10 Common Edible Flowers List
Flowers are an inseparable part of our life. From making it beautiful to offering healing benefits to adding taste to food. Yes, there are eatable flowers when sprinkled on food; the dish becomes “gourmet.” Flower cookery has been intrinsic to the culture of Roman, Chinese, Middle Eastern, and Indian. Edible flowers were quite popular in the Victorian Era. It is because flowers add to food and delicacy the burst of colour, flavour, and beauty; especially salads, beverages, sauces, entrees, desserts.
10 flowers to grace your dinner plates!
The bright yellow Dandelions are highly nutritious and have honey-like flavour. Dandelions are the antioxidant flowers that can be eaten raw, tossed into the salad, fried, brewed into wine, tea or made into jelly. Not only the flowers, roots, stems, and leaves are also edible.
Avowed for ornamental purposes, Hibiscus is also a popular edible and medicinal flower. The large and colourful Hibiscus has a sweet and slightly acidic flavour that makes it favourable for cocktails, teas, and salads.
Sweet in taste and fragrance, the purple flowers of Lavender taste flavourful in desserts like cake, ice-cream, champagne, mocktails, herbal teas.
The vivid pansies have a grassy, minty flavour; hence they work best in fruit salads, cream cheese spreads, summer cocktails and drinks.
The beauteous flowers of all, Roses have a floral flavour and fruity scent. Roses can be added to a variety of delicacies, like jams, beverages, teas, soups, salads, popsicles, and more.
6. Sage Flower
Sage’s soft, sweet flavoursome flowers add to food delightful colour, texture, and taste. Sage flowers are ideal to be sprinkled on popsicle sticks, eggs, etc.
The name says it all. Honeysuckle has light yellow and white flowers with nectar. Because of the natural sweetness, honeysuckle is used in teas, syrups, yogurt, lemonade, or as a sugar substitute in dishes.
It’s the culinary favourite because it features a peppery, slightly spicy flavour. Both flowers and leaves are edible. Nasturtium flowers bloom in orange, yellow colour; therefore, cakes, pastries, and salads are garnished with it.
The palatable and pleasant smelling Chamomile flowers lend a sweet-earthy flavour to the dishes they are cooked with. Apart from everyone’s favourite Chamomile tea; smoothies, baked goods, syrups, and desserts are made with this flower.
The Genda phool has citrus flavour notes and intense yellow colour, which makes it an excellent choice for salads. It is also used as a substitute for saffron.
In a rundown, flowers are not just pretty but tasty too. You can include these and many other edible varieties into your food menu; just pick garden-fresh flowers.