Organic Edible Flowers

DO NOT EAT FLOWERS UNLESS YOU ARE CERTAIN THEY ARE CERTIFIED ORGANIC AND SAFE TO CONSUME.
Eat all edible flowers in moderation.
Now that we've gotten that out of the way, here are a few edible flowers to consider in the kitchen.
English Daisy (Bellis perennis): a spring and summer annual to go with other edible flowers like pansies and violas; petals are slightly bitter but work well for garnishing salads and steamed vegetables, sprinkling over soups, or as part of a fresh flower confetti.
Fuchsia: remove the stamen and pistils before use; flowers have a subtle grape flavor with a peppery finish; add to fruit salads; both berries and petals can be used for making jelly.
Marigold 'Lemon Gem' and 'Tangerine Gem' (Tagetes) or any of the other lighter shade varieties. Use in salads or with steamed vegetable and rice dishes.
Pinks and Sweet William (Dianthus plumarius and Dianthus barbatus). Best-tasting varieties (with a nutmeg or clove-like scent) have small fragrant flowers: the clove pinks (Carnation) Dianthus caryophyllus, or cottage pinks Dianthus plumarius. Remove the white base on the petals before using, as it tends to be bitter. Use petals in soups and salads, add to lemonade or Sangria, or sprinkle over cake and ice cream.
Rose Petals: rose petals are reminiscent of green apples and citrus, with strawberry and spice undertones. Richest flavors come from the darkest petals. Dip petals is a light sweet syrup, sprinkle with sugar, serve over ice cream. Tear fresh petals and add to pesto dishes, salads, or stuffed mushrooms. NOTE: NEVER EAT FLORIST-GROWN ROSES.
Squash & Zucchini blossoms: chiffonade (gently tear) blossoms and add to salads or pasta dishes.
Strawberry (Fragaria X ananassa): single-petal flowers are edible; 'Pink Panda' produces lots of flowers and few fruits; use in salads.
Tuberous Begonias (Begonia X tuberhybridia): petals have a lemony taste with a crisp texture; slice carefully for salads, or use as a garnish for fish with lemon zest.
Resources and additional information:
(1) The Edible Flower Garden, by Rosalind Creasy (1999)
(2) Thompson & Morgan:
www.thompson-morgan.com/edible-flowers
(3) NCSU: Edible Flowers 1/99 HIL-8513 Horticulture Information Leaflets
(4) Eat The Weeds by Green Deane
www.eattheweeds.com/edible-flowers-part-one/
Strawberry (Fragaria X ananassa)
Tuberous Begonias (Begonia X tuberhybridia)
Rose Petals
Squash & Zucchini blossoms
Pinks and Sweet William (Dianthus plumarius Dianthus barbatus, Dianthus caryophyllus)
Pak Choi aka Toy Choy
English Daisy (Bellis perennis)
Fuchsia
Marigold 'Lemon Gem' and 'Tangerine Gem' (Tagetes)
Pansy Harvest.
Marigolds, sage, basil, and strawberries in a windowbox.

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