Edible Flowers Primer

The fascination of edible blooms is one that engages people with the practice of growing in a new way. After all, everyone is an EATER, while not everyone knows how to plant a seed, tend to it as it grows and then harvest it for human consumption.

As more chefs and hosts incorporate edible flowers into their recipes, the notion that there is a nutritional purpose to many annual, perennial and herbal blooms is catching on.

Johnny’s Seeds, a Slow Flowers partner, has published a great guide to familiar and unfamiliar edible flowers you can grow. Download the resource guide here: Edible Flower Brochure (PDF).

Vegetables & Fruit

 

 

 

 

Arugula

Fava Bean

Mustard

 

 

 

 

Pea

 

 

 

 

 

Strawberry

Herbs

 

 

 

 

 

Basil

 

 

 

 

 

Borage

 

 

 

 

 

Chives

 

 

 

 

 

Cilantro/Coriander

 

 

 

 

Dill

 

 

 

 

Fennel

 

 

 

 

 

Lavender

Mexican Mint Marigold

Mint

 

 

 

 

 

Sage

Flowers

 

 

 

 

 

Bachelor’s Buttons

 

 

 

 

 

Calendula

 

 

 

 

Dianthus

 

 

 

 

 

Hyacinth Bean

 

 

 

 

 

Marigold (Standard and Gem)

 

 

 

 

 

Monarda

 

 

 

 

 

Nasturtium

 

 

 

 

 

Scarlet Runner Bean

 

 

 

 

 

Snapdragon

 

 

 

 

 

Stock

Sunflowers

 

 

 

 

 

Viola

Debra Prinzing

Debra Prinzing is the founder of Slow Flowers and the author of several books.

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Slow Flowers Journal is brought to you by SlowFlowers.com. Slow Flowers is an award-winning online directory created to help consumers find florists, studio designers, wedding and event planners, supermarket flower departments and flower farmers that supply American grown flowers. Founded in 2014, the site has grown to 700 members across the U.S.

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For more information, please contact Debra Prinzing
at 206-769-8211 or 844-SLOWFLO (844-756-9356); debra(at)slowflowers.com.