15 Edible Flowers That Will Please Your Palette

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How about sauteing some dry-lily buds, topping pansies on cakes and cupcakes, or steeping some carnations in wine? This may sound a little weird but apart from being adored just for their charm and fragrance these floral beauties can serve as a garnish on soups and salads, pop some color on your plate, tantalize your taste buds with an assortment of flavors, add some piquancy, provide some crunch and can even be of certain health benefits.

Today, chefs serve gourmet garden on a platter by incorporating edible flowers in cakes, pasta dishes, soups and salads where else bartenders tend to nibble on these edible flowers by infusing them in spirits.

To help you get started with, lets browse through the list of edible flowers below to stir up your cooking and partying style for any occasion.

Anise hyssop

Photo courtesy : Amazon
  • Scientific name : Agastache foeniculum.
  • Common name : Lavender giant hyssop.
  • Native : North America.
  • Color : Lavender.
  • Taste : Leaves : Anise : Flowers : Honey.
  • Uses : Salads, seasoning and tea.
  • Benefits : Cures cough, diarrhea, fever and wounds.

Bachelor’s button

Photo courtesy : Wikipedia
  • Scientific name : Centaurea cyanus.
  • Common name : Cornflower.
  • Native : Europe.
  • Color : Blue, Pink, Purple, White.
  • Taste : Clove.
  • Uses : Herbal tea and salads.
  • Benefits : High in antioxidants and calcium. Cures sore and bleeding gums, constipation, stomach ulcers and urinary tract infections.

Borage

Photo courtesy : Wikipedia
  • Scientific name : Borago officinalis.
  • Common name : Star flower.
  • Native : Mediterranean region.
  • Color : Blue and pink.
  • Taste : Leaves : Cucumber ; Flowers : Honey.
  • Uses : Cocktails, desserts and salads.
  • Benefits : Rich in vitamin A and C, beta carotene, iron and calcium. Cures cardiovascular, respiratory and urinary disorders.

Chive blossoms

Photo courtesy : George Kirk
  • Scientific name : Allium schoenoprasum.
  • Common name : Chinese onion.
  • Native : Asia, Europe and North America.
  • Color : Lavender.
  • Taste : Onion.
  • Uses : Omelets, sauces, soups and salads.
  • Benefits : Rich in vitamin A and C, calcium and iron. Have diuretic and antiseptic properties.

Dandelion

Photo courtesy : Wikipedia
  • Scientific name : Taraxacum.
  • Common name : Dandelions.
  • Native : Eurasia and North America.
  • Color : Bright yellow.
  • Taste : Leaves : Bitter ; Flowers : Sweet.
  • Uses : Coffee, salads and wine.
  • Benefits : Rich in antioxidants, vitamin A, C and K, calcium, iron, manganese and potassium. Reduces cholesterol, lowers blood pressure, promotes healthy liver and boosts immune system.

Elder flower

Photo courtesy : Wikipedia
  • Scientific name : Sambucus nigra.
  • Common name : Elderberry.
  • Native : Europe and North America.
  • Color : White.
  • Taste : Lychee.
  • Uses : Cordials, fritters, jellies, syrups and tea.
  • Benefits : Has anti-inflammatory and antiseptic properties. Cures cold and flu, sinus infections, boosts immune system and reduces blood sugar level. Also used as a mouthwash. The extract is used in perfumes and lotions.

Lilac

Photo courtesy : Wikipedia
  • Scientific name : Syringa vulgaris.
  • Common name : Common lilac.
  • Native : Eastern Asia and Europe.
  • Color : Violet.
  • Taste : Lemony.
  • Uses : Cocktails, desserts, garnishes and tea.
  • Benefits : The essential oil extracted from the leaves are used in aromatherapy. The extract promotes healthy and glowing skin and cures skin problems like sunburn and rashes.

Linden

Photo courtesy : Wikipedia
  • Scientific name : Tilia tomentosa.
  • Common name : Lime bush and basswood.
  • Native : Asia, Europe and North America.
  • Color : Yellow.
  • Taste : Jasmine.
  • Uses : Herbal tea.
  • Benefits : Cures cold and flu and acts as an antiseptic, expectorant and sedative.

Nasturtium

Photo courtesy : Wikipedia
  • Scientific name : Tropaeolum majus.
  • Common name : Nasturtium.
  • Native : Central and South America.
  • Color : Pink, Orange, Red, White and Yellow.
  • Taste : Peppery.
  • Uses : Salad, soups, stir fry and vinaigrette.
  • Benefits : Rich in vitamin C and cures various respiratory and urinary tract infections.

Pineapple sage

Photo courtesy : Wikimedia
  • Scientific name : Salvia elegans.
  • Common name : Tangerine sage.
  • Native : Guatemala and Mexico.
  • Color : Red.
  • Taste : Pineapple.
  • Uses : Cocktails, desserts, salads and tea.
  • Benefits : Cures anxiety and low blood pressure. Has anti-anxiety and antidepressant properties.

Pomegranate

Photo courtesy : Cindy Knoke
  • Scientific name : Puncia granatum.
  • Common name : Apple with many seeds.
  • Native : Northern and Southern Hemisphere.
  • Color : Orange-red.
  • Taste : Sour.
  • Uses : Herbal tea and savory dishes.
  • Benefits : Rich in antioxidants, which improves memory and keeps blood sugar level in control.

Squash blossoms

Photo courtesy : Green Healthy Cooking
  • Scientific name : Cucurbita.
  • Common name : Courgette or zucchini flowers.
  • Native : Andes and Mesoamerica.
  • Color : Yellow.
  • Taste : Zucchinis.
  • Uses : Battered, fried, stuffed or made into soups.
  • Benefits : Rich in calcium, iron, vitamin A and C.

Scented geranium

Photo courtesy : Wikipedia
  • Scientific name : Pelargonium cucullatum.
  • Common name : Storksbills.
  • Native : Southern Africa.
  • Color : Orange, purple, red and white.
  • Taste : Cinnamon, citrus, mint and rose.
  • Uses : Butter, cakes, ice-cream, jellies and tea.
  • Benefits : Cures intestinal problems and wounds. Essential oil is used in aromatherapy and perfumes.

Woodruff

Photo courtesy : Wikipedia
  • Scientific name : Galium odoratum.
  • Common name : Wild baby’s breath.
  • Native : Ireland, Russia, Spain and Turkey.
  • Color : White.
  • Taste : Nutty and Vanilla.
  • Uses : Cakes, garnish, salads, tea and wine.
  • Benefits : Cures intestinal discomfort, cramps and migraines. Also used in the treatment of kidney stones and liver disease.

Yucca

Photo courtesy : Cristina Ohler
  • Scientific name : Yucca filamentosa.
  • Common name : Yucca.
  • Native : Caribbean and America.
  • Color : White.
  • Taste : Artichoke.
  • Uses : Garnishes, salads and soups.
  • Benefits : Rich in antioxidants and vitamin C. Treats skin conditions and wounds, boots the immune system and eases arthritis pain.

Note : Not all flowers are edible. Some might be toxic and not safe for human consumption. Always be careful while buying edible flowers. See to it that you buy flowers from a trustworthy retailer or either use homegrown ones.

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