Cooking with Edible Flowers
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Index and Flavors of Edible Flowers
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Edible Flowers Magazine

WARNINGS: 1. There are more poisonous flowers than there are edible flowers. 2. Make certain you have the correct genus species. 3.Avoid roadside flowers or flowers from florists and nurseries, because of potential chemical contamination. 4. Do not assume restaurants know which flowers are edible.  Because it is on your plate does not make it edible.  5. Avoid edible flowers if you have asthma, food and flower allergies. 6. Transplant known edible flowers to your garden.  7. Removal of reproductive parts often makes an edible flower more palatable (example: daylily).  8. Eat only edible flowers!

For first experiences:

1. Get expert identification.
2. Eat only a small amount of the flower.
3. Avoid pistils and stamens, eat only the petals (exceptions cattails, nasturtiums, saffron, dandelions)
4. Be extremely careful if you have allergies, best avoid flowers.
5. Be careful with new cultivars. When we change the genetics of flowers we may make them inedible. One case is gladiola. A new strain of gladiola is inedible so do not eat any gladiolas. Play it safe.

Why eat flowers?

Flower petals are rich in health protecting antioxidants. Flowers are mineral and vitamin rich. Edible flowers like broccoli and cauliflower contain health protecting chemistry that may provide cancer protection. Edible reproductive parts of flowers provide essential amino acids. Dandelion flowers and other flowers are rich in carotenoids. Hawthorn blossoms, elder blossoms contain bioflavonoids that may protect the heart and strengthen capillaries. Sour tasting flower blossoms may contain ample amounts of vitamin C. Flowers add a full spectrum of taste to all dishes. Flowers make dishes more appealing.


Edible Flower Flavors

Common Edible flowers and their flavor.

CAUTION: People with flower allergies may have allergic reactions to almost any flower. You may not be aware of your allergy. Please go carefully into this realm of cuisine.


Anise hyssop, Agastache foeniculum, Sweet, aniselike

Apple, Malus species, Sweet

Arugula, (see roquette) woody, peppery

Asiatic dayflower, Commelina communis, Bland, slightly sweet

Banana, Musa sapienta, sweet

Basil, Ocimum basilicum L.) or (O. sanctum). Taste like the herb, like the leaves of basil.

Beebalm, (red) Monarda didyma, Lemony taste

Beebalm, (blue) Monarda fistulosa, Oregano taste

Borage, Borago officinalis, Cucumber like

Broccoli, Brassica oleracea, Broccoli like, spicy

Calendula, Calendula officinalis, Tangy, savory

Carnation, Pinks, Dianthus spp., Clove like

Canary Creeper, Tropaeolum peregrinum, Peppery

Chamomile, Anthemis nobilis, Apple slightly sweet

Chicory, Cichorium intybus, Bitter

Chives, Allium sp., Onion taste

Chrysanthemum Dendranthema grandiflorum, Mild to bitter

Coriander (Cilantro), Coriandrum sativum,  Ummm, pungent, olfactorial.

Clove pink, Dianthus caryophyllus, Clove like

Cornflower, Centaurea species, Honey, sweet, bland

Dandelion, Taraxacum officinale, Bland, slightly bitters

Daylily, Hemerocallis species, Mild onion taste

Dill, Anethum graveolens, olfactorial ummm, herbal

Elderberry, Sambucus nigra, S.canadensis, Sweet to bland

English daisy, Bellis perennis, Slightly bitter.

Evening primrose, (Oenothera biennis and O. macrocarpa)  bland

Fennel, Foeniculum vulgare, Sweet, herbal

Fuchsia, Fuchsia (dark eyes) bland

Garlic chives, Allium tuberosum, Garlic

Geraniums, scented Pelargonium species, Great variety: nutmeg, rose, lemon. Etc.

