11. Chive blossoms (Alliumschoenoprasum): These purple puffball flowers add a mild onion flavor to dishes. Sprinkle the florets over salads or mix them into soft cheeses for a colorful and tasty addition. In addition to their decorative appeal, chive blossoms can also be infused in vinegar to create a beautifully hued, flavorful dressing. The stems, known for their delicate onion flavor, are perfect for enhancing the flavor of soups, omelettes and baked potatoes.
12. Chrysanthemum (Chrysanthemum morifolium): These flowers come in different colors and have a slightly bitter, peppery taste. They are often used in tea, but can also be sprinkled on salads. In addition to their culinary uses, chrysanthemum petals can be steeped to make a soothing and cooling tea, which is believed to help reduce fever and relieve cold symptoms. The leaves, although less commonly used, can be blanched and added to flavorful stir-fries or soups.
13. Clover (Trifolium spp.): Both red and white clover flowers have a sweet, mild flavor. They can be used in tea, salads or as a garnish. The leaves of the clover plant are also edible and can be added to salads for a nutritional boost. Red clover is best known for its medicinal properties, including its use in teas and tinctures to support women’s health and hormonal balance.
14. Crabapple (Malus spp.): The blossoms of crabapple trees have a floral, slightly sour taste, suitable for making jelly or garnishing dishes. In addition to the blossoms, the small, tart fruits of the crabapple tree can be cooked into a flavorful jelly or jam, rich in pectin and perfect for pairing with meat or cheese. The pectin-rich fruit of the crabapple is also an excellent natural thickener for sauces and soups.
15. Daisy (Bellis perennis): The classic daisy has a slightly bitter taste. The petals can be used in salads, sandwiches or as a garnish, but they are best used sparingly due to their slightly astringent nature. The leaves of the daisy plant, young and tender, can be eaten raw in salads or cooked, similar to spinach, and offer a slightly bitter but pleasant taste.
16. Lady’s rocket (Hesperis matronalis): The flowers, which resemble phlox, have a mild, sweet flavor. They are delicious in salads or as an edible garnish, but use caution as they are considered invasive in some areas. The young leaves of Dame’s Rocket can also be consumed in small quantities, both raw and cooked, adding a mild, peppery flavor reminiscent of arugula to dishes.
17. Dandelion (Taraxacum officinale): Often dismissed as weeds, dandelions are completely edible, from the bright yellow flowers to the bitter green and even the roots. The flowers have a sweet, honey-like taste when picked young and can be used to make dandelion tea, wine, jelly or simply sprinkle on salads. The roots can be used to make tinctures for liver detoxification. Dandelion leaves, rich in vitamins and minerals, make a nutritious addition to salads and are known for their diuretic properties.
18. Daylily (Hemerocallis spp.): Daylilies come in different colors and have a slightly sweet, vegetal flavor. The buds and flowers can be eaten raw or cooked, but use them in moderation as they can have a laxative effect. The daylily’s tubers, which resemble small potatoes, can be boiled or roasted and offer a starchy, slightly sweet flavor. It is important to note that although daylilies are edible, they should not be confused with true lilies (Lilium spp.), which are highly poisonous.
19. Elderflower (Sambucus canadensis): The creamy white, fragrant bunches of elderflower are used to make syrups, liqueurs, teas and wine. They have a sweet, floral flavor that is perfect for summer drinks. The elderberries that follow the flowers are also highly prized, especially when cooked into syrups and jams, known for their immune-boosting properties. It is important to note that while elderflower is safe and delicious to use, the raw berries can be poisonous if not cooked and prepared properly.
20. Evening primrose (Oenothera biennis): The sweet, mild flowers of the evening primrose are not only edible, but also delicious in salads or as a garnish. In addition to the flowers, the roots of this plant can be dug out and cooked like a vegetable, creating a peppery flavor reminiscent of radish. The seeds of the evening primrose are also valuable: they are pressed to produce an oil rich in gamma-linolenic acid, known for its anti-inflammatory properties.