Flower Power: Edible Flowers At The Nursery!!

With the influx of food shows all over television you watch chefs from all over the world cooking dishes which are impossible to pronounce with ingredients that sometimes can only be described as absurd.While its hard to watch some of the Indian chefs make a complete mess of Italian /french cooking at times ...(there are exceptions) there are loads of chefs who literally make you drool.On one of these shows i happen to watch the contestant cooked with flowers...i had to try this i taught ...it looked so fresh tasty and happy .Though im not miuch of a cook i know my plants im mentioning a few plants freely available in MUMBAI,INDIA with edible flowers and a basic idea of how they taste.

Edible Plants

Basil: Ocimum basilicum
Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint.

Carnation Dianthus caryophyllus (aka Dianthus)
Tastes like: spicy, peppery, clove-like

Chives: Garden Allium schoenoprasum Tastes like: mild onion flavor.
Chives: Garlic Allium tuberosum Tastes like: garlicky flavor

Citrus: Lemon Citrus limon Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters

Gardenia Gardenia jasminoides Tastes like: light, sweet 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.

Jasmine: Arabian Jasminum sambac Tastes like: delicate sweet flavor, used for teas.

Lavender Lavendula species Lavender oil may be poisenous. More Info. Tastes like: floral, slightly perfumey flavor

Lemon Verbena Aloysia triphylla Tastes like: lemony flavor, usually steeped for tea

Marigold: Signet Tagetes tenuifolia (aka T. signata) Tastes like: spicy to bitter

Marjoram Origanum majorana Highly aromatic and slightly pungent, they add a delicious piquancy to dishes but must be used with discretion

Mint Mentha species The flavor of the flowers are minty, but with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.

Hibiscus (Hibiscus rosa-sinensis) - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. The flower can be dried to make an exotic tea.

Rose Rosa rugosa or R. gallica officinalis Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible 

Rosemary Rosmarinus officinalis Tastes like: pine-like, sweet, savory. 

Sage Salvia officinalis Sage should not be eaten in large amounts over a long period of time. Tastes like: varies by type.

Sunflower* Helianthus annus Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.

Thyme Thymus vulgaris Tastes like: lemon, adds a nice light scent. 

(Banana) Yucca Yucca baccata Flowers (petals only) and fruit are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor Tastes like: crunchy, fresh flavor

Some flowers in particular to be avoided (but not a complete list) are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley,lantena camera,jacaranda,dhatura,euphorbia,jatropha and wisteria.