Salad bowl filled with plants

Foraging guide: The best edible flowers to add to your salad

Home » Hinemoa Baker » Foraging guide: The best edible flowers to add to your salad

1 January 1970

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Adding edible flowers is a great way to make a leafy green salad look festive. Follow this helpful guide to choose the best ones.

On the day of a celebration, it’s fun to spend time outside with your people (especially your youngest people), gathering some bright treasures. Add whole flowers or pick off the petals and scatter them into your dishes. Some, like clover and fennel flowers, you’ll want to break up.

Before you add whole flowers, remove them from their sepals by gently squeezing the sepals and, if necessary, pulling or twisting a little.

Flowers that can go in whole

  • Wood sorrel
  • Rosemary
  • Scented pelargonium
  • Wild brassicaceae (mustards)
  • Blackberry flowers
  • Borage
  • Onion weed
  • Nasturtium
  • Violas
  • Pink jasmine

Flowers to pull the petals off

  • Clover – red or white
  • Dandelions or any dandelion lookalikes
  • Roses
  • Tree mallow
  • Any pelargoniums/geraniums
  • Apple, pear, plum or cherry blossoms
  • Calendulas and marigolds
  • Fennel (crumble in the yellow parts)

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