Bright scarlet-red flowers in late summer with exotic pineapple-scented foliage. Both the leaves and flowers are edible. Harvest young, tender leaves and use in Herbal Teas, Simple Syrups,
Cordials, and Flavored Waters.
Pluck the flowers for a small but dazzling garnish in salads, cakes, and beverages.
The leaves dry well, retaining their taste and fragrance.
Edible parts: Blossoms, 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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