Edible Flower Recipes
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Edible flowers are easy to grow and fun to use.  They have great "eye appeal" as an edible garnish.  Remember, people eat with their eyes first.  Don't eat flowers that are purchased from a florist as they have been treated with inedible chemicals.  Their flavors vary from floral tasting to a bit grassy. 

There are lots of flowers that are edible, but the following is a list of flowers that should be avoided: Buttercup, Delphinium, Foxglove, Geranium (common), Iris, Lupin, Marigold (common), Monkshood, Narcissus, Oleander, Periwinkle, Wisteria

See Food Topic: Edible Flowers for more information on specific edible flowers.


-Flower sugar- layer anise hyssop, lavender, lilac, rose, scented pelargonium or violet flowers with granulated sugar.  Seal the jar and shake well.  Store sugar in a dark place for at least 3 weeks before using.  Flower sugar keeps for up to a year.


-Crystallized flowers- brush the petals of roses, primroses, pansies, lilacs, violets, borage or scented pelargonium thoroughly with well beaten egg white and sprinkle with fine-grained sugar (just process regular sugar in the food processor for a few moments).  Let dry on waxed paper over night before using as a garnish.


-Flower butter- fold basil, chive, coriander, dill, gem marigold or rosemary flower pedals into softened butter.  Chill and serve as you would with any savory dish. Flavored butters can easily be frozen for future use.


-Flower vinegar- to add flavor and color to white wine or apple cider vinegar, add basil, chive, dill, fennel, lemon gem marigold, marjoram, nasturtium, seal and let sit in a dark place for 2 weeks.  Strain and the vinegar is ready to use.


For more information about growing or using edible flowers, contact me at office@889JOYFM



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