Many edible flowers are nutritious and contain compounds that can support your health. You can serve them raw in salads, cook them with vegetables, or sprinkle them on your desserts.
A resistant plant that is also a highly nutritious edible flower and that grows tipically to 2-4 cm in diameter. Interestingly, every part of this plant can be enjoyed, including its roots, stems and leaves.
The flowers can be eaten raw, either alone or tossed into a salad. They may be breaded and fried or used to make jelly. The roots are often steeped to make tea, while the greens may be consumed raw as a salad or a sandwich topping. They can also be cooked in stews, casseroles or any other dish that calls for hearty greens. Raw dandelion greens contain high amounts of vitamins A, C, and K, and are moderate sources of calcium, potassium, iron, and manganese. Dandelions are thought to have evolved about 30 million years ago in Eurasia.
German: Löwenzahn.
Spanish: Diente de León.
German: Lavendel.
Spanish: Lavanda
The blossoms hold nectar that can be eaten straight from the flower. It can be used to make tea or a fragrant, flavorful syrup. While the honeysuckle flower and its nectar are safe to eat, note that the berries of some varieties may be toxic if ingested in large quantities.
German: Geißblatt
Spanish: Madreselva
The funnel-shaped flowers are typically bright orange, red or yellow and make a beautiful garnish.
They’re tender enough to be used as salad greens or blended into pesto.
German: Kapuzinerkresse
1. Hibiscus
Hibiscus flowers can grow as large as 15 cm in diameter. While it can be eaten raw, it is usually used for medicinal tea, relishes, jam or salads.
German: Hybiscus.
Spanish: Cucarda, Hibisco, Flor de Jamaica.
German: Hybiscus.
Spanish: Cucarda, Hibisco, Flor de Jamaica.
2. Dandelion
The flowers can be eaten raw, either alone or tossed into a salad. They may be breaded and fried or used to make jelly. The roots are often steeped to make tea, while the greens may be consumed raw as a salad or a sandwich topping. They can also be cooked in stews, casseroles or any other dish that calls for hearty greens. Raw dandelion greens contain high amounts of vitamins A, C, and K, and are moderate sources of calcium, potassium, iron, and manganese. Dandelions are thought to have evolved about 30 million years ago in Eurasia.
German: Löwenzahn.
Spanish: Diente de León.
3. Lavender
Lavender is best known for its distinctive fragrance, which is acknowledged for its calming effects.
It can be used in herbal teas, dry spice rubs and herb mixtures. Its flavor pairs well with both sweet and savory ingredients, including citrus, berries, rosemary, sage, and thyme. When cooking with lavender, it’s best to start with a small amount and increase slowly until one achieves the desired flavor. Originally grown in parts of northern Africa and the Mediterranean.
It can be used in herbal teas, dry spice rubs and herb mixtures. Its flavor pairs well with both sweet and savory ingredients, including citrus, berries, rosemary, sage, and thyme. When cooking with lavender, it’s best to start with a small amount and increase slowly until one achieves the desired flavor. Originally grown in parts of northern Africa and the Mediterranean.
German: Lavendel.
Spanish: Lavanda
4. Honeysuckle
German: Geißblatt
Spanish: Madreselva
5. Nasturtium
Both the leaves and flowers of nasturtium are edible and may be enjoyed cooked or raw. They feature a peppery, slightly spicy flavor profile, although the blossoms themselves are milder than the leaves.The funnel-shaped flowers are typically bright orange, red or yellow and make a beautiful garnish.
They’re tender enough to be used as salad greens or blended into pesto.
German: Kapuzinerkresse
Spanish: Capuchina, Mastuerzo
6. Borage
Borage, or starflower, is an herb that produces star-shaped flowers. The blossoms are usually blue but may also be white or pink. Both the flowers and leaves are edible. The flowers are often described as having a slightly sweet flavor that is reminiscent of cucumber and honey.The flowers may be eaten fresh in a salad or as a garnish for desserts and cocktails — or they may be cooked and added to soups, sauces or stuffed pasta fillings. Borage can also be served as a stand-alone vegetable side dish. It is native to the area of Lebanon, Syria and Egypt, although naturalized throughout the Mediterranean region, as well as Asia Minor, warm areas of Western Europe, North Africa and South America.
