There are a few safety guidelines before adding flowers to your food. Use only those flowers you KNOW are edible. If you have any questions, call your local poison control center. Also, be sure to use only organic flowers you know have not been sprayed with chemicals/pesticides.(This rules out most garden centers and florists.) Pick flowers just before you are going to use them. Wash them quickly in cool water, shake them out and dry on a paper towel.
Below are some favorite edible flowers.
Nasturtium (Tropaeolum majus)
Some gardeners consider Nasturtiums a weed because of how easy they are to grow and spread. Nasturtium flowers can be used in salads, sandwiches and soups. Nasturtium's round-shaped leaves and the brilliant sunset-colored blossoms on their vine are both edible and have a wonderful peppery taste similar to watercress. Nasturtiums grow best in poor soil and can stand some neglect so this is a great flower to grow for novice gardeners or children. Nasturtiums are annuals and grow best in full sun. There are a variety of cultivars which all grow easily from seed: dwarf, tall, or climbing from 1-3 feet.
Borage (Borago Officinalis)
The delicate star-shaped flowers on the borage plant are a beautiful, hypnotizing clear blue. The blossoms are sweet and small like forget-me-nots and have a cool cucumber taste. Borage blossoms can be used to garnish lemonade, sorbet or a Gin & Tonic! In the summer, children will enjoy freezing them in an ice tray. The leaves are also good in a salad but need to be chopped finely to reduce its furry texture. Borage can easily be grown by seed. Plants do best in full sun but can stand light shade. Borage will self-sow for years to come.
Calendula (Calendula officinalis)
Calendula, or pot marigold was used in medieval times to effectively treat a variety of ailments. During the Renaissance, Calendula flowers were prescribed for toothaches. The yellow or orange petals can easily be plucked from the flower head, discarding the rest. A fresh hand full of Calendula petals look nice tossed on to a salad of mixed greens. Dried petals can be stirred into chowders, muffin mixes or paella, as a homegrown sharp substitute for saffron. Calendula grows to 18 inches and does best in full sun. They look best in the early summer and then get a bit straggly during the hotter days of August. Cut back after first bloom to encourage new growth in the fall.
Allium (leeks, chives, garlic)
Known as the "flowering onions", there are approximately four hundred species that includes onions, garlic, chives and shallots. All members of this genus are edible and all parts of the plant are edible. The flowers have a stronger flavor than the leaves and the young seed-heads are even stronger. The leaves and flowers can be added to a salad. The leaves can also be cooked in soups and stews .Seeds, bulbs or nursery plants can be planted in mild winter climates in autumn in rich, well drained soil in a sunny location.
Johnny Jump Ups (Pansies and Violas)
Pansies and Violas are easy to grow and look wonderful on top of salads. Most have a mild wintergreen taste and can garnish a beverage or a dessert. Most grow best in sun to partial shade and come in colors ranging from light orange to dark purple.
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