Flowers aren’t just pretty to look at; some of them are edible! There are so many varieties to choose from. Here are a few flowers that to get your taste buds started:
The whole plant is edible, including the leaves, flowers and stem. Begonia blossoms have a citrusy taste. The petals can be used in salads and as garnish. The stems can be cooked like rhubarb. However, for those people who have gout, kidney stones or rheumatism, they should avoid eating begonias because they contain oxalic acid.
Carnations taste spicy, peppery and clove-like. They can be used to add flavour to wine, jellies and candies. Carnation petals are also used in Chartreuse, a French liquor. Be sure to remove the petals from the bitter white base.
This flower tastes slightly sweet and crunchy like lettuce. The flavour is a cross between asparagus and zucchini. The petals can be used in desserts and salads. Just be sure to cut away from the bitter white base of the flower. Please note that not all lilies are edible; many contain alkaloids. As well, day lilies can act as a diuretic or laxative. Eat in moderation.
Hibiscus tastes slightly acidic and citrusy, which is perfect for beverages. Hibiscus tea is a popular beverage in countries, such as Jamaica, Mexico and Cambodia. This tropical flower can also be eaten raw, cooked or made into pickles. Dried hibiscus is a delicacy in Mexico. And as a bonus, hibiscus contains vitamin C.
So as you can see, these edible flowers are versatile and worth trying. But as a word of caution, make sure the flowers you eat are safe, pesticide-free and clean. It’s best to grow your own or buy them from a trusted organic market.