Garden sorrel, Rumex species, Sour. Lemony

Hibiscus, Hibiscus rosa-sinensis, Slight lemony to bland

Hollyhock, Althaea rosea, Bland, variable, slimy

Honeysuckle, Lonicera japonica, Slightly bitter

Horseradish , Armoracia rusticana, Hot, spicy

Hyssop, Hyssopus officinalis, Big woody taste, try it

Jasmine, Jasminum sambac, Sweet scented (tea)

Johnny jump ups, Viola tricolor, Bland, slight mint flavor

Kale Brassica oleracea, Spicy like kale

Lavender, Lavandula angustifolia, Lemon, perfumery

Lemon blossoms, Citrus limon (L) Burm, f., Lemony, sweet, odifferous

Lemon gems, Tagetes tenuifolia, Bitter, lemony

Lemon verbena, Aloysia triphylla, Sweet and citrus like

Lilac????,    Syringa sp.  bitter tasting, strong, overpowering (questionable edibility)

Mallow, Malva moschada, Malva species, Delicate, sweet

Marjoram, Origanum vulgare, Herbal, strong.

Mint, Mentha spp. (numerous varieties), mint flavor to varying degrees, from sweet to harsh.

Mustard, Brassica species, Spicy, bitter, mustard like

Nasturtiums, Tropaeolum majus, Peppery

Okra, Abelmoschus aesculentus, Sweet, mild

Onion, wild, Allium spp., onion like.

Orange, lemon, Citrus sinensis, C. limon, Citrus flavor, lemony

Pea, (ornamental peas toxic) Pisum sativum, Floral pea like

Peach blossom, Prunus persica Barsch, Odiferous and sweet

Plum blossom, Prunus domesica L., Nectar rich, aromatic

Pansies, Viola species, Sweet to bland

Pineapple sage, Salvia elegans, Sweet pineapple

Pineapple guava, Feijoa sellowiana, Sweet, fruity

Pumpkin,  Cucurbita pepo L.  Sweet, savory when roasted

Queen Anne's Lace , Daucus carota, Slightly carrot like (do not mistake for poison hemlock)

Radish, Raphanus sativas, Spicy radish like

Red clover, Trifolium pratense, Sweet to bland

Red bud, Cercis canadensis, Slightly pea or beanlike

Rosemary, Rosmarinus officinalis, Ummm, herbal, meaty.

Rose of Sharon Hibiscus syriacus, Mild floral mucilaginous

Roses, Rosa species, Aromatic sweet

Roselle, Hibiscus sabdariffa, Mild citrus like, mucilaginous

Roquette , Eruca vesicariak Savory, mustard

Runner beans, Phaseolus coccineus, Taste like the bean

Safflower, Carthamus tinctorius, Bitter

Saffron, Saffron crocus, flowering parts, savory

Sage, Salvia officinalis, Taste like sage

Shungiku, garland chrysanthemum Chrysanthemum coronarium Savory, slight bitter

Signet marigold, Tagetes signata (T. tenuifolia)  WARNING: Many of the Tagetes genus are inedible, Herbal, slightly bitter.

Stock, Matthiola spp., Spicy, sweet

Sweet woodruff, Galium odoratum, Sweet, woody

Tuberous begonia, Begonia X tuberhybrida, Crisp, lemony

Squash blossoms, Cucurbita species, Honey nectar to bland

Tulips, Tulipa species, Crisp pea, cucumber

Violets, Viola odorata, Sweet nectar

Wild Geranium, Geranium maculatum L.

Winter savory, Satureja montana, Strong herbal

Yucca*, Yucca species, Sweet to bland

Most herb flowers are edible. Typically, they taste just like the herb. Some favorite herb flowers are fennel, dill, basil, chives, lemon thyme, thyme, wild onion, oregano, most mints, rosemary, nasturtium, lavender, winter savory.


Many edible wild plants have edible flowers. Some of my favorite wild flowers are:

Wild carrot, Queen Anne's Lace, (Daucus carota) Strip off the white florets and sprinkle them over salads. Interesting on meatloaf. White flowers suggest to me the presence of quercitin and rutin. Great nutrition for my heart and circulation. If you grow carrots in your garden, don't pick them all. Leave a few in the ground for next season. In the Spring eat the young leaves and in the Summer pick the flowers.

Evening primrose, (Oenothera biennis and O. macrocarpa) The yellow flowers of late summer and fall are prolific, colorful and bland. I am after the bioflavonoids when I eat this bloom, not the taste. Cook them in stir fry, spread in salads. Candy them with a couple tablespoons of Everclear alcohol whipped into a tablespoon of egg white. Fill a salt shaker with sugar, then sprinkle the sugar over the egg white laden flower.

