Flowers that are Actually Vegetables
Drumstick Tree Flowers The mildly fragrant flowers of the moringa tree are very nutritious and great for dressing up salads and adding colors and a subtle scent to any dish! As they have a mild flavor, they gel up with everything.
Mustard Flowers The key to eating mustard flowers lies in the fact that they taste the best when they are young. Pick them when they are tender and add them to salads.
Romanesco Broccoli Romanesco Broccoli is actually a plant’s flower head, making it one of the quirkiest and healthiest veggies around! It tastes great in salads after stir-frying.
Artichoke People prefer to eat it raw, mainly in Spain, Italy, Egypt, and Argentina. You can include it in casserole dishes and pasta to enjoy its best flavor.
Vegetable Hummingbird Also popular as the West Indian pea, its flowers and young pods are consumed as veggies. The closed flowers are called Dok Kae in Thailand and are used in stews, soups, and salads.
Capers Capers are the immature flower buds of the caper bush, extensively used in Mediterranean dishes with their lemony, salty flavor.
Rose Apart from rendering a splendid fragrance, roses are used in beverages, salads, soups, and creamy sauces. However, ensure to remove the bitter white base.
Butterfly Pea You can eat the blossoms raw or dip them in batter and fry. They are also used to add colors to rice dishes and in teas.
Violas This family of flowers can be eaten and cooked, including pansies, violets, and johnny-jump-ups. Use the flowers in a salad, add to soups, or use them to garnish any dish.
Squash Blossoms Another flower that you can eat is the squash blossom. Be it with a bowl of salad or add to a quesadilla stuffing.
Okra Flowers With a flavor similar to asparagus, you can add them to your salad, batter, and fry or use them in other cooked dishes.