10 Plants You Might Not Know You Can Eat
I have posted this information before. I think it is information worth sharing again. You might have a fresh salad growing all around you, and not even know it.
A lot of people don’t realize how many common plants they can eat. I thought it might be fun to share a few of them with you. Some of these are plants we grow as landscape/ornamental plants. Others are more often thought of as “weeds”. All have one thing in common. They are edible.
Some you may already know. I hope I might show you a few edibles you didn’t know about before.
I tried to stick to plants that were easy to identify. If you are not sure what it is – don’t eat it. Don’t eat plants where pesticides have been sprayed, either.
With any luck, you have at least a few of these in your yard.
Violets: Violet flowers are edible and used to decorate pastries and to make jelly. Did you know you can also eat the leaves? They are mild flavored- especially when young- and are a great addition to salads. Violet leaves are also high in vitamin C.
Purslane: The thick, fleshy leaves of purslane are easy to identify. Many vegetable gardeners make every effort to keep them out of their yards. Truth is, purslane is grown as a vegetable in many parts of the world. The leaves can be eaten raw in salads, can be cooked in a stir fry or just steamed as a fresh veggie. They can also be pickled. I make a salsa out of purslane leaves. They are crunchy with a slightly citrus flavor.
Lambsquarters: Lambsquarters are one of my favorites. They sprout all over my yard and in pots as soon as the weather warms up in the Spring. The leaves can be eaten raw when young or cooked as they mature. They taste just like spinach and are even better for you. Plants can get quite large and provide an easy harvest of nutritious greens.
Dandelions: We spend so much money trying to kill them. Sad because they are really a tasty green. Dandelions were brought to America by European immigrants as a vegetable. Their bitter greens can be an acquired taste. By combining the greens with certain foods you make them taste less bitter. Starchy foods like breads or potatoes, dairy products, tomatoes and vinegars all seem to tame the bitterness. Dandelion greens can be eaten cooked or raw. Flowers are used to make jelly and wine and can be added to baked goods.
Hosta: If you can get to them before the deer do, you will be pleasantly surprised. Hosta leaves are quite mild flavored, similar to Bibb lettuce. I add them to salads and even serve them with dips. The older leaves get tough so pick young leaves.
Sweet Potato Leaves: A friend from Hawaii first told me about eating sweet potato leaves. The leaves are pretty mild flavored. I normally eat them cooked although I have friends that eat them raw as well. You can eat the leaves of all sweet potatoes, including ornamental types.
Lilac: Lilac flowers are fragrant and edible. I use them every year to make lilac infused vinegar. They have a nice spicy taste that works well in the vinegar. Blossoms can be added to salads, too. This year I also made lilac jelly.
Redroot/Pigweed: This member of the amaranth family is distinguished by a reddish color to its roots. It has a spinach like flavor and can be cooked and used like spinach is any recipe. The plants can get several feet tall and often show up in places where the soil has been tilled.
Tulips: Tulips are more than pretty, they are also quite tasty. The petals taste like a mild flavored lettuce and can add a beautiful touch to salads. The bulbs are also edible but only part of them. The inner yellow core has to be removed first. We rarely eat the bulbs because to do so would destroy the plant. The petals, however, can be harvested and eaten year after year without harming the plant.
Roses: Rose petals have been used to make fragrances for a very long time. The petals are also edible and can be added to salads and used to make jelly, syrup and of course, rose water. The hips are also quite edible. Rose hips are the round balls that are left after the bloom is spent. They are full of vitamin C and can be cooked and used to make tea and jelly.
This is far from a complete list. Just a few things from my yard that I thought you might have, too
Magnolias on the Menu
Magnolia blossoms are more than beautiful. They are also edible. Magnolia blooms are short lived around here. They explode almost overnight and hold on for a week or two, or until a windy day. All the more reason to hurry up and harvest them. The flavor is floral with a hint of ginger and cinnamon in fresh blossoms. Once dried, they become more spice forward, flavor wise.
