garden edible flowers in the garden

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We have 100 of flowers and plants in our garden. Which ones can we eat? Here is a complete guide.

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Page 1: Garden edible flowers in the garden
Page 2: Garden edible flowers in the garden

Edible Flower In The Garden

You have beautiful flowers in your garden but do not know if you can eat these or you may

be planning to plant some edible plants in your garden. This is the guide to the edible

plants and flowers.

Cautions

Not all flowers are edible; some may taste bad and some are poisonous. Eat flowers only if

you are certain they are edible. Consult a good reference book. A flower is not necessarily

edible because it is served with food. The flowers of most culinary herbs are safe to use.

Note: While the flowers mentioned in the edible flowers list are edible, other parts of the

plants mentioned in this list may be poisonous. Know what you're eating!

Allium blossoms (leeks, onion, garlic, chives, etc.)

Apple blossoms (Malus species) -- eat in moderation as they contain small amounts of

cyanide, just as apple wood, leaves, and seeds do.

Page 3: Garden edible flowers in the garden

Artichoke (Cynara cardunculus) -- the immature flower bud is edible, the mature flower is

not

Arugula (Eruca vesicaria) -- Flowers have a milder taste than leaves, great in salads or as a

snack

Bachelor's button (Centaurea cyanus) -- Petals only as garnish

Page 4: Garden edible flowers in the garden

Banana blossoms (Musa paradisiaca) – Used to make a side dish

Basil (Ocimum basilicum) – Petals are used in salads and cooking. Are also added to tea

and give a lovely flavor

Bee Balm (Monarda didyma) – Petals are used to garnish

Page 5: Garden edible flowers in the garden

Broccoli (Brassica oleracea) -- The heads are composed of flower buds, flowers taste like

broccoli

Calendula (Calendula officinalis) – Petals- slightly bitter, used more for the color than the

flavor

Carnations (Dianthus caryophyllus) -- Petals; remove bitter white base

Page 6: Garden edible flowers in the garden

Cauliflower -- The part you eat is made up of flower buds

Chamomile (Chamaemelum noblis) -- For tea; use in moderation. If you're allergic to

ragweed you may be allergic to chamomile as well.

Chervil (Anthriscus cerefolium) – Petals are used in salads and garnish

Page 7: Garden edible flowers in the garden

Chicory (Cichorium intybus) – Petals are used as a garnish

Chives (Allium schoeonoprasum) – Petals - very strong onion taste

Chrysanthemum (Chrysanthemum morifolium or Chrysanthemum indicum) -- Petals,

remove the bitter white base, strong flavor, used in tea

Page 8: Garden edible flowers in the garden

Citrus blossoms (orange, lemon, lime, grapefruit, kumquat) – As garnish

Clover -- Use in tea after drying the petals

Coriander (Coriandrum sativum) The leaves are used as garnish and added to soups to

give a coriander flavor. An excellent Chutney (sauce) can be made with the leaves

Dandelions (Taraxacum officinale) -- Use young flowers and buds, mature flowers are bitter

Page 9: Garden edible flowers in the garden

Dianthus -- Remove the bitter narrow base

Dill (Anethum graveolens) - Flowers and leaves

Daylilies (Hemerocallis) -- Buds, flowers, petals; eat in moderation, can have diuretic and

laxative effects

Elderflower (Sambucus species) -- Blossoms for tea; washing flowers removes much of the

flavor

Page 10: Garden edible flowers in the garden

English Daisy (Bellis perennis) – Petals - mildly bitter taste

Fennel (Foeniculum vulgare) - Flowers, leaves and leaves

Fireweed (Epilobium angustifolium) – Petals

Page 11: Garden edible flowers in the garden

Fuchsia (Fuchsia X hybrida) – Petals and complete flowers

Garden Sorrel (Rumex acetosa) – Leaves - taste like lemon

Garland chrysanthemum (Chrysanthemum coronarium) – Petals used as garnish, added to

salads and soups

Garlic (Allium sativum) -- Garlic flowers have a mild garlic flavor and are nice in salads

Page 12: Garden edible flowers in the garden

German chamomile (Matricaria recutita) - Petals

Ginger (Zingiber officinale) - Whole after removing the skin

Gladiolus -- remove anthers – Petals only

Green alkanet (Pentaglottis sempervirens) -- Only the flowers are edible

Page 13: Garden edible flowers in the garden

Hesperis matronalis - Young leaves and flowers)

Hibiscus (Hibiscus rosa-sinensis) – Flowers citrus flavor, often used as a garnish

Hollyhock (Althea rosea) – Flowers -vegetable flavor, often used as a garnish

Page 14: Garden edible flowers in the garden

Honeysuckle (Lonicera japonica) – Flowers - other species called "honeysuckle" are not

edible.

