Edible flower power

By Sarah Watson, forager

Flowers beautify our homes and surroundings. Lilac and English lavender are much-loved garden stalwarts. Cheery dandelions and daisies brighten lawns. Colourful tulips and marigolds enliven flowerbeds, and primroses and violets grace the hedgerows. These floral treasures aren’t just a feast for the eyes, they can all be eaten…

Edible blooms have long been used; the Ancient Egyptians, Chinese, and Romans added them to food and drink. In today’s fashionable restaurant dishes and stylish social media posts, flowers look vibrant and elegant. But did you know many blossoms in our gardens, urban places and countryside can be used in everyday food – for free!

English lavender in flower

As well as giving colour and charm to our food, edible blooms can add crispness and taste, ranging from sweet and floral to savoury and spicy. Flowers are being turned to anew for the flavours they can bring to food and drink, sometimes as a way to help cut our sugar and alcohol intake.

And flowers really do have power! They’re sources of vitamins, minerals and dietary fibre, and can be rich in antioxidants that may help protect our bodies from disease. The age-old practice of using flowers as medicine is much in use by herbalists today.

Pavlova with forget-me-not, speedwell, bugle, primrose, rosemary, green alkanet and red clover flowers

Modern research suggests some flowers may be useful to treat physical or mental illnesses. Even looking at them helps us feel better: A study showed patients in hospital rooms with flowers needed less pain medication and felt more positive than patients in rooms without.

So feed yourself with nutritious flowers! Create stunning salads with borage, honesty and dandelion petals. Pickle chive blossoms or wild garlic buds, and infuse vinegar with red clover or elderflowers.

Salad with flowers of garlic mustard, yellow archangel, wild garlic, wintercress and ground ivy

Perfect for decorating cakes and desserts are daisies, violets, forget-me-nots, primroses and cornflower petals. Make syrup from honeysuckle, hawthorn and cherry blossom. Mince flowers into sugar, butter, buttercream icing, whipped cream or soft cheese – try rose petals or rosemary, and in savoury dishes, nasturtiums or chives.

Dry marigold petals, English lavender, chamomile or fennel flowers to use in teas, or as a baking ingredient or spice. Stuff courgette blossoms with cream cheese. Dip wild garlic flower-heads in tempura batter.

Fennel flowers

As nutritional information on edible flowers is limited, it’s best just to eat them in moderation. Not all are edible; some, like foxgloves and lily of the valley, are seriously poisonous. Others may have toxic stems, leaves or bulbs – like tulips, where only the petals are edible and the other flower parts should be removed. Check with a good foraging book or expert website.

Flower foraging tips:

  • They’re essential food for bees, butterflies and other insects, so leave plenty behind. Here’s a useful link from the Royal Horticultural Society for insect-friendly flowers to plant if you have a garden
  • Avoid any which may have been treated with chemicals (or fertilised with untreated manure) like those grown for bouquets and gardens.
  • Avoid harvesting from busy roadsides where they can absorb toxins.
  • For those who have a health condition, or are pregnant or breastfeeding, check flower types are suitable.
  • Be aware they can trigger allergic reactions, especially for those with hayfever, asthma or severe allergies.

Find out more about using the floral gems in gardens, towns and the country in my edible blooms list.

As always, be 100% sure of your identification before eating and do research what you intend to eat – if in doubt, leave it out.

Discover more about identifying and cooking with wild edible plants on a Wild Feast foraging & cookery course.  Get wild food and drink tips and updates on course dates on Facebook, or sign up for my e-newsletter (option to unsubscribe at any time).

Happy foraging!

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