So how do we eat them? You have several options. Fresh blossoms can be eaten raw in salads or sauteed in cooked dishes. Just be sure to always separate the petals from the stem and rinse them before using. There are sometimes bugs hiding in the blooms.
You can pickle the blossoms to preserve them for later eating. Just make a solution of one part water, one part vinegar, salt and pepper to taste, sweetened, if you like. Just make the pickling solution and pour over cleaned blossoms in a jar. Put the lid on the jar and store in the fridge. they are best after a couple of weeks.
You can use the blossoms to flavor vinegar to use later in salads, dressings, marinades and other sauces. You just place cleaned blossoms in a jar. For every cup of blossoms you can add up to 2 cups of vinegar. Allow to steep for at least a few weeks before straining out the petals. It will turn a pretty color and the vinegar has a ginger/cinnamon flavor.
Maybe my favorite method to preserve the blossoms is to dehydrate them. I put cleaned petals in my dehydrator and in a few hours they are brittle/dry. They change color from violet to brown. Don’t be put off by the color change. They just look like tea leaves now. The dried magnolia blossoms can be used for tea, hot or iced, and as a seasoning. The dried leaves have a definite ginger like fragrance and flavor.
So before you say good bye to this year’s magnolia flowers, you might want to gather some to eat now and preserve for later.
Flowers You Can Eat- and the Ones You Shouldn’t
When deciding which flowers to plant in your yard- why not plant flowers that are also edible? That way they do double duty. They make your yard look beautiful and they can make your food look beautiful, too.
I cook a lot with flowers. I often add them to salads, infuse vinegar and make jelly with them. You can also use them to decorate cakes or other desserts, in salad dressings and marinades, floating in tropical cocktails, in punch bowls and in ice cubes.
Flowers can also top off dips, cheese, fruit trays and other appetizers, be used to make teas, infused in honey or mixed with soft cheese and spread on crackers or toast. I candy violets every year.
Add some to baked goods like quick breads, cookies and muffins or in yogurt, cottage cheese or sorbet. Wherever your food needs a little color or flavor, flowers make it special.
Below are 2 lists- one of edible flowers- the other a list of flowers that are poisonous. I would be remiss if I didn’t caution you about flowers that are not edible. Be sure to get a positive identification of any flower before you eat it. Only eat flowers that have been grown pesticide free.
Some Edible Flowers
Calendula, Chives, Daylily, Mint, Nasturtium, Pansy, Rose, Sage, Signet Marigold, Squash Blossoms, Anise Hyssop, Apple, Arugula, Basil, Bee Balm, Borage, Broccoli, Chamomile, Chicory, Chrysanthemum, Coriander, Dandelion, Dianthus, Dill, Elderberry, English Daisy, Evening Primrose, Fennel, Garlic Chives, Hibiscus, Honeysuckle, Hyssop, Jasmine, Johnny-Jump-Up, Lavender, Lemon, Lilac, Linden, Magnolia, Marjoram, Mustard, Nasturtiums, Nodding Onion, Okra, Orange, Oregano, Pea, Pineapple Guava, Pineapple Sage, Radish, Red Clover, Redbud, Rose of Sharon, Roselle, Rosemary, Runner Beans, Sage, Safflower, Scented Geraniums, Shungiku, Society Garlic, Sunflower, Sweet Woodruff, Thyme, Tuberous Begonia, Tulip, Violet, Winter Savory, Yucca
Some Poisonous Flowers
Aconite, Anemone, Anthurium, Atamasco Lily, Autumn Crocus, Azalea, Baneberry, Black Locust, Bloodroot, Boxwood, Burning Bush, Buttercup, Butterfly Weed, Caladium, Call, Carolina Jasmine, Castor Bean, Cherry Laurel, Chinaberry, Christmas Rose, Clematis, Daffodil, Deadly Nightshade, Death Camas, Delphinium, Dogbane, Dumbcane, Elephant Ears, False Hellebore, Four O’clock, Foxglove, Gloriosa Lily, Golden Chain Tree, Goldenseal, Heavenly Bamboo, Henbane, Horse Chestnut, Horse Nettle, Hyacinth, Hyacinth Bean, Hydrangea, Iris, Ivy, Jack-in-the-Pulpit, Jerusalem Cherry, Jessamine, Jetbead, Jimsonweed, Jonquil, Kentucky Coffee Tree, Lantana, Larkspur, Leopard’s Bane, Lily of the Valley, Lobelia, Marsh Marigold, May Apple, Mescal Bean, Mistletoe, Morning Glory, Mountain Laurel, Nightshade, Oleander, Periwinkle, Philodendron, Pittosporum, Poison Hemlock, Potato, Privet, Rhododendron, Rock Poppy, Schefflera, Spring Adonis, Spurge, Star of Bethlehem, Sweet Pea, Tobacco, Trumpet Flower, Water Hemlock, Wild Cherry, Wisteria, Yellow Allamanda, Yellow Oleander, Yesterday, Today and Tomorrow.
