Edible Flowers

There are many flowers you can eat in a salad.  They add flavor and color to your salad.  Be sure to grow organically (especially do not use pesticides).  Below are some edible flowers and whether they are annual or perennial in Northern Utah:

Anise Hyssop (Agastache foeniculum)- P*

Apple Blossoms (Malus spp.) -P

Arugula (Eruca vesicaria)  -A** (nutty)

Basil (Ocimum basilicum) - A

Bachelor’s Button (Centaurea cyanus)

Bee Balm (Monarda didyma, Monarda citriodora)-P (peppery)

Borage (Borago officinalis)-A

Broccoli (Brassica oleracea) -A

Calendula (Pot Marigold) (Calendula officinalis) -A More color than flavor

Chamomile (Chamaemelum nobile; Matricaria recutita) - P

Chervil (Anthriscus cerefolium) - A

Chicory (Cichorium intybus) - P??

Chives (Allium spp.) - P

Chrysanthemums (Chrysanthemum X morifolium; Dendranthema X Grandiflora) - P

Cilantro (Coriandrum sativum) -A

Citrus Blossoms (Citrus limonia; Citrus sinensis) Lemon and orange (need to grow in a greenhouse or indoors in the winter)

Dandelion (Taraxacum officianles) Make sure young and tender and have not been treated with 2,4D or another chemical

Daylilies (Hemerocallis spp.) - P

Dill (Anethum graveolens) -A

Elderberry Flowers (Sambucus canadensis; Sambucus cerulea) - P Do not wash flower will wash flavor away

English Daisy (Bellis perennis) -P

Fennel (Foeniculum vulgare) - A but grows from seeds again can become a weed if you are not careful

Hibiscus (Hibiscus rosasinensis) -P

Hollyhock (Althea rosea) - P

Honeysuckle (Lonicera japonica) -P

Johnny-Jump-ups (Viola tricolor) -A maybe P

Lavender (Lavandula augustifolia; Lavandula officinalis) -P (English or French only)

Lilacs (Syringa vulgaris) -P

Linden (Tilia spp.) -Deciduous Tree

Lovage (Levisticum officinales) -P

Marigolds, Signet (Tagetes signata) -A

Mint (Mentha spp.) -P

Mustard, India or Japanese Red (Brassica juncea) -P

Mustard, Spinach (Brassica spp.) -A

Nasturtiums (Tropaeolum majus) -A (spicy)

Okra (Abelmoschus esculentus) -A

Pansy (Viola wittrockiana) -P (lettuce flavor)

Pineapple Sage (Salvia elegans) -A

Peas (Pisum sativum) -A

Pineapple Guava (Feijoa sellowiana) - A

Pinks (Dianthus spp.) -A

Radishes (Raphanus sativus) -A

Redbud (Cercis canadensis; Cercis siliquastrum) -Tree

Red Clover (Trifolium pratense)

Rosemary (Rosmarinus officialis) -P if ARP

Roses (Rosa spp.) -P

Safflower (Carthamus tinctorius) -A

Sage (Salvia officialis; Salvia elegans) -P

Scented Geraniums (Pelargonium spp.) -A

Snapdragons (Anthirrhinum majus) -A (bitter taste better used as a garnish)

Society Garlic (Tulbughia violacea) -P

Squash (Cucurbita spp.) -A

Strawberries (Gragaris X ananassa) -P

Sunflower (Helianthus annuus) - A

Sweet Woodruff (Galim odoratum) -P Don’t eat too many can be blood thinning

Thyme (Thymus spp.) -P

Tuberous Begonias (Begonia X tuberhybridia) -A (unless you dig up tubers in fall and store inside then perennial)

Tulips (Tulipa spp.) -P (some people are allergic) 

Violas (Viola cornuta) -P

Violets (Viola odorata) - P

*P = Perennial

**A = Annual in Northern Utah (Zone 5)

Edible Flowers

Nasturtium (Edible Flower and Leaf)


Squash Flower

Sweet Woodruff

Edibles mixed with non-edibles

Tulips are edible

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