Many summer flowers are both a feast for the eyes AND an edible addition to your culinary repertoire.
A surprising number of flowers are edible, including many that pop up in our yards and herb gardens. Some are colorful additions to salads or make striking cake-toppers, but don’t overlook their other qualities. Most edible flowers have fragrance and flavor that will make your cooking more interesting and fun; some can even be the substance of a main course.
The recipes below include an unusual homemade lilac extract, remarkable beer lollipops, and other ideas that will have you eyeing your yard and garden with garden scissors in hand. You can buy what you don’t grow from your nearest spice market or online source. Just keep in mind that the plants should have been organically grown and pesticide-free.
Read More about edible flowers
Pansy
Mild in flavor with a subtle grassy note, these blooms are perfect for garnishing.
Violet
Sweet and floral, they’re ideal for adding a touch of elegance to desserts and salads.
Rose
With a sweet fragrance, rose petals are perfect for syrups, desserts, and as an eye-catching garnish.
Chive Blossoms
With a mild onion flavor, these are wonderful for perking up salads, soups, and garnishes.
Dandelion
Sweet and honey-like, dandelion petals can enhance salads, sandwiches, and can be made into wine.
Marigold (Calendula)
These vibrant yellow or orange flowers bring a peppery, tangy kick to your meals.
Elderflowers
The delicate white flowers of the Elderberry tree can adorn and add subtle flavor to baked goods