Neither of these lists in meant to be complete. Most important of all is to be sure you can identify these plants. If you are unsure, plant identifications can be done at your local Extension office, garden center, nursery, arboretum and botanical garden. There are also apps you can download for plant identification. When in doubt, err on the side of caution.
Flowers You Can Eat- and the Ones You Can’t
When deciding which flowers to plant in your yard- why not plant flowers that are also edible? That way they do double duty. They make your yard look beautiful and they can make your food look beautiful, too.
I cook a lot with flowers. I often add them to salads, infuse vinegar and make jelly with them. You can also use them to decorate cakes or other desserts, in salad dressings and marinades, floating in tropical cocktails, in punch bowls and in ice cubes.
Flowers can also top off dips, cheese, fruit trays and other appetizers, be used to make teas, infused in honey or mixed with soft cheese and spread on crackers or toast. I candy violets every year.
Add some to baked goods like quick breads, cookies and muffins or in yogurt, cottage cheese or sorbet. Wherever your food needs a little color or flavor, flowers make it special.
Below are 2 lists- one of edible flowers- the other a list of flowers that are poisonous. I would be remiss if I didn’t caution you about flowers that are not edible. Be sure to get a positive identification of any flower before you eat it. Only eat flowers that have been grown pesticide free.
Some Edible Flowers
Calendula, Chives, Daylily, Mint, Nasturtium, Pansy, Rose, Sage, Signet Marigold, Squash Blossoms, Anise Hyssop, Apple, Arugula, Basil, Bee Balm, Borage, Broccoli, Chamomile, Chicory, Chrysanthemum, Coriander, Dandelion, Dianthus, Dill, Elderberry, English Daisy, Evening Primrose, Fennel, Garlic Chives, Hibiscus, Honeysuckle, Hyssop, Jasmine, Johnny-Jump-Up, Lavender, Lemon, Lilac, Linden, Magnolia, Marjoram, Mustard, Nasturtiums, Nodding Onion, Okra, Orange, Oregano, Pea, Pineapple Guava, Pineapple Sage, Radish, Red Clover, Redbud, Rose of Sharon, Roselle, Rosemary, Runner Beans, Sage, Safflower, Scented Geraniums, Shungiku, Society Garlic, Sunflower, Sweet Woodruff, Thyme, Tuberous Begonia, Tulip, Violet, Winter Savory, Yucca
Some Poisonous Flowers
Aconite, Anemone, Anthurium, Atamasco Lily, Autumn Crocus, Azalea, Baneberry, Black Locust, Bloodroot, Boxwood, Burning Bush, Buttercup, Butterfly Weed, Caladium, Call, Carolina Jasmine, Castor Bean, Cherry Laurel, Chinaberry, Christmas Rose, Clematis, Daffodil, Deadly Nightshade, Death Camas, Delphinium, Dogbane, Dumbcane, Elephant Ears, False Hellebore, Four O’clock, Foxglove, Gloriosa Lily, Golden Chain Tree, Goldenseal, Heavenly Bamboo, Henbane, Horse Chestnut, Horse Nettle, Hyacinth, Hyacinth Bean, Hydrangea, Iris, Ivy, Jack-in-the-Pulpit, Jerusalem Cherry, Jessamine, Jetbead, Jimsonweed, Jonquil, Kentucky Coffee Tree, Lantana, Larkspur, Leopard’s Bane, Lily of the Valley, Lobelia, Marsh Marigold, May Apple, Mescal Bean, Mistletoe, Morning Glory, Mountain Laurel, Nightshade, Oleander, Periwinkle, Philodendron, Pittosporum, Poison Hemlock, Potato, Privet, Rhododendron, Rock Poppy, Schefflera, Spring Adonis, Spurge, Star of Bethlehem, Sweet Pea, Tobacco, Trumpet Flower, Water Hemlock, Wild Cherry, Wisteria, Yellow Allamanda, Yellow Oleander, Yesterday, Today and Tomorrow.
