7 Flowers You Can Put in Your Salad This Summer

Shutterstock.com

You might love looking at the colorful flowers of spring and summer, but did you know that you can eat some of them, too?

You can, and nothing says “fancy” like a handful of flower petals sprinkled over a salad! These plants are an easy way to add color—and a bit of flavor—to your dishes.

Most edible flowers are best when raw—just pick and rinse, and will taste the best in the first few days after they’ve opened. And it’s always best, of course, to use the petals of flowers that you, yourself have grown, so that you can be sure of what they’ve been exposed to.

But before you go scrounging in the garden, there are a couple of things to keep in mind. The first is that you must take care not to eat flowers which have been sprayed with insecticide—if you’re a gardener, using organic methods can ensure an edible batch of plants. And second, you must use caution in what flowers you choose—not all of them are edible, and some are poisonous.

Fortunately, we’re going to show you just which are best to use with this handy list of 7 flowers you can put in your salad this summer.

Dandelions

Shutterstock.com

If you’re like most people, you probably consider dandelions to be invasive weeds, using various lawn tools to keep them at bay.

Well, you can put away the Weed Eater, because you’re about to become one!

The dandelion plant grows about 12 inches tall, and has long, lance-like leaves and bright yellow blooms—the entire plant is completely edible, from root to leaf to flower. And what’s more, they’re delicious! Usually about 1 to 2 inches wide, the flowers of the dandelion plant have a sweet to bittersweet flavor. Keep in mind that, while the yellow petals taste great, the base they’re attached to—the sepal—can be a little more bitter.

If you want to use dandelion flowers on your salad, you can either simply add them fresh from the stem, or you can sauté or steam them beforehand for a milder taste.

Don’t miss out—rid your yard of weeds and enjoy a delicious dandelion salad this summer!

Alliums

Shutterstock.com

Known as the “flowering onions,” there are around 400 different species of allium that include garlic, chives, and leeks. The best part about the flowers of these plants is their taste—their flavors range from mild onion and garlic to incredibly strong, depending on when the flowers are harvested.

Chives, for one example of an allium, are ball-like clusters of little florets that can be removed and scattered into your salads for both color and a mild onion flavor.

For a different flavor, you can also try garlic blossoms, which can be pink or white, with flat stems. Milder than garlic, but similar in taste, when fully bloomed, these flowers can add a pleasant zing to your salad.

If you can’t find these plants in your yard and wish to grow them yourself, you’ll find that they’re easy to cultivate, and don’t require much care. They’re rodent-resistant, don’t require much water, and are generally very hardy.

These plants are beautiful additions to any flower garden or salad, so try a few petals in your next leafy creation.

Pot Marigolds

Shutterstock.com

Calendula, also known as “pot marigolds,” have delicious and beautiful edible intensely colored petals. These cheerful plants create a visual centerpiece for any salad. These hardy annual plants come in many different colors, with yellow and orange being most common, and are variants of the daisy flower.

These flowers were revered by the Aztecs in Mexico, who used them in religious ceremonies, and as a medicinal plant that could supposedly heal injuries from lightning strikes. You, however, are going to merely put these colorful petals right into your salad.

These plants have a light, peppery taste, and will add a tangy flavor to not only salads, but to soups, as well. In a salad, though, they make a bright addition that will delight guests.

You’ll want to discard the stamens, pistils, and leave of this flower—these parts, unlike the flower petals, are not edible. Simply pluck the petals and scatter them across your salad for an infusion of color.

Carnations

Shutterstock.com

Carnations are a regular sight in flower arrangements, and even as an accessory on a men’s lapels, but did you know that they’re also quite edible? They are—in fact, they’ve been in use since the 17^th century, when they were used to make the legendary French liqueur, Chartreuse.

The taste of this flower is spicy and peppery, and the miniature version of the carnation, dianthus, tastes similar to clove or nutmeg. You’ll want to remove the white heel at the base of the flower, as this has an unpleasantly bitter taste.

While carnations can add zest and color to any salad, this flower has many applications—you can add petals to ice cream, dessert sauces, and even seafood and stir-fry.

Be careful, though—carnations are toxic to animals, so don’t let your dog or cat join in on the fun. Even a single touch can cause skin irritation in a pet.

Otherwise, enjoy the unexpectedly spicy taste of this great edible flower!

Nasturtiums

Shutterstock.com

This flower is famous for its vibrant, multicolored petals, and can bring a real sense of magic to the dinner table when added to your favorite leafy summer salad.

These brilliant red, yellow, and orange blossoms grow in abundance, and their platter-shaped leaves are instantly recognizable.

These plants are initially sweet, but have a bit of a spicy bite, similar to a radish, which comes out after a moment of chewing—the layers of flavor make this one fun flower.

One great application for nasturtium flowers is to roll up a few small balls of goat cheese, and to then wrap each ball in a flower. This flavor combination is irresistible, and the effect of the beautiful colors and delicious taste will draw in even the most picky salad eater.

Since this plant is extremely common, you shouldn’t have much trouble finding a few buds to use in your salad, so try it out!

Pansies

Shutterstock.com

Pansies come in every color imaginable, and are a common sight in flower gardens. These flowers are 2 to 3 inches in diameter, and have two overlapping upper petals, two side petals, and a single bottom petal with a colorful “beard” pattern. They’ll usually grow to around 9 inches tall.

What’s unusual about eating pansies is that you can break the rule that exists for most other edible flowers—you don’t have to remove the stamens and pistils before eating. Just pluck the whole flower and toss it into your salad!

The petals of this flower have a mild wintergreen flavor, and so are perfect for fruit salads that have a sweeter component. Different colors, however, have subtly different flavors, so be sure to throw in a variety of hues.

Pansies also make great decorations for deserts, such as cakes and cookies, so be sure to experiment with this beautiful flower!

Roses

Shutterstock.com

The rose is the ruler of the flower kingdom, and is no less regal when served in a dish. In ancient Rome, rose petals were added to dishes when a celebration took place—you can do the same!

As a rule, if a rose has a pleasant smell, it will have a pleasant taste, as well, so choose flowers that appeal to your nose. As a rule, red roses tend to have the least flavor, so try out other colors for a variety of experiences. These petals, in general, will have a delicate flavor that will go well in something like a fruit salad.

Like most edible flowers, eat the petals and discard the white base—it has an unpleasant taste.

One thing to remember with roses is to never use flowers from a florist shop in your food. Growing roses to look visually appealing takes a lot of fertilizer and insecticide. Instead, only eat roses that are grown by you, or for culinary purposes.

Take part in a historical tradition by adding roses to your next summer salad, and you’ll add instant class to your meal.