List of edible flowers From Wikipedia, the free encyclopedia

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1 Page 1 of 5 List of edible flowers From Wikipedia, the free encyclopedia This is a list of edible flowers. Caution: Other parts than the flowers of the plants mentioned in this list may be poisonous.

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3 Page 3 of 5 Scientific name Flavor Color Common name Abelmoschus esculentus Vegetal Medium-yellow Okra Allium schoenoprasum Onion Lavender-pink Chives Althaea Vegetal White, pink, red Marshmallow plant Anethum graveolens Herbal Yellowish-green Dill Antirrhinum majus Bitter Wide range Snapdragon Anthriscus cerefolium Herbal White Chervil Bellis perennis Mildly bitter White Daisy Borago officinalis Anise Lilac [1] Starflower Brassica oleracea Spicy Green Cabbage, etc. Calendula officinalis Slightly bitter Yellow, orange Marigold Centaurea cyanus Vegetal White, pink, blue Cornflower Chrysanthemum Strong Wide range Chrysanthemum Cichorium intybus Herbal Blue Chicory Cucurbita pepo Vegetal Yellow [2] Squash, etc. Dianthus Sweet clove Wide range Carnation Eruca sativa Spicy White Arugula Foeniculum vulgare Mildly anise Yellow-green Fennel Galium odoratum Sweet, nutty, vanilla White Woodruff, etc. Helianthus annuus Varies Yellow Sunflower Hemerocallis Vegetal, sweet Wide range [3] Daylily Hibiscus rosa-sinensis Cranberry-like Rose, red Chinese hibiscus Lavandula Sweet, perfumed Lavender Lavender, etc. Levisticum officinale Celery White Lovage Lonicera japonica Sweet White to pale yellow Japanese honeysuckle Malus Floral White to pink Apple, etc. Matricaria recutita Sweet apple White Camomile Mentha Minty Purple Mint, etc. Monarda didyma Minty, sweet, hot Wide range Bergamot, etc. Ocimum basilicum Herbal White, lavender Basil Passiflora Vegetal Purple Passion flower Pelargonium Varies Wide range Geranium Phaseolus vulgaris Vegetal Purple Common bean Rosa Perfumed Wide range Rose

4 Page 4 of 5 Scientific name Flavor Color Common name Rosmarinus officinalis Herbal Blue Rosemary Salvia elegans Sweet, fruity Red Pineapple sage Salvia officinalis Herbal Purple-blue Common sage Sambucus canadensis Sweet White American elderberry Syringa vulgaris Varies Lavender Lilac Tagetes patula Bitter Yellow, orange French marigold Tagetes tenuifolia Spicy, herbal Yellow French marigold Taraxacum officinale Sweet, honey-like Yellow Common dandelion Thymus Herbal White Thyme Tilia Honey-like White Linden, etc. Trifolium pratense Sweet Red Red clover Tropaeolum majus Spicy, peppery Wide range Indian cress, etc. Tulipa Vegetal Wide range Tulip Viola odorata Sweet, perfumed Purple, white Common violet Viola tricolor Wintergreen Purple and yellow Heart's ease, etc. Viola wittrockiana Vegetal Wide range Pansy See also Bushfood Kitchen garden Gardening List of culinary herbs and spices List of edible nuts List of companion plants List of poisonous flowers Flower Edible flowers List of useful plants References 1. Edible Flowers ( 2. Zeldes, Leah A. ( ). "Eat this! Squash blossoms, a solution to the zucchini problem". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved Zeldes, Leah A. ( ). "Eat this! Daylilies, more than just a pretty flower". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved

5 Page 5 of 5 External links Edible Flowers ( Add chamomile flowers to this list. Retrieved from " Categories: Lists of plants Gardening lists Garden plants Agriculture-related lists Lists of foods Edible plants This page was last modified on 25 December 2016, at 21:25. Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.

Amaranth, Chinese Amaranthus gangeticus L. (A. tricolor L.) Amaranthaceae. Anise Pimpinella anisum L. (Anisum vulgare Gaertn.

Amaranth, Chinese Amaranthus gangeticus L. (A. tricolor L.) Amaranthaceae. Anise Pimpinella anisum L. (Anisum vulgare Gaertn. HERBS Herbs are any plants used for flavoring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant (either fresh or dried), from a "spice",