Neither of these lists in meant to be complete. Most important of all is to be sure you can identify these plants. If you are unsure, plant identifications can be done at your local Extension office, garden center, nursery, arboretum and botanical garden. There are also apps you can download for plant identification. When in doubt, err on the side of caution.
Magnolias for Lunch
Magnolia blossoms are more than beautiful. They are also edible. Magnolia blooms are short lived around here. They explode almost overnight and hold on for a week or two, or until a windy day. All the more reason to hurry up and harvest them. The flavor is floral with a hint of ginger and cinnamon in fresh blossoms. Once dried, they become more spice forward, flavor wise.
So how do we eat them? You have several options. Fresh blossoms can be eaten raw in salads or sauteed in cooked dishes. Just be sure to always separate the petals from the stem and rinse them before using. There are sometimes bugs hiding in the blooms.
You can pickle the blossoms to preserve them for later eating. Just make a solution of one part water, one part vinegar, salt and pepper to taste, sweetened, if you like. Just make the pickling solution and pour over cleaned blossoms in a jar. Put the lid on the jar and store in the fridge. they are best after a couple of weeks.
You can use the blossoms to flavor vinegar to use later in salads, dressings, marinades and other sauces. You just place cleaned blossoms in a jar. For every cup of blossoms you can add up to 2 cups of vinegar. Allow to steep for at least a few weeks before straining out the petals. It will turn a pretty color and the vinegar has a ginger/cinnamon flavor.
Maybe my favorite method to preserve the blossoms is to dehydrate them. I put cleaned petals in my dehydrator and in a few hours they are brittle/dry. They change color from violet to brown. Don’t be put off by the color change. They just look like tea leaves now. The dried magnolia blossoms can be used for tea, hot or iced, and as a seasoning. The dried leaves have a definite ginger like fragrance and flavor.
So before you say good bye to this year’s magnolia flowers, you might want to gather some to eat now and preserve for later.
Edible Flowers
When deciding which flowers to plant in your yard- why not plant flowers that are also edible? That way they do double duty. They make your yard look beautiful and they can make your food look beautiful, too.
I cook a lot with flowers. I often add them to salads, infuse vinegar and make jelly with them. You can also use them to decorate cakes or other desserts, in salad dressings and marinades, floating in tropical cocktails, in punch bowls and in ice cubes.
Flowers can also top off dips, cheese, fruit trays and other appetizers, be used to make teas, infused in honey or mixed with soft cheese and spread on crackers or toast. I candy violets every year.
Add some to baked goods like quick breads, cookies and muffins or in yogurt, cottage cheese or sorbet. Wherever your food needs a little color or flavor, flowers make it special.
Below are 2 lists- one of edible flowers- the other a list of flowers that are poisonous. I would be remiss if I didn’t caution you about flowers that are not edible. Be sure to get a positive identification of any flower before you eat it. Only eat flowers that have been grown pesticide free.
