11. Chive flowers (Allium schoenoprasum): These purple puffball flowers add a mild onion flavor to dishes. Sprinkle the flowers over salads or mix into soft cheese for a vibrant and flavorful addition. Beyond their decorative appeal, chive flowers can be steeped in vinegar to create a beautifully nuanced and flavorful dressing. The stalks, known for their delicate onion flavor, are perfect for enhancing the flavor of soups, omelettes and baked potatoes.
12. Chrysanthemum (Chrysanthemum morifolium): These flowers come in a variety of colors and have a slightly bitter, peppery taste. They are commonly used in teas, but can also be sprinkled on salads. In addition to their culinary uses, chrysanthemum petals can be steeped to make a soothing and cooling tea, which is believed to help reduce fever and relieve cold symptoms. The leaves, although less commonly used, can be blanched and added to savory stir-fries or soups.
13. Clover (Trifolium spp.): Red too white clover the flowers have a sweet and mild taste. They can be used in teas, salads or as a garnish. The leaves of clover the plants are also edible and can be added to salads for a nutritional boost. Red clover is especially known for its medicinal properties, including its use in teas and tinctures to support women's health and hormonal balance.
14. Crabapple (Malus spp.): Flowers of crabapple the trees have a floral, slightly sour scent, suitable for making jelly or garnishing dishes. Beyond the flowers, the small and sour fruits of crabapple the tree can be cooked into an aromatic jelly or jam, rich in pectin and perfect to combine with meat or cheese. of pectin-rich crabapple fruit it is also an excellent natural thickener for sauces and soups.
15. Daisy (Eternal Wars): The classic margarita has a slightly bitter taste. The petals can be used in salads, sandwiches or as a garnish, but it is best to use them sparingly due to their slightly astringent nature. The leaves of the daisy plant, young and tender, can be eaten raw in salads or cooked, similar to spinach, offering a slightly bitter but pleasant flavor.
16. Lady's rocket (Hesperis matronalis): The flowers, similar to phlox, have a mild and sweet fragrance. They are nice in salads or as an edible side dish, but be careful as they are considered invasive in some areas. Young Dame's Rocket leaves can also be eaten in small quantities, raw or cooked, adding a mild, peppery flavor reminiscent of arugula to dishes.
17. Dandelion (Taraxacum officinale): Often discarded as a weed, dandelion they are entirely edible, from the bright yellow flowers to the bitter greens and even the roots. The flowers have a sweet, honey-like taste when picked young and can be used to make dandelion tea, SUMMER, jelly, or simply sprinkled on salads. The roots can be used to make tincture for liver detoxification. Rich in vitamins and minerals, dandelion leaves make a nutritious addition to salads and are known for their diuretic properties.
18. Day (Hemerocallis spp.): Daylilies come in a variety of colors and have a slightly sweet, vegetal scent. The buds and flowers can be eaten raw or boiled, but are consumed in moderation as they can have a laxative effect. Lily tubers, which resemble small potatoes, can be boiled or baked, offering a starchy, slightly sweet flavor. It is important to note that while daylilies are ediblethey should not be confused with true lilies (Lilium spp.), which are highly toxic.
19. Elder flower (Sambucus canadensis)Preparation: The creamy and aromatic white clusters of elderflowers are used to make syrupsliqueurs, teas and summer. They have a sweet, floral aroma that is perfect for summer drinks. The berries that follow the flowers are also highly prized, especially when cooked into syrups and jams, known for their immune-boosting properties. It is important to note that while the flower is safe and pleasant to use, the raw berries can be toxic if not properly cooked and prepared.
20. Evening primrose (Oenothera biennis): The sweet and tender evening primrose flowers are not only edible, but also delightful in salads or as a garnish. Beyond flowering, the roots of this plant can be dug up and cooked as a vegetable, offering a peppery flavor reminiscent of radishes. The seeds of evening primrose are also valuable, pressed to produce an oil rich in gamma-linolenic acid, known for its anti-inflammatory properties.
