Simply put, edible flowers are flowers that can be eaten. This technique dates to 5,000 years when Chinese cooks experimented with edible flowers in their dishes and sauces. More people are interested in edible flowers than ever before, thanks to individuals spending more time in their gardens and caring more about the origins of the food on their plates. Edible flowers can be strewn on salads, candied for cakes, or cooked into curries. They can even be used to give your summer beverages a new spin. Whatever you decide to do with them, they’ll surely bring some color, spice, and flavor to your meal.

Marigold 

Order flowers online for your dear ones and make them feel like you are thinking of them. These flowers come in yellow, orange, and various sizes and have a slightly citrus flavor. Toss the petals in a salad after breaking apart the blossoms. 

Hibiscus 

In Mexico, dried hibiscus is a popular treat frequently used as a garnish on desserts or in syrups. Another popular choice is hibiscus tea. You’re eating the backside of the hibiscus, which is a fun fact. This blossom can be eaten raw, and its flavor is similar to that of cranberries.

Lilacs 

Lilacs are not only gorgeous to look at, but they also have a strong flavor. A flower or two from this bloom can be incredibly refreshing when added to a summer punch. You may use them as a garnish or make a lilac cold-water infusion by mixing them with frozen yogurt for a mouthwatering treat.

Roses

Order roses online as all roses are edible, though darker ones have a stronger flavor. Miniature types can decorate ice cream and sweets, while bigger petals can be sprinkled on salads and desserts. You can make ice cubes out of them and float them in punches. Syrups, jellies, fragrant butter, and sweet spreads can all benefit from the addition of petals. Make sure the bitter white section of the petals is removed.

Chrysanthemums 

These flowers have a tangy, slightly bitter flavor and come in various colors, including red, white, yellow, and orange. They come in a range of flavors, from a mild cauliflower flavor to a delicate peppery flavor. They should be blanched first, then the petals scattered on a salad. Vinegar can also be flavored with leaves. Remove the bitter flower base and only utilize the petals.

Cherry Blossoms 

Sakura, or cherry blossoms, are edible blooms that range from light to dark pink, yellow, or white. Cherry blossoms are best used in sweet dishes such as mochi, ice cream, sable cookies, infused syrups, and cake decoration. Cherry blossoms can also be preserved and used year-round for tea, crumbling into rice or seafood, or making sakura vinegar.

Borage 

Borago Officinalis is a common garden herb with hairy leaves and beautiful blue star-shaped blooms. Both have a cucumber-like coolness to them. Make a summer lemonade or sorbet with some flowers or a gin and tonic! They’re great as a garnish for gazpacho, cheese plates, or just sprinkled over salads.

Dandelions 

Dandelions are beautiful yellow flowers high in nutrients and have a honey-like flavor. Not only are the flowers, roots, stems, and leaves edible, but so are the roots, roots, stems, and leaves. Dandelions are antioxidant-rich blossoms that can be eaten raw, put into salads, fried, converted into wine, tea, or jelly.

Carnations 

One of the secret elements used to manufacture Chartreuse is carnation petals. Carnations can be used as a cake decoration or soaked in wine. Cut the flower’s pleasantly sweet petals away from the bitter white base to use in desserts. Dianthus is a little member of the carnation family with a faint clove or nutmeg fragrance. Salads and aspics benefit from the addition of petals.