Some Favourite Edible Flowers

Chives and other species of allium—the flowers are a light to dark mauve. The intensity of the flavour depends very much on whether the flower blossoms are taken from chives, leeks, onion, or garlic. We often use these in salads, since the texture and colour looks so nice against the greens--and for the novelty of using the full flower blossoms on the plate.

Marigold—also known as calendula. We use calendula products regularly, particularly in soaps and body lotions. Slightly peppery, and with a golden yellow or orange hue much like saffron, calendula makes a great addition to soups, salads, butters and sauces.

Lavender—as with calendula, we use lavender around the house: in cooking, infused in teas, in desserts, and bought as potpourri sachets, shampoos, body lotions, and soaps. Lavender and chocolate make a great combination—we have a local store specializing in lavender that is grown in our area, and we often purchase their quality chocolate bars speckled with lavender to use in gift baskets or as a small thank-you for friends or family members. You can make a range of chocolate and lavender desserts--try combinations with fruit such as blueberries, as well. Lavender also lends itself well to savoury dishes and stews, and can makes a very nice garnish for chocolate cakes, cheese cakes, and other chilled desserts.

Dill—since the seeds are used commonly in cooking and baking, it is not surprising that the flowers are edible. Use as you would fresh chopped dill, in sauces and dips. The taste is quite strong, so use in moderation until you get more familiar with it.

Lilac—we absolutely adore the scent of lilac, and have planted several around our house. Lilac blossoms add a delicate flavour to salads, and we enjoy this in spring when the first flowers are finally out.



Pansy and Violet—the petals can be candied to use as decorations on cakes and pastries, ice cream and sorbets. The petals can also be used on salads or in jellies, and can be added to ice cold drinks as a fun and pretty finishing touch. Violet leaves can also be eaten in salads.

Roses—again, one of our favourite flowering plants, and something that we use as often as we can around the house, in various forms. Remove the white part of the petal before using as a garnish or adding to a dish. Petals can be crystallized and candied, frozen in ice cube trays, or used fresh or candied as garnish on desserts.