Guide to Eating Flowers: Edible Flowers List


| April/May 1998



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Edible flowers like sage blossoms can add more than just good looks to a citrus salad.

Photo by Cathy Wilkinson Barash

Sweet Flavors

• Banana (Musa spp.)
• Chamomile (Chamaemelum nobile, Mat­ricaria recutita) — applelike
• Dandelion (Taraxacum spp.) — bitter when old
• Daylily (Hemerocallis spp.) —  sweet to vegetal
• Elderberry (Sambucus canadensis)
• Linden (Tilia spp.)
• Okra (Abelmoschus esculentus) — mildly sweet
• Pineapple guava (Feijoa ­sellowiana) — tropical
• Red clover (Trifolium pratense)
• Sweet woodruff (Galium odoratum) — fresh
• Yucca (Yucca spp.)

Spicy/sweet

• Anise hyssop (Agastache foeniculum) — licorice
• Bee balm (Monarda didyma)
• Dianthus (Dianthus caryophyllus) — clove
• Fennel (Foeniculum vulgare) — mild licorice
• Pineapple sage (Salvia ­elegans)

Floral

• Honeysuckle (Lonicera japonica) — sweet
• Jasmine (Jasminum sambac, J. officinale) — sweet
• Lavender (Lavandula spp.) — strong, perfumy
• Lilac (Syringa spp.)
• Rose (Rosa spp.)
• Scented geranium (Pelargonium spp.)
• Sweet violet (Viola odorata) — strong, perfumy





elderberry, echinacea, bee hive

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