*Editor's Note: If you use, or your garden is exposed to, any insecticides, pesticides, or chemicals (e.g., Sevin, etc.), you cannot use flowers for culinary use. The recommendations provided on this blog are for informational purposes only and do not take the place of professional medical advice. Not all flowers are edible; ensure you clearly identify any plant to be safe prior to consuming. It is your responsibility to ensure that any ingredient identified in our blog does not cause allergic reactions or other health issues.
There are a number of edible flowers that make wonderful additions to salads, baked goods, vinegars, syrups, ice cream, and additions to cream cheese. Below, we've listed a partial list of edible flowers to consider growing in your garden. If you're not sure about the flower, please contact your county university extension office for identification.
Harvest flowers in the cool of the day, gently rinse, and let them dry. Most are best used fresh the same day. You can also dehydrate and store them for later use or freeze them in water in ice cube trays. The more fragrant they are, the more flavor they will have, especially roses.
For baking, look to breads, cookies, cakes, and decorating with flowers. Need ideas? A fun book to check out is "Botanical Baking; Contemporary Baking and Cake Decorating with Edible Flowers and Herbs," by Juliet Sear.
Make your own salad dressing by seeping like-tasting herbs in plain, white vinegar. Seep the herbs in a sterile jar with a tight-fitting lid and let sit for 1 to 2 weeks. It should keep for several months. Do not use apple cider vinegar as it will overtake the taste of delicate flowers.
There is still time left to enjoy the last of the season's edible flowers. Here's what you can forage for in your own garden [1]:
Bee Balm -- hint of mint
Borage -- crisp cucumber
Calendula -- also known as "poor man's saffron" giving a yellow color to foods
Chamomile -- sweet with apple aroma
Chives, white and purple flowers -- mild onion overtones
Cornflower -- slightly clove-link
Dill flowers -- milder dill taste
Johnny-Jump Ups -- hint of mint
Honeysuckle -- sweet nectar
Lavendar -- floral notes, but too much taste like soap
Mint flowers -- softer mint tones
Nasturtiums -- wonderful peppery
Pansies -- grassy, but colorful
Red Clover -- licorce-like
Roses -- sweet floral
Male squash blossoms -- hint of nectar taste
Violets -- subtle, sweet floral, look amazing in salad
Don't have flowers or herbs? Not a problem...check out your local apothecary store to pick some up. In Cheyenne, I recommend The Hawthorne Tree located in Downtown Cheyenne.
Resources worth checking out:
[1] "Incredible Edible Flowers: What They Taste Like & How To Use," Finch & Folly Blog Post, https://www.finchandfolly.com/edible-flowers
"How to Make Herbal Vinegar," Mountain Rose Herbs Blog Post, written by Frank Giglio, posted October 1, 2018, available for viewing at https://blog.mountainroseherbs.com/how-to-make-herbal-vinegar
"Elegance in Every Bite: The Blossoming Trend of Floral & Herbal Infused Treats," Bickford Flavors Blog Post, posted October 11, 2023, available for viewing at https://www.bickfordflavors.com/blogs/learn/floral-and-herbal-baking-extracts?srsltid=AfmBOooHc_oDtECtxfssv3ig20X_t7rgwKdx5ZOF0tb370GELkIAfkv0