Both in a Vase and on a Plate: 8 Edible Flowers You Can Grow in Your Garden

 Flowers are prepared immediately after harvesting, but before that, it is necessary to remove all leaves, stamens, and pistils. For many plants, only the petals are edible. Rose or Wild Rose This plant is often used in floral cuisine: petals are made into sweets and added to tea blends. Some varieties may have a slightly bitter taste, so it is recommended to cut off the lower part of the bud. Daylily In common varieties, all parts are edible: buds are used to make jam, salted and pickled, young leaves are added to salads, and large flowers are stewed with vegetables. Zucchini flowers can also be used: they can be stuffed or fried in batter. Pansies The petals have a sweet-minty aroma, and all parts of the inflorescences are used. Fresh flowers decorate vegetable dishes, candied ones are used for desserts, and frozen in ice cubes they enhance homemade drinks and cocktails. White Acacia The flowers of the false acacia are tasty and aromatic. They are used in salads, baked, and made into compotes and jams. The petals are also a source of vitamin C. Marigolds These plants have a light aroma and a citrus flavor. Only the thin-leaved varieties are used in food. The flowers are infused in vinegar and vegetable oil to obtain a yellow-orange hue and an unusual taste. Tulip This spring flower contains no harmful substances and can be safely added to the diet. The taste of tulips resembles legumes, such as beans or chickpeas. The French were the first to eat candied petals. In Canada, you can also find exquisite dishes with tulips: fried, baked, or as decorations for desserts and salads. Nasturtium This versatile plant has all its above-ground parts edible, including the flowers. The leaves are rich in vitamin C. Nasturtium pairs well with cheeses, cottage cheese, meat, and fish. The buds are also infused in table vinegar and added to butter. Calendula The flowers have a refreshing aroma and a slightly spicy taste. Like nasturtium, marigolds enhance the flavor of cheese and meat dishes. Gourmets fry the petals in oil and add them to scrambled eggs.