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Lavender, buttercup and marigold: These flowers are not only beautiful to look at, they also taste good and are also very healthy. If you make a colorful salad or vegetables, they give as a floral ingredient the whole a special touch - visually and taste!

Edible flowers are used for multiple purposes. Violets, daisies, roses, elderberries and Co. can be easily integrated into the kitchen like many other herbs. The edible petals are often used for delicious desserts - they not only look decorative, but give the dessert a certain kick. The taste of the petals varies from species to variety. Sometimes the taste is sweetish, sometimes nutty. And who of you does not know the recipe for elderflower soups? The classic when it comes to processing flowers into food. Here we present you flowers that stimulate not only our sense of smell, but also our taste buds.

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The yellow blossom of the dandelion makes perfect on the salad. The first advantage of the dandelion: It grows in our latitudes almost everywhere, can be found in forests and meadows. Its flowering is very healthy, is great for deep-drawing, for example, if you want to diet or plan to fast.

Another plus point of the dandelion: All parts of the plant are edible. The leaves have a slightly bitter note, are also suitable for salads and are very healthy. It is recommended to use even young plants that are milder in flavor.


The beautiful, bright-colored flowers of nasturtium have a spicy taste. Your pepper note is refreshing in small amounts, but should be dosed so that it does not overlap all other tastes. The nasturtium is well suited to potato dishes, quark and soups. Cast a flower on your food!


The French all-rounder! While lavender is rarely found in our spice racks, it is an indispensable ingredient in many dishes in Provence and throughout France. Although lavender comes from southern Europe, it can also be cultivated in our garden or on the balcony. The warmer the summer, the more beautiful and fragrant the plant flowers.

Culinary Lavender is known in particular from the blend "herbs of Provence". Its aroma is reminiscent of rosemary, so it can be used not only in salads, but also in potato and vegetable dishes. Also fresh you can use the plant. The health factor of lavender is high: it is said to help with insomnia and high blood pressure.


Borage is classically included in the Frankfurt green sauce. You can use the leaves of this herb as well as the purple flowers. The taste of borage is similar to that of fresh cucumbers. To add a special spice with borage cucumber or lettuce. But also cabbage and mushrooms can be refined with the spicy plant.

If you love refined cooking, you should try your own borage flower oil. It is ideal with cucumber, paprika and lettuce as well as poultry marinade.

Wild mallow

It looks beautiful and has very special healing powers: The wild mallow is one of the most popular edible flowers. The pink-violet flowers taste spicy-mild. They are great for salads. So the leaves of the plant are used in the delicious mallow salad.

Regarding the healing effect of the seeds, leaves and flowers of the mallow, there are broad scientific findings. Tea from mallow flowers can help with diarrhea, irritating cough and sore throat. Leave the flowers in lukewarm water for at least eight hours overnight. By the way: Malventee from the supermarket does not come from the wild mallow, but from the related hibiscus.


Elder shrubs bloom in our latitudes in spring, from April to June. Elderflower syrup enjoys great popularity in cocktails and fruit juice spritzers. But there is a lot more that you can make from elderflower. For example, the juice of the flowers is ideal for making elderflower jelly.


In Asia, the jasmine tea is very common. But even in this country, you should not underestimate the positive effects of wild jasmine. Headaches, migraines and even anxiety disorders are said to have beneficial effects on the plant. But homeopathic medicine also considers jasmine to be the right remedy for influenza infections and weaknesses.

In addition to tea, jelly can also be made from the blossom of wild jasmine or sweet pastries such as cupcakes.


Whether as a little girl or an adult woman: you have probably ever picked daisies in the meadow. They flourish everywhere in large numbers and almost all year round. But have you ever eaten the little white-yellow flowers? Try her for a salad. Because daisies are delicious and healthy: they stimulate the metabolism, are good for the skin and for the internal organs.

Daisies are perfect for soup too. The cress soup with daisies is easy to prepare with white bread croutons and some raw trout if you like.

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