As a chef-in-training I love to use flowers in my cooking so why not witchcraft too! Flowers add a splash of colour, taste, and a little bit of whimsy. People have been using flowers in cooking all the way back to the Romans and ancient Greeks. Many cultures today still use them too; Indians use roses and Italians use artichoke flowers. The tastes also vary! Some add spice and others a sweetness.
Eating Flowers Safely
Eat flowers you know are definitely edible - if you’re uncertain look in a reference book.
Eat flowers you have grown your self or are consumption grade. Nurseries and florists commonly use pesticides on the flowers.
Do not use flowers you have found at a park or near the edge of a road as they may be contaminated by car pollution and pesticides.
Only eat the petals and remove the pistols and stamens before eating.
To keep the flowers fresh place them on a wet paper towel and keep them in the fridge for up to 10 days.
If your flowers wilt put in some ice water.
Flowers and Their Properties
Allium - Depends on which variety but means the same as the herb- All the flowers in the allium family (leeks, chives, garlic, garlic chives) are edible. Flavours go from leek to garlic. All parts of these plants are edible.
Angelica - Inspiration/protection - The colours of the flowers range from lavender all the way to a deep rose and have a licorice flavour.
Bachelor’s button - Love - Grassy flavour. Dont eat calyx as it is very bitter.
Basil - Success/banishing - Very similar in taste to the basil leaf but milder in taste.
Borage - Courage - flowers are a lovely blue colour and they taste like cucumber.
Calendula - Love/joy - They taste spicy and have a vibrant golden colour.
Carnations - depends on colour but usually healing - Petals taste sweet but the base is very bitter.
Chamomile - Peace - They have a sweet flavour much like the tea.
Chervil - Joy - The flowers are very delicate and have a slight anise flavour.
Chicory - Success - Slightly bitter and good for pickling.
Chrysanthemum - Relaxation - Come in a variety of colours and flavours which range from peppery to pungent. Use fresh.
Citrus - Depends which type of citrus but generally joy - Some of the flowers in the citrus family are edible (orange, lemon, lime, grapefruit, kumquat). They have a sweet flavour and have a very strong taste.
Clove - Protection/Manifestation - They are sweet with a touch of licorice.
Dill - Protection - The lovely yellow flowers taste like the leaves.
English daisy - Luck - They are very bitter.
Fennel - Confidence/Protection - Beautiful yellow flowers with a licorice taste much like the herb.
Fuchsia - Love - They have a lovely tangy taste.
Gladiolus - Strength/Beauty - Quite bland actually.
Hibiscus - Beauty - Tastes like the tea with an interesting tart cranberry flavour.
Hollyhock - Ambition - Bland but are very pretty.
Impatiens - Motherly love - Dont have much flavour but are nice for decoration.
Jasmine - Romance - Have a nice sweet taste so they’re nice in sweet dishes.
Lavender - Relaxation - They are sweet and spicy and are great for both sweet and savoury dishes.
Lemon verbena - Beauty - The small white flowers taste like lemon.
Lilac - Beauty - They have a strong citrus flavour.
Mint - Protection - They taste minty.
Nasturtium - Victory - Very popular in cusine. They have a sweet, floral flavour and are also spicy.
Oregano - Protection - Same taste as the leaves but more subtle.
Pansy - Joy - Bland.
Radish - Protection - Very peppery.
Rose - Love - Very floral in taste which gets stronger the darker the flower is.
Rosemary - Memory - Milder rosemary taste.
Sage - Clearing - Taste similar to leaves.
Sunflower - Happiness - Dont really have a taste.
Violets - Happiness/Love - Floral taste.
As I am a baby witch all the correspondences might be wrong so please tell me if you would change anything.
I use flowers in salads, on cakes, in cakes, and I sometimes pickle them too so the options are endless!
1 pasteurized egg white beaten with a little water (prepared meringue powder or a simple syrup will also do)
Rose petals, rinsed and patted dry
A small brush (a watercolor brush will work just fine)
Whip egg white until frothy. Using your small brush, paint the egg white onto each side of the petal. Roll the petals in the sugar to coat evenly, being careful not to coat the petal too thick. Leave on waxed paper to dry for a day. They may be stored for a few months in an airtight container, without losing flavor or fragrance.
