Daily Drip May 1: Edible Arrangements

By Peyton Ladt Sterns May 1, 2019 

April showers bring May flowers, but which ones are safe to eat? Here are five of our favorite edible flowers.

Edible flowers: borage.

Borage blossoms: These beautifully blue star-shaped blossoms add a pop of color to any dish. Flavor notes: mild cucumber and slightly salty.

Edible flowers: Lavender
photo courtesy of Sel Rrose

Lavender: As a member of the same family as many popular herbs, it's not surprising that lavender is edible – fresh or dried. If you’re in NYC, head to Sel Rrose for their Lavender Piscine cocktail. Flavor notes: floral and spicy aroma with notes of mint and lemon.

Edible Flowers: Hibiscus

Hibiscus: Go big or go home. This large bloom is most widely known for taking over the world of tea, but you can eat it raw, too. Flavor notes: lemony-tart and berry-rich.

Edible flowers: calendula

Calendula: Similar to it’s California-sounding name, this flower is all about bringing you sunshine. On top of looking pretty on top of your food, Calendula also has anti-inflammatory and antibacterial properties. Flavor notes: range from spicy to bitter, tangy to peppery.

Edible Flower: purslane
source: thespruceeats.com

Purslane: Often labeled as the weed worth eating, this small but mighty plant is packed with omega-3 fatty acids and is high in vitamins and minerals. Flavor notes: crunch, tangy, lemony and peppery.

Have a favorite flower of your own? Tell us below.

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Peyton Ladt Sterns

Chocolate chip cookies are my spirit animal.

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