Some Edible Flowers
Calendula, Chives, Daylily, Mint, Nasturtium, Pansy, Rose, Sage, Signet Marigold, Squash Blossoms, Anise Hyssop, Apple, Arugula, Basil, Bee Balm, Borage, Broccoli, Chamomile, Chicory, Chrysanthemum, Coriander, Dandelion, Dianthus, Dill, Elderberry, English Daisy, Evening Primrose, Fennel, Garlic Chives, Hibiscus, Honeysuckle, Hyssop, Jasmine, Johnny-Jump-Up, Lavender, Lemon, Lilac, Linden, Magnolia, Marjoram, Mustard, Nasturtiums, Nodding Onion, Okra, Orange, Oregano, Pea, Pineapple Guava, Pineapple Sage, Radish, Red Clover, Redbud, Rose of Sharon, Roselle, Rosemary, Runner Beans, Sage, Safflower, Scented Geraniums, Shungiku, Society Garlic, Sunflower, Sweet Woodruff, Thyme, Tuberous Begonia, Tulip, Violet, Winter Savory, Yucca
Some Poisonous Flowers
Aconite, Anemone, Anthurium, Atamasco Lily, Autumn Crocus, Azalea, Baneberry, Black Locust, Bloodroot, Boxwood, Burning Bush, Buttercup, Butterfly Weed, Caladium, Call, Carolina Jasmine, Castor Bean, Cherry Laurel, Chinaberry, Christmas Rose, Clematis, Daffodil, Deadly Nightshade, Death Camas, Delphinium, Dogbane, Dumbcane, Elephant Ears, False Hellebore, Four O’clock, Foxglove, Gloriosa Lily, Golden Chain Tree, Goldenseal, Heavenly Bamboo, Henbane, Horse Chestnut, Horse Nettle, Hyacinth, Hyacinth Bean, Hydrangea, Iris, Ivy, Jack-in-the-Pulpit, Jerusalem Cherry, Jessamine, Jetbead, Jimsonweed, Jonquil, Kentucky Coffee Tree, Lantana, Larkspur, Leopard’s Bane, Lily of the Valley, Lobelia, Marsh Marigold, May Apple, Mescal Bean, Mistletoe, Morning Glory, Mountain Laurel, Nightshade, Oleander, Periwinkle, Philodendron, Pittosporum, Poison Hemlock, Potato, Privet, Rhododendron, Rock Poppy, Schefflera, Spring Adonis, Spurge, Star of Bethlehem, Sweet Pea, Tobacco, Trumpet Flower, Water Hemlock, Wild Cherry, Wisteria, Yellow Allamanda, Yellow Oleander, Yesterday, Today and Tomorrow.
Neither of these lists in meant to be complete. Most important of all is to be sure you can identify these plants. If you are unsure plant identifications can be done at your local Extension office, garden center, nursery, arboretum and botanical garden. When in doubt, err on the
Edible Flowers
When deciding which flowers to plant in your yard- why not plant flowers that are also edible? That way they do double duty. They make your yard look beautiful and they can make your food look beautiful, too.
I cook a lot with flowers. I often add them to salads, infuse vinegar and make jelly with them. You can also use them to decorate cakes or other desserts, in salad dressings and marinades, floating in tropical cocktails, in punch bowls and in ice cubes.
Flowers can also top off dips, cheese, fruit trays and other appetizers, be used to make teas, infused in honey or mixed with soft cheese and spread on crackers or toast. I candy violets every year.
Add some to baked goods like quick breads, cookies and muffins or in yogurt, cottage cheese or sorbet. Wherever your food needs a little color or flavor, flowers make it special.
Below are 2 lists- one of edible flowers- the other a list of flowers that are poisonous. I would be remiss if I didn’t caution you about flowers that are not edible. Be sure to get a positive identification of any flower before you eat it. Only eat flowers that have been grown pesticide free.
