The Rules Regarding Edible Flowers - The Edible Flower Garden (2024)

FAQs

The Rules Regarding Edible Flowers - The Edible Flower Garden? ›

Know the provenance of any flowers you plan to eat.

Hibiscus, camomile, rose, violet, calendula, chive, basil, thyme, zucchini blossom, and nasturtium are commonly used in cooking, baking and beverages. There is a more comprehensive list below. Keep in mind, not all flowers are edible, some are poisonous, and proper identification is essential.

Edible flowers include citrus blossom, clover, daisies, dandelions, hibiscus, honeysuckle, lavender, lilac, mums, nasturtium, pansies, roses, sunflowers and violets, among others.

Edible flowers from your vegetable patch and herb garden

Herb flowers like basil, chives, lavender, mint, rosemary and thyme impart a more subtle flavour to food than the leaves. Courgette or marrow flowers (Cucurbita cvs) – can be eaten hot in a tomato sauce or cold stuffed with cooked rice, cheese, nuts or meat.

Myth: All flowers are edible. Fact: Although there are many flowers that can be enjoyed as part of a dish, some may be poisonous and may cause adverse reactions, such as mouth and skin irritation and ulcers, vomiting, diarrhea and even convulsions.

Most Marigolds are inedible and toxic. There are, however, a few exceptions. The flowers of Tagetes tenuifolia (Signet Marigold) have a pleasant lemon scent and are edible. Tagetes lucida (Mexican Tarragon is often used as a substitute for tarragon.

Hydrangeas are extremely poisonous. The compounds in the leaves release cyanide when eaten, so keep the plant away from small children or pets. Although they're poisonous, it's reported that ancient Buddhists used the roots as an antioxidant in tea to cure kidney issues—but don't try this at home!

Depending on the variety, your Edible Flowers should last around 4 to 7 days, when stored correctly. Of course, the sooner you use them, the fresher they will be. Just be wary that flowers will soak up moisture. For the freshest looking flowers garnish just before serving.

It is always a good idea to lightly clean any produce you are consuming raw. Avoid rinsing edible flowers under running water as you may end up damaging the petals. Instead, gently dip them into a bowl of cool water and slowly swish them back and forth a couple of times to dislodge any particles of dust or dirt.

The leaves and flowers of scented geraniums are edible. Thanks to the essential oils in their leaves, they lend not only decorative touches but also a fine aroma to meat dishes, salads and desserts. Varieties with a lemon aroma add zest to salads, sorbets or tea.

Can I eat the roses in my garden? ›

Rose leaves, petals, buds, and hips are all edible parts of the plant. When preparing rose flowers for eating, remove the white parts of the petals, which can be bitter.

But before we begin, common landscape and flowering plants you should avoid eating include: clematis, hydrangeas, sweet peas, azaleas, daffodils, daphne, lily-of-the-valley, foxgloves, bleeding hearts, rhododendrons, wisteria, oleander, lupines, hyacinths, four-o'clocks, calla lilies, and castor beans.

Since the chemical compounds in the edibles go through the digestive system and liver, it takes more time before it gets into the brain. Once it reaches the brain however the effects last for a long time and come on stronger than inhaling flower.

Certain grocery store produce departments sell edible flower mixtures in rigid plastic containers. Do not eat flowers on plants or in bouquets that have been purchased from nurseries, florists, or garden centers. These flowers may have been sprayed with pesticides and are not intended for consumption.

Oleander

Oleander is a popular plant used for hedges because it grows quickly and produces gorgeous flowers. However, it's highly toxic, especially the Nerium oleander variety, and consuming any part of the plant can be deadly. Look for silvery-green, spiky leaves and five-petaled pink, red, or white flowers.

Look for the most common poisonous traits.

Rule out mushrooms and plants with milky sap, fine hairs, spines, umbrella-shaped flowers, or shiny, waxy leaves. Green and white berries are usually signs of an inedible plant.