Guest Post From Cathy Wilkinson Barash:

COMMON NAME
BOTANIC NAME
FLAVOR

Anise hyssop
Agastache foeniculum
Licorice

Apple
Malus spp.
Floral

Arugula
Eruca vesicaria sativa
Peppery

Banana
Musa spp.
Sweet

Basil
Ocimum basilicum
Herbal

Bee balm
Monarda didyma
Spicy/sweet

Borage
Borago officinalis
Cucumber

Broccoli
Brassica oleracea, Botrytis group
Spicy

Calendula
Calendula officinalis
Slightly bitter

Canary creeper
Tropaeolum peregrinum
Peppery

Chamomile
Anthemis nobilis
Apple

Chicory
Cichorium intybus
Slightly bitter

Chives
Allium schoenoprasum
Oniony

Chrysanthemum
Dendranthema grandiflorum
Mild to slightly bitter

Coriander (Cilantro)
Coriandrum sativum
Herbal

Dandelion
Taraxacum officinale
Sweet-slightly bitter

Daylily
Hemerocallis spp.
Sweet to vegetal

Dianthus
Dianthus caryophyllus
Sweet, clove

Dill
Anethum graveolens
Herbal

Elderberry
Sambucus canadensis
Sweet

English daisy
Bellis perennis
Slightly bitter

Fennel
Foeniculum vulgare
Herbal

Garlic chives
Allium tuberosum
Garlicky

Hibiscus
Hibiscus rosa-sinensis
Mild citrus

Hollyhock
Alcea rosea
Mild nutty

Honeysuckle
Lonicera japonica
Sweet floral

Hyssop
Hyssopus officinalis
Strong herbal

Japanese plum
Prunus ‘Mume’
Sweet almond

Jasmine
Jasminum sambac & J. officinale
Sweet floral

Johnny-jump-up
Viola tricolor
Slightly minty

Kale
Brassica oleracea, Acephala group
Spicy

Lavender
Lavandula spp.
Strong floral

Lemon
Citrus limon
Sweet citrus

Lemon verbena
Aloysia triphylla
Sweet citrus

Lilac
Syringa spp.
Floral

Linden
Tilia spp.
Sweet

Marjoram
Origanum vulgare
Herbal

Mint
Mentha spp.
Minty

Mustard
Brassica juncea
Spicy

Nasturtium
Tropaeolum majus
Peppery

Nodding onion
Allium cernuum
Oniony

Ocotillo
Fouquieria splendens
Sweet cranberry

Okra
Abelmoschus aesculentus
Mild, sweet

Orange
Citrus sinensis
Sweet citrus

Oregano
Origanum spp.
Herbal

Pansy
Viola x wittrockiana
Slight minty

Pea
Pisum sativum
Pea-like

Pineapple guava
Feijoa sellowiana
Sweet tropical

Pineapple sage
Salvia elegans
Spicy sweet

Radish
Raphanus sativus
Peppery

Red clover
Trifolium pratense
Sweet

Redbud
Cercis canadensis
Pea-like

Rose
Rosa spp.
Floral

Rose of Sharon
Hibiscus syriacus
Mild

Roselle
Hibiscus sabdariffa
Mild citrus

Rosemary
Rosmarinus officinalis
Herbal

Runner bean
Phaseolus coccineus
Bean-like

Safflower
Carthamus tinctorius
Bitter

Sage
Salvia officinalis
Herbal

Scented geranium
Pelargonium spp.
Floral

Shungiku
Chrysanthemum coronarium
Slightly bitter

Signet marigold
Tagetes signata (T. tenuifolia)
Citrusy tarragon

Society garlic
Tulbaghia violacea
Sweet garlicky

Squash
Curcubita pepo spp.
Vegetal

Summer savory
Satureja hortensis
Herbal

Sunflower
Helianthus annuus
Bittersweet

Sweet woodruff
Galium odoratum
Fresh, sweet

Thyme
Thymus spp.
Herbal

Tuberous begonia
Begonia x tuberhybrida
Citrus

Tulip
Tulipa spp.
Bean- or pea-like

Violet
Viola odorata
Sweet floral

Winter savory
Satureja montana
Herbal

Yucca
Yucca spp.
Sweet (must be cooked)

THE 10 COMMANDMENTS OF EDIBLE FLOWERS*

1. Eat only those flowers you can positively identify as safe and edible. Learn the Latin or botanical names, which are universally accepted (common names may vary from region to region).

2. Do not assume that restaurants and caterers always know which flowers are edible. Just
because it is on your plate does not mean it is edible (see Rule #1).

3. Eat only those flowers that have been grown organically.

4. Do not eat flowers from florists, nurseries, garden centers or public gardens (see Rule #3).

5. Do not eat flowers if you have hay fever, asthma or allergies.

6. Do not eat flowers picked from the side of heavily trafficked roads.

7. Eat only the petals of flowers; always remove and discard the pistils and stamens before eating. (Except for the tiny flowers like thyme where it would be like performing microsurgery to remove the pistils and stamens.)

8. Not all sweet-smelling flowers are edible; some are poisonous.

9. Eat only the flowers of the recommended plants; other parts may be toxic or inedible, even
though the flower may be delicious.

10. Gradually introduce flowers into your diet - one at a time and in small quantities, the way you would new food to a baby.
~
See also: Cathy’s Edible Calendula Flowers and Rosalind’s Flower Butter Recipes
~~
*Edible Flower Disclaimer
Cathy Wilkinson Barash is author of numerous garden books including Edible Flowers: From Garden to Palate.
© Cathy Wilkinson Barash
Image Credit: Bee Balm © Andy Estes | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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