Candied flowers: If you are handy with chop sticks you can rotate the flower as you load it with sugar. Lay the flower down on a pizza pan or the like that has a thin layer of sugar spread over it. Let them dry.

Try candied flowers in tea, cordials, garnish a dessert plate, or stab one on top of a piece of cheese cake. All flowers may be candied. My favorites are primrose, rose petals and violets.

Woodland violets, (Viola spp.) One of my favorites. Can be candied as explained above. Most of the time I sprinkle the violet flowers with the violet leaves in a salad. Experiment. Put them over finished meat dishes as a garnish and color contrast that invites eating. The blue color in the violets suggests anthocyanidins antioxidants, providing protection from E. coli outbreaks.

Garden sorrel, (Rumex spp.) Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads. Be creative. Serve them with saute peas, beans.

Try these flowers in a burrito.

Dandelions, (Taraxacum officinale) I pluck the petals, then sprinkle them on any food in need of color. Beta carotene rich, here is potential cancer fighting nutrition that is free, grows everywhere and provides year around food. When serving a rice dish use dandelion petals like confetti over the rice.

Cattails, (Typha angustifolia; T. latifolia) The female lower flower spike may be cooked like corn on the cob, and remarkably, tastes nothing like corn on the cob. The upper male flower head is simple to harvest, nutritious and stores well in the freezer (see Paleo waffle recipe in favorite edible wild plants section)

Asiatic dayflower, (Commelina communis L.) This tiny member of Commelina takes over my garden in early summer. They keep coming back faster than we can eat them.. I like the leaves, flower and seeds. Pick whole flower sepal and all. Add, in the last minute, to stir fry. Sprinkle over buffalo or other game right before serving it. Dayflower is one of the fifty things I put in a salad..

Spiderwort, (Tradescantia virginiana) Here's a slimy little flower that blooms every morning all summer long. The mucilaginous bloom may relieve congestion due to summer heat and humidity. The slimy texture should release and thin mucus a reflex action due to the polysaccharides in the flower. This bloom cooks up nicely. I like it in an omelet..

Hawthorn, (Crataegus species) Here is heart medicine as old as my dog Rusty, a couple thousand years or more.

The bioflavonoids in hawthorn are used worldwide to improve circulation to the heart, reducing angina, strengthening capillaries and improving heart function. 

Hawthorn Brandy:  Try Hawthorn flowers in brandy. Add a cup of hawthorn flowers to a liter of brandy.  Let steep for two weeks, then decant.  The alcohol and water in the brandy draws the flavonoids from the flowers. Drink the finished concoction to quiet your tendency to do too much work around the house. No male Meuninck in my long lineage ever died of a heart attack doing too much house cleaning. I credit that to hawthorn flower brandy.

Here is the recipe:

-buy one bottle of cheap brandy any size.

-pour off enough in a tumbler so you have room to stuff hawthorn flowers into the original bottle (actually it all works better if you transfer half the brandy that receives the flowers into a canning jar).


-Put the hawthorn stuffed brandy jar in the refrigerator and let it sit there unmolested

for about a week. It's best after two weeks, but it never gets that far at our house.

-After a week pour off the flowered brandy through a pair of panty hose (now you know why I told you to save that tumbler of brandy, use it to trade for the panty hose).

-If the tumbler is still full or at least partially full, pour it back into the brandy hawthorn flower libation.

-To your health, drink with friends you'd like to have around a long time.

Elderberry, (Sambucus canadensis, S. nigra.) Elderberry is good heart medicine, but these flowers are best for fighting colds and flu. You can do the brandy thing with them as explained above. Make certain you strip flowers off the cluster and into the brandy. Keep the stems out of the brew. Those six legged creatures (some are mutants with eight legs) crawling about the elderblow are edible, protein rich with small amount of arrow poison in them. Anyway, pitch them in the brandy, and if you have a good ear listen up to some of the most raucous sailor ditties ever to come out of a brandy bottle. Those bugs have perfect pitch, horny lyrics and the cutest little sailor hats you've ever seen. I like to mix the same amount of brandy by volume with the same amount of flowers by weight. So if I have 5 ounces of brandy then I mix in 5 ounces of flowers.

Hide it all in the refrigerator behind the Arm and Hammer for two weeks. Then pour off the elder flower brandy (actually, now that I think about it port or sherry works better) through the panty hose if you still have them around. Of course, you could trade for another pair of panty hose.

