- A -
Acacia
Agastache, especially long-tubed pink to yellow ones
Almond blossoms
Alyssum
Apple blossoms
- B -
Bachelor button - AKA Cornflower (Centaurea cyanis)
- petals
Banana
Beans (phaseolus) - Lab Lab Bean flower is nicer than
the bean!
Begonia (Tuberous begonia)
Betony
Borage - Has a mild cucumber flavour; often used in alcoholic
drinks
Broom
Burdock
- C -
Carnation
Chamomile - usually made into calming tea - make to taste,
start by using only 3-4 fresh flowers per cup
Chrysanthemum
Citrus - Lemon, lime or orange blossoms
Clover
Coriander
Costmary
Cowslips
- D -
Daisy petals (Bellis perrenis)
Dianthus - Clove Pinks once used to flavor wine
- E -
Elderberry (sambucus)
English primroses
- F -
Feijoa
- G -
Geraniums
Gladiolus
- H -
Hawthorne
Herbs, asst. - inlcudes bergamot, fennel, oregano, mints,
anise, hyssop, chive (flowers in second year), basil etc.
Hibiscus flowers
Hollyhock (Alcea) also Marshmallow
Honeysuckle (lonicera)
Hyacinth
- J -
Jasmine (sambac and officinalis) are the best
varieties. Do not use any with white sap
Johnny jump-up
- L -
Lavender - each variety will give a different flavour (Parfait
Amour is a lavender-flavoured liqueur)
Lilac (syringia)
Lotus
- M -
Marigolds - some varieties are better than others, especially
pot marigold and tagetes, including "Mexican Tarragon"
with its very nice aniseed tarragon flavor.
- N -
Nasturtium
- O -
Orange blossoms
Osmanthus fragrans "Sweet Olive" (used in
tea in China)
- P -
Pansy
- S -
Sage (salvia officinalis) also Clary Sage, Sage Pineapple
and Fruity Sage
Snapdragon
Society Garlic (Tulbaghia)
Squash blossoms
Squash or Zuccinni blossoms - often served stuffed
St. John’s Wort
Sunflower - buds
Sweet Williams (Dianthus barbatus)
Sweet Woodruff - Usually used in drinks - dried it has a wonderful
vanilla fragrance
- T -
Tansy - often used in Elizabethan times, but either my cooking
is bad or they were desperate
Tulips
- V -
Violets
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