Growing and Using Edible Flowers

ONLY CERTAIN FLOWERS ARE EDIBLE AND EVEN THOSE LISTED AS EDIBLE NEED TO HAVE BEEN GROWN UNDER CONDITIONS SUITABLE FOR CULINARY USE (NO CONTAMINATION BY ANIMALS OR PESTICIDE RESIDUES PRESENT).

Edible flowers add colour and flavour to both sweet and savoury dishes.  They have to be home-grown as they need to be gathered fresh on the day they are to be used.  They are always best if picked in the cool of the early morning.

Here is a list of edible flowers Patrick’s Patch grows for Steff’s Kitchen.  As with all new foods individuals should be cautious when trying edible flowers for the first time.

Common Name Latin name Tips
Nasturtium Tropaeolum majus Peppery and sweet.  Can use the whole flower or break off the petals.  Can use the buds.
Pot marigold Calendula officinalis Light peppery flavour.  Scatter the petals.
Cornflower Cantaurea cyanus Spicy, apple-peel taste.   Scatter the petals.
Sweet violet Viola odorata Can be used whole.
Society Garlic Tulbaghia violacea A sweet garlicky taste.
Chive Allium schoenoprasum Sweet onion flavour.  Break the flower head into individual flowers.
Salad rocket Eruca vercaria Allow old plants to flower.
Kale Brassica oleraca
Sweet marjoram Origanum majorana The flowers have a milder flavour than leaves, so are good added to salads.
Oregano Origanum vulgare
Thyme Thymus vulgare
Basil Ocimum basilicum The flowers have a more intense flavour than the leaves.  Can be added to sauces.
Coriander Coreandrum sativum
Dill Anethum graveolens
Rosemary Rosmarinus officinalis The flowers are as tasty as the leaves.
Lavender Lavandula Can be used in biscuits and cakes.

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