Beebalm (Monarda didyma (red flowered beebalm) Monarda fistulosa (blue flowered)) Beebalm blossoms are great in brandy. I'm serious! But let's not give away all my secrets. Beebalm blossoms are just right for tea. Wild beebalm tastes like oregano and mint. There are numerous volatile oils that are antiseptic, cleansing your breath and providing some protection from acute infections. Beebalm tea with thymol may help you climb mountains, snow board, or pick alpine wild flowers without getting an altitude headache. Thyme tea of course has more thymol and is more effective. But beebalm can be found out there in the mountains. This is a flavorful addition to salads. Any place you use oregano use beebalm blossoms: tomato sauces, salad dressings, over salmon, tomato salads... The flowers may be rubbed over stings and bites for relief--a cleansing, analgesic, antiseptic effect.

Mint (Mentha piperita; Mentha arvensis) I like mint blossoms for a relaxing afternoon tea to help me doze off to dreams of brandy bottles dancing in my head. Mint flowers and leaves are great in Middle Eastern dishes: touboulleh, hummus, lamb,Yorkshire terrier and other favorites of the desert people.

RECIPE: My favorite is mint blossoms and leaves in a gallon of water with half the juice of a lemon (throw in the half lemon too). Put this in the refrigerator overnight for a cold infusion. Light, airy, well balanced, a good mouth, perfect fragrance and a terrific finish cold infusion mint tea is worth the investment.

Prickly pear (Opuntia species) CAUTION: If you find yourself alone in the desert, without water, your throat dry, your voice gravelly, your skin sunburned reddish black, with your shoes, pants and shirt shredded shards of cotton and polyester then stop drinking the brandy flower drinks. Your heart is just fine. It's time to eat prickly pear flowers. Now as far as I know just me and this Indian are the only people who have eaten these flowers. The Indian is dead. So this is more a query than a recommendation. I like prickly pear flowers. Do you? E-mail me at  and let me know. They have the texture and mouth of yucca flowers. I've heard there is a lost tribe that imbibes almost totally on these blooms. But I have no substantive material on their safety and edibility. So unless you are a fool like me I cannot recommend this flower. All fools please e-mail me your comments.

Yucca (Yucca species) Here's a flower with a long history of edibility. I like the white petals over egg dishes, especially heuvo rancheros. The long candlelabra like spike of blooms provides plenty of food. They are crunchy when fresh, bland, neutral in taste, with suspected rutin and quercitin, bioflavonoids that help you live longer, faster.

Why I Love Wild flower Gardening: My older brother lived the longest and fastest of any of us. Everything about him was long and fast. Never married (too many girl friends). Never settled down to constructive endeavor. He would have probably lived forever if he hadn't lived so fast There's a message in there somewhere. Maybe it's about stopping and smelling the flowers and eating a few too. From where I sit typing these words I can straighten from my slouch, stretch my neck a little and see over the word processor through the window into my wild flower garden of over 150 edible plants. Most are wild perennials, they come up every year. Others are annuals, open pollinated, tough genetics that self seed. Yes, the garden pretty much takes care of itself. Even the grasses and weedy weeds are edible. The dandelions look like "happy faces", wild leeks reek and violets laugh and play in the spring breeze...They are steadfast, always there to thank me for this place.  Inviting me to come and take what I need. And I do. Year after year, my yard keeps giving me all the good foods I have talked about in this Odyssey. Every year I squeeze in a new character or two and see if they have the right stuff to thrive in my backyard wilderness. If they do they will do it on their own, with no help form me. They will live long and slow, forever and forever. For that I am thankful...And for you my friend...Thank you for subscribing to this way of life. I hope it gives you peace and you too will live long and slow.

Edible Flower Recipes

entre dessert mayonnaise etc.
salads sauces vegetables/side dishes

edible wild flowers

Classic Edible Flower Recipes

KEY: c+cup; t=teaspoon; T=tablespoon; 1l=pound; oz=ounce

Sooke Harbour House was voted by Gourmet Magazine as the best restaurant for local/regional cuisine. The menu highlights seafood, free range rabbit and fowl, as well as vegetarian choices. Sooke is located on Vancouver Island about 25 miles west of Victoria, British Columbia.

