Text by Hélène Baril – Horticulturist, Speaker & Author
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Little by little, edible flowers are making their way onto our plates. This culinary trend, which may seem recent, actually dates back to the Middle Ages. Even then, some flowers played an important role on the tables of kings. The greatest discoveries of edible flowers have been recorded in East Africa, the Middle East, and China.
How to Prepare and Cook Them?
Before consuming them, each flower must be properly prepared. They should be cleaned thoroughly, and the reproductive parts located in the center of the flower (pistil and stamens), as well as the receptacle (the base holding the petals), should be removed, as they leave a bitter taste.
Edible flowers can be used in salads, to flavor oils and vinegars, in cheeses and butter, stuffed, or simply as a beautiful garnish on your plate. To fully enjoy their diverse flavors, it is best to eat them fresh, as heat diminishes their taste.
Hélène’s Tips
- Let your guests know that your dishes contain flowers, as allergies are a serious matter...
- Not all flowers are edible. Be sure to check before using them in your cooking (refer to the summary table), and if in doubt, avoid them.
- Preferably choose organic plants. If not, remove the first blooms and wait for the second flowering before consuming the new blossoms.
- Never eat flowers from florists.
- Pregnant women should be particularly cautious about which flowers they consume.
Five Flowering Plants That Will Bring Sunshine and Flavor to Your Plate
1. Zucchini Blossoms
These golden cup-shaped flowers have a smooth, subtle taste reminiscent of zucchini. When harvesting, select the male flowers (standing on long stems) to preserve the female flowers (closer to the ground), which produce the fruit. Whether stuffed, in salads, fried, or in an omelet, they are sure to impress your guests.
2. Wax Begonia
The first time you bite into a wax begonia flower, you’ll be surprised by its astringent yet juicy and fresh taste, with a tangy aroma. It works wonders in a fresh fruit salad and is sure to charm your guests.
3. Scarlet Bee Balm
This stunning perennial is known for its peppery, spicy aroma. Its vibrant red, trumpet-shaped flowers add flavor to vinegars, butter, jellies, and pastries. They are also used in herbal teas—just add a few young leaves for extra flavor.
4. Sunflower
The seeds, the numerous golden petals, and the firm, plump flower buds are all edible. The characteristic sunflower taste (rich and slightly sweet) can be found in every part of the plant. Simply plant a few seeds here and there in your garden or in a pot, and by late summer, you’ll be able to enjoy their deliciousness.
5. Myosotis
These tiny, sky-blue springtime flowers are perfect for adding a delicate touch to green salads, pairing beautifully with creamy goat cheese or blending into a mild oil.
Psst... Don’t forget to enjoy the delicious flowers of your favorite herbs!
Summary Table of Non-Edible Plants
Some flowers should never be consumed as they can be toxic. Here’s a list of plants to avoid:
- Aconitum napellus
- Actaea rubra
- Anemone ssp.
- Aquilegia ssp.
- Aristolochia ssp.
- Lonicera ssp.
- Clematis ssp.
- Colchicum automnale
- Corydalis ssp.
- Datura ssp.
- Daphne cneorum
- Digitalis ssp.
- Fritillaria ssp.
- Heliotropium ssp.
- Helleborus
- Nicotiana ssp.
- Ricinus communis
- Convallaria majalis
- Delphinium ssp.
- Lupinus ssp.
- Polygonatum multiflorum
- Pulsatilla vulgaris
- Rhododendron ssp.
- Dicentra ssp.
- Vinca ssp.
- Wisteria ssp.
- Narcissus ssp.
- Laurus nobilis
- Brugmansia ssp.
- Iris ssp.
- Lathyrus ssp.
- Azalea ssp.
- Ipomoea tricolor
- Hyacinthus ssp.
- Hydrangea ssp.
- Lobelia ssp.
Tips and advice
