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please send a list…. i am looking for edible flowers and herbs that do flower for a restaurant.can you please advise….and this is in south new jersey i cant remember what the zone is here…thanks for your help….ed roberts
A List of Edible Flowers.
July 9, 2007 by 1 Comment
Ed,
There are several plants with flowers that are edible. Many of these plants are annuals, although some are perennial. Annuals have to be planted every year and are great for container plantings. Perennials can last several seasons and can be planted in the ground if they are zone hardy where you live. The best I can tell you are in zone 6.
Many flowering plants are edible but not always the flower. Here is a small list of edible flowers.
Chives (Alliums) zone 3-9 – Flowers can be used by sprinkling florets on salads
Dill (Anethum graveokens) – Flowering Top can be used as a seasoning for pickling.
Borage (Borago officinalis) – Flower can be sprinkle in salads used as a garnish or crystallized for cake decorations. Some varieties of this plant are perennial.
Mustard (Brassica species) – Flowers can be used in salads.
Calendula sometimes known as Pot Marigold (Calendula officinalis) – Use flowers to give a saffron color and a light tangy color to many dishes such as fish, cheeses, rice or cakes.
Good King Henry (Chenopodium bonus-henricus) use flower by steaming spikes and tossed in butter.
Chicory/Endive (Cichorium intybus) zone 3-10 – Flowers are use in salads and the buds can be pickled.
Clove Pink (Dianthus caryophyluus) zone 5-8 – Flower petals can be used in salads, pies and sandwiches or added to sugar, jams vinegar or wine for flavoring.
Meadowsweet (Filipendula ulmaria) zone 3-9 – Flowers are used to flavor herb beers, mead and wines. Will give a slight almond flavor to jams and stewed fruit.
Hyssop (Hyssopus officinalis) zone 3-9 – Flowers can be used in salads.
Lavender (Lavandula) depending on the species zone 5-9. Flowers can be used to flavor jams, teas and cakes or crystallized for cake decorations.
Scented Geraniums (Pelargonium species). Flowers can be used in salads.
Anise/Aniseed (Pimpinella aniusum) – Flowers can be mixed into fruit salads,
Rosemary (Rosmarinus officinalis) zone – Flowers can be used in salads. Crystallize or pulverized to use in flavoring different recipes.
Roses (Rosa Species) zone – Scented petals can be used in salads or pies or to make syrups, vinegars, sorbets or sweets.
Sage (Sage officinalis) zone – Flowers can be used in salads or as an infusion in balsamic teas.
Nasturtium zone 6-9 – Flowers can be used in salads to add a peppery taste.
Bee Balm (Monarda didyma) zone 4-10) – Flowers can be used in salads
Pansy – Flowers can be eaten and crystallize.
With any edible flower or plant you should research the way they should be prepared before eating them.
I get much of my herb knowledge from these books:
RD Home Handbooks – Herbs – Contributing Editor Lesley Bremness
Encyclopedia of Herbs & Their Uses – Deni Brown
Rodale’s Illustrated Encyclopedia of Herbs – Claire Kowalchik, Rodale Press, Williams H Hylton & Anna Carr
Along with these books I have personally grown many of these herbs. I have found that having multiple plants in the garden or in pots is the best way to have a fresh supply of herb for culinary purposes.