Salmon in Lemon Garlic Dressing

To make the lemon garlic dressing, blend following ingredients:

-1 egg yolk

-1/4c lemon juice

-1tfinely chopped garlic

-2t Dijon mustard

-3/4 c olive oil

-2 or 3 t maple syrup

Blend all to a smooth lemony flavor. Salt and pepper to taste. Makes 1 cup of dressing.

I like to steam the salmon in a Chinese stove top steamer basket. Stuff the body cavity of the 2 lb salmon with fennel or dill and chive blossoms...That's all. Let the taste of delicious salmon dominate. Serve the lemon garlic dressing on the side. Garnish with chive blossoms, thinly sliced cucumbers and borage flowers. (Serves 4)

Special Note:  Salmon and chicken may be highly seasoned.  A special rub of Lemon Pepper, Jamaican Jerk Seasoning, Garlic and Dill heavily applied to skinless chicken or salmon (with skin) makes for a marvelous flavor without overpowering the meat.

Steamed Salmon with Anise Hyssop Butter

Sprinkle a pound of salmon with fresh dill and marjoram. Steam in stove top Chinese steamer. Purchase one that fits into the lip of a ten inch pan.

The sauce is made by reducing 8 ounces of fish stock (use bullion cube); 4ounce Reisling wine; 4t minced shallots; 1/2t crushed garlic; 4t apple cider vinegar. Take pan off the heat and whisk in 8T cold butter (I mix 4 T of olive oil with four T butter). Finally stir in 1 cup of anise hyssop flowers and tender top leaves.

Put the sauce on the side or pour over steamed salmon. Day lily petals beautify this dish.

Gooseneck Barnacles with Tuberous Begonia Flower Vinaigrette

Cook 12 barnacles like lobster, submerging them in boiling water.

For the tuberous begonia vinaigrette blend c of tuberous begonia petals with 1 or 2T of rice wine vinegar (try seasoned gourmet rice wine vinegar for a sweeter taste).

Next add 1T strained raspberry or strawberry puree to pureed begonia petals.

Finally, blend all with 3/4 cup to 1 cup (to taste) oil, walnut oil, grapes seed oil or almond oil.

Place hot barnacles on sauce, garnish with tuberous begonia petals (serves 2).

Geoduck with Loganberry and Scented Geranium Sauce

Substitute 12 oysters, 12 scallops or 12 mussels for geoduck if not available. Geoduck is a West Coast shellfish, that looks like God used his foot to stuff all but an elephant's trunk back into the shell.

Saute, grill, or steam shellfish.

Sauce: two oz of fish stock (fish bullion okay); 1 ounce Reisling wine, 1t minced shallots, 2 large leaves scented geranium.

Use smaller scented geranium leaves if you want more flavor. Reduce sauce to two tablespoons. Remove pan from heat and enter 1oz of strained loganberry puree (use raspberries if you don't have loganberries). Then stir in 4T cold butter. Adjust tartness with maple syrup or brown sugar. Place hot shellfish over sauce and garnish dish with scented geranium flowers (1-2 servings)

Grilled Oysters in Nasturtium Butter Sauce

Grill 12 oysters until both sides are brown, keep warm.

Reduce 10 ounces of fish stock with 2 oz of dry white wine and 2T nasturtium vinegar# in a sauce pan over high heat to about 2 ounces of liquid.

Add chopped nasturtium leaves and 4 coarsely chopped nasturtium flowers to sauce. Remove from heat and whisk in 3 oz of butter (or half butter half olive oil).

Pour sauce on plate, arrange oysters on sauce, garnish with nasturtium leaf and flowers (serves 2-4).

# To make nasturtium vinegar fill a half pint jar with nasturtium leaves and flowers, pour over quality vinegar (your choice). Let infuse in refrigerator for at least 24 hours.

Other sauces

Venison with Blackberry and Lavender Vinegar

Sear 2 lbs of venison (buffalo, elk, antelope) in olive oil and water, about 4 T olive oil to c of water. Stuff venison with three smashed garlic cloves (push then into the spaces between muscle). Add five T of fresh rosemary to roasting pan. Place venison roast in pan. Mix cup low salt soy with a cup and a half water. Pour over roast. Put three generous slices of fresh ginger in the roasting water (you can't overdo this). Roast at 350 F until desired doneness.

