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seaoflove

everythingfox

Who is she?

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Its such a rip off that flowers don’t taste good

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Spoken like a woman who’s never used garlic blossom in a stirfry, had an elderflower fritter or used Calendula and Nasturtium in a salad.

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I have not but im going to now

Add pics of the tasty flowers plz

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garlic blossoms (allium) balls of tiny flowers, may be white to deep purple. literally just the flowering head of the garlic you use in food. it tastes like garlic. but colorful.

elderflower, the blossom of the elderberry bush. can be battered and fried. excellent with elderberry syrup or honey. tastes fruity with a tiny hint of anise. also good in teas and sweets.

Calendula, also known as pot marigold. (please, verify you’re using pot marigold, not regular marigold. calendula is actually a daisy.) tastes similarish to bell pepper, sans crunch. leaves are also edible. should be grown with broadleaf plantain:

as a poultices of calendula and plantain can be used to rapidly heal small cuts and scrapes, and are also helpful for other dermatitis. don’t use it on deep wounds though, as it can and will cause the surface skin to heal before the underlying tissues. all of broadleaf plantain is also edible. if bitter.

Nasturtium ranges in color from bright yellow to deep red. it’s peppery and very slightly spicy.

glumshoe

Personally I love squash blossoms stuffed with ricotta and fried in a pan. Not ideal if you also want to harvest squash, though.

3gallopingdogs

Elderflowers also make great wine or cordial! I concur with the squash blossoms, can always just use the male ones so the female flowers can still form fruit.

blackwoolncrown

Finally a thread for the REAL folks: those who eat flowers

therestlesswitch

Borage! Looks like blue stars and tastes a like lightly sweet cucumber. The young leaves tase like cucumber too!

The flowers that come from any brassica (cabbage, radishes, broccoli, kale, etc) are all excellent and taste like the rest of the plant.

Queen Anne’s lace blossoms, (daucus carota, just like our domestic carrots) super common wild plant, and the flowers make a jelly that tastes kind of like pink lemonade?? It’s /delicious./ but make 100% sure you have a correct identification as water hemlock and other toxic species look similar.

Rose!!! Rose flavoured things taste exactly as they smell. So scrumptious!

Same with lavender and lilac, and violets! The list goes on! 🤩✨🌱

heatherwitch

Here are some of my local (PNW) favorites:

[X] Big leaf maple (Acer macrophyllum) blossoms are excellent in fritters.

[X] Dandelion (Taraxacum offinale) is also excellent in fritters, or my favorite is separating the petals and mixing them into pancake batter.

[X] Miner’s lettuce (Claytonia sibirica) flowers have a delicate, lettuce-like taste.

[X] Oregon grape (Berberis/Mahonia aquafolium) flowers are delightfully sour. I like to pick off a few small flowers from the cluster!

[X] Wood sorrel (Oxalis sp.) also sour (from oxalic acid).

[X] Red clover (Trifolium pratense) is mildly sweet.

When eating wild plants, you should be completely certain in your identification and aware of any lookalikes. Be sure you are allowed to harvest and that the area has not been sprayed by any chemicals. Many of these plants are also medicine, so you should be sure that you can safely ingest them (do your research before putting things in your face pls). This was just intended to get them on your radar!

Resources for plant identification.