Edible Flowers

With their powerful and unique flavours, textures and colours, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world. Flowers are added to food to provide taste, aroma and colour. They can even be added as a garnish.

Flowers can also be incorporated into beverages as flavourings, or used in teas and wines. They can even be crumbed or deep fried. For best flavour, flowers should be fresh and picked early in the day. Wilted and faded flowers, and the unopened buds of most species, can be distasteful, often bitter. Many flowers can be eaten whole, but some have bitter parts, such as the stamens and stems.

Flowers reported as edible in the tropics include; Chive flowers, Garlic flowers, Rosemary flowers, Sage flowers,  Onion flowers, Hibiscus flowers, Marigolds, Begonia, Zuccini flowers, Tomato flowers, Pumpkin flowers and Rocket flowers.

Happy Growing, Happy Cooking and Happy Eating!