Edible Flowers of Summer


If you enjoyed the post Edible Flowers of Spring, then you’ll love learning about all the wonderful edible flowers of summer and how to use them in your kitchen.  Elegant day lilies, sunny squash blossoms, and graceful gladiolas take center stage in summer.  You can add crunchy texture, interesting vegetable flavors, and a rainbow of color to your meals.  Wow your friends with outstanding presentations and bold new taste combinations.  Here are just a few of the many edible flowers of summer that you should try.  For information on more flowers visit BouquetBanquet where you can also find additional recipes to try out in your kitchen.

Blog12  Daylily Bleu Cheese Salad

Anise Hyssop  Agstache foeniculum

Leaves and tiny petals have a flavor between anise and root beer that is pleasant used sparingly in both sweet and savory dishes.  We use it in ice cream, beef stir fry, chicken marinade, salad dressing, and pound cake.

Clover  Trifolium pratense

Clovers, particularly red clover, have a sweet, anise-like taste and are wonderful sprinkled on desserts, tossed in fruit or green salads, or used in teas.

Calendula  Calendula officinalis

These petals have a slightly bitter taste and are used primarily for color.  We remove the petals from the flower head and toss them in rice pilafs, on top of soups, or in omelets.

Day Lilies  Hemerocallis fulva

The buds and flowers of day lilies vary in taste from sweetly floral to beany, depending on variety.  Make them into a salad, stuff them with soft cheeses or ice cream, add them to casseroles, or chop them for salads.  CAUTION:  Only day lilies are edible.

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