by Sam Doll
What could be more special than having a garden full of beautiful blossoms?
How about a plate full of them too! Here are our 8 favorite edible blossoms.
Borage, or Starflower, is a delightful herb that has been in use since ancient Greece. The blossoms and leaves are both edible and have a pleasant, cucumber-like flavor.
The flowers are great in salads, soups, sandwiches, and drinks! We love using borage blossoms in a classic Pimm’s Cup cocktail or just infused in water with lemon!
This classic, sweet-scented bloom is excellent in sweet and savory dishes. When roasting meats, replace rosemary with lavener to give your dish a slight floral aroma. You can also add it to any desert to create an elegant twist on classic dishes. Try this Lemon-Lavender Pound Cake or use it in jam to create layers of flavors!
Unless you are using it as a garnish, we recommend you transform it by either infusing it into a liquid, like syrup, or grinding it into a sugar mixture so your food doesn’t have an unpleasant texture from the fibrous elements of the plant
Make sure you are using English Lavender. French and ornamental lavenders can have unpleasant flavors and higher levels or camphor, which can make you sick in large quantities. Also, unless you are growing it yourself, make sure it is labeled as “culinary lavender” to make sure there are no unwanted additives or toxins.
These classic summer treats can be enjoyed into early fall, depending on how well your squash are doing. Tender and delicate, these beautiful orange blossoms taste mildly like the squash they will produce.
If you are growing them yourself, make sure to only harvest the male blossoms, so you can leave all the female blossoms to grow into squash.
These blossoms are great stuffed, fried, or atop pizza and frittatas!
Much more delicate than the leafy parts of the plant, sage blossoms can add a light, savory element to your dish. Usually too delicate to hold up to much cooking, sage blossoms do best when used raw. Garnish your dish with them or use them in a sage blossom pesto to highlight their flavor
Like most alliums (onions, garlic, leeks, etc.), chive blossoms can add an intense oniony flavor to any dish. While they can be used the same as the green parts of the chive plant, we love to infuse them into rice vinegar to create a beautiful, pink onion vinegar!
Rose petals are a classic way to add beauty and floral elements to a dish. Unlike a lot of blossoms, rose can hold up to strong flavors like cinnamon, coriander, and turmeric as well as more clean flavors like apple and cucumber. We love using rose petals to make the classic Indian beverage, Rose Milk.
This wildflower is member of the mint family native to North America. The leaves and petals are both edible and have a flavor that is a mix between peppermint, sage, and oregano.
The leaves can be dried and used to make an herbal tea that tastes similar to Earl Grey or the leaves and petals can be used fresh in a salad to add a bright, fresh element
These beautiful, yellow blooms are excellent fresh and can range in flavor from peppery, tangy, bitter, and spicy. Most closely resembling the flavor of saffron, the petals can be used fresh to add a bit of life to any dish. The petals can also add a bright flavor to soup, eggs, and spreads.