Some Edible Flowers
Calendula, Chives, Daylily, Mint, Nasturtium, Pansy, Rose, Sage, Signet Marigold, Squash Blossoms, Anise Hyssop, Apple, Arugula, Basil, Bee Balm, Borage, Broccoli, Chamomile, Chicory, Chrysanthemum, Coriander, Dandelion, Dianthus, Dill, Elderberry, English Daisy, Evening Primrose, Fennel, Garlic Chives, Hibiscus, Honeysuckle, Hyssop, Jasmine, Johnny-Jump-Up, Lavender, Lemon, Lilac, Linden, Magnolia, Marjoram, Mustard, Nasturtiums, Nodding Onion, Okra, Orange, Oregano, Pea, Pineapple Guava, Pineapple Sage, Radish, Red Clover, Redbud, Rose of Sharon, Roselle, Rosemary, Runner Beans, Sage, Safflower, Scented Geraniums, Shungiku, Society Garlic, Sunflower, Sweet Woodruff, Thyme, Tuberous Begonia, Tulip, Violet, Winter Savory, Yucca
Some Poisonous Flowers
Aconite, Anemone, Anthurium, Atamasco Lily, Autumn Crocus, Azalea, Baneberry, Black Locust, Bloodroot, Boxwood, Burning Bush, Buttercup, Butterfly Weed, Caladium, Call, Carolina Jasmine, Castor Bean, Cherry Laurel, Chinaberry, Christmas Rose, Clematis, Daffodil, Deadly Nightshade, Death Camas, Delphinium, Dogbane, Dumbcane, Elephant Ears, False Hellebore, Four O’clock, Foxglove, Gloriosa Lily, Golden Chain Tree, Goldenseal, Heavenly Bamboo, Henbane, Horse Chestnut, Horse Nettle, Hyacinth, Hyacinth Bean, Hydrangea, Iris, Ivy, Jack-in-the-Pulpit, Jerusalem Cherry, Jessamine, Jetbead, Jimsonweed, Jonquil, Kentucky Coffee Tree, Lantana, Larkspur, Leopard’s Bane, Lily of the Valley, Lobelia, Marsh Marigold, May Apple, Mescal Bean, Mistletoe, Morning Glory, Mountain Laurel, Nightshade, Oleander, Periwinkle, Philodendron, Pittosporum, Poison Hemlock, Potato, Privet, Rhododendron, Rock Poppy, Schefflera, Spring Adonis, Spurge, Star of Bethlehem, Sweet Pea, Tobacco, Trumpet Flower, Water Hemlock, Wild Cherry, Wisteria, Yellow Allamanda, Yellow Oleander, Yesterday, Today and Tomorrow.
Neither of these lists in meant to be complete. Most important of all is to be sure you can identify these plants. If you are unsure plant identifications can be done at your local Extension office, garden center, nursery, arboretum and botanical garden. When in doubt, err on the side of caution. There are more than enough easy to identify flowers out there to enjoy without taking chances.
Lilac Jelly
This time of year, I always gather lilacs and make lilac vinegar with them. It’s easy to do. You just put lilac blossoms in a jar and cover them with vinegar. I use a cup of vinegar for every cup of flowers. I let the mixture steep for a week or longer and then strain out the blossoms. Any 5% strength vinegar works fine. I kind of like apple cider vinegar.
I decided to use some of this mixture to make jelly this year. The color of the vinegar is a light pink color. The cooking process changed it somewhat and it came out a light honey color. Very pretty. By using vinegar as the base, the jelly has a nice combination of tartness with the sweet. I could see using it on toast or as a glaze for meats.
You can use the same recipe for violets and roses.
Lilac Jelly
3 1/2 cups lilac vinegar
1/2 c. lemon juice
1 package powdered pectin
5 c. sugar
Wash and prep jars and get water bath heating up. Place violet vinegar in pan and add lemon juice and pectin. Bring mixture to a rolling boil over high heat. Add sugar and return to the boil. Stir often. Once mixture gets to a full rolling boil, boil 1 minute. Remove jelly from heat and skim off any foam. Ladle hot liquid into jars leaving 1/4 inch headspace. Wipe rims and adjust lids. Process in a boiling water bath for 10 minutes for 4 oz. and 8 oz. jars. Remove jars to cooling rack and check seals once they have cooled down. Yield: about 7 half pint jars or 13-14 (4 oz.) jars.
