What is more lovely than the scent of a flower? Eating a flower! Edible flowers add beauty and flavor to dishes and drinks. They’re sure to be a conversation piece at a party. When choosing flowers to serve with your meals, follow these simple tips:
- Be sure of the variety that you are picking. Some plants, even edible plants, have flowers that are poisonous.
- Consider removing the stamen and style from the flower before eating; some people have an allergic reaction when they eat pollen.
- Pick flowers in the morning when they are fresh and hydrated. Store them in the refrigerator up to 3 days in a damp paper towel.
- Wash the flowers in cool water and shake them to dislodge insects.
- Only eat flowers from plants that have not been treated with chemicals and are grown organically.
This list is provided for informational purposes only. Please thoroughly check scientific names of plants, research edibility and obtain proper identifications before consuming.
Annual Flowers for Florida:
Spanish needle (bidens alba)
Cosmos (cosmos sulphureus – orange and yellow)
Dill (reseeds easily)
Dotted Horsemint (monarda punctata)
Blue butterfly pea vine
Passionflower (not passiflora subterosa)