Edible Flowers

Treat your palate to the unique tastes of fresh flowers

Across the world, edible flowers have always been a unique and festive enhancement to food. Flowers lend elegance to the simplest of dishes and enhance the flavor, if only to your eyes!

Fresh flowers can be used in any number of your dishes and have innumerable uses. Try floating flowers alone in a punch bowl or freezing them into cubes or ice rings for colorful accents in the glass or punch bowl. Salads, soups and desserts can often be enhanced with the beauty of fresh flowers. Imagine the added beauty fresh flowers would provide to an everyday cake.

To use fresh flowers in foods be sure to identify the flowers as edible (non-toxic) and unlikely to cause allergic reactions. Use the provided chart on the back of this fact sheet as an aid in selecting edible flowers to achieve particular flavors.

Cut flowers the morning of the event of needed use (they will be less likely to wilt), rinse them thoroughly in cool water and blot them dry gently. Store flowers, both heads and petals, in a plastic bag (to keep them hydrated) in the refrigerator until ready for use.

For your reference,

We have prepared a list of plants.

The file is in pdf format and requires Acrobat Reader.