24 surprising plants and flowers you can eat, according to the RHS
The Royal Horticultural Society (RHS) has revealed a list of the largely unknown edible flowers flourishing in UK gardens — with advice on how to eat them.
To tie in with the gardening charity's Festival of Flavours autumn event, the RHS has highlighted popular plants that also double up as cooking companions.
From dahlia tubers to wisteria, many of these garden favourites can be both decorative and delicious when used correctly.
"At this time of year, gardeners across the UK are reaping the rewards of their vegetable patches – but without realising they already have edible, ornamental flowers and plants lurking in their borders that can provide a much more diverse range of plants to eat," says Liz Mooney, Horticulturist in the Edibles team at RHS Garden Wisley.
"Many people know about edible flowers often used on cakes and in drinks – such as violas, geraniums, borage and elderflower, but did you know you can eat Berberis and Fuchsia berries, day lily flowers, Dahlia tubers, Hosta, sea kale and Mahonia?"
If you want to try cooking with these plants and flowers, ensure you take care with finding their accurate identification. If in doubt, don't eat it. You can also find more information by visiting rhs.org.uk.
Take a look at the full list below:
24 unknown edible plants and flowers
1. Lily (Lilium) – shoots, leaves and flowers are edible plus lily bulbs can be cooked as a substitute to potatoes
2. Day lily (Hemerocallis) – add buds and flowers to stir fries, salads and soups. Crunchy with a peppery aftertaste
3. Tiger lily (Lilium leucanthemum var. tigrinum) – delicate fragrance and flavour enhances salads, omelettes and poultry
4. Dahlia tubers – these nutty flavoured tubers need to be cooked – boiled, roaster or fried
5. Fuchsia – edible flowers and berries make a good jam
6. Wisteria – edible flowers
7. Plantain lily (Hosta) – shoots are tasty spring veg and the flowers are edible too
8. Magnolia – young spring flower buds and flowers are edible
9. Bergamot (Monarda) – the whole plant is edible but particularly flowers, and there is a oregano scent to the leaves
10. Pot marigold (Calendula officinalis) – intense colour and peppery taste useful in soups, stews and puddings
11. Alpine pinks (Dianthus) – a clove-like flavour ideal for adding to cakes
12. Alliums – all parts are edible with an onion or garlic taste – use for drinks, soups and salad
13. Nasturtium (Tropaeolum majus) – brightly coloured, peppery flowers are good in salads and pasta dishes. The whole flower, leaves and buds can be used and seeds make a caper substitute
14. Garden lady's-mantle (Alchemilla mollis) - use young leaves in salads
15. Camassia bulbs – edible when cooked
16. Hyacinth bean (Lablab purpureus) – leaves, roots, flowers, pods and beans are all edible with the beans turned into tofu and pods used in curries
17. Daisy (Bellis perennis) – not a strong flavour but petals make an interesting garnish for cakes and salads
18. Cardoons (Cynara cardunculus) – essentially globe artichoke plants eaten as cooked celery
19. Cherry plums (Prunus cerasifera) – common garden ornamental tree notably 'Pissardii' and 'Nigra'
20. Sea kale (Crambe maritima) – popular in herbaceous borders but can also be forced. Its shoots, leaves, flower bud, roots and stems are all edible.
21. Oregon grape (Mahonia aquifolium) – has edible berries and whilst safe to eat can be sharp
22. Barberry (Berberis) – edible berries
23. Japanese quince (Chaenomeles speiosa) – invaluable spring flowering shrub, fruits make jelly
24. Crab apples (Malus sylvestris) – jelly or sauce
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