Edible flowers have been used for culinary and medicinal purposes for thousands of years. The most important part of the flower is the petal, and below are some flowers that can be eaten, along with tips that will help you make the best use of them.
The leaves of this flower may be brewed so that an aromatic tea can be made which may be used as medicine. It can be consumed to treat headaches, diarrhea, colds, or gastric problems. Some cooks favor it as garnish when preparing salads. It comes in numerous colors.
This flower, like bees wax, can be found in multiple colors, but only the yellow or white flowers should be boiled to produce a sweet beverage which in Asia is referred to as Chrysanthemum tea. Aside from tasting delicious, it provides a number of other beneficial attributes.
Also known as cornflower, it has a blue color and its petals are known for their taste which ranges from slightly sweet to spicy. The blooms can be used as a food dye and as such is regularly used for the making of pastries. Additionally, this flower can also be added to salads.
Chamomile is used in the making of tea and produces a reddish color which is similar to an apple. It is consumed primarily for its medicinal benefits, as it is capable of battling a number of ailments, such as fever, cramps, tooth aches and colds.
The dandelion is a flower yellow in color that is extremely popular in Asia, particularly in Korea and China. They use it in their dishes, as it is well suited to salads. The petals of this flower can also be used for wine making and when combined with other ingredients can produce a type of coffee which is caffeine free.
This flower is closely related to daisies, and while some have a yellow color, others are orange. When the flowers are ground and dried into powder they can be used as a saffron substitute, which results in a color that is similar but with a distinct taste. It is popular in the flavoring of stew, meat, seafood and rice. The petals may also be added to salads.
These flowers can also be eaten and are prized for their sweet taste and wide assortment of colors. When prepared they will usually be boiled after which they can be served with foods such as butter beans. They are used regularly in Chinese dishes.
This particular flower has a flavor which has been described as being like licorice. Its leaves are a superb ingredient for salads, and it is also outstanding when added to fish, soups or meat. Its flavor is strong and as such should be utilized sparingly. It displays lilac coloration.