Edible Flowers

Edible flowers have been used in the culinary arts for flavor and garnish for hundreds of years. While flower buds like broccoli and capers are commonly consumed, some flowers normally grown ornamentally can be eaten as well. 

Many flowers are edible, but not all. Proper identification of the plant is essential because some flowers are poisonous and should not be eaten (Table 1). Many plants have similar or identical common names, which may cause confusion and misidentification. Always use the scientific name when choosing a flower, and if in doubt, do not eat it. Table 2 lists many flowers that can be added to food for flavor, aroma, color, or as a garnish. 

Do not use flowers that have been sprayed with pesticides or collect flowers from plants that have been fertilized with fresh or uncomposted manure. Do not eat flowers from florists, garden centers, or nurseries since these flowers are not grown for consumption and may have been treated with chemicals that are not safe to eat.

Using Edible Flowers

To avoid stomach upset or to determine if there is an allergic reaction or other sensitivity, limit initial consumption and slowly incorporate larger quantities into the diet. Edible petals or entire flowers can be eaten. You may wish to remove stems, anthers, and pistils because they may be bitter (Figure 1). Use flowers that are free of insects and disease, and pick them at peak bloom. Many edible flowers are high in vitamin C and/or vitamin A, along with other essential nutrients.  

Flowers may be used fresh or preserved for later use. Fresh flowers are commonly used as garnishes and in salads. Pick fresh flowers and gently rinse with cool running water. Place washed flowers between damp paper towels and refrigerate until ready to use. Some flowers may have an extended shelf life if washed just before use. Beyond fresh use, recipes including flowers may be found for baked goods, sauces, jellies, syrups, vinegars, honey, oil, tea, flower-scented sugars, candied flowers, wine, and flavored liqueurs.   Note that flavored vinegars and oils prepared at home have a limited shelf life and should be stored in the refrigerator (Kendall and Rausch, 2012).   

Fresh flowers can also be preserved for later use. Flowers can be dried, as herbs, or preserved in sugar. For sugar-preserved flowers, choose flowers with larger petals, like pansies, and paint the petals with an egg-white wash. Use a soft brush and pasteurized dehydrated egg whites to avoid food-borne illness. After painting, dust the petal with super-fine granulated sugar and dry it. Store preserved flowers in an airtight container in a cool, dark place. Note that some petals may change color during this process. 

References

Kendall, P., and J. Rausch. 2012. CSU Extension Fact Sheet 9.340, Flavored Vinegars, and Oils. 

Knight A.P. A Guide to Poisonous House and Garden Plants. Teton New Media. 2006. 

Lampe, Kenneth F. AMA Handbook of Poisonous and Injurious Plants, 1985. American Medical Association

Reference: CSU Fact Sheet 7.237