Edible Flowers
More Articles Related to FoodWhen discussing wild edible plants we often overlook their flowers. This is unfortunate since edible flowers can be a very valuable survival food source.
The flowers of edible plants are frequently abundant and easy to identify. Since many edible flowers are also brightly colored, they can be easy to spot even at a distance.
With a little knowledge on edible flower species, the survivor can graze while on the move or gather flowers for later use as a good nutritious salad or stir fry in camp.
Of course, not every type of flower is edible. There are indeed poisonous flowers (for example, I wouldn’t choose to eat poison ivy flowers) while others just plain taste bad. Before you eat any flower, be absolutely sure of it’s species and edibility.
It is wise to do a taste test before gathering a large amount of any kind of flower for eating. Some flower species may not appeal to you. Often flowers can vary in taste from plant to plant and some portions of flowers may taste bitter or have some other disagreeable attribute.
When in doubt do not eat it applies to any plant. In most survival situations food is not a totally critical element. You can survive many days, even months, with inadequate or no food supplies.
Below is a list of edible flowers you may come across while in a survival situation as well as some information on each particular flower listed.
| Common name | Scientific name | Flavor | Color | Comments |
| Anise hyssop | Agastache foeniculum | Anise | Lilac | Self seeding perennial |
| Apple | Malus spp. | Floral | White to pink | Eat in moderation since flowers containcyanide precursors |
| Arugula | Eruca vesicaria sativa | Spicy | White | Annual; once flowers form the leaves becomebitter |
| Basil | Ocimum basilicum | Herbal | White, lavender | Annual |
| Bachelor's button | Centaurea cyanus | Vegetal | White, pink, blue | Annual; petals are edible; the calyx isbitter |
| Bee balm | Monarda didyma | Minty, sweet, hot | Wide range | Perennial |
| Borage | Borago officinalis | Herbal | Blue | Annual; use with nasturtium; usesparingly -- diuretic effects |
| Broccoli | Brassica officinalis | Spicy | Green | Annual |
| Calendula | Calendula officinalis | Slightly bitter | Yellow, orange | Annual; most often used for color ratherthan flavor |
| Chamomile | Chamaemelum noblis | Sweet apple | White | Perennial; drink tea in moderation --contains thuaone; ragweed sufferers may be allergic tochamomile |
| Chervil | Anthriscus cerefolium | Herbal | White | Annual |
| Chicory | Cichorium intybus | Herbal | Blue | Perennial |
| Chives | Allium schoeonoprasum | Onion | Lavender-pink | Perennial; avoid eating whole flower; tastecan be overwhelming |
| Chrysanthemum | Chrysanthemum spp. | Strong | Perennial | Use the florets; strong flavor |
| Dandelion | Taraxacum officinale | Sweet, honey-like | Yellow | Perennial; use young flowers, matureflowers become bitter; flowers close afterpicking |
| Daylily | Hemerocallis spp. | Vegetal, sweet | Wide range | Perennial; may act as a diuretic orlaxative; eat in moderation |
| Dianthus | Dianthus spp. | Sweet clove flavor | Wide range | Perennial; remove the narrow base of thepetals (bitter) |
| Dill | Anethum graveolens | Herbal | Yellowish-green | Annual |
| Elderberry | Sambucus canadensis | Sweet | White | Perennial; do not wash flowers since itremoves much of the flavor |
| English daisy | Bellis perennis | Mildly bitter | Pink | Perennial; ray flowers have a mildly bittertaste |
| Fennel | Foeniculum vulgare | Mildly anise | Yellow-green | Normally grown as an annual |
| Hibiscus | Hibiscus rosa-sinensis | Mildly citrus | Rose, red | Showy edible garnish |
| Hollyhock | Althea rosea | Vegetal | White, pink, red | Showy edible garnish |
| Honeysuckle | Lonicera japonica | Sweet | White to pale yellow | Perennial; do not use other honeysuckleflowers |
