Apple Blossom (Malus spp.)
Basil (Ocimum basilicum)
Bee Balm
Bergamot (Monarda didyma)
Bell Flower (Campanula spp.)
Borage (Borago officinalis)
Calendula (Calendula officinalis)
Camellia (Camellia sinensis)
Carnation (Dianthus caryophyllus)
Cattail (Typha latifolia)
Chamomile (Matricaria recutita)
Chickweed (Stellaria media)
Chicory (Cichorium intybus)
Clary Sage (Salvia sclarea)
Clover (Trifolium spp.)
Comfrey (Symphytum officinale)
Coriander, Cilantro
(Coraiandrum sativum)
Crap Apple (Malus spp.)
Dahlia (Dahlis spp.)
Daisies (Bellis perennis)
Dandelion (Taraxacum officinale)
Day Lilies (Hemerocallis fulva and spp.)
Elder (Sambucus spp.)
Pineapple Guava (Feijoa sellowiana)
Forget-me-nots (Myosotis alpestris)
Fuschia (Fuchsia magellanica)
Garlic Chives (Allium sativum)
Geranium (Pelargonium spp.)
Gladiolus (Gladiolus spp.)
Hawthorn (Crataegus spp.)
Heartsease, Johnny Jump Ups (Viola tricolor)
Hollyhock (Alcea rosea)
Honeysuckle (Lonicera spp.)
Hyssop (Hyssopus officinalis)
Lavender (Lavendula officinalis)
Leek (Allium porrum)
Lemon Verbena (Aloysia triphylla)
Lemon Balm (Melissa officinalis)
Lilac (Syringa vulgaris)

Photos of Edible Flowers A to M    |    Photos of Edible Flowers M to Z

Mallow (Galva neglecta)
Mallow sylvestris
Marigold (Tagetes spp.)
Mulberry (Morus nigra)
Mullein (Verbascum spp.)
Mustard (Brassica spp.)
Nasturtium (Tropaeolum majus)
Oregano (Origanum vulgare)
Peppermint (Mentha piperita)
Plum Blossom (Prunus domestica)
Primrose (Primula vulgaris)
Quince (Cydonia oblonga)
Rose (Rosa spp.)
Rosemary (Rosemarinus officinalis)
Sage (Salvia officinalis)
Salad Burnet (Poterium sanguisorba)
Soapwort (Saponaria officinalis)
Sorrel (Rumex acetosa)
Spearmint (Mentha spicata)
Squash flower (Cucurbita spp.)
St. John's Wort (Hypercium perforatum)
Strawberry
Sunflower (Helianthus annus)
Sweet William (Dianthus barbatus)
Sweet Woodruff (Asperula odorata)
Thyme (Thymus vulgaris)
Tulip (Tulipa spp.)
Violets (Viola odorata)
Witch Hazel (Hamamelis virginiana)
Yarrow (Achillea millefolium)

Lavender Cookies
5/8 cup margarine
1/2 cup organic cane sweetener
1 egg (beaten)
1 tbsp dried lavender flowers
1 1/2 cup whole-wheat pastry flour

1. Preheat oven to 350 F. Cream the margarine and sugar together. Next, stir in the egg. Mix in the lavender flowers and the flour.
2. Grease two cookie sheets and drop spoonfuls of the mixture on them. Bake for about 15 - 20 minutes until the cookies are golden.

Edible Flower Corn Muffins with Calendula Butter
1/2 cup organic yellow cornmeal
1 cup organic whole wheat pastry flour
1/2 cup organic cane sweetener
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup tofu
1/2 cup soy milk
1 large egg, beaten
2 tablespoons margarine, melted
2 cups edible flower petals
1/2 cup Calendula butter

1. Preheat oven to 400 F. Grease a set of muffin tins (12) or a 8 inch square baking dish.
2. Combine cornmeal, pastry flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix well.
3. In another bowl, mix together the tofu, soymilk, egg, and margarine. Mix with cornmeal mixture to form a wet batter.
4. Mix in flower petals and let the batter sit for ten minutes.
5. Spoon batter into muffin tins, or pour into baking dish. Bake for 20 to 25 minutes until the muffins turn golden around the edges and a knife inserted in the middle comes out clean.

Calendula Butter
8 tablespoons (1 stick) butter, at room temperature 1/2 cup calendula petals. Blend ingredients together in a small bowl. Use right away or cover and refrigerate for up to 1 week.