Edible Flowers and Herbs

Drying Herbs

Edible flowers and herbs are as old as time.They have been used for enhancing flavor and for garnishing foods as long as ancient cultures have been cooking.

Ten Rules of Edible Flowers  Sherry Rindels, Department of Horticulture, Iowa State University writes about the the do's and don'ts  of culinary usage for edible flowers.

A few words of caution: Know your plants before you eat: Edible Flowers - 7.237 - Extension 

It is important that the proper identification of edible flowers and herbs be used. Not all flowers are edible. Some flowers and herbs are poisonous and should not be eaten. Many plants have similar common names which may cause added confusion when choosing flowers and herbs for cooking.  Always use the scientific name when choosing a flower or herb.

 

Herb Garden

 Herbs for Idaho Gardens » Idaho Landscapes and Gardens

Common herbs: basil, dill, cilantro, chives, thyme, sage
Uncommon herbs: savory, comfrey, borage 

Edible Flowers » Idaho Landscapes and Gardens  

Nasturtium

Whether you are an extraordinary cook, or a novice, enhancing your everyday cooking with edible flowers and herbs can add new flavors and enjoyment to your meals. 

Bon Appetit!