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Edible Flowers Recipe

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This recipe for Edible Flowers, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Corinne Paulson
Added: Sunday, March 2, 2008


Bee Balm- use in place of bergamot for tea
Carnation- spicy, peppery, clove-like flavor
Borage- has a cucumber flavor
*Calendula- "poor man's saffron"
*Chamomile- faint apple flavor, good for tea
*Cornflower- sweet to spicy, clove-like flavor
Gardenia- light, sweet flavor
*Gladiolus- tastes almost like lettuce
Hollyhock- bland
Impatiens- bland
Jasmine- delicate sweet flavor, good for tea
*Sunflower- leafy, slightly bitter flavor
Mallow (common)- sweet, delicate flavor
Squash Blossom- sweet, nectar flavor
Marigold (signet)- spicy to bitter
Pansy- very mild sweet to tart flavor
Redbud- mildly sweet flavor
Rose- sweet, aromatic flavor
*Safflower- "poor man's saffron"
Snapdragon- bland
Violet- sweet, nectar flavor
Lilac- lemony, floral, pungent flavor

Sprinkle edible flowers in your green salads for a splash of color and taste.
Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.
Use in flavored oils, vinaigrettes, jellies, and marinades.
Place a colorful large flower in a clear glass bowl and fill with your favorite dip.
Use candied or crystalized flowers, to decorate cakes and cookies.
Additional notes:
For roses, remove the bitter white part of the petal.
For sunflowers, unopened blooms can be steamed like artichokes.

Personal Notes:
Personal Notes:
*Only the petals of these composite flowers are edible. The pollen is highly allergenic and may cause reactions in sensitive people. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers.




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