Here’s the latest information on edible flowers. I just found out Dahlia flowers and their tubers/roots are edible too! And Zinnia petals also!
I’ll be testing those out and will let you know how I like them. Someone also asked for a recipe for flower ice cubes. It’s here, too.
FYI I’m a contributor to Countryside Magazine and have some nice articles for you to read. My latest is on, guess what! Common Edible Flowers. Check it out at: Edible Flowers List: 5 Plants for Culinary Creations.
If you highlight my name on the article, all of my articles will come up. Videos, too.
Eat only pesticide/clean flowers. This is a partial list of my favorites. Remove the white heel on the petals, like roses, as this is sometimes bitter. If eating tiger lilies/day lilies (and those are the only ones edible, not Easter lilies or lily of the valley) eat petals only.
Eat small amounts, and don’t eat leaves or stems unless you know they are edible.
Now one thing I want to tell you about impatiens and snapdragons. Although my research has indicated they’re edible and I have eaten them as have countless students of mine for years, there is some debate about whether or not they are “officially” edible. So I’ll leave that decision up to you.
The flowers of culinary herbs are edible.
- Begonias: hybrid tuberous types
- Citrus blossoms: orange, lemon, lime, grapefruit
- Cornflower (sometimes called Bachelor’s button)
- Daylilies (not Easter Lilies or Calla Lilies). Daylilies last only a day but bloom profusely.
- Impatiens (Common ones: Impatiens walleriana, known as Bizzie Lizzies – not sure yet about New Guinea impatiens) Note: Jewelweed (Impatiens capensis) , known as wild impatiens is not edible.
- Jasmine officinale. This has oval shiny leaves and waxy tubular flowers. Beware of false jasmine which is poisonous.
- Lemon and Tangerine Gem Marigold – remove white base
- Marigold (Tagetes tenuifolia, aka T. signata)
- Phlox, Perennial Taller Phlox (Phlox paniculata) NOT the annual, creeping phlox.
- Portulaca (moss roses)
- Evening Primrose
- Redbud tree blossoms
- Roses – remove white “heel” – it’s bitter tasting
- Rose of Sharon
- Scented Geraniums (Pelargonium species except for Citronella variety)
- Squash Blossoms
FLOWER ICE CUBES
Gently rinse your pesticide-free flower blossoms. Boil water for 2 minutes for all the air trapped in the water to escape. Remove from heat and let the water cool until room temperature. NOTE: This will ensure that the ice cubes are crystal clear. Place each blossom at the base of each individual compartment within an ice tray. (You can also use any freezable suitable container, like a bundt pan or jello mold if you want to make a flower ring for a punch bowl). Fill each compartment half full with the cooled boiled water and freeze. After the water is frozen solid, fill each ice cube compartment the rest of the way to the top with the remaining boiled water. Freeze until ready to use.