Many flowers that you can find in your garden are actually edible! But before just sticking any flower into your mouth, maybe sure you know for sure which ones it is, for some are poisonous. Edible flowers are historically eaten by the Chinese, Greek, and Roman cultures.

Do’s and Don’ts:

Flowers should only be eaten if they were grown organically, so no eating them from florists, nurseries, or garden centers, or from the side of the road- car emissions are surrounding them. It’s best to grow them in your own gardens. Introduce flowers into your diet slowly- one at a time in small quantities. Also make sure that you only eat the petals(most flowers, only petals are edible), remove the pistils and stamens from flowers. If served a plate with flowers as a garnish, find out if they are edible before eating. Some flowers are pretty and used as garnishes only, but today in most restaurants, only edible foods are places on plates. Allergies can be uproared if not careful. Eat in small quailities to ensure proper safety and so your digestion can become use to new flowers.

Herb Flowers:
Of course there is the ones you probably know that are herb flowers, including: Basil, Chamomile, Chive, Cilantro, Dill, Fennel, Garlic, Lavender, Lemon balm, Lemon verbena, Marjoram, Mint, Oregano,  Rosemary, Saffron, Sage, and Thyme.

Top Edible Flowers:

• Alliums (leeks, chives, garlic, garlic chives)
  • Chive Blossoms: light onion flavor and aroma
  • Garlic Blossoms: white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.
• Angelica: Color ranges from pale lavender-blue to deep rose. Flavor similar to licorice. The leaves have a stronger, fresh/clean taste. Angelica goes well along with fish for it’s celery like flavor.  Angelica is used a lot of times for its seeds and stems, which are candied and used in liqueurs. Young leaves can be made into a tea.
• Calendula:(Calendula officinalis) The flowers are single or double. Needs to be in full sun. Color: orange, cream or yellow. Flower petals good in cooking, leaves nice in salads; tangy, savory flavor
• Carnations: Sweet petals, best to cut away from bitter base and stem.
• Cornflower/bachelor button: (Centaurea cyanus)Color: Bright blue. Sweet, spicy, clove-like flavor.
• Dandelions: Sweet honey like flavor. Sweet when picked young, buds have a more sweet flavor. Is a member of the daisy family.
• Daylily:(Hemerocallis) They only bloom for one day. Needs to be in full sun or light shade. Can use petals and leaves in cooking. Mild onion flavor.
• Hibiscus: (Rosa-sinensis) Probably one of the most known edible flowers. Full sun, moist soil. Only red plant flowers are okay to eat. Flowers and juices used in cooking; slightly acidic taste, cranberry flavor.
• Honeysuckle: I use to love these as a kid, they love to grow along fences like vines. Sweet honey flavor. Only the petals are edible. The berries are poisonous.
• Jasmine: (Grandiflorum) Carolina jasmine is poisonous. Delicate plant. Sweet floral flavor.
• Lilac(Syringa vulgaris) Needs fast-draining soil and sun. Lemony, floral flavor.
• Pansy: The have a mild green flavor. Petals are more mild then when eaten as a whole.
• Roses: Flavors vary by type/color. Sweet fruity flavors. Very aromatic. Roses are also made into rose water, a flavored water reminiscent of roses: Can be used in desserts. Persian twist is to mix rose water into vanilla ice cream with saffron.
• Yucca: Yucca petals are white, crunchy and mildly sweet in flavor.

Some not edible flowers include:
Azalea, Buttercup, Crocus, Daffodil, Foxglove, Hyacinth, Iris, Oleander, Rhododendron, Lily-of-the-valley, Wisteria and Jack-in-the-pulpit.

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