As beautiful as it looks, flower petals can also give beautiful taste. Though not all are edible, there are some that are and chances are you’re already growing them. Check out the article we found at Articles Mercola.
1.Marigolds can be spicy, bitter, tangy or peppery, with a taste reminiscent of saffron (aka poor man’s saffron).
The petals are the only edible part, range from yellow to orange and can be used in soups, salad, herb butters and more.
2.Clover (trifolium) has a sweet, anise-like taste, always best picked fresh with no signs of browning.
Folklore held that clover blossom tea improved nail growth, gout and rheumatism.
Native Americans used whole plants in salads and a tea for colds and coughs.
3.Pansy petals impart a vaguely sweet, grassy essence, while using the entire flower introduces a more wintergreen flavor, useful in fruit salads, desserts, soups and salads.
4.Dame’s Rocket (not rocket, a leafy green) has white, lavender and purple flowers.
Resembling phlox, it grows in such profusion it’s considered invasive.
Related to mustard plants with radishes, cabbage and broccoli, it’s somewhat bitter, which adds punch to salad.
5.Chrysanthemums come in shades of white, yellow, orange and red, with a faint spicy flavor like that of cauliflower.
After blanching (dousing with boiling water for just a few second) use them in salad, stir fries or to flavor vinegar.
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Read Full Article: Edible Petals – Flowers That Taste as Good as They Look
Meaghan Batchelor
Nov 02. 2016
Francisca Cruz every time I see something about edible flowers it makes me think of global one year for my bday where you were just casually picking them off the cart
Francisca Cruz
Nov 02. 2016
Bahaha omg that night…..
Meaghan Batchelor
Nov 02. 2016
that rice crispy treat!