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
  • Chamomile
  • Pansy
  • Clover
  • Dandelion
  • Hibiscus
  • Jasmine
  • Lavender
  • Lilac

Ingredients

SALAD:

  • 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

DRESSING:

  • 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

Preparation Method

SALAD:

  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.

DRESSING:

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

Note: 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.