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One of the most under-utilised group of edibles in our gardens is edible flowers. There is nothing better to make a meal colourful, interesting and unique.

Here is a small selection*

CALENDULA - Calendula officinalis
The bright yellow petals of these flowers look wonderful sprinkled through a green salad
BORAGE Borago officinalis
These lovely star-like violet/blue flowers can be frozen in ice cubes to add a unique touch to drinks. They can also be crystallised for use on cakes.
Photograph
Nasturtium
NASTURTIUM - Tropaeolum majus
Bright flowers in varying shades of red, yellow and orange add an extra special touch to plate, desert and salad garnishes.
CHIVE - Allium schoenoprasum
Flower petals can be tossed through salads
MUSTARD - Brassica juncea
These little yellow flowers can add colour and a slight mustard taste to salads or sandwiches.
ELDER - Sambucus nigra
The flowers of the Elder bush or tree can be used to create a refreshing fizzy drink.
DILL - Anethum graveolens
A flower head from the dill plant gives pickles more bite than the use of its leaves.
LAVENDER - Lavendula species
Flowers can be crystallised for decoration, used in jams, or to flavour sugar.

Other flowers which can be sprinkled through salads include:

  • SAGE - Salvia officinalis
  • ROSEMARY - Rosmarinus officinalis
  • SWEET ROCKET - Hesperis matronalis
  • SCENTED GERANIUMS - Pelargonium species

This is a small selection of edible flowers. It's a food art limited only by your imagination.

* Please note: care should be taken to ensure correct identification of plants.





The following advertisements are not placed by Organic Pathways and are not necessarily organic


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