I am sure we could make a better and longer list than this https://www.lompocrecord.com/lifest...cle_f6230946-85b6-11e0-83c9-001cc4c03286.html From the garden But there’s no need to get so exotic or spend so much money to step into the world of edible flowers. Plenty of garden-variety flowers are flavorful and pretty on the plate. You can start by sprinkling a few petals in a salad or stir fry, tucking a pungent sprig into a glass of ice tea or bowl of ice cream, or using a larger, flatter flower, such as nasturtium, as an edible wrap. Pot marigolds (Calendula officinalis) are sometimes called poor man’s saffron. The yellow or orange petals bear a spicy, peppery, slightly bitter taste. Nasturtiums are peppery, too, but with a little sweetness. Carnations are peppery with hints of clove. Cornflower (Centaurea cyanus) and pinks (Dianthus) taste of cloves as well. For true sweetness, try petals of bee balm (Monarda), gardenia, jasmine, pansy, pineapple sage (Salvia elegans), rose, sweet woodruff (Galium odoratum) and violet. For a spicy to bitter flavor, head for chrysanthemum, English daisy (Bellis perennis) or marigold. Dandelion buds fried in butter are said to taste like mushrooms, while their flowers offer a sweet, honey-like accent. The lavender flowers of society garlic (Tulbaghia violacea) taste, not surprisingly, like garlic. Sprinkle a few on a loaf of garlic bread before toasting, and you’ll agree. And daylily flowers (Hemerocallis) are crunchy and offer a subtle sweetness. They can be served as an appetizer, layered with cucumber, sour cream and pesto; or stuffed, fried, or added to hot and sour soup
The only reference I found on day lillies was that they were dried and called golden needles. I have had trouble getting them to dry without going moldy and gave up. But if you can stuff them and fry them or put into a soup then that would mean that you can use them fresh! Dont know why that didnt occur to me. Look out dad, more stuffed and fried flowers for tea!
i have only used them in salads. Fresh ones taste like lettuce. Zucchini or courgette flowers (esp male ones) might be another to add to the list
Try frying chive flower 'pompoms' in tempura, or in pasta. Red rose petals are good, so are some pinks. Other colours are usually pretty horrible...
Tulbaghia violacea Tulbaghia violacea significantly (p < 0.01) reduced the systolic, diastolic, and mean arterial Blood Pressure; and heart rate dose-dependently. https://www.sciencedirect.com/science/article/pii/S0378874111009123
Analysis of Polar Antioxidants in Heartsease Viola tricolor L.) and Garden Pansy (Viola x wittrockiana Gams.). Posted: Analysis of Polar Antioxidants in Heartsease Viola tricolor L.) and Garden Pansy (Viola x wittrockiana Gams.). J Chromatogr Sci. 2008 Oct;46(9):823-7 Authors: Vukics V, Kery A, Guttman A Heartsease (Viola tricolor L.) is a well-known medicinal plant. Its biological activities are supposed to be related to its antioxidant capacity. Garden pansies (Viola x wittrockiana Gams.) have been crossbred from heartsease and are applied as ornamental plants only. In this study, the mother and the daughter species are compared from a phytochemical point of view. Their flavonoid and anthocyanidin contents are determined by spectroscopic methods recommended by the European Pharmacopoeia 5.0. The compositions of the samples (heartsease and garden pansy varietas of several petal color) are analyzed by high-performance liquid chromatography with UV detection and their antioxidant capacity is determined by trolox equivalent antioxidant capacity assay. Our results suggest that garden pansy, especially its flower, is a promising source of natural antioxidants. In addition, a significant correlation is found between the flavonoid content and antioxidant activity. PMID: 19007486 [PubMed - in process]
Bauhinia purpurea Leguminosae, Tree Flowers and young shoots eaten as vegetable. https://www.ethnobiomed.com/content/8/1/16/abstract
