04 Aug Edible Flowers
I love this time of the year, not only because gardens are at their peak, but because it is when some of my favorite flowers are blooming AND we can eat them! It is also a great time to introduce children to the idea of eating flowers because they get so excited about it. In fact, I have to watch out because my kids will eat all of the flowers leaving none for me or the bees. They also have a fun time showing other kids when they come to visit.

Edible flowers can make a salad more delicious and beautiful - I made this yesterday for dinner with a friend and it all came from my garden (well, with the exception of the almonds)
Here is a list of other edible flowers/part and links to more info (from wikipedia):
-
Artichoke (flower bud)
-
Broccoli (flower buds)
-
Cauliflower (flower buds)
-
Caper (flower buds)
-
Chamomile (for tea)
-
Cannabis (flowers or buds)
-
Chives (flowers or buds)
-
Chrysanthemum (flower)
-
Citrus blossoms (lemon, orange, lime, grapefruit)
-
Clover (Trifolium)
-
Daisies (Bellis perennis quills)
-
Dandelions (Taraxacum officinale leaves, roots, flowers, petals, buds)
-
Daylilies (Hemerocallis buds, flowers, petals)
-
Elderflower (blossoms for drink)
-
Hibiscus
-
Honeysuckle
-
Jasmine (for tea)
-
Lilac (salads)
-
Moringa oleifera
-
Nasturtium (blossoms and seeds)
-
Osmanthus fragrans (flower)
-
Pansies (Viola x Wittrockiana flowers, petals)
-
Pot Marigolds (Calendula officinalis petals with white heel removed)
-
Roses (Rosa petals with white heel removed, rose hips)
-
Sesbania grandiflora (flower)
-
Sunflowers (Helianthus annuus buds, petals, seeds)
-
Violet (‘leaf and flowers in salads, candied flowers for pastry decoration’)
-
Zucchini blossoms (blossoms)