Have you ever gotten adventurous in the kitchen with seasonal edible flower salad recipes? 

A high point of summer for us is gathering fresh greens and produce from the garden with our Spencer Peterman Harvest Bowls. Not only are these bowls perfect for collecting fresh produce, but they are also ideal for serving homegrown salads. When we’re feeling fancy, we love adding a sprinkle of edible flowers to our greens. However, you don’t need a big garden to enjoy that simple pleasure. Whether you’re using homegrown, store-bought, or farmers’ market produce, it’s easy to incorporate flowers into your summer salads.

The Beauty and Flavor of Edible Flowers

Edible flowers add color, texture, and unique flavors to your dishes. However, not all flowers are safe to eat. Here are some common edible flowers:

– Nasturtiums: These bright flowers have a peppery taste similar to arugula. Add them to salads for a spicy kick.

– Pansies: With a mild, slightly sweet flavor, pansies can be used whole or as petals in salads.

– Calendula: Known as “poor man’s saffron,” calendula petals have a tangy, peppery flavor and add a pop of yellow or orange to your dish.

– Borage: These blue star-shaped flowers taste like cucumber, making them perfect for a refreshing salad.

– Violas: Slightly sweet, these flowers can be used similarly to pansies.

– Chive Blossoms: These purple flowers have a subtle onion flavor, great for garnishing savory dishes.

– Daylilies: With a sweet, floral taste, daylilies can be eaten raw or cooked. Ensure they are true daylilies, as other lilies can be toxic.

– Hibiscus: Known for its tart, cranberry-like flavor, hibiscus is often used in teas and can also brighten up salads.

– Marigolds: Also called calendula, these have a tangy, peppery flavor and are used similarly to saffron in cooking.

– Lavender: Known for its sweet, floral taste, lavender can be used in both sweet and savory dishes.

– Rose Petals: With a subtle, sweet flavor, rose petals can be used in desserts, salads, and beverages.

– Violets: Sweet and floral, violets are perfect for salads and as a garnish for desserts.

– Squash Blossoms: These mild-tasting flowers are often stuffed and fried, but can also be used fresh in salads.

– Herb Flowers: Flowers from herbs like basil, dill, and thyme have flavors similar to their leaves and can add a unique touch to dishes.

How to Use Edible Flowers in Recipes

Incorporating edible flowers into recipes is easy and fun. Here are some tips:

– Salads: Toss flowers with fresh greens for color and flavor.

– Desserts: Decorate cakes, cupcakes, and cookies with petals or whole flowers.

– Drinks: Freeze flowers in ice cubes for a beautiful touch to your beverages.

– Herb Butters: Mix finely chopped flowers with softened butter for a fragrant and colorful spread.

– Vinegars and Oils: Infuse vinegars and oils with edible flowers for added flavor and visual appeal.

– Important Safety Tips: When foraging for flowers, it’s important to know about poisonous look-alikes. Furthermore, in some species, only parts of the plant are safe to eat. Therefore, always double-check with a reliable source before consuming any wildflowers. Additionally, make sure that flowers are grown organically without pesticides or other chemicals. Finally, wash them thoroughly before use.

Now, let’s dive into some edible flower salad recipes that will delight your taste buds and impress your guests.

Delicious, Easy Edible Flower Salad Recipes

Nasturtium and Avocado Salad

Ingredients:

– 4 cups mixed greens (lettuce, spinach, arugula)

– 1 avocado, sliced

– 1 cup nasturtium flowers

– 1/4 cup feta cheese, crumbled

– 1/4 cup toasted sunflower seeds

– 2 tablespoons olive oil

– 1 tablespoon lemon juice

– Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, avocado slices, nasturtium flowers, feta cheese, and sunflower seeds.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately and enjoy the spicy, fresh flavors. The peppery nasturtiums add a lively contrast to the creamy avocado and tangy feta.

Pansy and Strawberry Salad

Ingredients:

– 4 cups mixed greens

– 1 cup fresh strawberries, sliced

– 1 cup pansy flowers

– 1/4 cup goat cheese, crumbled

– 1/4 cup sliced almonds, toasted

– 3 tablespoons balsamic vinaigrette

Instructions:

1. In a large bowl, combine mixed greens, strawberries, pansy flowers, goat cheese, and sliced almonds.
2. Drizzle balsamic vinaigrette over the salad.
3. Toss gently to combine and serve immediately for a sweet and tangy experience. The mild pansies and juicy strawberries create a delightful balance with the creamy goat cheese and crunchy almonds.

Calendula and Citrus Salad

Ingredients:

– 4 cups mixed greens

– 1 orange, peeled and segmented

– 1 grapefruit, peeled and segmented

– 1 cup calendula petals

– 1/4 cup red onion, thinly sliced

– 2 tablespoons olive oil

– 1 tablespoon apple cider vinegar

– Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, orange segments, grapefruit segments, calendula petals, and red onion.
2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Enjoy the tangy citrus flavors with the peppery kick of calendula. The sweet citrus pairs wonderfully with the bright, slightly bitter calendula petals.

Borage and Cucumber Salad

Ingredients:

– 4 cups mixed greens

– 1 cucumber, thinly sliced

– 1 cup borage flowers

– 1/4 cup red radishes, thinly sliced

– 1/4 cup feta cheese, crumbled

– 2 tablespoons lemon juice

– 2 tablespoons olive oil

– Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, cucumber, borage flowers, radishes, and feta cheese.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately and enjoy the refreshing cucumber flavor of borage. The borage flowers add a cool, crisp element to the salad, enhanced by the radishes’ subtle spice.

Enjoy Experimenting With Our Easy Edible Flower Salad Recipes!

We hope you love experimenting with your meals as much as we do with these edible flower salad recipes. Using fresh greens and produce from your garden with our Spencer Peterman Harvest Bowls makes the presentation even more special. Whether you’re an experienced gardener or a farmers’ market enthusiast, edible flowers will elevate your summer salads to a new level. 

P.S. Got other edible flower salad recipes to share, or other tips for using edible flowers in the kitchen? Let us know in the comments!