So which flowers can you eat, and which ones taste good?
This is a fairly comprehensive list along with some ideas on how to use them:
Begonia: Leaves and flowers are edible and have a sour- citrus taste. The stems can be used in place of Rhubarb.
Reported Health Benefits: Bronchitis, Skin issues, menstrual disorders, Swelling.
Carnations: Can be used in candy, wine, or as cake decorations. The petals are sweet. These petals are one of the secret ingredients used to make Chartreuse (a French Liquor).
Reported Health Benefits: Anti-inflammatory effect, helping with hair loss, act as a muscle relaxant, and aid in the treatment of excess gas.
Chrysanthemums: Tangy and slightly bitter – they can taste like mildly peppery cauliflower. Petals can be used in salads or to flavor vinegars.
Reported Health Benefits: Acid Reflux, Dizziness, AntiCancer, Sedative, Antispasmodic
Clover: Sweet and taste much like anise. – Has been said to help with gout, rheumatism, improves fingernails, coughs and colds. Use bright healthy flowers.
Reported Health Benefits: Blood thinner, Uterine Fibroids, Hot flashes.
Dandelions: Sweetest when picked young. Honey like flavor. The mature flowers are bitter. They are good raw or steamed and can also be made in to wine. If serving rice mix in petals.
Reported Health Benefits: Acne, Herpes, Liver diseases, Water Retention, Constipation, Gallstones, Age spots, Alcoholism, Anorexia.
Day Lilies: Slightly sweet vegetable flavor like lettuce. Beautiful in salads or a top cakes.
Reported Health Benefits: Cancer treatment, detoxifies arsenic poisoning, powerful antioxidant. *May cause hallucinations in higher doses.
Daisy: These are mostly used for looks, they taste very bitter.
Reported Health Benefits: Arthritis, cold, cough, Diarrhea, Indigestion, wound care.
Fuchsia: Slightly acidic flavor. Great as a garnish due to vibrant colors. Berries are also edible.
Reported Health Benefits: None reported
Gladiolus: Nondescript flavor like iceberg lettuce. Petals are great in a salad or used individually as “bowls” for serving light desserts like mousses.
Reported Health Benefits: Regular bowel movements.
Apple Blossoms: Petals can be candied or used as a garnish. *Eat in moderation. the flowers may contain a cyanide precursor.
Reported Health Benefits: Improves digestive, remove excess fat, clears acne, lighten pigmentation, ease nerves and revitalized blood
Banana Blossoms: (sometimes called Banana Hearts) They can be cooked or eaten raw. The outside covering needs to be removed until you reach a white tender part. It should then be sliced and let sit in water till the sap drains.
Reported Health Benefits: Helps Lactating mothers, Great for pregnant women, diabetes, menstrual issues, weight loss.
Citrus Blossoms: Distilled citrus flower water is used in Middle Eastern pastries and beverages.
Reported Health Benefits: Unable to find.
Elderberry Blossoms: Sweet smell and taste. Do not wash them, it will remove some of the taste. These are great for making wine.
Reported Health Benefits: Unable to find.
Angelica: Tastes similar to licorice. Petals for salads, and leaves can be made into tea.
Reported Health Benefits: Bloating, Pain, Endometriosis, Migraine, Colitis.
Borage: Blossoms and leaves have a cucumbery taste. They go well in lemonade, sorbets, chilled soups and dips.
Reported Health Benefits: Auto Immune diseases, Lupus, Menopause, MS, Bronchitis, Flu, Sore throat.
Jasmine: Traditionally used for scenting teas. *Please make sure you have the right plant if you use Jasmine! (Jasmine Officinale). The “False Jasmine” are a completely different plant. “Gelsemium” and “Loganiaceae” are too poisonous for human consumption.
Reported Health Benefits: Acne, Anti Cancer, Bipolar Disorder, Constipation, aphrodisiac,
Lavender: Sweet, floral flavor with lemon and citrus notes. Can be used in lemonade, champagne, with chocolates, in cakes, flans or custards.
1. Preheat oven to 325°. Line 16 muffin cups with liners. Beat butter and sugar with a stand mixer until creamy. Add eggs, vanilla, and buttermilk; beat until well blended.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually beat into butter mixture until well blended.
3. Whisk together jam and rose water to taste in a small bowl. Spread 2 heaping tbsp. batter in each liner. Top with 1 tsp. jam mixture, then another 2 heaping tbsp. batter, carefully spreading it to cover jam.
4. Bake cupcakes until a toothpick inserted toward the edge comes out clean, 25 to 27 minutes. Let cool in pans 5 minutes, then transfer to racks to cool completely. Spread with frosting and decorate with rose petals.
To make the Cream Cheese-Rose Frosting
4 ounces cream cheese, at room temperature
1/4 cup butter, at room temperature
1 1/2 to 2 tsp. rose water
1/4 teaspoon vanilla extract
2 1/2 cups powdered sugar
In a bowl with a mixer, beat cream cheese, butter, rose water, vanilla, and powdered sugar until smooth.