Edible Flowers
When deciding which flowers to plant in your yard- why not plant flowers that are also edible? That way they do double duty. They make your yard look beautiful and they can make your food look beautiful, too.
I cook a lot with flowers. I often add them to salads, infuse vinegar and make jelly with them. You can also use them to decorate cakes or other desserts, in salad dressings and marinades, floating in tropical cocktails, in punch bowls and in ice cubes.
Flowers can also top off dips, cheese, fruit trays and other appetizers, be used to make teas, infused in honey or mixed with soft cheese and spread on crackers or toast. I candy violets every year.
Add some to baked goods like quick breads, cookies and muffins or in yogurt, cottage cheese or sorbet. Wherever your food needs a little color or flavor, flowers make it special.
Below are 2 lists- one of edible flowers- the other a list of flowers that are poisonous. I would be remiss if I didn’t caution you about flowers that are not edible. Be sure to get a positive identification of any flower before you eat it. Only eat flowers that have been grown pesticide free.
Some Edible Flowers
Calendula, Chives, Daylily, Mint, Nasturtium, Pansy, Rose, Sage, Signet Marigold, Squash Blossoms, Anise Hyssop, Apple, Arugula, Basil, Bee Balm, Borage, Broccoli, Chamomile, Chicory, Chrysanthemum, Coriander, Dandelion, Dianthus, Dill, Elderberry, English Daisy, Evening Primrose, Fennel, Garlic Chives, Hibiscus, Honeysuckle, Hyssop, Jasmine, Johnny-Jump-Up, Lavender, Lemon, Lilac, Linden, Magnolia, Marjoram, Mustard, Nasturtiums, Nodding Onion, Okra, Orange, Oregano, Pea, Pineapple Guava, Pineapple Sage, Radish, Red Clover, Redbud, Rose of Sharon, Roselle, Rosemary, Runner Beans, Sage, Safflower, Scented Geraniums, Shungiku, Society Garlic, Sunflower, Sweet Woodruff, Thyme, Tuberous Begonia, Tulip, Violet, Winter Savory, Yucca
Some Poisonous Flowers
Aconite, Anemone, Anthurium, Atamasco Lily, Autumn Crocus, Azalea, Baneberry, Black Locust, Bloodroot, Boxwood, Burning Bush, Buttercup, Butterfly Weed, Caladium, Call, Carolina Jasmine, Castor Bean, Cherry Laurel, Chinaberry, Christmas Rose, Clematis, Daffodil, Deadly Nightshade, Death Camas, Delphinium, Dogbane, Dumbcane, Elephant Ears, False Hellebore, Four O’clock, Foxglove, Gloriosa Lily, Golden Chain Tree, Goldenseal, Heavenly Bamboo, Henbane, Horse Chestnut, Horse Nettle, Hyacinth, Hyacinth Bean, Hydrangea, Iris, Ivy, Jack-in-the-Pulpit, Jerusalem Cherry, Jessamine, Jetbead, Jimsonweed, Jonquil, Kentucky Coffee Tree, Lantana, Larkspur, Leopard’s Bane, Lily of the Valley, Lobelia, Marsh Marigold, May Apple, Mescal Bean, Mistletoe, Morning Glory, Mountain Laurel, Nightshade, Oleander, Periwinkle, Philodendron, Pittosporum, Poison Hemlock, Potato, Privet, Rhododendron, Rock Poppy, Schefflera, Spring Adonis, Spurge, Star of Bethlehem, Sweet Pea, Tobacco, Trumpet Flower, Water Hemlock, Wild Cherry, Wisteria, Yellow Allamanda, Yellow Oleander, Yesterday, Today and Tomorrow.
Neither of these lists in meant to be complete. Most important of all is to be sure you can identify these plants. If you are unsure plant identifications can be done at your local Extension office, garden center, nursery, arboretum and botanical garden. When in doubt, err on the side of caution. There are more than enough easy to identify flowers out there to enjoy without taking chances.
