Edible Flowers

Edible Flowers

Flowers have been eaten for thousands of years. They have been used for many years in Chinese, Middle Eastern, and Indian cuisines and are known to have been cooked by the ancient Romans.

In Europe early writings have included the account of a medieval feast where venison was cooked with marigolds and salads made with violets.


Various edible flowers can be bought on Babaroots  as per order, or are also found in various salad leaf packs.

Common Name Botanical Name Comments
Arugula Eruca vesicaria Tastes like: nutty, spicy, peppery flavor
Basil Ocimum basilicum Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint.
Chives: Garden Allium schoenoprasum Tastes like: mild onion flavor.
Chives: Garlic Allium tuberosum Tastes like: garlicky flavor
Coriander Coriander sativum Pungent. A prime ingredient in salsa and many Latino and Oriental dishes. Tastes like: Some palates detect a disagreeable soapy flavor while others adore it.
Dill Anthum graveolens Has a pronounced tang.
Gladiolus Gladiolus spp Tastes like: similar to lettuce
Impatiens Impatiens wallerana Tastes like: very bland, nondescript flavor
Nasturtium Tropaeolum majus Buds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor
Pansy Viola X wittrockiana Tastes like: very mild sweet to tart flavor
Rosemary Rosmarinus officinalis Tastes like: pine-like, sweet, savory
Thyme Thymus vulgaris Tastes like: lemon, adds a nice light scent.