Overview of Edible Flowers and the Specific Types

Edible flowers have long been used in cooking, as a garnish, in teas and even as a candy since ancient times. As a great and natural way to add flavor to just about any tea or dish, the use of flowers as a food has taken place since the Roman ages, as well as in ancient cultures of India, China and the Middle East. While the popularity of edible flowers had diminished for some time, it is now becoming quite widely known and used once again. There are many different appealing ways one can use flowers in cooking. Some of these include baking, sauces, honey, jellies, steeped in teas or liquors, candied, mixed in salads or sprinkled over the top, or simply as a beautiful, edible garnish. The main idea is to add a simple flavor to complement the drink or dish, without adding so many other flavors that will overpower or interfere with that of the flower. In everyday cooking, dried herbs or flowers themselves are often used, though many of us don't even realize it. Broccoli, cauliflower, artichokes, okra, oregano, basil and fennel are all types of or edible flowers or are derived from them. These are just to name some of the most known, commonly used ones. There are many other types of flowers that can be ingested, as well, and some of these are listed below.

- Angelica: This is a flower with a celery-like flavor, and has been used for hundreds of years in northern regions of Europe such as Greenland and Finland, where natives would wrap fish in the leaves because of its preservation properties. It has also been used in teas, soups, salads, liquors such as Chartreuse and gin, in baked goods such as breads, cookies and cakes, of even by itself. It is also great in using as an additive to bring out a fruit or vegetable's natural flavors without having to add salt or sugar.

- Carnations: This edible flower has a very sweet taste to it, and this is why it is great to use in candy, on top of cakes (they are more commonly becoming a wedding cake decoration amongst other things), ice creams, wines, or to add sweetness to a tea. It was also one of the original ingredients used to create the French liqueur, Chartreuse, hundreds of years ago. The white base of the flower is very bitter, so to only get the sweetness out of it one must cut this part away.

- Dandelions: Those that are susceptible to hay fever, asthma or ragweed should not consume the dandelion flower, as it may cause an allergic reaction. But for everyone else, when picked young, dandelions offer a gently sweet flavor which adds a nice variant to salads or, more commonly, teas.

- Roses: This romantic flower is also edible, and has even been said to have the ability to ease heartache. Whatever you believe, the sweet flavors of roses (that vary in degree depending on the color) are a great complement to ice cream, teas and fruit drinks, jelly, syrup, and salads. However, the white portion of the petals can be very bitter, so it's best to remove that part before adding this flower to your food.

- Sunflower: This flower, when still in its bud form, is a lot like the artichoke both in flavor and in cooking - when the bud has not yet bloomed, it can be cooked just as you would an artichoke. Once bloomed, you can use the petals in all kinds of things, but it works when added to vegetables, salads and teas.

- Violets: One of the sweeter, delectable flowers that people of all ages seem to take a liking to, violets add a delicious punch to all kinds of desserts, especially cold ones like ice cream. They also make beautiful adornments alongside salad or cakes.

Remember, when out picking your own flowers to use in your cooking, make absolutely sure you are collecting flowers that are actually edible. Not all flowers can be eaten. Also, be sure the flowers you are picking, edible or not, have not been sprayed with pesticides.