Before plunging into the beautifully diverse world of adding edible blooms to your culinary creations, please be mindful of the following:
- Edible flowers are shouldn’t be eaten as an all-inclusive salad
perhaps a nutritional contribution and/or elegant garnish
- Bypass picking flowers that are grown in public places or along roadsides.
These blooms would be exposed to various pollutants and fumes from moving vehicles
- Avoid eating blooms if you have persistent and flared allergies, asthma or hay fever
These may exacerbate the symptoms
- Only eat flowers that you can be sure have been grown organically.
This will ensure they are free from toxic residue.
Flowers grown for floral designs are intended to be looked at and looked at only.
Most have been continuously sprayed with insecticides, pesticides, preservatives, fungicides – you get the idea.
Definitely not for incorporating into your cookie dough.
A danger to consider when consuming edible flowers is the difference between the Common name and Botanical name of the plant.
There are some safe and harmful species that share the SAME common name, thus making it difficult to differentiate for our every day Joseph or Josephine in the community.
The way to know is to be sure of the DIFFERENT botanical names.
Eg. : Daisy – there are various types of ‘Daisies’ however only the Bellis Perennis variety is edible.
: Jasmine – only the Jasmine Officinale is edible. There is another genus of Jasmine known to be available in the market called a Gelsemium Sempervirens which is very different and considered poisonous for human consumption.
Edible flowers Not for Consumption, at all, ever | Poisonous | Danger | Beware
Most common flowers deemed poisonous:
Sweet Pea’s (the pretty smelling ones!)