In a saucepan, combine 1c pureed blackberries (strain away seeds) with 2-3 ounces of port wine and 4 T lavender vinegar*. Add 5T of the venison stock. Bring sauce to a simmer and whisk in 4T of butter. Mix 1T of cornstarch in cold water. Then put the cornstarch blend into the sauce and reheat and thicken.

Place hot sauce on plate and arrange sliced venison over it. Serves four.

*LAVENDER VINEGAR: fill a pint or half pint canning jar with lavender flowers. Pour quality vinegar over the blossom (apple cider, rice wine, balsamic). Store and let flavor infuse in refrigerator for one week. Other sauces

Roast Turkey with Sage and Rosemary Blossoms

5 garlic cloves

1/8 cup chopped rosemary leaves and blossoms

1/8 cup chopped sage leaves and blossoms

1 10 lb turkey

olive oil

juice lemon

half dozen sprigs of rosemary and sage ideally with blossoms

Rinse turkey with water. Pour in lemon juice and swirl or brush around cavity with lemon peel, leave peel in body cavity. Push smashed garlic cloves up under turkey skin (over and around sides of breast). Stuff bird with rosemary sage dressing (see side dishes). Roast bird in a bag as directed on the package or at 350 F for 1 to 2 hours, or until deep breast temperature reached 160F. Garnish with sage and rosemary flowers.

DRIED FLOWERS: You may have to use dried flowers. Sage and rosemary flowers may be picked when in bloom and dried in a food dryer. Store in pint jars in cool dark place. All your edible flowers may be dried in this manner and used throughout the seasons.


Sage and Rosemary Dressing


cooked turkey giblets

1/4 cup oil half olive and half butter

chopped onion

4 cups day old bread, prefer whole wheat

1/4 cup chopped parsley

cup chopped celery

1 tarragon and basil

salt to taste

t paprika

1/8 t nutmeg

oyster or clam juice to moisten turkey

cup chopped walnuts

1 cups whole drained oysters

one cup diced Portobello mushrooms

cup dried sage and rosemary flowers

Preparation: Saute giblets, chopped onion and mushrooms in oil. Mix together the remaining dry ingredients. Then fold giblets, onion, mushrooms and dry ingredients into bread. Add oyster or clam juice to moisten dressing. Do not over moisten. Stuff into turkey.

Stuffed Squash Blossoms

Squash blossoms...(Cucurbita species) My favorite and most prolific squash blossom producing cucurbita is patty pan squash. Large blossoms. Gorgeous color.

Ingredients for squash blossom filling:

-Roast 1/4 cup of pumpkin seeds to make Pepitas.

-Chop up three tablespoons of fresh ginger.

-Make about a cooked cup each: wild rice and long grain brown rice.

-One small diced onion.

-1 clove diced garlic

-1/4 cup Lite soy sauce (season to taste)

-One tablespoon Lee Kum Kee's Fine Chili Sauce an/or spicey satay sauce.

-2 tablespoons sesame seed oil

-1/8 pound of goat cheese, or Feta cheese

To Make Batter:

Ingredients: 2 egg whites and one egg yolk beaten in one T water.

Preparation: Mix rice, ginger, garlic, Pepitas, onion and crumbled cheese. Stir in soy sauce, fine chili sauce and sesame seed oil. Stuff mixture into squash blossoms, fold over ends of petals and dip blossoms into batter. Roll yolk coated blossom in bread crumbs or flour. Saute in olive oil. Drain and eat.


Harbour House Salad with Blossoms and Herb Vinaigrette

There are as many as 20 different flower blossoms in the Harbour House Salad. Selection of flowers and greens vary by the season. The vinaigrette may be made in large volume and refrigerated. Around my house we use day lily blossoms, tuberous begonias, nasturtiums, calendula, beebalm, hyssop, pansies, Asiatic day flower, sorrel, shungiku, dandelion, chives...

To make about 2 liters: first combine in a blender 3/4 c Dijon mustard with 5/8th cup of apple cider vinegar.

Then add 1 c of chopped fresh herbs, equal amounts of chive, fennel marjoram, chervil, oregano, tarragon, rosemary, thyme and parsley.

Next, blend all with 1 liter of olive oil.

