7 Edible Flowers to Juice
By Isabel Smith, MS, RD, CDN
You’re probably used to flowers being only beautiful to look at, but guess what? Some are also edible and can be a great addition to juices, smoothies, and as a garnish in soups and salads. When considering using flowers in recipes and in juices, it’s important to make sure the flowers you are purchasing and using are edible, and it’s also absolutely key to purchase organically grown flowers that are free of pesticides. Additionally, different than when using vegetables in recipes and juices that are used in larger quantities, you will use flowers much more sparingly – in small quantities, such as one or two for the entire recipe.
Here’s everything you need to know about edible flowers.
Do flowers have vitamins and minerals?
Some flowers like roses (especially rose hips), marigolds and dandelion blossoms are higher in vitamins A & C; but considering that the quantity of flowers used in recipes and juices is so small, the main attribute is beauty and some added flavor.
Who shouldn’t eat or juice flowers?
It’s generally recommended that anyone with asthma, allergies or hay fever shouldn’t include edible flowers in any recipes.
Here’s 7 flowers that you can add to your juices or as a garnish for foods:
Roses are gorgeous to look at and are also a wonderful addition to soups, salad, juices and even frozen in ice cubes for your next upcoming party. Rose petals add a mild but refreshing and fruity flavor, and the darker the color of the rose, the more pronounced the flavor is. To keep the flavor sweet, remove the white part of the petal.
Note: You should only eat the rose petal, not the entire flower; as mentioned above, it’s best to remove the white and bitter part of the petal.
Stronger flavor African marigolds that are white, gold, yellow and red have a stronger and more pungent flavor, whereas Signet marigolds that are also white, gold, yellow, or red have more of a citrus flavor.
Note: You should only eat the petals of marigolds, not the entire flower.
Chrysanthemums are beautiful to look at and when added to juices or for garnish, have a milder flavor. It’s important to note that the buds have a milder flavor, but the white part of the petal can be bitter and should be removed.
Note: You should only eat the petals of chrysanthemums, not the entire flower.
- Dandelion Blossoms
Dandelion blossoms are yellow and have a sweeter and more honey-like flavor than other flowers. Dandelion blossoms can be used as a garnish on salads and soups, and they can also be used in juices, but like other flowers use them sparingly!
Hibiscus flowers have a citrusy cranberry flavor and can be used as a garnish for soups and salads, can be steeped in hot water for tea, and can even be used sparingly in juice. Hibiscus flowers have a fairly strong taste, so use them sparingly!
Mild and slightly sweet with a more vegetable-like taste and with a texture similar to a cucumber. Tulips are another flower that you should only eat the petals from, not the entire flower; please also note that some people are allergic to tulips and may have an allergic reaction- so be careful!
Pansies come in a variety of colors and are sweet to taste. The entire flower is edible, but the petal has a milder flavor, whereas the full flower has a more wintergreen-like flavor. Use the entire flower as a garnish, in salads, on baked goods and even in juices.
We have edible flowers on the brain because Joe Cross just finished two book tour events at Macy’s where the flower show is taking place. He even handed out samples of a juice that had organic red roses in it!
The recipe was a MINTY ROSE:
- 1 cucumber
- 4 romaine leaves
- 6 – 8 strawberries
- 1 handful of mint
- 1/2 lime, peeled
- 4 organic rose pedals
You can see Joe adding them to the juice here:
A few more edible flowers to enjoy:
- Apple blossoms
- Arugula flowers
- Broccoli flowers
- Tuberous begonias