We’ll let you know when this isn’t the case. If you use them in hot dishes, wait to add them until you’re nearing the end of cooking, or just before serving. Pretty much all types of blossoms should be eaten fresh. Mustards, in particular, produce flavorful flower nuggets.Īlso, you should avoid washing the flowers until you’re ready to eat them, unless noted otherwise. The same goes for plants in the Brassicaceae family. Most herb flowers are edible – tarragon, thyme, oregano, sage, and the like – but unless they’re particularly unique or have a distinct flavor from that of the leaves, we left these off the list.įeel free to eat them whenever they’re present – most of them will taste pretty similar to the leaves. Whether you want your plants to do double-duty or you are dying for something new to put on the plate, this guide will introduce you to dozens of blossoms you can not only eat, but many that are so tasty you might find yourself planting them alongside your veggies instead of in your ornamental beds. Flowers can be used in any dish you can imagine. And we’re not just talking about candied violets on a cupcake. Some plants that we use to pretty up our yards today used to be more valued as edibles. Throughout history, eating certain species of flowers has come in and out of fashion.

Daylilies taste like green peas and honey, and gardenias are far too delicious to waste in corsages. A shocking number of them are far more than just pretty faces.īegonias have a fresh citrus crunch and carnations are as sweet as can be. That’s why you shouldn’t write off your more ornamental plants. If you buy from one of our links, we may earn a commission.

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Red button ginger is edible