Finally stir in 1 c of water. Let dressing mature in the refrigerator for at least 24 hours.

Yellow and Red Tomato Salad with Oregano Nasturtium Dressing

Slice four yellow and four red tomatoes.


-1/3c apple cider vinegar

-1c olive oil

-1 clove chopped garlic

-3 turns on a pepper mill

In a food processor combine vinegar, garlic and pepper. Then, while the machine is running, poor in olive oil. Emulsify. Next add one cup loosely packed fresh oregano; process to a chop.

Coarsely chop 3/4c of nasturtium flowers. Stir nasturtium flowers into dressing.. Allow to sit 30 minutes at room temperature to infuse floral essence. Pour dressing over tomatoes, garnish with marjoram and nasturtium flowers (serves 8-10).

Floral Spinach Salad

cup slivered almonds or walnuts

2 T olive oil, or canola oil

1 T red wine vinegar or seasoned gourmet rice wine vinegar

1 teaspoon of Dijon mustard

8 tp 10 ounces of garden fresh spinach (may use mesclin mix salad greens)

Have available a rosemary blossoms, chive blossoms, lavender blossoms and dianthus blossoms....What you have available...Experiment!

First brown almonds in a pan. Transfer almonds to bowl and mix oil, vinegar, mustard and perhaps a T of water. Stir in flowers of your choice, trial and error will help you select what works. Go easy on lavender, overpowering. Season with pepper and serve. Serves 6.

Rice and Flowers Salad

1 cup long grain rice, also good with wild sweet rice

cup of walnuts or almonds (crushed)

2T olive oil

1/4 lemon juice (3T)

1/4 cup chive blossoms (if blossoms not available use chives)

3T Rosemary blossoms

Preparation: Cook rice to desired doneness (don't over cook). Stir walnuts in a pan with 1 T oil until brown. Pour nuts over rice, stir in remaining oil, lemon juice,

chive blossoms. Garnish with parsley and rosemary flowers. Season to taste.

Pasta and Petals Salad

1 pound bow tie pasta

cup lemon juice

1/3 cup oil olive or canola

1 cup Feta or Asiago crumbled cheese

cup dandelion, calendula or day lily blossoms

4 cups of nasturtium blossoms and and equal amount of nasturtium leaves (red lettuce leaves as a substitute).

cup chopped cucumber (remove seeds if you have time, just use rind)

Preparation: Cook pasta. Drain in cold water. In bowl mix lemon juice, oil and 2T spoons of coarse ground pepper. Mix in pasta, then stir in feta and cucumber. Add flower blossoms and stir in gently. Serve salad over a bed of nasturtium leaves or red lettuce leaves.


Fruit Salad with Rose Petals and Rose Water

Rosewater may be made at home...See our video: Cooking with Edible Flowers and Culinary Herbs call 800 487 0522.

1 cup of blueberries (or what is in season)

1 cup of strawberries or watermelon

3 cups peaches or nectarines

1/4 cup of rose petals

1 teaspoons rose water

2 tablespoons raspberry vinegar, or pureed raspberries and lemon juice

In a bowl spread the fruit and toss lightly in the vinegar and rosewater. Garnish with wild violets or pansies. Serves 6.

Nut Tuile with Chokecherry and Blueberries

Nut tuile and berries: Break butter into chunks, blend 3T of butter with 3 T sugar until fluffy. Stir in 1/4 cup of flour and 3/8 c slivered almonds. On well greased baking sheet press mixture flat about 1/8 inch tick. Bake at 400 F for 6 or 7 minutes. Pull sheet from oven, let cool 5 minutes, then carefully turn over the tuile . If necessary, enter again in oven to brown opposite side. Let cool, then mold while still pliable to desired shape (crescent that will stand up) or serve flat.

Serve with edible flowers: pineapple sage or red bee balm blossoms. Add berries and berry sauce.

Lavender Ice Cream

-Scald 1 cups of whole milk with 1 cups whole cream.

-Add 2 T vanilla or vanilla bean.

-Add one T of crystallized ginger or three T chopped fresh ginger.

Next, over simmering water (in a double boiler) blend 6 to 7 egg yolks with 3/4 cup of honey. Stir the scalded milk, cream, ginger into the egg and honey blend. Cook till blend coats spoon. Whisk in 2 T of lavender blossoms. Let flavor infuse and chill in the refrigerator for at least 4 hours. Strain into an ice cream maker and follow manufacturer's directions.

