Edible Flowers: Color, Aroma, and Subtle Nutrition on the Plate

Edible flowers are blossoms safe for consumption, such as **nasturtium**, **viola/pansy**, **marigold (calendula)**, **rose**, **lavender**, **hibiscus**, and **squash blossoms**. They contribute peppery, floral, citrusy, or honeyed notes and elevate presentation.

- Trace amounts of **vitamin C**, **carotenoids**, and **polyphenols** - Very **low in calories**; some varieties contain **edible pollen** and **micronutrients** - Strongest nutrition often in **deeply colored** petals (anthocyanins)

- **Culinary impact:** Instant color and aroma; expands flavor palette (peppery nasturtiums, perfumed roses, citrusy calendula) - **Plant compounds:** Antioxidant pigments and polyphenols add subtle functional value - **Mindful eating:** Visual appeal can enhance satisfaction and portion awareness

- **Correct identification is essential:** Some flowers are toxic (e.g., foxglove, oleander—**never consume unknown species**) - **Pesticides:** Use only **culinary-grade** blossoms grown without pesticides; avoid florists’ blooms - **Allergies/asthma:** Pollen may trigger reactions; remove stamens/pistils if needed - **Oxalates/bitterness:** A few species can be sharp or high in oxalates—enjoy in small amounts - **Food safety:** Highly perishable; keep chilled and use promptly

- **Salads & bowls:** Whole blossoms or petals tossed at the end - **Desserts & baking:** Petal sugar, **crystallized (candied) petals**, cake decoration - **Drinks:** **Syrups**, teas (e.g., **hibiscus**), petals in **ice cubes** - **Savory:** **Squash blossoms** stuffed and pan-fried; herb flowers (basil, chive) to finish dishes - Rinse gently, **pat dry**, and store on damp paper towel in an airtight box

Edible flowers offer dramatic visual appeal and delicate flavors with light antioxidant value—choose culinary-grade, identify correctly, and use soon after harvest.