Flavors range from tangy and peppery to slightly bitter. Use sparingly in salads and as a garnish for cakes, desserts, and beverages. The leaves and tender shoots can also be used in stir fries, soups, stews, and hot pots. Remove the bitter flower base and use only the upper part of the petals. Petals are best blanched first or quickly fried in vegetable oil before adding to recipes.
* Only Chrysanthemum coronarium should be eaten.
Edible parts: Petals, leaves
Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.
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