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Common Edible Flowers

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When is National Garden Month?
The month of April is always National Garden Month

Are there other related Holidays?  Yes!
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About Edible Flowers
For hundreds of years, edible flowers have been gathered and consumed. Just as the leaves and roots of some flowering plants can be eaten; various flowers, which can be used to decorate a room, can also be used to decorate foods and are considered edible. In addition to immediate consumption, flowers may also be preserved for future use using techniques such as drying, freezing or steeping them in oil. Edible flowers can be used in drinks, jellies, salads, soups, syrups and main dishes.   wikipedia    Flowers for eating and herbals for healing

Edible Flower Types
Edible Flowers come in all shapes and sizes. You can eat flowers that are annual, easy to grow and very tasty.  You can eat perennial flowers too. You even have the option to eat different types of herbs and vegetables that have edible flowers along with other edible parts.  You can even eat the blossoms from many varieties of trees and shrubs.
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Common Edible Flowers


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Common Edible Annual Flowers
(In alphabetical order)

Calendula/pot marigold (Calendula officinalis)
Flower: Has pretty petals in golden-orange hues. omes in yellow, gold, or orange flowers.
Flavor: Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron).  Sprinkle petals on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs.

Garland chrysanthemum (Chrysanthemum coronarium)
Flower: shades of yellow to white.
Flavor: produces mild-favor

African marigold (Tagetes erecta)
Flower: has white, gold, yellow, or red flowers.
Flavor: strong pungent flavor.

Signet marigold (Tagetes tenuifolia)
Flower: features white, gold, yellow, or red flowers.
Flavor: citrus flavor. 

Nasturtium (Tropaeolum majus)
Flower: has flowers in shades of white to red.
Flavor: watercress and peppery flavor.

Pansy/viola (Viola spp.)
Flower: has violet, white, pink, yellow, or multi-colored flowers. Flavor: sweet flavor.  Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.

Petunia (Petunia hybrida)
Flower: has a wide range of colors.
Flavor: mild flavor.

Garden salvia (Salvia officinalis)
Flower: features blue, purple, white, or pink flowers.
Flavor: slightly musky flavor.

Pineapple sage (Salvia elegans)
Flower:has scarlet flowers.
Flavor: sage flavor with pineapple undertones.

Radish (Raphanus sativus)
Flower:has yellow.
Flavor: spicy-hot flowers.

Snapdragon (Antirrhinum spp.)
Flower: has a wide range of colors.
Flavor: bland to bitter flavor.

Scented geranium (Pelargonium spp.)
Flower: has white, red, pink, or purple flowers.
Flavor: flavors such as apple or lemon, depending on the variety. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. Note: Citronelle variety may not be edible.

Scarlet runner beans (Phaseolus coccineus)
Flower: has bright orange to scarlet flowers.
Flavor: mild, raw bean flavor.

Squash (Cucurbita spp.)
Flower: has yellow to orange flowers.
Flavor: mild, raw squash flavor.

Sunflower (Helianthus annuus)
Flower: features white, yellow, orange, or burgundy flowers.
Flavor: Unopened buds taste like a mild artichoke. Flower petals are bittersweet.

Tuberous begonias (Begonia x tuberhybrida)
Flower: have white, pink, yellow, red, orange or multi-colored flowers.
Flavor: citrus flavor.

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Edible Perennial Flowers

Baby's breath (Gypsophila sp.)
Flower: has white or pink flowers.
Flavor: mild, slightly sweet flavor.

Bee balm (Monarda didyma)
Flower: features red, pink, white, or lavender flowers.
Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Flavor: with a tea-like flavor that's stronger than the leaves. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute.

Chives (Allium schoenoprasum)
Flower: have white, lavender, or purple flowers.
Flavor: strong onion flavor.

Dianthus/Pinks (Dianthus)
Flower: have pink, white, and red flowers.
Flavor: spicy, clove-like flavor.

Daylily (Hemerocallis spp.)
Flower: comes in a wide range of flower colors.
Flavor: slight asparagus or summer squash-like taste.

Borage (Borago officinalis)
Flower: blue star-shaped, purple, and lavender flowers.
Flavor: Blossoms have a cool cucumber-like flavor.  Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.

Dandelions (Taraxacum officinale)
Flower: have yellow,
Flavor: slightly bitter flowers.

Red clover (Trifolium pretense)
Flower: pink or red flowers.
Flavor: sweet-tasting

Hollyhocks (Alcea rosea)
Flower: come in a wide range of colors.
Flavor: bland to slightly bitter flavor.

Tulips (Tulipa spp.)
Flower: come in a wide range of colors.
Flavor: mild, slightly sweet flavor.

Violets (Viola odorata)
Flower: have violet, pink, and white flowers.
Flavor: sweet to slightly sour flavor.  Eat the tender leaves and flowers in salads. Use flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. Sugar crystalized Flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, heart-shaped leaves are edible, and tasty when cooked like spinach.

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Tree and Shrub Flowers

Apple (Malus spp.)
Flower: has white to pink flowers.
Flavor: floral to slightly sour taste.  Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish.

Elderberry (Sambucus spp.)
Flower: white flowers.
Flavor: sweet

Hibiscus (Hibiscus rosa-sinensis)
Flower: has orange, red, or purplish red flowers.
Flavor: cranberry and citrus overtones.  Use slightly acidic petals sparingly in salads or as garnish.

Linden (Tilia spp.)
Flower: has white to yellow flowers.
Flavor: honey-like flavor.

Lilac (Syringa spp.)
Flower: has fragrant white, pink, purple, or lilac flowers.
Flavor: slightly bitter, lemony flavor.

Honeysuckle (Lonicera spp.)
Flower: features white, yellow, pink, or red flowers.
Flavor: honey-like flavor. Note: Berries are highly poisonous - Do not eat them!

Plum (Prunus spp.)
Flower: has pink to white flowers.
Flavor: mild flavor, like flower nectar.

Rose (Rosa spp.)
Flower: has white, pink, yellow, red, or orange flowers.
Flavor: highly perfumed, sweet to bitter flavor.  Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.
Rose Petal Jam  Edible Flowers

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Edible Flower Facts & Tips

List of Edible Flowers form wikipedia
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