This is a series on edible flowers. Look at the links below for the other lists of edible flowers. Fennel–The yellow blossoms have a star burst shape and are sweet and taste like anise. Use in cold soups or as a garnish. Fuchsia–The flowers are bright and colorful but do not have a distinctive flavor. They make a great garnish on salads though. Gardenia–I never knew these were edible! (But remember, you can’t eat anything that’s been treated with pesticides.) They are mostly used to add ‘pizzazz’ to a dish as they are intensely fragrant but not intensely flavorful. In … Continue reading →

This is a glossary of sorts on edible flowers. Look below to find the links to the descriptions and articles about other edible flowers. Cilantro–Just like the seeds and leaves, the flowers also have a strong taste. This, by the way, has to be one of my favorite ‘edible flowers’. Don’t cook it, as the flavor fades quickly under heat. Instead, sprinkle the flowers in freshly made salsa or on top of a salad. Citrus Blossoms–Use the strongly scented waxy petals of citrus trees sparingly. One of my favorite ways to use them is to make flavored sugars. Store about … Continue reading →

Basil–Basil flowers are light pink, lavendar or white and have a more mild flavor than do the leaves. They also come in a variety of flavors like mint or lemon. Use them on top of fresh salad or with pasta. Borage–Borage flowers are star shaped and have a beautiful light blue hue. Apparently they have a sort of cucumber taste. Borage flowers are very good in chilled soups, lemonades and punches, sorbets, and dips. Broccoli Florets–I never knew this, but apparently broccoli florets are the flower bud of the broccoli plant. Given time, the broccoli florets would bloom a yellow … Continue reading →