Edible Flowers ~ Common Name/Botanical Part 1
PART 1 OF 2 (A- E)
May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored.
Tastes like: sweet, anise-like, licorice
Tastes like: nutty, spicy, peppery flavor
Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint.
Used in place of bergamot to make a tea with a flavor similar to Earl Grey Tea
Taste like: light cucumber flavor.
Tastes like: faint cucumber flavor, very mild.
Tastes like: poor man's saffron, spicy, tangy, peppery, adds a golden hue to foods
Tastes like: spicy, peppery, clove-like
Tastes like: faint apple flavor, good as a tea
Buds can be pickled. Used to make coffee milder
Tastes like: mild onion flavor.
Tastes like: garlicky flavor
Tastes like: slight to bitter flavor, pungent
Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters
Raw flowerheads can be difficult to digest.
Pungent. A prime ingredient in salsa and many Latino and Oriental dishes. Tastes like: Some palates detect a disagreeable soapy flavor while others adore it. .
Tastes like: sweet to spicy,
Tastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.
Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans
used in pickles and dishes
Tastes like: tangy, leafy