Did you know numerous flowers – beyond things like dandelions, chamomile and lavender – are edible?
You can use many types of flowers, including day lilies, gladiolus, hibiscus and sunflowers, among many others, as garnishes and more when it comes to cooking and serving. Here is a list of a few of them – find a more comprehensive list here, compiled by the About.com Home Cooking guide, Peggy Trowbridge Filippone and Amy Barclay de Tolly.
- Bee Balm – can be used in place of bergamot for teas.
- Carnation/dianthus – flower has a clove-like, spicy flavor.
- Day lily – be very careful with day lilies, as only the Hemerocallis species is edible (not the Lillium species); day lilies may also act as a laxative.
- Gardenia – has a light, sweet flavor.
- Gladiola – tastes similar to lettuce.
- Hibiscus – boil to use in beverages.
- Lilac – has a lemony flavor.
- Pansy – flavor ranges from sweet to tart.
- Snapdragon – flavor ranges from bland to bitter.
Get more tips and hints about using edible flowers here.
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