations

Part Used: Blossoms Taste: Faint Pepper to Mild Cauliflower

Each variety is different, some strong and

bitter (coronarium is milder than morifolium)

Use petals only and remove

the base Blanch petals before use Used in salads and stir fries Lovely garnish

DaylilyHemerocallis spp.

Perennial, Full Sun – Part Shade Up to 3-1/2’ Tall x 1’ Wide

Trumpet-shaped flowers in a variety of colors

Part Used: Buds and Blossoms Taste: Slightly Sweet with a mild

Vegetable flavor (like sweet lettuce or

melon)

Chewable consistency

Flavor changes with blossom color

Used as garnish

in salads and soup

In Asian dishes, Daylily flowers are called “golden needles” and chopped up for use in stir fry dishes and Asian soups

Blossoms are good stuffed or dredged in breadcrumbs and sautéed

Dianthus, Carnations, PinksDianthus spp.

Annual/Perennial, Full Sun - Part Shade6”-2’ Tall x 1” Wide

Frilly flowers in shades of white, pink and red

Part Used: Blossoms Taste: Sweet Clove

Use in candy making, butters, marmalades, teas, honey or as a cake decoration

One of the secret ingredients in Chartreuse

Hibiscus, RoselleHibiscus sabdariffa

Tender Perennial, Full Sun 6-8’ Tall x 2-4’ Wide

Exotic looking red flowers with a large red calyx

Part used: Blossoms and Calyx Taste: Cranberry-like with Citrus Overtones

Hawaii, South Korea and Malaysia claim the Hibiscus as their Official National flower The blossoms can be dried to make an exotic rosy-hued tea Use acidic petals sparingly in salads, in pie fillings and blended into jams and jellies Use as a garnish

LavenderLavandula spp.

Perennial, Full Sun2’ Tall x 2’ Wide

Spiky flowers in shades of blue and purple

Part Used: Blossoms and Leaves Taste: Highly Perfumed

Use in cookies, custards, flans, sorbets; pairs well with chocolate Lavender sugar is a special treat Use sparingly as the flavor is strong

NasturtiumTropaeolum majus

Cool Season Annual, Full Sun to Light Shade18” Tall x Twining Climber to 3’

Cup-shaped flowers in shades of red, yellow and orange

Parts Used: Blossoms, Buds, Seeds, Leaves Taste: Spicy and Peppery

Leaves can be used to wrap fillings like a taco Add to mayonnaise, butter, guacamole, and cream cheese An ingredient in flavored vinegars Pickled seed pods are a substitute for capers Use entire flowers to garnish platters, salads, open faced sandwiches and savory appetizers

PansyViola x wittrockiana

Cool Season Annual, Full Sun - Part Shade6-8” Tall x 6” Wide

Multi-lobed flowers in assorted colors and sizes

Part Used: Blossoms

Taste: Slightly sweet, green and grassy; whole flower has wintergreen overtone

Used in salads, popsicles (flower sugar syrup), wrap for soft cheese, pasta dishes and filling for ravioli Garnish and decorate cakes

RedbudCercis canadensis

Tree, Full Sun to Part ShadeTo 20’ Tall by 20’ Wide

Small magenta flowers appear before leaves

Part Used: Blossoms Taste: Slightly Sour and Astringent

Used to coat soft cheese rolls

Use as a garnish for baked goods and frosted cakes

RoseRosa spp.

Shrub and Climbers, Full SunVaries by Species

Flowers in many colors and forms

Part Used: Blossoms Taste: Perfumed From Strawberries to Sour; Depending on the Variety

Incorporate into main dishes, in beverages, bread, ravioli and pasta, soup, jelly, syrups, butter, candy and ice cream Used to make rose sugar and spice blends

Sage, Pineapple SageSalvia officinalis, S. elegans

Annual/Perennial - Full Sun to Part ShadeSize Varies by Variety

Tube-like in Violet-Blue, Pink or WhitePineapple Sage has Vibrant Red Flowers

Part Used: Blossoms and Leaves Taste: Flowers Have Same Flavor as the Leaves Pineapple Sage is Pineapple-Like Sweet