Strawberry or Loganberry Scented Geranium Sorbet

Bruise and chop ten to fifteen scented geranium leaves (your choice, I like prince Rupert or rose scented).  Use young small end leaves.  Over medium heat bring to gentle boil 3 cups of strawberries, loganberries (or Raspberries) infused in 1/2 cup Gewurztraminer wine, or other fruity white wine.   Remove from heat and add chopped geranium leaves.

Let leaves and berry sauce cool and infuse for 45 minutes.  Then strain out leaves, puree, and strain out seeds.  add one more cup of wine and 1/2 cup of maple syrup to the sauce.  Pour into ice cream machine and follow manufacturers suggestions.  Garnish with tulip petals as shown in this photo.


Floral Berry Sauce

Put one cup each of raspberries and chokecherries in a sauce pan. Use berries of season: strawberries, blueberries, blackberries, loganberries...Whatever is available.

Mash berries. Add cup of water. Stir and bring berries to a boil, then immediately remove pan from heat. Strain seeds from sauce. Then snip in 2 or 3 sprigs peppermint leaves and 6 or seven spikes of peppermint flowers (in late summer try mountain mint leaves and flowers). Let sauce infuse in refrigerator for 6 to 12 hours. Strain leaves and flowers from sauce then add 1/4 c of honey. Serve as berry soup or as a dessert topping over a tuile.

Three Berries Rhubarb Sauce

Take strawberries, blueberries and raspberries, one cup each and puree with one cup of chopped rhubarb. Add a little water if necessary. Bring puree to a gentle boil, remove from heat immediately and let cool. Press berry juices through a sieve, cheese cloth, or panty hose. Then stir in a half cup of honey or maple syrup. Use on paleo waffle.

Mayonnaise, Herbal Butters, Floral Honey

Floral Mayonnaise

Stir in a half cup of the following mixture of blossoms into one cup of mayonnaise or Miracle Whip: nasturtiums, chives, calendula, tulip or other blossoms that are available depending on the time of year.

Avocado and Mayonnaise with Chive Blossom (substitute chopped day lilies)

Mash one avocado with two tablespoons of mayonnaise. Stir in smoked white fish bits or chopped crab (about 5 T). Garnish with edible flowers like chive blossoms, day lilies, ramps flowers, viola...

Floral Vinegar

Use bergamot, tarragon, calendula, nasturtiums, lavender, roquette to make floral vinegar. Fill a small jar with edible aromatic flowers then cover with raw apple cider vinegar. Turn or snap on lid and let infuse in your refrigerator for at least one week. Strain out the flowers before using.

Use in salad dressing, cooking...examples: nasturtium

Mint Flower Essence

Crush mint leaves (your choice) with a mortar and pestle to release volatile oils. Place pounded mint flowers and leaves into jar and fill to the top with 190 prood grain alcohol or highest proof vodka you can legally buy in your State. Cover and shake daily for two weeks. Use to flavor vegetable dishes, fruit desserts and meat dishes. Try making this essence with port wine or sherry wine. Refrigerate to infuse. Pour over melon and fruit.

Mountain Mint Floral Oil

This may be duplicated with lavender flowers, nasturtium flowers and beebalm flowers. Break down cells of flowers with mortar and pestle (or rolling pin). Stuff flowers in a jar, then pour over a bland vegetable oil such as almond oil, walnut oil, grape seed oil. Fill jar not quite to top. Nest cover jar with cheese cloth so water can evaporate from leaves. Place on saucer and let infuse in refrigerator for two weeks. Strain oil and use t make chutneys, saute peas in it, use for salad dressings.

Lavender Butter

Stir a tablespoon of lavender blossoms into 1/8 pound of softened butter. Let flavor infuse in refrigerator for 24 hours. Try other aromatic flowers in butter: nasturtiums, mint, beebalm, chives, tuberous begonias...

Floral honey

Warm one cup of honey over steaming water. Then stir in chopped rose petals, borage flowers, beebalm and/or scented geraniums (all together or separately). Add one cup of these chopped petals to 1 cup of honey. Use on waffles, in tea, with biscuits, toast.