Spice Up Your Dishes With Edible Flowers That Double As Flavorful Herb

01/JANUARY /2024


Sweet and floral, used for rose water, syrup, jams, salads, desserts, and drinks.

Photo Credit:: Google


Sweet, woodsy, with a hint of citrus; flavors tea, desserts, and savory dishes.

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Soothing, slightly sweet; commonly used for chamomile tea to promote relaxation.

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Slightly spicy, citrusy; garnishes salads, soups, and can be added to baked goods.

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Peppery, slightly spicy; used for salads, sandwiches, pesto,  and soups.

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Cucumber-like with a hint of mint; garnishes salads and soups,  also in pesto.

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Anise Hyssop

Licorice-like with a hint of mint; flavors tea  and liqueurs.

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Squash Blossom

Mild, squash-like; often stuffed with ricotta, herbs, fried, or baked.

Photo Credit:: Google

Butterfly Pea

Mild, sweet; used for tea, rice, noodles, and ice cream, imparting a beautiful blue color.

Photo Credit:: Google

Violas and Pansie

Mild, slightly sweet; garnishes salads, cakes, and used in jams, jellies, and syrups.

Photo Credit:: Google

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