Used in Bean, Corn Dishes, Stuffed Mushrooms, Soups and Salads Pineapple Sage is used to flavor drinks, teas and is a beautiful garnish

Scented Geranium, PelargoniumPelargonium crispum, P. graveolens,

P. odoratissimum, P. tomentosumTender Perennial, Full Sun to Part Shade

1-3’ Tall x 1-3’ Wide

Multi-petaled flowers in variety of colorsDO NOT eat citronella scented varieties

Part Used: Blossoms and Leaves Taste: P. crispum: Lemon flavor; P. graveolens: Rose flavor; P. odoratissimum: Apple flavor; P. tomentosum: Peppermint flavor

Leaves can be pressed into baked goods and used to flavor sugar Steeped in a simple sugar solution, can be used as a base for beverages

Violet V. odorata

Perennial, Part Shade8-12” Tall x 8-12” Wide

Nodding flowers in lovely blue shades

Part Used: Blossoms Taste: Sweet, Perfumed

Freeze blossoms in ice cubes Use to make sorbets Embellish deserts and adorn frosted cakes Look attractive in green and potato salads May be crystallized

Other Edible Flowers to Investigate:

Bachelor Buttons, Centaurea cyanus Begonia, Begonia x tuberosa Fuschia, Fuschia spp. Hollyhock, Althea rosea Impatiens, Impatiens wallerana Johnny Jump Ups, Viola tricolor Passionflower, Passiflora spp. Portulaca, Portulaca oleracea Snapdragon, Antirrhinum majus Sunflower, Helianthus annuus Tulip, Tulipa spp.

Edible Herb Flowers:

Anise Hyssop, Agastache foeniculum Basil, Ocimum basilicum Chervil, Anthriscus cerefolium Dandelion, Taraxacum officinalis Dill, Anethum graveolens Elderberry, Sambucus canadensis Fennel, Foeniculum vulgare Lemon Verbena, Aloysia triphylla Mint, Mentha spp. Rosemary, Rosmarinus officinalis Thyme, Thymus spp.

The MASTER GARDENERS PROGRAM is avolunteer organization affiliated with Texas A&M AgriLife Extension Service

Master Gardeners:• Receive training and continuing education in horticulture• Share their expertise through a wide variety of projects• Promote research-based horticultural practices

For horticulture information and services972-548-4219 972-548-4232

http://ccmgatx.org mgcollin@ag.tamu.edu

Extension programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability of national origin.

BibliographyBarash, Cathy Wilkinson. Edible Flowers from Garden to Plate. Fulcrum Publishing, Golden, CO. 1993

Belsinger, Susan. Flowers in the Kitchen. Interweave Press, Colorado. 1991

Byczynski, Lynn. The Flower Farmer. Herb Companion, April/May 2012

Harding, Jennie. The Herb Bible, A Complete Guide to Growing and Using Herbs. Paragon Books, Ltd., 2004

http://www.ces.ncsu.edu/depts/hort/hil/hil-8513.html

http://whatscookingamerica.net/Edibleflowers/EdibleFloursMain.htm

Lauderdale, Cyndi, Edible Flowers. NC State University, http://ggg.xwa.nxau.wsu/swpra/hoer/hil/hil-8513d.html

McVicar, Jekka, Good Enough to Eat. Kyle Cathie, Limited, London, 1997

Patton, Justine. Heart-Healthy Hibiscus. The Herb Companion, July 2012.

Rodale's Illustrated Encyclopedia of Herbs, Claire Kowalchik, Willian H Hylton, Editors, Rhodale Press, Emmaus, Pennsylvania, 1987

Schlosser, Katherine K. The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs. Louisiana State University Press, 2007

Turner, R.G. Botanica. Barnes & Noble, Inc. 1999 (for botanical nomenclature)

Varney, Bill and Sylvia. Herbs, Growing and Using the Plants or Romance. Ironwood Press, 1998

Varney, Bill and Sylvia. Along the Garden Path. Favorite Recipes Press, 1995