Edible Flower Salad

By Saturday, August 16, 2014 0 , , Permalink 0


Flowers just don’t look pretty, some of them taste pretty darn good too. As a rule of thumb, only consume flowers you can identify or have grown yourself. The petals are the edible part, and all other parts should be discarded.Here’s a  list of common edible flowers that you might want to experiment with in salads this summer:
  • Nasturtium
  • Angelica
  • Anise Hyssop
  • Bee Balm
  • Calendula/Marigold
  • Carnations
  • Chamomile
  • Chervil
  • Pansy
  • Chysanthemum
  • Clover
  • Dandelion
  • Fuchia
  • Gladiolus
  • Hibiscus
  • Impatiens
  • Jasmine
  • Lavender
  • Lilac



  • 2 cups baby beet greens
  • 2 cups organic Spring greens
  • a handful of fresh Pansy tops
  • 1 ripe avocado, diced
  • 1/2 cherry tomatoes, halved


  • 1/2 cup virgin olive oil
  • 1/3 cup apple cider vinegar
  • 2 Tbsp dijion mustard
  • 1 tsp raw honey
  • 1/2 tsp dried thyme
  • sea salt + pepper, to taste

Preperation Method


  1. Prep + chop veggies.
  2. Place greens and tomatoes in one of your favourite salad bowls and gently mix.
  3. Add avocado, then pansy flowers.


  1. Add all ingredients to a small jar with tight fitting lid.
  2. Shake well and pour over salad.


To keep flowers fresh, place them on moist paper towels and refrigerate in an airtight container. Some will last up to 10 days this way. Ice water can revitalize limp flowers.

No Comments Yet.

Leave a Reply

Your email address will not be published. Required fields are marked *