lilac
marjoram
mint
monarda
nasturtium
oregano
pansy
redvud
rose
rosemary
sage (very strong)
salvia
snapdragon
squash blossom
thyme
violet
zucchini blosom

licorice (large amounts)
lobelia
mistletoe
oleander (all parts
deadly)
pennyroyal (avoid oil - tea in —moderation is okay)
rue
sassafras
tansy

Edible Flowers

Tired of the same old greens? Grab your basket and gather up a feast. Nibble as you collect and let your taste buds determine the amount you use. Some of the mild and delicate flowers, like violets and roses are great with fruit. Hearty flowers like chives, nasturtium (both blossoms and leaves) and basil do wonders for a mixed green salad. Strong-flavored flowers such as sage, are best used sparingly, but do try them in sauces. Here is a list of edibles:

basil
borage
calendula
chives
chamomile
coreopsis
day lily
English daisy
forget-me-nots
fuchsia
geranium (scented)
hollyhock
hyssop
impatiens
lavender
lemon balm
lemon verbena

CAUTION: Do not eat the following flowers or plants. They are highly toxic and could be deadly.

aloe
angelica
autumn crocus
bayberry
bloodroot
broom
comfrey
foxglove (digitalis source)

The Gardener's Journal


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