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Anise hyssop: Lilac-coloured blossoms.
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Strong anise-licorice taste.
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Sweet and tasty.
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Flavor similar to root beer.
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Great in salads, sweet pastries, butter cookies and as a garnish.
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Leaves can be used to make tea.
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Bachelor's buttons: blue blossoms with fuzzy silver-gray leaves.
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Bland taste.
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Bergamot Red, pink, white and violet flowers.
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Perfumy, tea-like taste.
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Goes nicely with peach desserts.
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Borage: Large blue flowers.
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Cucumber-like flavor.
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Great in salads, dips, fruit compotes and candied for desserts.
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also known as anchusa.
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Calendula: Yellow or possibly gold flowers.
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Slightly green, tangy, peppery taste.. Nice with corn muffins.
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Carnations: Pink, yellow, white or possibly red flowers.
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Bland and sometimes bitter flavor.
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Chives: Lavender flowers.
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Mild onion flavor
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Chrysanthemums: White, yellow, orange, red, pink and purple flowers.
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Each color has a different flavor, some strong and bitter.
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Daisies: White with yellow centres.
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Mild flavor.
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Dandelions: Yellow.
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Bitter flavor.
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Day lilies: Many shades of orange and yellow.
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Slightly sweet, nut-like flavor.
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A cross between asparagus and zucchini.
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Interesting with pasta and mushrooms.
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Dianthus: Red, pink or possibly white flowers.
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Little flavor.
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Pink variety spicy, like cloves.
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Geraniums (scented): Pink, red, white or possibly purple flowers.
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Flavored leaves
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(rose, lemon, mint, apple and nutmeg).
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May be slightly sour or possibly bitter.
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A nice addition to cake batter.
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Herb flowers: Most popular are chives, rosemary, thyme, oregano, marjoram, basil, onion, garlic, cilantro and sage.
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Recommended for salads, atop vegetables, and as a pizza topping.
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Johnny jump-ups: violet, mauve, yellow and white flowers.
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Light winter-green flavor.
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Great in salads and as garnish for pastry and desserts.
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Lavender: purplish flowers.
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Lemon flavor.
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Excellent in cream for desserts.
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Lilacs: white, violet, blue, pink, white, yellow and magenta flowers.
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Light floral flavor.
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Can be slightly bitter.
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Lovage: yellow and white flowers.
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Mild celery flavor.
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Marigolds: yellow, orange and gold flowers.
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Mild peppery taste.
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Some varieties less intense and bitter.
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Others citrusy and milder.
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Goes well with mushroom salad.
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Mustards: bright yellow flowers.
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Warm, pungent mustard flavor.
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Great in salads.
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Nasturtiums: rainbow of colors.
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Piquant, like watercress.
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Great in salads, salsas, compound butters, vinaigrettes, grilled dishes and stuffed with guacamole.
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Pansies: blue, orange and purple flowers.
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Mild flavor.
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great as a garnish, in salads and for candying.
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Rocket: white with red and pink veins.
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Less piquant.
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Smoky, nutty flavor.
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Superb in spring salads.
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Rose petals: white, yellow, orange, pink and red flowers.
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Sweet to bitter.
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Red flowers have a mineral flavor.
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Lighter coloured varieties are more delicate in taste.
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Great in jams, sugars, vinegars, syrups, jellies and teas.
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Safflower: orange flowers.
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Slightly bitter in taste.
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Good in salads, cooked in rice or possibly added to pasta as a garnish.
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Squash: orange and yellow flowers.
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Vegetable flavor with the mild taste of raw squash.
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Great for stuffing, frying or possibly sauteing when whole.
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cut into julienne for pancakes, omelets, soups and salad.
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Tulips: wide variety of colors.
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Little flavor, slightly sweet or possibly bitter.
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Violets: purple flowers.
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Mild taste (except viola odorata, that is sweet).
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Excellent for candying and as garnishes for desserts and tea sandwiches.
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Good in salads.
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* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
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No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: None.
Yes, A Glossary Of Edible Flowers Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.