This is only a partial list of edible and inedible flowers. ALWAYS check first before ingesting a flower.
Basil leaves and flowers
Bee balm (Monarda)
Nasturtium leaves, flowers and seeds
Roses (petals and rose hips)
Rosemary leaves and flowers
Violets (not African violets)
Ivy (English Ivy)
Jack in the pulpit
Lily of the Valley
Rules for eating edible flowers
RULES FOR EDIBLE FLOWE
1. Eat flowers only when you are positive they are edible.
2. Just because it is served with food, does not mean a flower is edible.
3. DO NOT eat flowers from florists, nurseries or garden centers because they have probably been sprayed.
4. Eat only from flowers that have been grown organically without pesticides.
5. If you have hay fever, asthma or severe allergies, you should avoid eating members of the daisy family because they could trigger an allergic reaction.
6. Children under the age of 4 should not eat edible flowers because of possible reactions.
7. Remove pistils and stamens from flowers before eating. Eat only the petals.
8. Do not eat flowers picked from the side of a road. Besides exhaust emissions on the plants, you don’t know whose dog was there before you!
9. There are many varieties of any one flower. Flowers taste different when grown in different locations.
10. Introduce flowers slowly into your diet in the way you would new foods.
11. Not all flowers are edible. Some are poisonous.
SHRIMP PASTA WITH EDIBLE FLOWERS
1 lb Bow Tie Pasta
3 fish bouillon cubes dissolved or canned fish broth or your own broth
1 lb of salad size cooked shrimp (or more to your taste)
2 cups nasturtium flowers and leaves, rinsed and torn loosely
1 jar of Alfredo Sauce or your own Alfredo sauce
1/3 cup of heavy cream
Substitute all or part of the water required to cook the pasta with the bouillon cubes dissolved or fish broth. While pasta is cooking, heat Alfredo sauce diluted with the heavy cream. Keep warm.
Place the shrimp in a bowl and drain part of the pasta into the bowl to reheat the shrimp. Let sit 5 minutes then drain completely and toss shrimp and pasta. Add nasturtiums then pour sauce over pasta and toss. Serves 4-6.