The flowers can also cause contact dermatitis, or inflammed irritated skin, in some people. Hypericum perforatum, or Saint Johnswort, contains the phototoxin hypericin. After ingestion, hypericin travels to the skin cells, where the sun's ultraviolet rays activate it. Light-colored livestock eating the plant--and humans using herbal Saint Johnswort--may suffer serious sunburn, dermatitis, skin lesions and other problems.
Hypericin's effect is cumulative. The beautiful mandevilla vine is thought to be toxic from the tips of its showy blooms to the base of its stem. The vine also exudes a sap that may be poisonous.
Typically, marijuana plants have slender leaflets of five to seven individual leaves and can be many shades of green with small flowering white or yellow buds and a pungent odor.
Upscale restaurants use carnations and other edible flowers to offer a variety of complex flavors that compliment and enhance many recipes. The leaves and stalk of a carnation are toxic to people and animals. Though the level of toxicity is considered to be low, if enough is ingested it will cause gastrointestinal upset and may cause nervous disorders.
No part of a carnation is toxic enough to be fatal to humans. Carnation petals enhance presentation and add a complexity of flavors for the diner. However, the leaves and stems should be discarded due to their toxicity and potential to cause illness. Culinary Cafe's Edible Flowers.
Soper, Howard. W hat should a person do if they eat a carnation flower? The Curious Bag Profile bio tidbit goes here. Answerbag is for entertainment, so please be civil. For medical advice, always consult your medical doctor,. Marigold Tagetes tenuifolia — aka T. Also great in salads as they have a citrus flavor. Nasturtiums Tropaeolum majus — Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers.
Blossoms have a sweet,spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers.
Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers. Pansy Viola X wittrockiana — Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.
It is the high-growing taller and not the low-growing creeping phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from a Reddish purple to pink, some white.
Pineapple Guave Feijoa sellowians — The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun. Primrose Primula vulgaris — Also know as Cowslip. This flower is colorful with a sweet, but bland taste. Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor.
The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States.
Roses Rosa rugosa or R. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice.
All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals. Scented Geraniums Pelargonium species — The flower flavor generally corresponds to the variety.
For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible. Snap Dragon Antirrhinum majus — Delicate garden variety can be bland to bitter.
Flavors depend on type, color, and soil conditions. Probably not the best flower to eat. Sunflower Helianthus annus — The flower is best eaten in the bud stage when it tastes similar to artichokes.
Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes. The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts.
Tulip Petals Tulipa — Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Violets Viola species — Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues.
I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. Heart-shaped leaves are edible, and tasty when cooked like spinach.
Yucca Petals Yucca species — The white Yucca flower is crunchy with a mildly sweet taste a hint of artichoke. In the spring, they can be used in salads and as a garnish. Most fruit trees are usually sprayed just before and during the bloom. If you are using you own flowers that have not sprayed, use only the petals, not the pistils or stamen.
Apple Blossoms Malus species — Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous. The flowers are a purple-maroon torpedo shaped growth appears out of the top of usually the largest of the trunks.
Banana blossoms are used in Southeast Asian cuisines. The blossoms can be cooked or eaten raw. The tough covering is usually removed until you get to the almost white tender parts of the blossom.
It should be sliced and let it sit in water until most of the sap are gone. Most of the Southeast Asian varieties are not bitter. Citrus Blossoms orange, lemon, lime, grapefruit, kumquat — Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor and lemony. Elderberry Blossoms Sambucus spp — The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance and flavor.
Instead check them carefully for insects. The fruit is used to make wine. The flowers, leaves, berries, bark and roots have all been used in traditional folk medicine for centuries.
NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless.
Eating uncooked berries may cause nausea, vomiting, and diarrhea. Most herb flowers are just as tasty as the foliage and very attractive when used in your salads. Add some petals to any dish you were already going to flavor with the herb. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of theplants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger.
We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc. Chive Blossoms Allium schoenoprasum — Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes. Garlic Blossoms Allium sativum — The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food.
Milder than the garlic bulb. Wonderful in salads. Angelica Angelica archangelica — Depending on the variety, flower range from pale lavender-blue to deep rose. It has a flavor similar to licorice. Angelica is valued culinary from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish.
The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Greenland, Siberia, and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter.
Young leaves can be made into a tea. Anise Hyssop Agastache foeniculum -Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes. Excellent in salads. Basil Ocimum basilicum — Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender.
The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color thatgives any dish a fresh, festive look. Linguine with Tomatoes and Basil. Wild bee balm tastes like oregano and mint.
The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms.
The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl GrayTea and can be used as a substitute. Borage Borago officinalis — Has lovely cornflower blue star-shaped flowers. Blossoms and leaves have a cool, faint cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips. Burnet Sanquisorba minor — The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage.
Chervil Anthriscus cerefolium — Chervil flowers are delicate white flowers with an anise flavor. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state in salads.
Chicory Cichorium intybus — Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. The buds can be pickled. Use leaves and flowers raw as the flavor fades quickly when cooked.
Sprinkle to taste on salads, bean dishes, and cold vegetable dishes. Fennel Foeniculum vulgare — It has a star-burst yellow flowers that have a mild anise flavor. Use with desserts or cold soups, or as a garnish with your entrees.
Ginger Zingiber officinale — The white variety of ginger is very fragrant and has a gingery taste on the tongue. Petals may be eaten raw or you can cook the tender young shoots. Jasmine jasmine officinale — The flowers are intensely fragrant and are traditionally used for scenting tea.
True Jasmine has oval, shiny leaves and tubular, waxy-white flowers. This flower has a number of common names including yellow jessamine or jasmine, Carolina jasmine or jessamine, evening trumpet flower, gelsemium, and woodbine. Lavender Lavandula angustifolia — Sweet, floral flavor, with lemon and citrus notes.
Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces.
Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe. Lemon Verbena Aloysia triphylla — Tiny cream-colored citrus-scented blossoms. Leaves and flowers can be steeped as an herbtea, and used to flavor custards and flans. Use as you would the herb. Mint Mentha spp — The flavor of the flowers are minty, but with different overtones depending on the variety.
Mint flowers and leaves are great in Middle Eastern dishes. Rosemary — Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings.
Lemon Rosemary Chicken. Safflower Carthamus tinctorius — The dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.
Savory Satureja hortensis — The flavor of the flowers is somewhat hot and peppery and similar to thyme. Thyme Thymus spp. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. Use thyme anywhere a herb might be used.
Did you know that broccoli, cauliflower, and artichokes are all flowers? Also the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations.
The general rule is that the flowers of most vegetables and herbs are safe to eat. Always check first, because as with anything in life, there will always be exceptions. NOTE: Avoid — the flowers of tomato, potato, eggplant, peppers and asparagus. Arugula Eruca vesicaria — Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl German ; rouquelle French ; rucola Italian.
An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins.
Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature.
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