Edible Flowers
The older generations and people from centuries ago didn't just plant flowers for ascetics; they planted them for food. Thus many of today's gardens contain flowers that were originally chosen for consumption. Flowers contain vitamins A and C, along with other essential nutrients. You can use the edible parts of the flower (the petals) as extra flavors or colors to your foods. Flowers are used in salads, as garnishes, or in sweet treats like ice pops or cakes.
Grow Your Own
Flowers can be placed as a spruce of beauty in and out of the home, as well as used for food. Plants come in three categories: annual, perennial, and biennial. Annuals perform their full life cycle in one growing season from seed to seed. The entire plant will die at the end of its life cycle. Perennial plants will grow and live for many growing seasons. These will bloom once a year in either the spring or summer. The top half of the plant will die at the end of the season and may keep its leaves. The plant will continue living on the same root system. Biennials take two years to perform their entire life cycle. The first season the plant will leaf. The second season the plant will grow, bloom, seed, and die. I will be listing flowers that grow annually and perennially.
Annuals
- Calendula: comes in yellow to orange hues, is high in flavonoids, is slightly bitter in flavor, has many medical uses, do not consume while pregnant or trying to get pregnant
- Chamomile: white petals with yellow center, have a slight apple taste, has medical uses, is a relaxant in tea
- Chinese Chrysanthemum 'Tong oh': comes in a wide variety of colors, leaves and greens are eaten, has a nutty flavor, has medical uses
- Hibiscus: comes in a wide variety of colors, have a citrus flavor, lowers blood pressure in those with mildly high blood pressure
- Nasturium: bright yellow to red color, is mildly spicy like pepper
- Pansy: comes in a wide variety of colors, has a fresh and minty taste
- Signet Marigold: yellow to red in color, have a citrus taste and scent
Perennials
- Akebia Chocolate Vine: purple in color, produces fruit, tast is slight coconut milk, may be considered 'invasive'
- Caper: white petals with purple stamen, produces berries that are strong in flavor, grows as a bush
- Dandelions: yellow in color, bitter in taste, fried buds have mushroom flavor, many medical uses
- Daylily: originals are orange, originals are fully edible, petals are sweet and roots are nutty
- Dianthus/Carnation: variety of color, petals are sweet
- Freesia: varies in color
- Rose: varies in color, bitter in taste
- Sambac Jasmine: white in color, grows in tropical climate, can be grown in doors in sunlight
- Violets: blue violet in color, petals and leaves edible, sweet to mild greens flavor