Edible Flowers Chart

Edible Flowers picked in Linda's garden in July (lavender, thyme, dill, cilantro, day lily, squash blossom, Nasturtiums, chives, and basil).

Edible Flowers picked in Linda’s garden in July (lavender, thyme, dill, cilantro, day lily, squash blossom, Nasturtiums, chives, and basil).

The Edible Flowers Chart really helped me to know the flowers that are edible. I knew many but no where near all of these edible flowers.

From the Edible Flowers Chart on the What’s Cooking America website:

After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popularin the Victorian era during Queen Victoria’s reign.

Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival.

One very important thing that you need to remember is that not every flower is edible.

In fact, sampling some flowers can make you very, very sick.

You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat.

Never harvest flowers growing by the roadside.

Identify the flower exactly and eat only edible flowers and edible parts of those flowers.

Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate. Most herb flowers have a taste that’s similar to the leaf, but spicier. The concept of using fresh edible flowers in cooking is not new.

Cbeck it out. Great information!

If you know of more good resources for edible flowers, or recipes to use these edible flowers, please post about it. Enjoy!

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