Jasmine (Jasminum sambac, Jasmine officinale) -- "false jasmine" is poisonous – Petals

only

Kachnar (Orchid Tree, Mountain-ebony) – The flowers buds make a delicious main dish –

Flowers used as garnish

Page 15: Garden edible flowers in the garden

Lavender (Lavandula angustifolia) – Petals - intense flavor

Lemon Verbena (Aloysia triphylla) - Leaves

Marigold (Tagetes tenuifolia, T. signata, T. patula) – Petals - wide variation in flavor, taste

before buying

Page 16: Garden edible flowers in the garden

Marjoram (Origanum majorana)

Mint (Mentha species) – Leaves - there is a wide variation in flavor with mint flowers, taste

before buying

Moringa oleifera – Flowers and leaves

Page 17: Garden edible flowers in the garden

Mustard (Brassica species) -- Some people are highly allergic to mustard, start with a small

amount

Nasturtium (Tropaeolum majus) -- Nasturtium flowers have a spicy, peppery taste

Okra (Abelmoschus esculentus) - Flowers – Can be eaten in a salad. Make wonderful and

tasty “Pakoras”

Page 18: Garden edible flowers in the garden

Oregano (Origanum vulgare) – The flowers can be added to salads, soups etc. The leaves

and seeds can also be used to give a pleasant taste and flavor

Pak Choy (Brassica chinensis) – All parts can be eaten

Pansy (Viola x Wittrockiana) – Petals

Page 19: Garden edible flowers in the garden

Passion flower (Passiflora spp.) -- vegetable flavor, often used as a garnish

Pineapple sage (Salvia elegans) – Petals and leaves - minty, spicy flavor

Pomegranate (Punica granatum) – Petals

Primrose (Primula vulgaris) - Petals

Page 20: Garden edible flowers in the garden

Pumpkin blossoms – Complete flower – Make tasty “Pakoras”

Radish (Raphanus sativus) – Flowers and leaves in salads

Rose (Rosa spp.) -- Remove white bitter base of the petal. – used as garnish and to give a

rosy flavor to soups etc

Page 21: Garden edible flowers in the garden

Rosemary – Leaves – Used as a garnish – added to salads and soups

Sage (Salvia officinalis) – Flowers and leaves

Savory (Satureja hortensis) - Petals and leaves

Scented Geraniums (Pelargonium species) -- Flower tastes like the smell of the leaves

Page 22: Garden edible flowers in the garden

Signet marigold (Tagetes signata) -- eat in moderation, may be harmful in large amounts

Snapdragon (Anthirrhinum majus) -- Bitter flavor, usually used as a garnish

Squash blossoms – Make tasty pakpras – can be used as garnish

Strawberry flowers (Fragaria ananassa) – Used as garnish

Page 23: Garden edible flowers in the garden

Sunflower (Helianthus annuus) -- Bud tastes like artichoke, petals have a bittersweet flavor.

Some people have allergic reactions to the pollen.

Sweet Olive (Osmanthus fragrans) – Used for garnish

Thyme (Thymus species) - Leaves and petals are used as garnish and adding flavor to

cooking

Page 24: Garden edible flowers in the garden

Zucchini blossoms – Used for garnish

WARNING:

Some parts of edible plants are poisonous. Others may be edible only after appropriate

preparations (such as cooking or pickling).

Although every possible effort, has been made to inform you in these pages of toxic parts

of edible plants, or of flowers or plants that may be misidentified as edible, it is your

responsibility to determine the identity of any plant, the edible parts of that plant, and the

proper way to prepare the plant, before you eat it.

Only eat flowers which have been organically grown, because the sprays used on non-

organically grown flowers often are not safe to eat.

Allergic reactions are possible while eating any plant, especially from eating pollen, even if

you have done so safely before. Some flowers or plants are not safe if eaten often, or if

eaten by people with certain medical conditions. Please check with your health provider

before eating a new food if there is any question as to whether this food is safe for you.

BE SAFE! PREVENT ALLERGIC REACTIONS

Any new food, plant or flower could cause allergic reactions when eaten, which can become

life-threatening.

To help prevent a serious allergic reaction, here are some steps to take when considering

any plant that you have never eaten before. Only go to the next step if your answer is "no".

Severe reactions such as shortness of breath, face swelling, or throat swelling are signs of

an extreme allergic reaction -- call for emergency medical attention immediately.

Page 25: Garden edible flowers in the garden

Touch the plant or flower part that you intend to eat with the back of your hand. Does it

irritate your skin or cause you to itch? If the answer is yes, STOP. You may be allergic to it.

