Edible Flowers: Top 5 Beautiful and Healthy Varieties You Should Try

The culinary world is witnessing the return of edible flowers, which serve not just as decorative elements but also as sources of added flavor and nutrients. Note that you should only use organically grown flowers that have not been treated with pesticides. The first and most popular varieties are Pansies and Violets. They boast vibrant colors and a delicate, slightly sweet flavor, often used to garnish pastries, ice cream, or to make decorative ice cubes. Pansies are especially favored for pressing and decorating loaves of bread or biscuits.

Second is the Daylily. Daylily petals have a slightly sweet, crisp texture and are often used in salads or lightly stir-fried dishes. Notably, the daylily buds can be prepared as a vegetable, similar to asparagus. Third is the Carnation. The petals (from organically grown varieties) can be separated and steeped in wine or syrups to create a characteristic slightly spicy, clove-like flavor. However, you must remove the white heel at the base of the petals, as it can taste bitter. Fourth is the Rose. Organic rose petals can be used to make jam, syrup, or tea. They provide a strong, enchanting aroma and flavor, and are rich in antioxidants. Finally, Lavender, with its strong fragrance and herbaceous flavor, is often used in baked goods, making biscuits, or brewing into tea. The most crucial factor when using edible flowers is to clearly distinguish between ornamental flowers and organically grown ones, and ensure that only clean, thoroughly washed petals that have not been chemically treated are used.