GARDEN PARTY: turn arrangements into appetizers and desserts with palate-pleasing edible flowers - photography: Ryan Liebe - prop styling: Hilary Robertson / Judy Casey - food styling: Rebecca Jurkevich - Brides June / July 2017
“People buy edible flowers almost entirely for looks, but a lot of them have very interesting flaors,” says Justin Marx, CEO of specialty-foods purveyor Marx Foods. Karma orchids taste like cucumbers, and purple pansies (seen here on cookies with lavender and roses) have a hint of mint. (flowers courtesy of Marxfoods.com)
It’s true that there are much less blue foods in nature than just about any other color. But there’s more than you think!
Blueberries, of course, are the first blue food everyone thinks of. With blue skin and purple flesh, these sweet little berries are often thought to be the only natural blue food.
But they aren’t the only blue berries around.
Blåbär (literally translating to blue berry) are not the same sort of blueberries we’re used to. Often called whortleberries, huckleberries, European blueberries, or bilberries, these berries can be found in Greenland, Europe, Asia, Canada, and the United States.
Blue Java Bananas:
These bananas turn yellow as they ripen, but in the early stages they’re a pale blue. While they are a cultivar, they are not blue from dye, so they’re included on this list. Blue Java bananas have a texture like ice cream and a taste like vanilla.
Although carrots are typically thought of as orange vegetables, before selective breeding, purple carrots were the most common. Carrots can come in all colors: White, yellow, orange, red, and blueish indigo!
All right, cheese doesn’t just happen in the wild. But it’s a natural blue mold introduced to a natural product (milk), so on the list it goes.
The first of many edible blue flowers, chicory is native to Europe and has a taste similar to endive.
Like carrots, corn comes in just about every color, including blue.
Not to be confused with the cornmeal that can be made from blue corn kernels, these edible flowers have a taste reminiscent of cloves and are used to add color to tea.
Though most turn red when cooked, there are several varieties of blue shellfish. There are two kinds of blue crabs: The Atlantic blue crab (also called the Chesapeake blue crab) and the blue swimmer crab.
Also called crawfish or crawdads, the blue crawfish is a species native to Florida.
Another edible flower, geraniums can be a wide variety of colors, blue among them. The taste of geraniums varies as well.
Grapes don’t just come in red and green! Concord grapes are best known for their use in the production of grape juice, but they can also make jelly, pies, candy, and are sometimes used in kosher wine.
Also called blue milk mushrooms or indigo milk caps, these blue fungi look like they should kill you, but are safe to eat!
Many fish have blue scales, but the lingcod has blue flesh! Until it’s cooked, the meat of the lingcod is a vivid light blue.
Due to a genetic mutation, one in every 2 million American lobsters is blue.
Marble Tree Fruit:
Elaeocarpus angustifolius, or the blue marble tree, is native to Australian rain forests. Its blue fruit is bitter but edible.
Pansies come in all the colors of the rainbow and have a mild, sweet flavor.
Pea flowers are often made into tea with lemongrass and can be used to make natural food coloring.
Adirondack potatoes have blue flesh and bluish-purple skin.
When boiled for a long enough period of time, red cabbage will eventually lose all of its purple color, turning green. About midway through that process, the cabbage is blue. Boiling red cabbage will also turn the water a deep purple color. When a base, such as baking soda, is added to the water and stirred, the hue changes to a blue shade. This water can then be used as a food colorant.
While the more familiar herb is green, rosemary flowers are blue and just as delicious.
As with other species of shellfish, there are blue shrimp too.
Snapdragons are so named because they can be manipulated to “bite” down with their petals. They have a bitter flavor.
Starflowers taste like cucumber. They are native to the Mediterranean.
As with Blue Java Bananas, blue tulips are a cultivar. They have a mild, lettuce-like flavor.