Risks

Some edible  flowers are safe to eat only in small amounts. Various non-toxic plants can cause severe allergies, for example, calendula, chicory, chrysanthemum, daisy, English daisy, and marigold, in some people. You don’t want to eat chemically sprayed flower as well as fruits and veggies.

Edible Flowers

Allium schoenoprasumAlliums — leeks, chives, garlic, garlic chives

Every part of these plants is edible. Remove the central stem from the flower cluster to release the separate florets. Flavors run the gamut from delicate leek to robust garlic.

They are good in green salads, potato and pasta salads and dips.

quote_blueChive blossoms (the purple flower of the chive herb) contain vitamin C, iron and sulfur, and have traditionally been used to help support healthy blood pressure levels

Anemone flaccid  every part but root

Arugula ルッコラArugula (Eruca saliva) a peppery flavor much like the leaves.
They range in color from white to yellow with dark purple streaks.

 

 

Basil (Ocimum basilicum)

bee balm ヤグルマハッカBee Balm or bergamot (Monarda didyma) minty flavor

But, About.com says : it is used to make a tea with a flavor similar to Earl Grey Tea.

Early Grey tea doesn’t taste like minty to me.

 

borage & bee

Borage light cucumber taste

Add to fruit salads, green salads or freeze in ice cubes for cold drinks.

 

 

Carnations / dianthus  Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma. About.com says “Tastes like: spicy, peppery, clove-like”

Chamomile   (Chamaemelum nobile) sweet flavor, often used in tea. Ragweed sufferers may be allergic to chamomile.

Chervil (Anthriscus cerefolium)

Cichorium チコリーChicory  (Cichorium intybus) Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled.

 

 

Chrysanthemum (Chrysanthemum coronariesslight to bitter flavor, pungent The plant’s greens are used in many Asian cuisines.

Cilantro Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated.

Citrus (orange, lemon, lime, grapefruit, kumquat) Citrus blossoms are sweet and highly scented. Use frugally or they will overperfume a dish.

TrifoliumClover Flowers are sweet with a hint of licorice.

Raw flowerheads can be difficult to digest.

 

 

CentaureaCornflower (Centaurea cyan’s) sweet to spicy, clove-like

 

 

 

UntitledDandelion  (Taraxacum official) The entire plant is edible.

The leaves contain vitamins A, C and K, along with calcium, iron, manganese, and potassium. The leaves can be used in salads, soups, juiced, cooked the same way as spinach, or dried (with flowers) to make dandelion tea.

string bean saladThe root can be dried and roasted and used as a coffee substitute.The flowers can be used to make dandelion wine.

DaylilyDaylily (Hemerocallis) sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans

Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative.

Curried Daylilies

Dill (Anethum graveolens)Yellow dill flowers taste much like the herb’s leaves.

English daisy (Bellis perennis) These aren’t the best-tasting petals — they are somewhat bitter

Fennel (Foeniculum vulgare) sweet, licorice flavor
FuchsiaFuchsia (Fuchsia X hybrida) slightly acidic
Tangy fuchsia flowers make a beautiful garnish.

 

Gladiolus (Gardenia jasminoides)light, sweet flavor

 

 

Hibiscus (Hibiscus rosa-sinensis) Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly.

Hollyhock タチアオイHollyhock (Alcea rosea) Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish.

 

 

 

Impatiens don’t have much flavor — best as a pretty garnish or for candying.

Jasmine These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.

Johnny Jump-Up (Viola tricolor) Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes and drinks. Johnny Jump-Up contain saponins.
LavandulaLavender contains vitamin A, calcium and iron, and is said to benefit your central nervous system

Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes.

Lavender Shortbread Cookies

Lemon Verbena The diminutive off-white blossoms are redolent of lemon — and great for teas and desserts.

Lilac (Syringa vulgarism) The blooms are pungent, but the floral citrusy aroma translates to its flavor as well.
MarigoldMarigolds  (Tagetes spp.) citrus taste, certain species have an appealing flavor.

Use the tiny flowers of signet marigolds, such as Lemon Gem and Tangerine Gem.

Marigolds can be harmful in large amounts.

Mint (Mentha species) minty. Their intensity varies among varieties.

Nasturtium キンレンカNasturtium  (Helianthus annuus) a sweet, floral flavor bursting with a spicy pepper finish. When the flowers go to seed, the seed pod is a marvel of sweet and spicy. You can stuff flowers, add leaves to salads, pickle buds like capers, and garnish to your heart’s content.

 

quote_blueNasturtiums contain cancer-fighting lycopene and lutein, a carotenoid found in vegetables and fruits that is important for vision health

Okra (Abelmoschus esculentus)

Oregano The flowers are a pretty, subtle version of the leaf.

Pansy The petals are somewhat nondescript, but if you eat the whole flower you get more taste.

PassifloraPassionflower (Passiflora spp.)

 

 

 

Pineapple sage (Salvia elegans)

Radish Varying in color, radish flowers have a distinctive, peppery bite.

rosaRose (Rosa rugosa or R. gallic a officials) sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible

 

quote_blueRose petals contain bioflavonoids and antioxidants, as well as vitamins A, B3, C and E

 

rosemaryRosemary (Rosmarinus officials) pine-like, sweet, savory.

 

 

 

Sea hollySea Holly (Eryngium maritime)  “Young shoots – cooked. They are normally blanched by excluding light from the growing plant, and are then used as an asparagus substitute. They are said to be palatable and nourishing. Root – cooked. Used as a vegetable or candied and used as a sweetmeat. Palatable and nutritious, it is slightly sweet and smells of carrots. The boiled or roasted roots are said to resemble parsnips or chestnuts in flavor.”  medicinal herbs

Sage (Salvia officials) Blossoms have a subtle flavor similar to the leaves.

Snapdragon  (Antirrhinum majus)

 

Squash and pumpkin (Cucurbita pepo species {aka Zucchini Blossom})  sweet, nectar flavor Blossoms from both are wonderful vehicles for stuffing. Remove stamens before using.  Fried Squash Blossoms

beefsteak geraniumStrawberry Saxifrage (Saxifraga stolonifera)

Sunflower  (Helianthus annuus) Petals can be eaten, and the bud can be steamed like an artichoke.

Thyme (Thymus vulgaris)

Violets (Viola species) Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.

quote_blue

Violets contain rutin, a phytochemical with antioxidant and anti-inflammatory properties that ay help strengthen capillary walls

 

 

References
Flowers You Can Eat 
42 Flowers You Can Eat
wikipedia
Edible Flowers
http://www.naturalmedicinalherbs.net