List of Edible Flowers
Before you venture out to the garden and harvest a bunch of flowers for the dinner table, it’s important to remember that some flowers are poisonous. Make sure you’ve made a positive identification of each variety you’re using. Obviously, you should avoid flowers that may have been sprayed with pesticides or other chemicals, so either grow your own organic flowers, or harvest them from a location you’re sure about. Organic or not, all flowers should be shaken and washed in cold water prior to use, as they may to be homes for insects.
Pick your edible flowers in the morning, when they have the highest water content. Keep them on some dampened paper towel inside a sealed container in the refrigerator for as long as a week. You can revive wilted flowers by floating them in some ice water for a few minutes. Prepare them for eating just before serving in order to prevent further wilting.
Remove the stamens and styles from flowers before eating. Pollen can cause allergic reactions when eaten by some people, and it may overwhelm the otherwise delicate flavour of the petals. The exception here is the Violas, including Johnny-Jump-Ups and pansies, as well as scarlet runner beans, honeysuckle and clover. The flowers of these varieties can be enjoyed whole, and will probably be more flavourful this way.
This list of Edible Flowers is not comprehensive so if you notice a flower missing from this list, please do further research before you consider it edible. Don’t assume that all flowers are edible – some are highly poisonous.