9 Flowers You Didn't Know You Could Eat

Your salad's never looked so pretty.

May 26, 2016
flowers on salad
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Photograph by Geo-grafika/Shutterstock

Edible flowers add a special touch to salads. Once the salad has been tossed with dressing, pick off petals from these edibles and add them on top. Many flowers have a strong flavor, so use a light hand when adding them to your greens.

Related: 10 Herbs That Blossom Into Stunning Flowers

nasturtium
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Photograph by M.Cornelius/Shutterstock
Nasturtium

These are available in a scope of colors. Both flowers and leaves add a peppery flavor to mixed greens. 

Related: 10 Unusual Spring Flowers

calendula
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Photograph by savitskaya iryna/Shutterstock
Calendula

Sprinkle individual petals of this prolific grower lightly on a salad for a colorful and tasty touch. 

chives
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Photograph by Robert Cardillo
Herb Flowers

Basil, chives, dill, fennel, and arugula flowers all add a spark of aromatic flavor and a burst of color to salads. 

viola on salad
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Photograph by Brenda Carson/Shutterstock
Viola

Whether wild or cultivated, delicately flavored violas jazz up a bowl of mesclun greens like nothing else. 

Related: 9 Jaw-Dropping Desert Gardens

borage
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Photograph by Brandon Blinkenberg/Shutterstock
Borage

Simultaneously working as one of the 81 Border Plants That Are Better Than A Fence, these intense blue star shaped flowers add a burst of color that contrasts nicely with greens. The flower's delicate flavor tastes similar to cucumber. Separate the flower from the stem for a softer texture. 

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