Edible flowers

A new Trend - spice up the summer with edible Flowers!

At first you might think you`ve misread the facts, in fact edible blossoms are becoming more and more trendy.
Whether you want to spice up a meal with blossoms, add blossoms to cocktails, use them as syrup, jam or even prepare a wildflower salad, the possibilities are almost endless.
The bright colours give every dish an exotic flair and the taste is unique.
If you have a natural garden and do not use chemical sprays, you can use your own flowers. Which flowers can be eaten?
We explain:

Which Flowers can be eaten?

1. Mallow
2. Marigold
3. Wild Roses and roses of the genus "Rosa
4. Lavender
5. Nasturtium
6. Forget-me-not
7. Elderflower
8. Camomile
9. Chives
10. Daisies
11. Dandelion
12. Yarrow

Which Flowers should never eaten?

Please keep your fingers away from foxgloves, columbines, buttercups or peonies, because these flowers are poisonous or can be poisonous. Flowers that cannot be identified are also absolutely taboo! The basic rule is: only eat what you know and of which you know for sure that these flowers may be eaten!

What can make from edible Flowers?

- They can be a colourful and edible garnish on a delicious cream cheese sandwich
- You can make a wildflower salad
- They can be the exotic highlight in a pick salad
- A perfect edible decoration on desserts or in drinks
- They can be dried and chopped, mixed with salt and used as floral salt
- Freshly chopped they can be eaten as herb butter
- An elderberry syrup or dandelion honey can also be made
- Edible flowers can be made into a tasty tea.

What is important when harvesting?

Because edible flowers are also an important source of food for bees, bumblebees and others, harvesting should be done carefully. Enough blossoms should remain on each plant to continue providing food for the insects.
The blossoms should ideally come from a natural garden and no chemical sprays should have been used.