German: Borretsch
Spanish: Borraja
Purslane is a succulent that produces tiny, yellow flowers and thick, fleshy leaves — both of which are edible and may be eaten cooked or raw. It contains some vitamins, minerals, as well as omega-3 fat content. The flowers and leaves of purslane can be served raw in many salads and sandwiches. They may also be sautéed or steamed with other vegetables as a side dish or added to soups.
German: Portulaga
Spanish: Verdolaga
They can be eaten raw, mixed into various fruit or green salads or dried and added to granola or mixed herbs. Fresh rose petals can also be muddled and added to liquid to create rose-infused beverages, jams and jellies. Chopped rose petals give a unique zing to various ingredients.
German: Rose
Spanish: Rosa
These flowers can be eaten raw as a garnish or chopped and added to salads. One can also stuff the blossoms with herbed veggies and fry or bake them until the petals become crispy.
German: Kürbisblüte
Spanish: Flor de Calabaza
Pansies have small blossoms, measuring about 5–8 cm in diameter. They exist in many colors, but hues of purple, blue and yellow are most common. Typically, pansies have a mild, fresh and lightly floral flavor — although there is some flavor variation depending on the type. Often used as garnish,
pansies can be finely chopped and added to salads.
German: Stiefmütterchen
Spanish: Pensamiento, Violeta
11. Chamomile
Chamomile is often consumed to reduce anxiety and improve sleep quality. They lend a slightly sweet, earthy flavor to the foods they’re cooked with. Most recipes call for heating the flowers in a liquid to extract their flavors and bioactive compounds. The leaves and flowers are usually dried first but can be used fresh.
While most often utilized for chamomile tea, the blossoms can also be used in smoothies or desserts.
Matricaria chamomilla was widely used to treat such gynecologic complaints as menstrual cramps and sleep disorders related to premenstrual syndrome. Matricaria chamomilla has been found to contain fairly strong antispasmodic and anti-inflammatory constituents and is particularly effective in treating stomach and intestinal cramps.
Chamomile can cause allergy symptoms and can cross-react with ragweed pollen in individuals with ragweed allergies. It also contains coumarin, so care should be taken to avoid potential drug interactions, e.g. with blood thinners. While extremely rare, very large doses of chamomile may cause nausea and vomiting.
Botanic: Matricaria chamomilla
German: Kamille
Spanish: Manzanilla
German: Borretsch
Spanish: Borraja
7. Purslane
German: Portulaga
Spanish: Verdolaga
8. Rose
There are over 150 species of roses available and they are all edible. A good rule of thumb for choosing a flavorful rose is that if it smells pleasant, it’ll probably taste good, too. Only eat the petals, though.They can be eaten raw, mixed into various fruit or green salads or dried and added to granola or mixed herbs. Fresh rose petals can also be muddled and added to liquid to create rose-infused beverages, jams and jellies. Chopped rose petals give a unique zing to various ingredients.
German: Rose
Spanish: Rosa
9. Squash Blossom
Although these blossoms form on all types of summer squash, the most popular come from zucchini. Zucchini flowers are bright yellow with a long, rounded bell shape.These flowers can be eaten raw as a garnish or chopped and added to salads. One can also stuff the blossoms with herbed veggies and fry or bake them until the petals become crispy.
German: Kürbisblüte
Spanish: Flor de Calabaza
10. Pansy
pansies can be finely chopped and added to salads.
German: Stiefmütterchen
Spanish: Pensamiento, Violeta
11. Chamomile
While most often utilized for chamomile tea, the blossoms can also be used in smoothies or desserts.
Matricaria chamomilla was widely used to treat such gynecologic complaints as menstrual cramps and sleep disorders related to premenstrual syndrome. Matricaria chamomilla has been found to contain fairly strong antispasmodic and anti-inflammatory constituents and is particularly effective in treating stomach and intestinal cramps.
Chamomile can cause allergy symptoms and can cross-react with ragweed pollen in individuals with ragweed allergies. It also contains coumarin, so care should be taken to avoid potential drug interactions, e.g. with blood thinners. While extremely rare, very large doses of chamomile may cause nausea and vomiting.
Botanic: Matricaria chamomilla
German: Kamille
Spanish: Manzanilla
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