Edible Parts of the Flower

Many flowers are edible in part or whole. Flowers can make beautiful garnishes or add a pop of color to a salad. Edible flowers are also currently one of the biggest trends in haute cuisine. To learn more about what flowers and parts of flowers are edible, read this information carefully.

Choosing flowers

First, never harvest a flower that received pesticide treatment or grew on the side of the road. Only use culinary grade flowers that you grew personally or that you purchased at a specialty store or farmers' market. It is important that you know the history of the flowers you eat to avoid accidental poisoning.

Culinary flowers

In most cases, the petals of an edible flower are the best part to eat. Stems frequently have very little flavor and are difficult to digest. The fleshy inner hearts of some flowers are packed with vitamins, such as vitamin C. The most popular flower hearts are the inner heart of artichokes and rose hips. Both are delicious and nutrient-rich. Violets and candied violets are very popular culinary flowers because they have such a beautiful color. Carnations are also popular for their spicy, clove-like flavor. For a beautiful, floral taste, try rose petals. Zucchini, pumpkin and other squash family flowers are especially popular and are frequently lightly deep-fried. No matter which edible flower you choose to try, make sure the rest of the dish or meal is relatively simple. Most flowers possess a delicate taste that is easily overwhelmed by spicy or complicated dishes.

Many flower petals and hearts are not only safe to eat, but they are also highly nutritious and quite decorative and beautiful on the plate. If you decide to include flowers in a meal, make sure they are varieties which are safe to eat and free from pesticides.