Edible Flowers
Source of Recipe
Culinary Cafe
Recipe Introduction
Click on the link below to see pictures of the edible flowers. NOTE "WARNING" DISCLAIMER.
Recipe Link: http://www.culinarycafe.com/Flowers/index.html
Flowers have been used for flavoring foods as far back as the Bible. Although in some parts of the world flowers are still used daily for cooking, in the United States flowers are rarely used in cooking for anything other than a garnish. These days it is more important to eat healthily than ever and looking to nature for is a good way to start. These links will give you full color photos and information on how to use flowers in your cooking.
Warning:
Please do not rely on our photos for identification of flowers. Be sure to properly identify flowers before consumption.
If you are allergy prone, we suggest that you avoid the consumption of flowers.
Angelica
Anise Hyssop
Apple
Arugula
Basil
Bee Balm
Borage
Burnet
Calendula
Carnation
Chamomile
Chicory
Chives
Chrysanthemum
Clover
Coriander
Cornflower
Dandelion
Day Lily
Dill
English Daisy Fennel
Fuschia
Gardenia
Gladiolus
Hibiscus
Hollyhock
Honeysuckle
Hyssop
Impatiens
Jasmine
Johnny-Jump-Up
Lavendar
Lemon Blossom
Lemon Verbena
Lilac
Mallow
Marigold
Marjoram
Mint
Nasturium
Okra Pansy
Pea
Pineapple Guava
Pineapple Sage
Primrose
Radish
Redbud
Rose
Rosemary
Runner Bean
Safflower
Scented Geranium
Snapdragon
Society Garlic
Squash Blossom
Sunflower
Thyme
Tuberous Begonia
Violet
Yucca
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