Edible flowers include any flower that isn’t poisonous or that may cause a negative reaction. People who have have hay fever, asthma, or severe pollen allergies are advised not to consume flowers.
Warning: Just because a flower is edible doesn’t necessarily mean it tastes good.
Plant identification is key because some flowers have look-alikes that are not edible.
Typically, flowers grown by a florist or nursery have been sprayed with chemicals. Only eat flowers that have been grown organically to avoid pesticide residue.
Avoid flowers that are not fully open or are starting to wilt.
Harvesting Edible Flowers
Collect flowers for eating in the cooler parts of the day — preferably early morning after the dew has evaporated — or late afternoon.
Most blossoms should be harvested at or near opening. Blossoms taste and look their best right after they have opened.
Store clean blossoms in a hard container in the refrigerator.
For most flowers (except violas and pansies) the sepals (parts below the petals) are not tasty and should be removed before eating.
After harvesting place flowers in a shaded basket without crushing.
Enjoying Edible Flowers
Before using, gently wash the flowers with cool water. Cool water can also freshen flowers that may have started to wilt during harvesting.
Some blossoms require you to remove the reproductive organs such as the stamens and styles before eating.
Some flowers have only edible petals (Ex. roses, calendulas, tulips, chrysanthemums, yucca, and lavender).
Gently wrapping flowers in moist paper towels and refrigerating in an airtight container can prolong flower usage.
Flowers can be added to many dishes as garnish, teas, and salads to add flavor and bright brilliant colors!