Oatmeal Farm Network | Edidable Flowers Varieties

Apple Blossom
The delicate flowers of the apple tree, which have a light, floral flavor. Used as a garnish and in making preserves and jellies.

Banana Blossom
The large, tear-shaped purple-red flower bud of the banana plant. Used as a cooked vegetable or garnish in Southeast Asian and Indian cuisine.

Basil Flower
The small, white or purple flowers of the basil plant. They carry a very intense basil flavor and are used sparingly as a garnish, often on tomato dishes.

Bee Balm Flower
A firework-shaped flower with a distinct, minty-oregano flavor. The petals are used in salads, teas, and as a garnish for both sweet and savory dishes.

Begonia Flower
The petals of the Tuberous Begonia (other types are toxic) have a tart, citrus-sour taste. Used in salads, sandwiches, and as a colorful garnish.

Borage Flower
A bright blue, star-shaped flower with a mild, fresh cucumber taste, often used as a striking garnish for drinks and salads.

Calendula
The brightly colored petals of the pot marigold, which have a peppery, tangy flavor and are used to add color to rice, soups, and salads.

Carnation
Petals have a sweet, spicy, clove-like flavor. Used in baked goods, desserts, and liqueurs (the bitter white base of the petal must be removed).

Chamomile
Small, daisy-like flowers with a delicate, apple-like flavor and calming aroma, primarily dried and used for herbal teas.

Chive Flower
A spherical cluster of small purple flowers with a mild onion flavor, used to infuse vinegar or as a decorative and flavorful garnish.

Chrysanthemum
Petals with a mild, slightly bitter, and peppery taste. Used fresh in salads or steeped to make a classic herbal tea in Asian cultures.

Cilantro Flower
The small white or pink flowers of the cilantro plant. They carry a lighter, citrusy version of the cilantro flavor and are used as a delicate garnish.

Citrus Blossom
The highly fragrant white flowers of citrus trees (lemon, orange, etc.). Used to make flower water, syrups, and desserts, though they can be bitter if the white base is not removed.

Clover
Sweet, often pink or white flowers with a light licorice flavor, traditionally used in teas and sometimes added raw to salads.

Cornflower
The bright blue petals have a mildly sweet, slightly spicy flavor. Used as a striking, natural blue garnish on salads and pastries.

Cowslip
A primrose relative whose small, yellow flowers are sweet and fragrant. Historically used to make cowslip wine and as a dessert garnish.

Cucumber Flower
The small, bright yellow flower of the cucumber plant, which has a delicate, subtle cucumber flavor and is used as a garnish for salads and cold soups.

Dandelion Flower
The bright yellow flower head of the dandelion plant, which has a naturally sweet, honey-like flavor when used raw. Used to make wine and jelly, but can be slightly bitter.

Daylily
The large, brightly colored petals of the daylily, which have a slightly sweet, vegetal flavor. Used raw in salads or lightly cooked and stuffed.

Dianthus
The petals have a distinct sweet, spicy, and clove-like flavor. Used in baking, desserts, and to infuse syrups.

Elder Flower Bud
The unopened buds of the elderflower, often pickled and used as a substitute for capers, retaining a pungent, floral flavor.

Elderflower
The highly fragrant, creamy-white flowers of the elderberry bush. Used for making cordials, syrup, wine, and light fritters.

Fennel Flower
Small, yellow flowers that grow on the fennel plant. They have a delicate anise flavor and are used to garnish salads, fish, and soft cheese.

Fuchsia
Flowers with a mildly acidic, fruity flavor. Used as an exotic garnish for desserts and cocktails; the berries are also edible.

Hibiscus
The large, trumpet-shaped flowers, known for their bright red color and tart, cranberry-like flavor. Used to make vibrant teas and syrups.

Hollyhock
Large, decorative petals with a very bland, lettuce-like flavor. Used primarily for colorful decoration or as edible cups for fillings.

Honesty Flower
The purple flowers of the honesty plant, which have a flavor similar to the sharp, pungent taste of raw mustard.

Honeysuckle
The edible, nectar-filled flower of the Lonicera plant, used for its sweet, floral flavor.

Honeysuckle Flower
Sweet, highly fragrant white or yellow flowers whose nectar is edible. They are infused to make syrup and jelly, but the berries are toxic.

Jasmine Flower
Highly fragrant white flowers used to perfume teas (especially green tea), syrups, and desserts. Must be from true edible species, like *Jasminum officinale*.

Lavender
Small purple flowers with a fragrant, floral, and slightly savory flavor. Used in baking, meat rubs, and as an ingredient in Herbs de Provence.

Lilac
Small, purple flowers with a fragrant, heady aroma and a slight citrusy, bitter taste. Often used candied, or infused in sugar or vinegar.

Lotus Flower
Large, attractive petals with a mildly sweet flavor and strong fragrance. Used as a decorative wrap for food or to infuse teas and drinks.

Mallow Flower
Small, mild-flavored flowers that have a mucilaginous (slimy) texture when cooked. Used in salads or to thicken soups in some Mediterranean regions.

Mint Flower
The tiny, clustered flowers of the mint plant. They possess a milder mint flavor than the leaves and are used to garnish desserts and infuse drinks.

Mustard Flower
The tiny yellow flowers of the mustard plant. They have a pleasant, mild mustard flavor and are used in salads or as a garnish for steamed vegetables.

Nasturtium
Vibrant orange, red, or yellow flowers with a spicy, peppery flavor, similar to watercress or mustard greens; used in salads.

Orchid Flower
Flowers from specific edible genera (e.g., *Dendrobium*). Generally crisp and flavorless, used for elegant garnish.

Pansy
Velvet-textured flowers with a mild, slightly grassy flavor; primarily used as a colorful, delicate garnish for pastries and salads.

Pea Flower
Deep blue flowers that are virtually flavorless but release a vibrant blue color when steeped, used for coloring drinks, rice, and desserts.

Primrose
Small, mild-flavored flowers that come in various colors. Used mainly as a garnish or crystallized for dessert decoration.

Radish Flower
Small white or purple flowers from the radish plant. They have a light, peppery radish flavor and are used raw in salads.

Rose
Fragrant petals with a distinct sweet-floral flavor. Used in traditional Middle Eastern and Indian desserts, jams, syrups, and teas.

Scented Geranium Flower
Flowers from aromatic geraniums (e.g., Rose, Lemon) which carry a lighter version of the leaf scent. Used in baking, desserts, and infusions.

Squash Blossom
The large, delicate, edible flowers of the zucchini and other squash plants, often lightly battered, stuffed with cheese, and fried.

Sunflower Petal
The ray petals of the sunflower, which have a mildly bitter flavor. They are used as a bright yellow garnish for salads.

Thyme Flower
The tiny, purple flowers of the thyme plant. They have a milder flavor than the leaves and are used as a delicate garnish on salads and roasted vegetables.

Tulip Petals
The edible petals of the tulip flower, with a mild, peppery flavor.

Violet
Small purple flowers with a very sweet, fragrant flavor. Often candied for cake decoration or used to flavor liqueurs and syrups.

Yucca Flower
The creamy-white petals have a slightly bitter, artichoke-like flavor. They are often cooked and prepared like a vegetable in Mexican and Southwestern U.S. cuisines.

Edidable Flowers Ingredient Types