Edible Flowers
Eating the leaves and fruits of plants are all well and good but did you know that many flowers are also edible. Often they have a milder and sweeter flavour than the leaves of the plant they came from. Below is a list of some of the edible flowers you might like to try.
- Hover over each image for further information.
Borage: Blue star like flowers
Borage
Mild cucumber taste. Use flowers in salads or crystalise them for use on cakes & desserts.
English lavender: Purple flower spikes
Lavender
Strong floral fragrance. Use sparingly by adding to sugar & sugar syrups or crystalise for cakes and desserts.
Nasturtium: Large yellow, red or orange flowers
Nasturtium
Large, brightly coloured flowers with a spicy, peppery taste.
Oregano: Small pale purple flowers
Oregano
Mildly flavoured with a balsamic & citrus scent.
Rosemary: Small light blue flowers
Rosemary
Flowers have a mild rosemary aroma & taste & are slightly sweet.
Violet: Pretty purple or purple / white flowers
Violet
Flowers are slightly sweet and with a subtle taste resembling their scent.
Pineapple sage: Bright red flowers
Pineapple Sage
Flowers have a faint flavour of pineapple with a slight sweetness. Sprinkle over fresh pineapple and ice-cream.
Thyme: Tiny white or purple flowers
Thyme
Mildly flavoured with a balsamic & citrus scent.
Also, flowers from:
Pansies, Marigolds, Sunflowers, Dandelions, Mallow, Mustard, Clover, Camomile, Roses, Garlic, Chives, Snapdragons, Sunflowers