| Sweet Williams (Dianthus
barbatus). |
| Acacia |
| Agastache, especially
long-tubed pink to yellow ones
|
| Almond blossoms |
| Alyssum |
| Sunflower (buds) |
| St. John’s Wort |
| Squash or Zuccinni blossoms ( often served
stuffed)
|
| Apple blossoms |
| Bachelor button,
Cornflower, Centaurea cyanis, petals
|
| Banana |
| Beans (phaseolus) (Lab Lab Bean flower is nicer than
the bean!) |
| Begonia (tuberous
begonia) |
| Betony |
| Borage, mild cucumber
flavour; often used in alcoholic drinks.
|
| Broom |
| Burdock |
| Citrus - Lemon, lime orange blossoms |
| Carnation |
| Chamomile (usually made into calming tea - make to
taste,
start by using only 3-4 fresh flowers per cup) |
| Chrysanthemum |
| Clover |
| Coriander |
| Costmary |
| Cowslips |
| Daisy petals (Bellis
perrenis) |
| Daylily (hemerocallis) |
| Dianthus (Clove Pinks once used to flavour wine )
|
| Elderberry (sambucus) |
| English primroses |
| Feijoa. |
| Geraniums |
| Gladiolus |
| Hawthorne |
| Herbs for cooking
bergamot, fennel, oregano, mints, anise, hyssop, chive (flowers in second
year), basil etc |
| Hibiscus flowers |
| Hollyhock (Alcea) also Marshmallow |
| Honeysuckle (lonicera) |
| Hyacinth |
| Jasmine (sambac and
officinalis) are the best varieties. Do
not use any with white sap) |
| Johnny jump-up |
| Lavender; each variety will give a different flavour
(Parfait
Amour is a lavender-flavoured liqueur) |
| Lilac (syringia) |
| Lotus |
