By Annie St. Francis – Reprinted with permission from The Repository Project
Edible flowers include citrus blossom, clover, daisies, dandelions, hibiscus and honeysuckle. Enjoy lilacs, mums, nasturtiums, pansies, and roses. Dream on culinary ideas for calendula, borage, sunflowers, sage, zucchini blossoms, and violets. You’ll be tickled by these delicious additions to soups, salads, teas, jams, and candied deserts. Scroll down through the titles here to a delightful recipe!
By Cathy Wilkinson Barash
Barash provides general gardening advice including detailed background and culture information for each of the 67 flowers featured in her book, and showcases 280 recipes using edible flowers from herbs, ornamentals, and vegetables. Highlights include recipes from 12 top chefs in the US and Canada. Photos.
By Houghton Mifflin Harcourt
Roses represent love and beauty. Their colors and fragrance create the standard by which many other flowers are measured. Cultivated around the world for perfume, roses have a sweet and unforgettable scent. However, many would-be rose gardeners believe that roses require constant care and lavish doses of sprays and chemicals. Roses do require attention, but their glorious flowers make all your efforts worthwhile, and the roses in this book were chosen because they are tried-and-true, proven performers.
By Monica Nelson and Adrianna Glaviano
This stunning guide to edible flowers–conceived by Monica Nelson, the founding creative and photo director of the influential journal Wilder Quarterly, and Adrianna Glaviano, a noted food and lifestyle photographer–is packed with information and features lush original photography.
Organizing more than 100 flowers alphabetically by their common name, the book offers in each entry handy reference notes including the flower’s Latin name, its general flavor profile, its origins, and which parts of the plant are edible, all accompanied by a vibrant photographic portrait. Punctuated by simple recipes and short, essayistic moments written by a diverse roster of celebrated chefs, artists, and writers recalling the use of edible flowers in their creative and gastronomic histories, Edible Flowers is both a practical primer and a delightful read.
By Kitty Morse and Amy Stirnkorb
With more than three dozen recipes, this cookbook provides readers with recipes that incorporate edible blossoms into each meal. Each imaginative dish is pleasing to the palate as well as eye catching on the plate. The recipes include polenta stacks with sage garlic butter, chilled lilied melon and mango soup, dianthus butter, herb cheese, and chive blossom tart.
By Denise Schreiber
This light-hearted, full-color illustrated gift book balances edible flower history and lore with proper handling and preparation techniques, and 50+ recipes (from appetizers and drinks to main dishes and desserts). “Eat Your Roses “shows us how to look beyond the veggie patch for great food ideas, and check out our flowerbeds. Hardcover with concealed wire binding. Full-color photos throughout.
By Juliet Sear
Learn how to perfect the prettiest trend in cake decorating – using edible flowers and herbs to decorate your cakes and bakes – with this impossibly beautiful guide from celebrity baker Juliet Sear. Learn what flowers are edible and great for flavour, how to use, preserve, store and apply them including pressing, drying and crystallising flowers and petals. Then follow Juliet step-by-step as she creates around 20 beautiful botanical cakes that showcase edible flowers and herbs, including more top trends such as a confetti cake, a wreath cake, a gin and tonic cake, floral chocolate bark, a naked cake, a jelly cake, a letter cake and more.
By Andrew Vecsey
This short “coffee table” picture book in English, German and French presents Edible Flowers with pictures and facts. The interesting, basic and informative facts are short, simply written, easy to understand, entertaining and thought provoking. This book is ideal for teaching, learning and awakening interest for further study. It is also ideal for using as a language teaching aid to learn specialized vocabulary in the various languages.
437 Edible Wild Plants of the Rocky Mountain West – Berries, Roots, Nuts, Greens, Flowers, and Seeds
By Caleb Warnock
From self-sufficiency expert Caleb Warnock comes the ultimate guidebook to living off the land. Packed with over 1,450 photographs of 437 edible wild berries, roots, nuts, greens, and flowers, this essential field guide will provide you with invaluable information on plant identification, flavor, seasonality, history, common synonyms, eating and preparation instructions, and more It’s the most exhaustive reference book of its kind. Includes Arizona, Colorado, Idaho, Montana, Nevada, New Mexico, Utah, and Wyoming.
Candied violets are sophisticated and elegant additions to cakes, custards, ice cream, and cakes. You’ll find them surprisingly easy to make! Here’s a LINK to Leda Meredith’s Candied Violets at The Spruce Eats. Enjoy!
You might also have fun freezing your edible flowers into ice cubes for colorful additions to a spring or summer spritzer. Try wrapping your edible blooms in rice paper as part of your favorite spring rolls. Flavor your favorite ice cream or gelato. Or toss the petals onto the tops of your favorite cupcakes or homemade donuts. The possibilities are wonderful!
Safety Tip! Be sure to avoid using flowers that have been treated with pesticides or other chemicals. If you’re foraging for wild flowers, be very careful about accurate identification. When purchasing these from your grocery store, be sure they’re coming from the produce section, and are intended for human consumption. …and as with anything new to the diet, proceed cautiously if there is any concern about food allergies.
You might also check out our post on Growing Your Own Salad Greens!