John Myers
Edible flowers give food a special touch not only visually, but also in terms of taste. Many of the flowers grow in local gardens, for example, the elderflower and the nasturtium flower. The blossoms of roses, lavender, phlox, or begonia are also surprising with their delicate taste. In medicine, many flowers have been used as medicinal plants for centuries.
How flowers can heal
Examples of flowers with healing properties:
- Chamomile, marigold, and mint help against inflammation, and fever and stimulate the immune system. Nasturtium mustard oil has an antimicrobial effect and helps with respiratory and urinary tract infections.
- In addition, it is rich in vitamin C.
- The flower of the marigold contains essential oils and flavonoids. The mixture has an antimicrobial effect. It strengthens the immune system and helps with inflammation and fever.
Confused with poisonous plants
Some flowers can cause unwanted side effects when consumed:
- Beware of chrysanthemums: while some forms are edible and may relieve gastrointestinal distress, others are poisonous.
- Poisonous are the bleeding heart, delphinium, red foxglove, and common laburnum.
- Lily of the valley, for example, can cause nausea, diarrhea, dizziness, and cardiac arrhythmias.
Smell and taste of edible flowers
- Roses, jasmine, and lavender taste the same as they smell: roses and jasmine are rather sweet, while lavender is strong.
- The nasturtium hardly smells but tastes strongly of mustard.
- The almost odorless phlox has a slightly sweet taste.
- Begonias are odorless and have a sour taste.
- Tulips taste like kohlrabi.
- Clover blossoms have a taste similar to peas.
- The Indian nettle has a delicate smell and at the same time a strong, spicy taste with a fine citrus note. Their flavor comes out best on a simple slice of baguette topped with cream cheese.
Prepare edible flowers correctly
- It is best to pick the flowers in the morning, as the essential oils that give them their special flavor evaporate as the sun shines.
- The green parts of a flower, i.e. the stalk, pistil, or pollen carrier, often taste bitter. Therefore, they should be carefully removed before consumption. An exception is a nasturtium: it is completely edible.
- Because flowers are short-lived, it is worth preserving their taste, for example in syrup or vinegar. Hibiscus, violets, roses, and lavender blossoms are particularly suitable for preservation because they have a strong color and an intense taste.
Buying Tips
Many nurseries now offer edible plants. They should be grown under organic conditions and not sprayed. Blossoms from bouquets from supermarkets, petrol stations, or florist shops are not suitable for consumption, since organic cultivation conditions for cut flowers are not yet widespread.
