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There are lots of free foods available but care must be taken as to where it will be gathered from. Think about the dangers i.e. cliff edges, hedgerows, insecticides, don't forget cat and dog pee too etc. Also take care that you are certain that what you are picking is what you think

The motto is IF ANY DOUBT LEAVE IT OUT

 

MOST POPULAR EDIBLE FLOWERS

(These are the most commonly consumed flowers of the eighty edible varieties.)

Borage blossoms (Borago officinalis) -Miniature blue flowers have mild cucumber flavour

 

 Calendula flowers (Calendula officinalis)- Sometimes known as "pot marigolds", The multi-coloured blooms have a peppery taste. Also known as "poor man's saffron"

 

 Carnation flowers (Dianthus caryophyllus)-The Red, pink, and white blossoms have a clove taste.

Chamomile flowers (Chamaemilum nobile)—Daisy-like flowers with a mild hint of apple flavour. Excellent for guinea pigs when a calming influence is needed.

Chives (Allium schoenoprasum)—the lavender-pink flower is actually many small florets. They have a mild onion flavour.

Daisies (Bellis perennis)—Yellow and white flowers with mild minty or clover flavour.

Dandelion flowers - (Taraxacum officinale)—Mostly known as a common weed so care must be taken where you pick it ( can look healthy even after weed killer is placed on) Small yellow blossoms have honey flavour when picked young. Older flowers are bitter. Also offer the dandelion leaves which are an excellent source of nutrition.

Dandelion NUTRITION : Dandelion greens are more nutritious than spinach. The dandelion leaf is rich in many minerals and vitamins. It is best to harvest the greens in spring and early summer before the plant flowers. Whether cooked raw in salads, dandelion greens are bitter (that is the medical part) and taste best prepared with other greens and complimentary ingredients. To ensure the integrity of the nutrition in the Dandelion greens, they should not be ripped or cut until they are to be eaten.

 

 Day lilies (Hemerocallis)—Many coloured blossoms with sweet taste and crunchy texture. Flower buds and blossoms can be consumed at all stages of growth. 

Note: The majority of  lilies (Lillium species) are NOT safe for cavies or people.

Elderberry flowers (Sambucus canadensis)—Sweet tasting flowers. Gypsies use them to treat colds and chills, mix the elderberry flowers, yarrow and peppermint and steep in boiling water for 13 minutes,drink tea frequently.

Gladiolus (Gladiolus spp.) Flowers of many colours grow on a spike with flowers above each other, all facing in the same direction. Has crunchy texture and lettuce-like flavour.

Hibiscus flowers (Hibiscus rosa-sinensis)—Tropical blossoms in a variety of colours have slightly acidic taste.

 

 Honeysuckle flowers (Japanese Lonicera japonica)—Miniature white to yellow trumpet-shaped blossoms are sweet and delicious. Only the Japanese honeysuckle is edible and only the blooms should be used as the berries are extremely poisonous. Offer only the flowers so that no berries on the vines will accidentally be eaten.

Impatiens (Impatiens wallerana), aka Busy Lizzie—Multi-colour small blooms with mild taste.

Johnny-Jump-Up flowers--(Viola tricolour) Yellow, violet, and lavender flowers with wintergreen flavour. Leaves are also edible and contain vitamin C.

Lilac (Syringa vulgaris)--Lavender blossoms have a strong floral fragrance and lemon flavour.

Marigolds flowers (Tagetes signata pumila)—Bright yellow and orange flowers with citrus flavour

 

 Milk thistle (Silybum marianum)—Purple flowers are edible as well as the leaves and the seeds which are known for benefits to the liver.

Nasturtiums (Tropaeolum majus)--Red, yellow, and orange flowers have a peppery flavour and are the most popular of all edible flowers. Leaves can be eaten too.

Pansies (Viola X Wittrockiana)—Purple, white, yellow bi-colour blooms have a sweet, tart flavour.

Passionflowers - pictured (Passifloraceae - passion flower family)--Passiflora caerulea and Passiflora edulis are two of the hundreds of varieties. Some vines produce large greenish white and purple blossoms and then orange or purple edible fruit, depending upon the variety of the plant.

Roses (Rosa spp)—Some of the tastiest rose varieties are Rosa xdamascena, Rosa gallica, and Rosa rugosa, Flower carpet rose, Double Delight, Mirandy, and Tiffany variety. Roses have a mild fruity flavour.

Sage (Salvia officinalis)—Lavender-blue flower spikes grow only on the culinary variety. The variegated species of sage do not flower. Flowers have distinctive sage flavour.

Other herb flowers—The tiny flowering blooms of the following spices are edible: anise, basil, bee balm, chives, coriander (cilantro), dill, fennel, garlic, oregano, rosemary, and thyme.

Sunflowers (Helianthus)--Well known for their seeds there are many varieties but most have yellow leaves around a "black eye" centre. 

Tree flowers—Animals can be offered the flowering blooms of the following trees: Apple, bottlebrush, citrus (orange, lemon, lime, grapefruit, kumquat), eucalyptus, melaleuca, and plum.
Vegetable flowers—Butterblossom squash flowers have slight squash taste. Zucchini flowers, podded pea flowers (ornamental peas are poisonous), okra, pumpkin, and runner bean flowers are edible.

 

 Violets (Viola odorata)—Deep violet and white colour with sweet wintergreen taste.