Edible Flowers

http://homecooking.about.com/library/weekly/blflowers.htm

http://www.wildthymefarm.com/permflowers1.html

Fabulous post! Now we just need some recipes that use these flowers!

Wow, I didn't know that oregano had flowers like that, that's neat. Thanks for the info, that's always helpful to know.

The Peterson Field Guides series "Edible Wild Plants" by Lee Allen Peterson is an excellent resource - it (kind-of) has recipes...more like types of use & cooking instructions. It lists mostly wildflowers but some are perfectly adaptible to domestics...

I've used Oxalis (sorrell/sourgrass) - it makes an excellent cream soup..Chop a small onion fine & brown in some butter, stir in a cup or two of cream & milk, and a big handful or two of chopped sourgrass, add a bit of salt right before serving. Leaves, stems, flowers & pods are all edible. Simmer slowly, makes a nice tangy refreshing soup. Also good for tea, candy, or eating raw in salad.

Rosehips are excellent in tea & for making candy.

I'm not fond of fragrant flowers like sugared violets, or jasmine tea, but I love daylily buds - from tee-tiny ones to just before they open... either raw, plucked right off the stem, blanched, lightly sauteed with onion or garlic, or steamed, or fried tempura-style. Don't over cook them. Kind of like a big sweet soft green bean. Doesn't have a "floral" or perfumey aftertaste.

I've tried mallows before and didn't care for it... the leaves cooked like greens get thick & kind of slimy like overdone okra...although it might be better in soup or stew.

Passion-flower vine grows wild in our area, and we were fortunate enough to get a couple berrries (my mom called them molly-pops or may-pops) to try last summer... the seeds and juice are delicious... I'm hoping it comes back this year.

Need caution when trying new plants/flowers for the first time... Know exactly what you're eating.. know where they grow. Picking from a meadow may be fine, but roadside plants can pick up lots of toxins. Best is to eat from your own woods, yard or garden.

Some plants are fine in moderation but too much and you may suffer some unpleasant side-effects or longer-term harm (Oxalis in excess will keep your body from absorbing calcium.) Also some delicious plants have dangerous look-alikes: Angelica is yummy, similar looking water-hemlock is one of N. Am.'s most dangerous non-mushroom plant, (one mouthful can kill you.)

Lavender Debs wrote:Way kewl post!

I didn't see chive blossoms. The broken brackets in omelets and pasta or potato salads adds an light onion flavor and a pale purple. I float whole chive blossoms in cream soups.

The herb borage has amazing blue flowers. I cannot always taste it but it has a cucumber essence. So do the leaves.

I wouldn't have thought of eating St John's wort (I am a Susan Weed fan, I call them St Joan's) When I walk in the woods to harvest them I come home with orange fingers with red speckles. Who would have thought a yellow blossom would paint things so red? I soak them in 100 proof vodka for six weeks to make a muscle relaxing tincture.

Deborah ....who is waiting for her chives to open up

Please click on the links above and below the photo in the original post. Chives are listed in the chart as are many other flowers not seen in the image.