Edible flowers are those that can be eaten. These can be eaten by using techniques such as drying, freezing or steeping them in oil. Edible flowers can be used in drinks, jellies, salads, soups, syrups and main dishes.

Bellis perennis flower

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It is native to North America, and it is an herbaceous plant with short creeping rhizomes and small rounded or spoon-shaped evergreen leaves 2-5 cm long, grows close to ground. This plant leaves are edible. It has astringent properties and has been used in folk medicine.

Taraxacum flower

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It is native to Europe and it has small flowers and seeds are produced without pollination. It is identical to parent plant. These seeds are eatable.

Calendula flower

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It is native plant to Iran. These are also known as marsh or marigolds. These plants are easy growing plants. The leaves are spirally arranged, 5-18 cm long, simple, and slightly hairy. They are often used to add color to salads, and marigold extract is commonly added to chicken feed to produce darker egg yolks.

Historical painting of Chrysanthemums

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It is native to Asia and these flowers are used as ornamental flowers. The flowers occur in various forms, and can be daisy-like, decorative, pompons or buttons. Yellow or white chrysanthemum flowers are boiled to make a sweet drink in some parts of Asia. This is known as Chrysanthemum tea has many medicinal uses, including an aid in recovery from influenza.

Rose flower

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It is native to North America and Europe. The plants fleshy edible fruit is called a rose hip. Attar of rose is the steam-extracted essential oil from rose flowers that has been used in perfumes for centuries.

Rose water, made from the rose oil, is widely used in Asian and Middle Eastern cuisine. Rose hips are occasionally made into jam, jelly, and marmalade, or are brewed for tea, primarily for their high vitamin C content. They are also pressed and filtered to make rose hip syrup. Rose hips are also used to produce Rose hip seed oil, which is used in skin products.

Sunflower flower

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It is native to America and used as perennial plant. These are special plants, to grow well, sunflowers need full sun. Sunflower “whole seed” are sold as a snack food, after roasting in ovens, with or without salt added. Sunflowers can be processed into a peanut butter alternative, sun butter, especially in Russia, the United States the Middle East and Europe.

Sunflower oil, extracted from the seeds is used for cooking, as carrier oil and to produce margaine and biodiesel, as it is cheaper than olive oil.

Sesbania grandiflora flower

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It is native to India, and grows primarily in hot and humid areas of the world. S. grandiflora are eaten as a vegetable in Southeast Asia, particularly in laos, java of Indonesia, Vietnam, and the ilocos region of the Philippines. The young pods are also eaten, along with the leaves. For example, in Srilanka, agati leaves are sometimes added to sodhi, a widely eaten, thin coconut gravy.

Hibiscus flower

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Hibiscus flowers are also known as rose mallow and native to tropical regions throughout the world. Hibiscus is also a primary ingredient in many herbal teas. The species of Kenaf is used in paper making and Roselle is used as a vegetable and to make herbal teas and jams.

Honeysuckles flower

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it is native to Northern Hemisphere. The leaves are deciduous and some are evergreen. Honeysuckle is also edible; removing the blossom, one may suck at the sweet nectar in the center. Honeysuckle flowers can be used to flavor wine, syrup, sorbet, and other sweet dishes.

Jasmine flower

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It is native to tropical and old regions of the world. These flowers are white in color. Jasmine tisane is consumed in China, where it is called Jasmine flower tea. Jasminum sambac flowers are also used to make tea, which often has a base of green tea, but sometimes an Oolong base is used.

Syringa flower

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It is native to Europe and Asia. The usual flower of color is a shade of purple. These are fast-growing young vegetative plants.

Viola flower

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It is native to Hawaii and South America. Viola Species typically have heart-shaped, scalloped leaves. Viola flowers may be used to decorate salads or in stuffings for poultry or fish. Soufflés, cream and similar desserts can be flavoured with essence of Viola flowers. The young leaves are edible raw or cooked as a somewhat bland leaf vegetable.