Not only are these flowers yummy but look amazing!
Please as always be careful when harvesting flowers and dont just eat any kind (some flowers can harm you when ingested)
Angelica~Depending on the variety, flower range from pale lavender-blue to deep rose. It has a flavor similar to licorice.
Anise Hyssop~ Both flowers and leaves have a delicate anise or licorice flavor.
borage~ cool, faint cucumber taste
Calendula~ A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery.
Carnations~ Surprisingly sweet petals in desserts
Arugula~ The flowers are small, white with dark centers and can be used in the salad. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins.
Artichoke~ The artichoke is considered a flower in which the leaves of the flower are eaten and the choke or thistle part is discarded.
Broccoli Florets~ These small yellow flowers have a mild spiciness as well as a mild broccoli flavor.
Chrysanthemum~ They range in taste from faint peppery to mild cauliflower. They should be blanched first.
Clover~ Sweet, anise-like, licorice. Raw flower heads can be difficult to digest.
Cornflower(Bachelor’s button)~Slightly sweet to spicy, clove-like flavor.
Dandelion~ Best picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers!
Gladiolus~ Flowers (anthers removed) have a strange taste something like lettuce
Garlic Blossoms~ The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb.
Chamomile~ The flowers are small and daisy-like and have a sweet taste
Jasmine~ The flowers are intensely fragrant and are traditionally used for scenting tea.
Lavender~ Sweet, floral flavor, with lemon and citrus notes.
Hibiscus~ Cranberry-like flavor and is slightly acidic
Hollyhock~ Bland tasting.
Honeysuckle~ Sweet honey flavor. Only the flowers are edible.
Impatiens~ The flowers have a sweet flavor.
Johnny-Jump-Ups~ Mild wintergreen flavor.
Lilac~ Has a distinct lemony taste. Great in salads!
Marigold~ Citrus type flavor.
Nasturtiums~ Blossoms have a sweet, spicy flavor similar to watercress. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers.
Peony~ Add peony petals to your summer salad or try floating in punches and lemonades.
Primrose~ Flower is colorful with a sweet, but bland taste. Add to salad, cook as a vegetable, or make into a wine!
Queen Anne's Lace (AKA:Wild Carrot): The flowers are small and white, and bloom in clusters. Great in salads as it has a mild carrot taste!
Roses~ Flavor reminiscent of strawberries and green apples. Sweet! Taste depends on type, color, and soil conditions.
Rose Hips~ Have soooo many vitamins like beta carotene, bioflavinoids, calcium, citrates, citric acid, iron malates, malic acid, niacin, phosphorus and vitamins A, B1, B2, E, K, and of course tons of vitamin C (More about Rose Hips Later)
Sunflower~ The flower is best eaten in the bud stage when it tastes similar to artichokes. Otherwise once open use petals in salads etc
Sweet Woodruff (AKA:Wild Baby's Breath)~ The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor.
Tulip Petals~ CATION: Some people are very allergic to tulips if you touch it and it causes a reaction DONT FREAKIN EAT IT!~Petals can taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor.
Corn Shoots~ Corn shoots may be eaten when they resemble large blades of grass strong corn tastes
Mustard~ Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach.
Scarlet Runner Beans~ Very tasty and can be used in soups and salads
Squash Blossoms~ Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens ive seen many recipes for stuffed squash flowers!
Violets~ Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. Also the heart-shaped leaves are edible, and tasty when cooked like spinach.
Yucca Petals- The white Yucca flower is crunchy with a mildly sweet taste.
More about rose hips:
Harvesting: Hips start out green as the seed develops inside. With short days and cold nights, they ripen to bright red, orange or purple. The color tells you when it's ripe. A ripe hip will feel soft to the touch because it's composed of sugar-rich flesh that surrounds the seeds. Spread the hips out and allow them to partially dry, where you can still remove the seeds, but they are no longer pulpy inside. When the skins begin to feel shriveled, you need to separate the seeds from the fruit. Cut the hip in half and scrape away the seeds. You may want to use a blunt ended tool to help do this. After removing the seeds, allow the hips to dry completely before storing. They will keep indefinitely in the freezer or for several months in the refrigerator.
Rose Hip Tea:
Crush 1 cup of dried rose hips and place into a covered container. Add 1 cup of boiling water. Brew for 3-5 minutes. Sweeten as desired.
You can also use 3-4 fresh rose hips that have been chopped. Add the boiling water and brew as usual. Some people like a very strong tea-you can brew up to 30 minutes and reheat the tea if necessary before sweetening.
2 quarts large rosehips
1 large orange
1 large green apple
The zest and juice of 2 lemons
6 cups water
5 cups sugar
1/2 teaspoon butter
Makes: 6 8-ounce canning jars and fresh lids
~Prepare the rose hips. Cut away and discard the green scraggly ends. Cut the rosehips in half and scrape out and discard all of the seeds and thistle-ly hairy bits. With the remaining rose hip pieces, discard any bits that are blemished. Then roughly chop the rose hips. You will need 4 cups of clean, chopped rose hip.
~Cut off and discard the ends of the orange. Slice the orange lengthwise into wedges. Remove (and reserve) any seeds, and if you can, remove and reserve membranes. Take the wedges and cut each one of them so that you have a bunch of little triangles of orange.
~Prep the apple. Peel the apple, reserving the peel. Then grate the apple with a cheese grater (large hole). Chop up the core and reserve.
~Place the chopped rose hips, grated apple, and chopped orange into a large (8-quart) wide pot. Add the lemon zest and lemon juice to the pot. Add the water to the pot. Take the apple core pieces, apple peel, and any orange seeds and membrane and place in a double layer of cheese cloth. Wrap them up and place in the pot with the chopped fruit and rosehips. (This will be a source of pectin.)
~Prepare canning jars. You'll need 6 to 7 half-pint canning jars and lids. Sterilize the jars by either running them through the dishwasher, right before canning, or placing them on a rack in a large pot of water that you bring to a boil for 10 minutes, or by placing them in a 200°F oven for 10 minutes. To sterilize the lids, bring a kettle of a couple cups of water to a boil. Place lids in a shallow bowl and pour the boiling water over them
~Bring mixture to a hard boil, partially covered, for 30 minutes or so, or until the orange peels can be easily cut through without resistance. Remove from heat. Remove the cheesecloth pectin bag and place in a bowl to cool. Once cool enough to handle easily, gently squeeze the cheesecloth pouch to extract more of the pectin (it will be sort of gloppy). Add the extracted pectin-y juice back into the pan with the rosehip
~Measure out the sugar and add to the rosehip mixture. Heat to high, stirring with a wooden spoon until the sugar has all dissolved. Add butter (will help keep the foaming down). Bring to a rapid boil, uncovered, reduce heat to medium high. Place a small plate in your freezer. After about 25 minutes begin testing the jam by placing a small amount on the chilled plate. Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be. Boil for a few minutes longer if desired for a thicker jam. Do not overcook or the mixture will caramelize and give you an odd taste.
~Ladle the mixture into hot, sterilized canning jars. Wipe the rims of the jars clean with a dampened paper towel. Seal them with the sterilized lids, leaving 1/4 inch of head space.
~To ensure a good seal, and to guard against mold, if you want, you can process the jars in a water bath for 5 minutes (bacteria is already killed by the sugar).
Makes 6 8-oz. jars.