I had no idea when I started working on edible flower blogs that so many of you would have something to say about it! Thanks for all your comments and I hope that the following provides you with enough information to create your own flowery masterpieces!
This is the first part of an ‘edible flower glossary’. Everything you could possibly want to know about edible flowers (that I’ve found) is here. I do have to make mention of one caution though: not all flowers are edible so please don’t go to your garden and have at it. Some flowers can make you very ill. Also, you cannot eat flowers that have been sprayed with pesticides. However, edible flowers are supposedly all the rage in haute cuisine so enjoy!
Alliums, also known as flowering onions, include some flowers that are probably already familiar to you: onion, garlic, chives, ramps, and shallots. All flowers from this genus are edible so you can use them anytime you want a light onion flavor or aroma to your dish.
Angelica is a very versatile flower and every single part can be used. The seeds and stems can be candied and used in various extracts to yield a flavor similar to licorice. The young leaves and shoots are similar to celery and are often paired with fish. Whereas the leaves have a much stronger flavor and are often minced to flavor soup stock.
Anisse Hyssop tastes similar to licorice. It’s often used as a garnish in authentic Chinese cooking.
Apple Blossoms are edible but only in moderation. (Apparently they contain ’cyanide precursors.’) However, apple blossoms are typically candied and used to flavor sweet dishes.
Arugula is a very common Italian green used raw in salads and on sandwiches. (Check out this recipe for a Pear and Arugula salad!) The flowers taste similar to the leaves. They range in color from white to yellowish with dark purple veins.