Edible Flowers
When deciding which flowers to plant in your yard- why not plant flowers that are also edible? That way they do double duty. They make your yard look beautiful and they can make your food look beautiful, too.
I cook a lot with flowers. I often add them to salads, infuse vinegar and make jelly with them. You can also use them to decorate cakes or other desserts, in salad dressings and marinades, floating in tropical cocktails, in punch bowls and in ice cubes.
Flowers can also top off dips, cheese, fruit trays and other appetizers, be used to make teas, infused in honey or mixed with soft cheese and spread on crackers or toast. I candy violets every year.
Add some to baked goods like quick breads, cookies and muffins or in yogurt, cottage cheese or sorbet. Wherever your food needs a little color or flavor, flowers make it special.
Below are 2 lists- one of edible flowers- the other a list of flowers that are poisonous. I would be remiss if I didn’t caution you about flowers that are not edible. Be sure to get a positive identification of any flower before you eat it. Only eat flowers that have been grown pesticide free.
Some Edible Flowers
Calendula, Chives, Daylily, Mint, Nasturtium, Pansy, Rose, Sage, Signet Marigold, Squash Blossoms, Anise Hyssop, Apple, Arugula, Basil, Bee Balm, Borage, Broccoli, Chamomile, Chicory, Chrysanthemum, Coriander, Dandelion, Dianthus, Dill, Elderberry, English Daisy, Evening Primrose, Fennel, Garlic Chives, Hibiscus, Honeysuckle, Hyssop, Jasmine, Johnny-Jump-Up, Lavender, Lemon, Lilac, Linden, Magnolia, Marjoram, Mustard, Nasturtiums, Nodding Onion, Okra, Orange, Oregano, Pea, Pineapple Guava, Pineapple Sage, Radish, Red Clover, Redbud, Rose of Sharon, Roselle, Rosemary, Runner Beans, Sage, Safflower, Scented Geraniums, Shungiku, Society Garlic, Sunflower, Sweet Woodruff, Thyme, Tuberous Begonia, Tulip, Violet, Winter Savory, Yucca
Some Poisonous Flowers
Aconite, Anemone, Anthurium, Atamasco Lily, Autumn Crocus, Azalea, Baneberry, Black Locust, Bloodroot, Boxwood, Burning Bush, Buttercup, Butterfly Weed, Caladium, Call, Carolina Jasmine, Castor Bean, Cherry Laurel, Chinaberry, Christmas Rose, Clematis, Daffodil, Deadly Nightshade, Death Camas, Delphinium, Dogbane, Dumbcane, Elephant Ears, False Hellebore, Four O’clock, Foxglove, Gloriosa Lily, Golden Chain Tree, Goldenseal, Heavenly Bamboo, Henbane, Horse Chestnut, Horse Nettle, Hyacinth, Hyacinth Bean, Hydrangea, Iris, Ivy, Jack-in-the-Pulpit, Jerusalem Cherry, Jessamine, Jetbead, Jimsonweed, Jonquil, Kentucky Coffee Tree, Lantana, Larkspur, Leopard’s Bane, Lily of the Valley, Lobelia, Marsh Marigold, May Apple, Mescal Bean, Mistletoe, Morning Glory, Mountain Laurel, Nightshade, Oleander, Periwinkle, Philodendron, Pittosporum, Poison Hemlock, Potato, Privet, Rhododendron, Rock Poppy, Schefflera, Spring Adonis, Spurge, Star of Bethlehem, Sweet Pea, Tobacco, Trumpet Flower, Water Hemlock, Wild Cherry, Wisteria, Yellow Allamanda, Yellow Oleander, Yesterday, Today and Tomorrow.
Neither of these lists in meant to be complete. Most important of all is to be sure you can identify these plants. If you are unsure plant identifications can be done at your local Extension office, garden center, nursery, arboretum and botanical garden. When in doubt, err on the side of caution. There are more than enough easy to identify flowers out there to enjoy without taking chances.
