NC STATE UNIVERSITY
Horticulture Information Leaflet 8513
1/99
College of Agriculture & Life Sciences
Department of Horticultural Science EDIBLE FLOWERS
Cyndi Lauderdale, Extension Agent, Wilson County Center
Erv Evans, Extension Associate
■ Flowers have traditionally been used in
many types of cooking: European, Asian,
East Indian, Victorian English, and Middle
Eastern. Early American settlers also used
flowers as food. Today, there is a renewed
interest in edible flowers for their taste,
color, and fragrance. Edible flowers can
be used fresh as a garnish or as an integral
part of a dish, such as a salad. Squash
flowers can be fried in light batter or
cornmeal. Some flowers can be stuffed or
used in stir-fry dishes. Edible flowers can
be candied; frozen in ice cubes and added
to beverages; made into jellies and jams;
used to make teas or wines ; or minced and
added to cheese spreads, herbal butters,
pancakes, crepes, and waffles. Many
flowers can be used to make vinegars for
cooking, marinades, or dressings forsalad.
Herbal flowers normally have the same
flavor as their leaves, with the exceptions
of chamomile and lavender blossoms,
where the flavor is usually more subtle.
Cautions
Not all flowers are edible: some may taste
bad; and some are poisonous. Eat flowers
only if you are certain they are edible.
Consult a good reference book. An
Distributed in furtherance extensive list of poisonous plants can be
... °',he ^c!s of S?n?'e,s/Is found at the following Web site: http://
of May 8 and June 30, 1914. b b
Employment and program WWW.CeS.nCSU.edu/depts/hort/conSUmeiV
opportunities are offered to , ■ , .
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all people regardless of pOlSOn/pOlSOn.htm. A flower IS not
race, color, national origin necessarily edible because it is served
Carolina State University, with food. A partial list of edible flowei'S
University, u.s. Department can be found in Table 1. The flowers of
of Agriculture, and local most culinary herbs are safe to use.
governments cooperating. J
STATE UNIVERSITY
A&T STATE UNIVERSITY
COOPERATIVE
EXTENSION
Helping People Pul Knowledge to Work
Additional flowers that have been
reported to be edible include: Black
locust, Robinia pseudoacacia', Cattails,
Typha spp.; Clary sage. Salvia sclarea;
Common milkweed, Asclepias syriac a;
Coriander, Coriander sarivum; Fuchsia,
Fushia x hybrida; Gardenia, Gardenia
jasminoides; Garlic, Allium sativum',
Garlic chives, Allium tuberosum',
Gladiolus, Gladiolus hortulanus;
Hyssop, Hyssopus officalis ; Leek, Allium
porrum; Lemon, Citrus Union ; Marjoram,
Origanum vulgare; Marsh mallow,
Althaea officinalis', Mustard, Brcissica
spp.; Nodding onion, Allium cernuum;
Peony, Paeonia lactiflora; Orange,
Citrus sinensis', Oregano, Origanum
vulgar'. Pineapple guava, Acca
sellowiana; Plum, Prunus spp.; Radish,
Rciphanus sativus ; Redbud, Cercis
canadensis', Rose of Sharon, Hibiscus
syriacus; Safflower, Carthamus
tinctorius', Spiderwort, Tradescantia
Virginia; Strawberry, Fragaria
ananassa; Water hyacinth, Eichhornia
crassipes; Water lily, Nymphaea
odorata; Winter savory, Satureja
montana; Yucca, Yucca spp.
Pesticides for use on fruits and vegetables
have undergone extensive testing to
determine the waiting period between
treatment and harvest and potential
residuals on food. Pesticides used on
flowers and ornamentals have not been
evaluated to determine their safety on
food crops. Do not eat flowers from
