Lettuce, carrots, and parsley were probably not the only edibles Peter Rabbit consumed in Mr. McGregor’s garden. No doubt he also nibbled on a few of Mrs. McGregor’s flowers, perhaps impatiens, scented geraniums, nasturtiums, and if he could reach them standing on his hind legs, roses and snapdragons. These are a few of the flowering plants that are acceptable for human consumption.
Look around your own garden and you will discover how many flowers you can add to your salad. However, there are a few warnings to heed. If you are considering tasting flowers in your garden, make sure that they have not been sprayed with chemicals. And be sure that the plant is on the “edible” list before you try it. Just because you have seen an animal devour your favorite flower does not mean it is safe for humans to eat. Also remember, as with any newly introduced food, it is best not to eat large quantities until you are certain that you will not develop a negative reaction.
Although it seems that there are few plants that the deer do not ravish from our yards, there are many plants that we enjoy that some animals do not eat. Remarkably, deer do not like many herbs. Rosemary, parsley, oregano, marjoram, and chives are among those that the deer seem to avoid. Flowers of most herbs and some vegetables are edible. Other flowers deer typically will not eat include daylily, bee balm, cornflower, and gladiolus.
Only the petals of most flowers are safe for consumption. Each flower has a distinct flavor; many are sweet and have a nectar-like taste. Flowers you may find in your garden include: chrysanthemum (mums) with a slight to bitter flavor; cornflower, which is sweet to spicy, like cloves; daylily (only Hemerocallis species are edible), with a sweet, crunchy texture like lettuce or beans; pansy, with a very mild sweet-to-tart flavor; and dandelions, which have a taste similar to mushrooms when fried in butter. You may have seen dandelion leaves in the produce section of the grocery store to mix with salad. Fuchsia, gardenia, gladiolus, hibiscus, hollyhock, honeysuckle (Japanese variety), hyssop, lilac, and nasturtium are also edible.
A few flowers to avoid that are not edible include azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, and wisteria.
The Internet is a good source for information on edible plants. One site that offers a list of edible flowers and their characteristics is http://homecooking.about.com/library/weekly/blflowers.htm?p=1
Flower petals and some leaves may be tossed in a salad for a splash of color and to add new flavors. The flowers and leaves of some plants are also used in making flavored vinegars and vinaigrettes, and some are added to cold summer beverages, such as mint, basil, and thyme. A number of vegetable flowers may also be eaten, the most common being squash blossoms. Okra, similar to the squash blossom, may also be stuffed and fried. Others include fennel, chicory, garden chives, and radish.