| Johnny-jump-up | Viola tricolor | Wintergreen | Purple and yellow | Annual; the petals have little flavorunless the green sepals are included; contain saponinsand may be toxic in large amounts |
| Lavender | Lavendula spp. | Sweet, perfumed flavor | Lavender | Perennial; use sparingly due to intenseflavor; lavender oil may be poisonous |
| Lilac | Syringa vulgaris | Varies | Lavender | Wide variation in flavor -- from no flavorto green and herbaceous to lilac |
| Linden | Tilia spp. | Honey-like | White | Frequent consumption of linden flowertea can cause heart damage |
| Lovage | Levisticum officinale | Celery | White | Perennial |
| Marigold | Tagetes patula | Bitter | Yellow, orange | Annual; Lemon Gem and Tangerine Gem havethe best flavor |
| Mint | Mentha spp. | Minty | Purple | Perennial; each type of mint has its ownunique flavor |
| Nasturtium | Tropaeolum majus | Spicy, peppery | Wide range | Annual |
| Okra | Abelmoschus esculentus | Vegetal | Yellow | Annual |
| Pansy | Viola xwittrockiana | Vegetal | Wide range | Annual; has a slightly sweet green orgrassy flavor; petals have a mild flavor; whole flower has awintergreen flavor |
| Passion flower | Passiflora spp. | Vegetal | Purple | Vine; showy flowers best used as agarnish |
| Pineapple sage | Salvia elegans | Sweet, fruity | Red | Perennial; flavor has a hint of mint andspice |
| Red clover | Trifolium pratense | Sweet | Red | Annual; raw clover flowers are not easilydigestible |
| Rose | Rosa spp. | Perfumed | Wide range | Perennial: remove the white, bitter base ofthe petal |
| Rosemary | Rosmarinus officinalis | Herbal | Blue | Perennial |
| Sage | Salvia officinalis | Herbal | Purple-blue | Perennial |
| Scarlet runner bean | Phaseolus vulgaris | Vegetal | Purple | Annual; flower only last one to twodays |
| Scented geraniums | Pelargonium spp. | Varies | Wide range | Perennial; the flavor is usually similar tothe scent of the leaves |
| Signet marigold | Tagetes signata | Spicy, herbal | Yellow | Annual; may be harmful if eaten inlarge amounts; other marigolds are edible but have atangy to bitter flavor |
| Snapdragon | Anthirrhinum majus | Bitter | Wide range | Annual; use as a garnish |
| Squash | Curcubita pepo | Vegetal | Yellow | Annual |
| Sunflower | Helianthus annuus | Varies | Yellow | Annual; flower is best eaten in bud stagewhen it has an artichoke flavor; petals of open flowers havea bitter- sweet flavor; pollen can cause a reaction forsome people |
| Sweet woodruff | Galium odoratum | Sweet, nutty, vanilla | White | Can have a blood thinning effect ifeaten in large amounts |
| Thyme | Thymus spp. | Herbal | White | Perennial herb |
| Tulip | Tulipa spp. | Vegetal | Wide range | Bulb; good stuffed |
| Violet | Viola odorata | Sweet, perfumed | Purple, white | Perennial; use candied or fresh |
Additional edible flowers include
- Black locust Robinia pseudoacacia
- Cattails, Typha spp.
- Clary sage, Salvia sclarea
- Common milkweed, Asclepias syriaca
- Coriander, Coriander sarivum
- Fuchsia, Fushia x hybrida
- Gardenia, Gardenia jasminoides
- Garlic, Allium sativum
- Garlic chives, Allium tuberosum
- Gladiolus, Gladiolus hortulanus
- Hyssop, Hyssopus officalis
- Leek, Allium porrum
- Lemon, Citrus limon
- Marjoram, Origanum vulgare
- Marsh mallow, Althaea officinalis
- Mustard, Brassica spp.
- Nodding onion, Allium cernuum
- Peony, Paeonia lactiflora
- Orange, Citrus sinensis
- Oregano, Origanum vulgar
- Pineapple guava, Acca sellowiana
- Plum, Prunus spp.
- Radish, Raphanus sativus
- Redbud, Cercis canadensis
- Rose of Sharon, Hibiscus syriacus
- Safflower, Carthamus tinctorius
- Spiderwort, Tradescantia virginia
- Strawberry, Fragaria ananassa
- Water hyacinth, Eichhornia crassipes
- Water lily, Nymphaea odorata
- Winter savory, Satureja montana
- Yucca, Yucca
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