Do not eat this.

Break off a small piece of the plant or flower part that you intend to eat and hold it next to

your inner wrist for 15 minutes. You can do this as you walk around the nursery. Does the

piece of plant cause redness, irritation, swelling, rash, or itching? If the answer is yes,

STOP. You may be having an allergic reaction to it. Do not eat this.

Place a piece of the plant or flower part that you're testing in your mouth and hold it there for

15 minutes. Was there any numbness, tingling, swelling, or burning in your mouth? If the

answer is yes, spit it out. You may be allergic to it. Do not eat this.

Prepare a small amount of the plant (1-3 spoonfuls) as recommended for that plant, and eat

it. Wait 24 hours. Did you have any symptoms such as nausea, heartburn, or diarrhea, or

feel unwell in any way after eating this plant? If the answer is yes, stop eating this plant. You

may be having an allergic reaction to it. If you have already bought the plant, either return it

to the store or exchange it with a friend who isn't allergic to it.

If all the answers have been "no", congratulations! You have found a new edible plant that

you are not allergic to. Don't forget to do this allergic reaction testing on family members,

especially children and the elderly, if they have never eaten this plant before.

Remember that food allergic reactions can develop over time, even in foods you have eaten

before, so if you have any of these symptoms after eating a certain food, consider reducing

your exposure to that food.

Recipes using edible flowers

There are so many edible flower recipes, something for every meal, breakfast, lunch and dinner!

Page 26: Garden edible flowers in the garden

Two of the favorite out of all my recipes using edible flowers are

Quick and Fragrant Stew

1-2 pounds top sirloin cut into 1 in cubes 2-3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons oil or butter 1 large onion, chopped 1/4 cup wine 2 cups broth chicken and vegetable broth with good results) 2-3 carrots, sliced into rounds 3-4 thin-skinned small potatoes, quartered 2 sprigs fresh thyme 1 sprig fresh rosemary leaves 1 sprig fresh lavender (leaves or flowers) 1-2 cups fresh or frozen peas (or you can use frozen mixed vegetables as I do)

Mix flour, pepper and salt, then dredge chicken cubes. Brown chicken cubest in oil then set aside. Fry onion until soft, then deglaze pan with wine. Add broth, carrots, potatoes, thyme, rosemary and lavender. Bring to a boil, then add meat and reduce to a simmer. When the vegetables are tender (about 15 minutes) add peas (or mixed vegetables) and heat through (3-4 minutes). Garnish with fresh lavender or rosemary flowers.

Serves 4.

This tastes wonderful! You can substitute tofu, diced shiitake mushrooms, or the sirloin to make this a vegetarian meal.

Kachnar

THE RECIPIE (Main Dish)

Ingredients:

Kachnar flower buds 250 gm

Onion 1 medium

Tomato 2-3 medium

Garlic 4-5 pods

Ginger 1 thumb size piece

Salt to taste

Page 27: Garden edible flowers in the garden

Turmeric powder ½ tea spoon

Cumin seeds ½ tea spoon

Coriander powder 1 tea spoon

Gram Masala 1 tea spoon

Dry mango powder 1 tea spoon

Fennel seeds ½ tea spoon

Vegetable oil 1 table spoon

For garnish some green coriander and basil leaves

Method:

Wash and boil the Kachnar flower pods till cooked. Drain out the water.

Cut the onion, tomato, ginger and garlic into small pieces.

In a frying pan add 1 table spoon vegetable oil and heat it.

Add Cumin powder and heat till brown.

Add onion pieces and stir fry till light brow.

Add turmeric powder, coriander powder, gram masala, Dry mango powder (Amchoor) and

fennel seeds and continue stir fry.

Add tomato and continue to stir fry till mixed well.

Add salt and mix all the ingredients well.

Add the cooked Kachnar flower pods and continue to stir fry till done.

Garnish with green coriander and basil leaves.

Page 28: Garden edible flowers in the garden

Kachnar flower pods Kachnar Main Dish Medicinal value: Its leaves bark and fruits have medicinal properties. Right from ancient times, Kachnar has been famous for its curative effect on the enlargement of lymph glands. Acharyas say that it is an excellent cleanser of wounds and killer of intestinal worms. The green buds and bark of kachnar are good astringents. Its decoction is also used for curing scrofula (glandular swelling), ulcers and skin diseases. The usual dosage of dried and crushed parts of kachnar is three to six grammes. Fifty milliliters of its decoction can be consumed. Overdose can cause nausea, which can be set right by taking a little black salt along with lemon juice.