Edible Flowers and Plants
| Links are to Wikipedia | |
| Angelica (stems, roots, seeds) | May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Celery-flavored. |
| Anise Hyssop (leaves, flowers) | Sweet, anise-like, licorice. Used as a tea, in potpourri, and flowers add color to salad. |
| Apple (fruit, flowers) | Delicate floral flavor. Flowers may contain cyanide precursors. |
| Arugula (leaves) | Nutty, spicy, peppery flavor. Also known as rocket in Great Britain. |
| Basil (leaves, flowers, seeds) | Different varieties have different milder flavors of the corresponding leaves. |
| Bee Balm (flowers) | Used in place of bergamot to make a tea with a flavor similar to Earl Grey Tea. |
| Borage (flowers) | Light cucumber flavor. |
| Salad burnet (leaves) | Faint cucumber flavor, very mild. |
| Calendula/Pot Marigold (flowers) | Called “poor man's saffron,” spicy, tangy, peppery, adds a golden hue to foods. |
| Carnation (flowers) | Spicy, peppery, clove-like. |
| Chamomile (flowers) | Faint apple flavor, good as a tea. |
| Chicory (leaves and root) | Buds can be pickled. |
| Chives (leaves, flowers, scapes, bulb) | Mild onion flavor. |
| Garlic (bulbs, scapes) | Garlicky flavor. |
| Garland chrysanthemum (leaves, flowers) | Slight to bitter flavor, pungent. |
| Lemon (fruit, leaves) | Pronounced flavor, use sparingly as an edible garnish, good for making citrus waters. |
| Clover (seeds, roots, flowers) | Raw flower heads can be difficult to digest. Red clover should be avoided in pregnancy. |
| Coriander (leaves, seeds, roots) | Coriander leaves are known as cilantro in Hispanic, Indian, and Thai cooking. |
| Cornflower (flowers) | Sweet to spicy, clove-like. Also used to infuse tea. |
| Dandelion (flowers, leaves, roots) | Very young buds fried in butter taste similar to mushrooms. Flowers make a potent wine. |
| Daylily (flowers, tubers, young leaves) | Sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans. |
| Dill (leaves, seeds) | Seeds, leaves, and oil from these are used in culinary traditions worldwide. |
| English daisy (leaves, flowers) | Tangy, leafy. |
| Fennel (leaves, fruits, seeds, shoots, bulb) | Sweet, licorice flavor. |
| Fuchsia (fruit) | Berry flavor is reminiscent citrus and black pepper, and can be made into a jam. |
| Gardenia (flowers) | Light, sweet flavor. |
| Gladiolus (flowers) | Flowers taste similar to lettuce. |
| Hibiscus Roselle (leaves, flowers, fruits, stems, calyces) | Slightly acidic taste, boiled makes a nice infusion tasting of cranberries. |
| Hollyhock (flowers) | A very bland, nondescript flavor. |
| Honeysuckle (flowers) | Berries of some species are highly poisonous. Flowers are used to make a tea. |
| Hyssop (leaves, flowers) | Should be avoided by pregnant women and by those with hypertension and epilepsy. |
| Impatiens (flowers) | A bland, nondescript flavor; known as Busy Lizzie in the British Isles |
| Arabian Jasmine (leaves, flowers) | Delicate sweet flavor, used for teas. |
| Johnny-Jump-Up (leaves, stems, roots, flowers) | Flowers have sweet to bland flavor. |
| Lavender (leaves, buds, flowers) | Lavender oil may be poisonous. Tastes is a floral, slightly perfume-y flavor. |
| Lemon Verbena (leaves, flowers) | Lemony flavor, usually steeped for tea |
| Lilac (flowers) | Lemony, floral, pungent. |
| Marigolds (flowers) | Spicy to lemon-like flavor. |
| Marjoram (leaves, flowers) | Sometimes synonymous with oregano. |
| Mint (leaves, flowers) | Many flavors can be found among the different cultivars which include chocolate, peppermint, lemon, and pineapple. |
| Mustard (seeds, leaves) | Eating in large amounts may cause red skin blotches. |
| Nasturtium (flowers) | Buds are often pickled and used like capers. Taste is a sweet, mildly pungent, peppery flavor. |
| Okra (flowers, seed pods) | Tastes is similar to squash blossoms. |
| Pansy (flowers) | Very mild sweet to tart flavor. |
| Pea (flowers, seed pods) | Flowering ornamental sweet peas are poisonous. |
| Pineapple Guava (flowers) | Taste is similar to the ripe fruit of the plant, flavorful. |
| Primrose (flowers, leaves) | Primula farinosa causes contact dermatitis. Flavor ranges between mild lettuce and more bitter salad greens. |
| Radish (roots, leaves) | Sativus is a milder, sweeter version of the more familiar radish heat |
| Redbud (flowers) | Flavor is described as an agreeably acidic bite. |
| Rose (petals, hips, leaves, roots) | A sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible and make a good jam. |
| Rosemary (leaves, flowers) | Taste is pine-like, sweet, savory. Flowers make a colorful addition to spinach or green salads. |
| Runner Bean (seeds, seed pods, roots, | Nectar has bean-like flavor. |
| Safflower (seeds for oil) | Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing. |
| Sage (leaves, flowers) | Sage should not be eaten in large amounts over a long period of time. Taste is a savory, slightly peppery flavor, and varies by species. |
| Summer Savory (leaves, flowers) | Flavor is similar to sage, has been as a substitute for pepper. |
| Geranium (leaves) | Citronella variety may not be edible. Taste varies with differing varieties from lemon to mint. |
| Snapdragon (seeds) | Bland to bitter flavor |
| Society Garlic (flowers, leaves) | Very mild garlic flavor; used as a substitute for garlic and chives. |
| Squash (fruits, flowers) | Sweet, nectar flavor. |
| Sunflower (seeds, leaves, flowers) | Leafy, slightly bitter flavor. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes. |
| Thyme (leaves, flowers) | Lemon taste adds a nice light scent. It is slightly spicier than oregano and sweeter than sage. |
| Tuberous Begonia (leaves, stems, flowers) | ONLY HYBRIDs are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism. Further, the flower should be eaten in strict moderation. Crisp, sour, lemony taste. |
| Violet (leaves, flowers) | Sweet, nectar flavor. Leaves and flowers can be processed into a syrup. |
| Yucca (fruits, seeds, flowers, stems, roots) | Only the petals are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor |