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Making Substitutions at home for gluten:
Start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. Gluten-free versions taste almost the same as their wheat-based cousins. These two gluten-free flour mixtures can be substituted for wheat flour cup-for-cup:
- Gluten-Free Flour Mix 1
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour - Gluten-Free Flour Mix 2
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
You can purchase gluten-free baking mixes at health food stores and some supermarkets.
Potato Starch Flour This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix it a little with water first, then substitute potato starch flour for flour in your recipe, but use half the amount called for. It can be purchased in a health food store.
Tapioca Flour This is a light, white, very smooth flour that comes from the cassava root. It gives baked goods a nice chewy texture. Try it in white bread or French bread recipes. It is also easily combined with cornstarch and soy flour.
Soy Flour This nutty-tasting flour has a high protein and fat content. It's best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit, which will mask any "beany" flavor.
Cornstarch A refined starch that comes from corn, it's mostly used as a thickening agent for puddings, fruit sauces, and Asian cooking. It is also used in combination with other flours for baking.
Corn Flour This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes.
Cornmeal Cornmeal can be ground from either yellow or white corn. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or muffins.
White Rice Flour This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours. White rice flour is available in most health food stores, and also in Asian markets. Look for types called fine-textured white rice flour.
Brown Rice Flour Made from unpolished brown rice, brown rice flour retains the nutritional value of the rice bran. Use it in breads, muffins, and cookies.
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 | Herbs Chart | ||
| Picture | Herb | Flavor | Uses |
 | Allspice | Berries, ground.Similar to cloves and cinnamon combo, more complex. | Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. |
 | Basil | Sweet, sunny flavor, versatile | Use with green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish |
 | Bay Leaves | Pungent, mint like; dried leaves more widely available. | Used in sauces, stews, gumbos; many varieties |
 | Celery | Seeds, ground. | Stronger then celery flavor. Salad dressings, potatoes, veggies, soups, beans, pork |
 | Chili Peppers | Ground, dried whole, pepper flakes. Made by grinding hot chilies. | Countless types from many countries. Mild to blistering hot. Soups, stews, beans, sauces, poultry, greens; add to most foods for that extra kick |
 | Chili Powder | Ground mixture commonly of chili peppers, paprika, cumin, black pepper. | Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality |
 | Chives | Delicate onion flavor, never overpowering. | Great with eggs, salads, potatoes dishes, poultry, sauces /Use at end of cooking or as final flavor garnish. Chop finely; snip with scissors. |
 | Cilantro | Fresh, aromatic, distinctive. | Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos |
 | Cinnamon | Sticks/bark, ground. | Pungent, sweet, hot. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries |
 | Cloves | Whole or ground. | Aromatic, sweet. Fruits, desserts, meats, curry, soups, beans, pork |
 | Cumin | Seeds, ground. | Bold, distinctive; can overpower. Chili, tacos, curry, stews, cabbage, beans. Toast ground or seeds |
 | Curry | Ground. | Mixture of numerous spices including cloves and cumin . Buy high-quality. Base spice for curries; use also in tomato sauces, stews |
 | Dill | Pungent, tangy; dominate, use alone or with parsley. Seeds also have strong flavor.. | Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cooking. I think it goes in almost everything. |
 | Fennel | Seeds, ground. | Licorice-like, stronger then fresh fennel. Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor |
 | Ginger | Fresh root, ground, candied. | Pungent, spicy. Grate, mince to use in chicken, squash, sesame noodles, applesauce, chutneys, marinade. Ground and fresh have much different flavors. Predominate in Asian cooking. |
 | Marjoram | Oregano like but sweeter. | Fish stews, stuffing's, carrots, greens, beans, egg dishes |
 | Masala | It is a combined spice -Coriander, Ginger, Cinnamon, Black Pepper, Cumin, Black and Green Cardamom,cloves, bay leaves, and nutmeg. | |
 | Mint | It is commonly found in Indian and South Asian Cuisines. | Teas, desserts, lamb, fish, salads |
 | Mustard | Often hot, pungent | Several varieties available. Vegetables, stews, relishes, seafood, salad dressings. Seeds can be toasted to enhance flavor. |
 | Nutmeg | Whole, ground. | Sweet, spicy, fragrant. Cakes, fruit, desserts, beans, sauces, cabbage, spinach,white sauces. |
 | Oregano | Earthy, Italian spice | Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when dried. Goes very well in taco meat mixes as well. |
 | Paprika | Ground. | Made from red peppers. Can be mild or hot and pungent. Not just for garnish. Buy high-quality with fresh peppery aroma. Seafood, vegetables, eggs; almost anything |
 | Parsley | Clean bright flavor. | Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried |
 | Pepper | Whole berries, ground. | Most common of all spices. Hot peppers, sweet peppers and peppercorns are from same plant. Peppercorns are black, white and green--depends on level of maturity. Pink peppercorns are a distant relative. Use on everything including sweets and fruits. Buy a pepper mill and whole peppercorns. You'll be glad you did. |
 | Rosemary | Fresh, piney, pungent | A must with poultry, potatoes, white beans, lamb, breads, fruit salads |
 | Sage | Almost mint-like, slightly bitter; can overpower other herbs. | use whole stems in soups, stews, remove when done. Chop whole leaves in very thin strips. Pork, veal, sausages, poultry, stuffing, sauces. Dried herb has much different flavor |
 | Savory | Reminiscent of thyme. | Veal, pork, eggplant tomatoes, stuffing |
 | Tarragon | Licorice, lemon flavor; strong. | Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrette's |
 | Thyme | Earthy, subtle, versatile; use whole sprigs in soups, stews. | Pluck leaves and add at all stages of cooking. Excellent in most dishes especially seafood, poultry, pork, veal, tomato, vegetables, breads. Retains good flavor when dried |
SALT
- Sea Salt-great for dishes where you want a touch of the sea taste, and a softer flavor
- Kosher Salt-a softer flavored coarse-grain salt. Good for Kosher Diets
- Table Salt-Great everyday use
- SALTSalt is neither an herb nor a spice - but IS the number one seasoning in all the world. Actually an "innovation" of mankind and noted throughout history. The most common forms include:Table
From mined rock salt deposits, contains chemical additives to keep it free-flowing. Added iodine causes a slightly bitter aftertaste. Has the "saltiest" taste.Kosher
Also mined from rock salt but with no additives. Purer taste, course grain, dissolves more quickly then table salt. Preferred by most cooks.Sea
Made by evaporating sea water. No additives, clean taste, course, large grains. Takes a little longer to dissolve and better for longer cooking periods, as for soups and stews.Fleur de sel
French for "flower of salt". Harvested by hand from salt beds. It has a delicate flavor and works well as a finishing touch to appetizers, salads and roasted meats. - _________________________________________________________________________
_____________________________________________________________________Meat and Seafood Nutritional chart Serving size: Calories Protein gr. Cholesterol: mg 3 1/2 ounces Picture Beef 
Beef (steak), lean 164 15 55 
Beef (steak), medium fat 229 15 55 
Beef Fillet 115 19 60 
Beef, fat-shown on the edge of meat 281 14 55
Beef, very lean 109 22 60 
Corned Beef 146 22 70 
Ground Beef 212 20 130 
Rump steak 162 19 60 
Veal 94 16 Pork 
Bacon, fat 752 2 55 
Belly of Pork 299 14 50 
Cooked Ham 264 19 70 
Pork Chop 149 16 55 
Pork Cutlet 105 21 68 
Pork Fillet 171 19 60 
Pork Liver 129 19 315 
Pork, fat 311 10 55 Pork, lean 143 19 70 
Pork, medium fat 167 18 55 
Pork, very lean 89 15 65 
Smoked Ham 335 16 70 
Pork Ribs 266 15 70 Exotic Meats 
Beef Heart 91 12 120 
Beef liver 126 18 245 
Calf’s Kidney 121 15 330 
Calf’s Liver 115 19 350 
Carp 69 10 35 
Eel 204 9 70 
Eel, smoked 262 14 70 
Hare 105 17 50 
Mutton 194 20 70 
Mutton, lean 128 13 50 
Ox Tongue 161 12 80 
Pork Neck Chop 263 12 55 
Pork, knuckle 189 12 55 
Venison 94 16 110 Game Meats 
Lamb 178 14 70 
Loin of Venison 94 16 110 
Rabbit 121 16 110 Poultry 
Chicken Breast 75 16 45 
Chicken Drumsticks 80 15 65 
Chicken-roasted 99 15 60 
Duck 192 15 75 
Goose 227 10 55 
Soup Hen 203 20 60 
Turkey 122 23 70 Sausages and other Meat Products 
Frankfurter Sausages 249 13 85 
Frying Sausage 375 12 100 
Ham Sausage 238 15 80 
Liverwurst 425 12 85 
Liverwurst, lean 273 17 70 
Mortadella 347 12 85 
Pork Sausage 324 11 85 
Poultry Sausage 112 16 
Salami 507 17 85 
Wieners 257 15 85 Fish/Seafood 
Calamari 59 12 
Codfish 70 17 50 
Flounder 79 17 23 
Haddock 41 10 35 
Halibut 84 16 22 
Herring 146 13 38 
Mackerel 124 12 45 
Pike 50 10 35 
Pollock 83 18 35 
Red Fish Fillet 111 18 40 
Salmon 137 13 22 
Sole 59 12 35 
Trout 50 10 30 
Tuna 239 22 
Turbot 42 8 Seafood-smoked or canned 
Bismarck Herring 205 16 60 
Fried Herring 209 17 80 
Herrings fillet in a Tomato Sauce 209 15 
Kipper, smoked 141 14 70 
Mackerel, smoked 160 14 60 
Prawns 87 19 
Sardines 233 24 70 
Shell Prawns 87 19 150 
Dog Fish 309 21 
Tuna in Oil 294 24 30 White Herring 280 16 60
Substituting Gluten-see alternatives below:
Gluten, a protein found in wheat flour, is what gives structure to baked goods. It traps air while breads, muffins, and cakes bake, giving them their soft spongy texture. To replace gluten, you'll need to use other thickeners like xanthan gum or guar gum in your baking.
For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute.
Xanthum Gum
This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores and some supermarkets.
Guar Gum
This powder comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores and some supermarkets.
Pre-Gel Starch This gluten substitute helps keep baked goods from being too crumbly. This, too, can be purchased at most health food stores.
Start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. Gluten-free versions taste almost the same as their wheat-based cousins. These two gluten-free flour mixtures can be substituted for wheat flour cup-for-cup:
- Gluten-Free Flour Mix I
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour - Gluten-Free Flour Mix II
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
You can purchase gluten-free baking mixes at health food stores and some supermarkets.
Potato Starch Flour This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix it a little with water first, then substitute potato starch flour for flour in your recipe, but use half the amount called for. It can be purchased in a health food store.
Tapioca Flour This is a light, white, very smooth flour that comes from the cassava root. It gives baked goods a nice chewy texture. Try it in white bread or French bread recipes. It is also easily combined with cornstarch and soy flour.
Soy Flour This nutty-tasting flour has a high protein and fat content. It's best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit, which will mask any "beany" flavor.
Cornstarch A refined starch that comes from corn, it's mostly used as a thickening agent for puddings, fruit sauces, and Asian cooking. It is also used in combination with other flours for baking.
Corn Flour This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes.
Cornmeal Cornmeal can be ground from either yellow or white corn. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or muffins.
White Rice Flour This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours. White rice flour is available in most health food stores, and also in Asian markets. Look for types called fine-textured white rice flour.
Brown Rice Flour Made from unpolished brown rice, brown rice flour retains the nutritional value of the rice bran. Use it in breads, muffins, and cookies.- Gluten-Free Flour Mix I
- ___________________________________________________________________________________
Chocolate Is Good For You - Finally, some good health news for something other than brussel spouts or broccoli, like them too, but wouldn’t we all prefer a small piece of chocolate guilt free?
Dark ChocolateFor maximum benefits, eat 100 grams or 3.5 ounces of dark chocolate per day· Cardiovascular Health: Studies show that eating chocolate, primarily dark Chocolate, may contribute to improved cardiovascular health. It can result in enhanced blood flow, healthy cholesterol levels and in some cases, reduced blood press.· Blood Pressure: Flavanoids found in dark chocolate relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.· Lower Cholesterol: Dark Chocolate has been shown to reduce LDL cholesterol, the bad cholesterol.· Antioxidants: It is a source of natural flavanol antioxidants. Dark Chocolate and cocoa are as good for you as green tea and blueberries. It’s because chocolate comes from the cacao or cocoa bean which grows on the cacao tree, and are full of natural plant nutrients. Dark Chocolate has the highest percentage of cocoa solids, and therefore delivers more flavanol antioxidants. These plant compounds act as antioxidants in food and may reduce the risk of many kinds of illness, from heart disease to cancer. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Dark Chocolate contains 8 times more antioxidants than strawberries.· Green Tea, Red Wine –Dark Chocolate and cocoa contain cell-protecting flavanol antioxidant compounds. Two tablespoons of natural cocoa have more antioxidant capacity that 3 ½ cups of green tea, ¾ of blueberries and 1 1/3 glass of red wine.· Additional Benefits: it stimulates endorphin production which gives a feeling of pleasure that contains serotonin which acts as an anti-depressant.
Milk Chocolate: - Antidepressant-Contains serotonin, a neuotransmitter responsible for feelings of well being.
- Lowers Blood Pressure: Flavanoids found in milk chocolate relax blood pressure through the production of nitric oxide which lowers blood pressure.
- Dental Protention- it contains phosphate which protects teeth from decay.
- High in Vitamins B1, B2, D and Vitamin E, and Potassium and magnesium.
- Antioxidants-they boost your immune system.- it can lower levels of LDL (the unhealthy kind) and raise HDL cholesterol (the healthy one)
- Lowers Cholesterol
White Chocolate:
The down side, is dark chocolate is the best, with milk being second best. The white chocolate does not have the same affect. But can make a yummy addition to many recipes for a different taste and look.
One tip, researches say to avoid milk with your dark chocolate-it prevents antioxidants from being absorbed.
So, eat healthy, and eat chocolate !__________________________________________________
Flowers, Edible Flowers Chart
Edible Flowers-These varieties are safe to eat when home grown (Safety note, grow at home, make sure no pesticides are used and don't just eat any flower without making sure it's edible and don't eat flowers from a florist shop). If you buy a growing plant from a nursery, be sure and wait for 1 month of growing time in your pesticide free garden to dissipate any items sprayed etc. at the nursery. These can be purchased at specialty stores labeled for culinary use.Please read precautions before eating any flower Always wash flowers/Please note the exact variety mentioned for safety Note, some left out on purpose, due to easy confusion with poisonous plants. Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Angelica Blossoms Angelica Archangelica Seeds, stems, Leaves, Flower Petals Licorice flavor, celery flavor Seeds and stems are candied and put in liqueurs/Salads/fish dishes/ young leaves can be made into a tea Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Apple Blossoms Malus species Flower Petals Delicatefloral aroma and flavor Fruit Recipes, or candied as garnish. Try them with my Fruit and Cheese appetizer with Sage Honey Do Not Eat Apple Seeds
Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
Arugula Blossoms Eruca Vesicaria Leaves, Flower Petals light spicy flavor, radish taste/mild in young leaves, more pronounced in older leaves Salads Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Banana Blossoms Musa Paradisiaca Flower Petals-interior white petals Eat the center of the blossoms where the petals are almost white South East Asian Cuisines. May be eaten raw or cooked Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Basil Blossoms Ocimum basilicum Blossoms, Leaves A milder version of basil itself, can be lemon, or mint, or licorice flavor Salads/Pastas Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Bee Balm Blossoms Monoarda didyma Leaves,Flower Petals The red flowers have a mint flavor, and can be used instead of Oregano. Tastes like earl grey tea, can be used instead, Salads Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Borage Blossoms Borago Officinalis Leaves,Flower Petals Cool cucumber taste Punches, mixed drinks, sorbets, dips, etc. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Burnet Blossoms Sanquisorba minor Leaves,Flower Petals Cool cucumber taste Punches, mixed drinks, sorbets, dips, etc. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Calendula Blossoms Calendula Officinalis Flower Petals Spicy to Bitter, sharp taste is similar to Saffron Sprinkle them on soups, pasta, rice, salads, herb butters. Petals add a yellow tint to what it's cooked with Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Carnations Blossoms Dianthus Caryophyllus or Dianthus Flower Petals You can soak them in wine, or use in candy, or cake decorations Carnation petals are used in the french liqueur chartreuse Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Chamomile Blossoms Chamaeme-lum Noblis Flower Petals Sweet apple flavor Teas mostly/ garnish Ragweed Sufferers may be allergic to chamomile
Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
Chervil Blossoms Anthriscus Cerefolium Flower Petals Anise flavor Salads, best if not cooked, as it loses flavor in doing so. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Chicory Blossoms Cichorium Intybus Flower Petals Mildly bitter taste like endive Salads, or pickled Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Chive Blossoms Allium Schoeno-prasum All Parts of plant are Edible Mild Onion flavor Use leaves to flavor soups, the Flower have a stronger flavor than the leaves, and the small flowers are the strongest./Salads Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Chrysanthemum Blossoms Chrysanthe-mum Coronarium Flower Petals, Leaves A Touch of pepper with a mild cauliflower taste Leaves are used for Flavoring vinegars, Petals only are used on salads, stir fry dishes. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Cilantro Blossoms Leaves, Flower Petals Strong Herbal Cilantro flavor Salads, best raw, as they lose flavor when cooked. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Coriander Blossoms Coriander Sativum Leaves, Flower Petals Strong Herbal Cilantro flavor Salads, best raw, as they lose flavor when cooked. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Cornflower Blossoms Centaurea Cynaus * See uses Sweet to spicy, with a clove like flavor *They can be eaten, but are most often used as a natural food dye, or garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Dame's Rocket Blossoms (often confused with Phlox, note-Phlox has five petals, and Dame's Rocket h
as only 4)Hesperis matronalis Plant and Flower Blossoms are edible but bitter. Mustard family Best to use just the petals in a pretty salad Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Dandelion Blossoms Taraxacum Officinalis Leaves, Flower Petals Honey like when picked young Choose only the smallest newest dandelions, they are not bitter as the mature plant. Use Raw, steamed or into wine. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Dill Blossoms Anethum Leaves, Flower Petals, Seeds Tangy like the leaves but stronger Seeds-pickling/Leaves as herb, and Flowers as herb in Soups, seafood, dips, etc. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
English Daisy Blossoms Bellis Perennis Flower Petals Mildly bitter, but very pretty Garnishment for a salad Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Fennel Blossoms Foeniculum Vulgare Flower Petals Mild Anise flavor Desserts, cold soups, garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Fuchsia Blossoms Fuchsia X hybrida Flower Petals and Berries They are slightly acidic Makes a pretty garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Garden Sorrel Blossoms Rumex Acetosa Flower Petals Tart, lemon taste Salads, Sauces Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Garlic Blossoms Allium Sativum All Parts of plant are Edible Strong Onion Favor Use leaves to flavor soups, the Flower have a stronger flavor than the leaves, and the small flowers are the strongest./Salads Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Garlic Chive Blossoms Allium genus All Parts of plant are Edible Strong Onion Favor Use leaves to flavor soups, the Flower have a stronger flavor than the leaves, and the small flowers are the strongest./Salads Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Ginger Blossoms Zingiber Officinale flower Petals Very Fragrant, tastes gingery. Eat raw, or cook small new shoots Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Gladiolus Blossoms Gladiolus Flower Petals Very Subtle, almost a lettuce quality Salads, or as bowls for spreads and dips Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Grapefruit Blossoms Flower Petals Citrus, and Lemon scented/Very Strong Scent-use sparingly. They are waxy Salads, garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Hibiscus Blossoms Hibiscus Rosa-sinensis Flower Petals-use sparingly Cranberry flavor with some citrus taste Salad and Garnish, use sparingly/ teas Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Hollyhock Blossoms Alcea Rosea Flower Petals Very mild bland flavor Salads, Garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Johnny Jump Ups Blossoms Viola Tricolor Mild Wintergreen flavor Salads, Cakes, serve with cheese, drinks, soups, desserts Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Kumquat Blossoms Flower Petals Citrus, and Lemon scented/Very Strong Scent-use sparingly. They are waxy Salads, garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Lavender Blossoms Lavandula angustifolia Flower Petals Floral sweet flavor of lemon and citrus Put in Champagne, cakes garnish, stews, flans, custards, etc. Do not consume lavender oil unless you know if has not been sprayed and is safe
Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male partPicture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Leek Blossoms Allium genus All Parts of plant are Edible Mild Onion flavor Use leaves to flavor soups, the Flower have a stronger flavor than the leaves, and the small flowers are the strongest./Salads Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Lemon Blossoms Flower Petals Citrus, and Lemon scented/Very Strong Scent-use sparingly. They are waxy Salads, garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Lemon Verbena Blossoms Aloysia Triphylla Leaves, Flower Petals citrus flavor Teas, custard, flan Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Lilac Blossoms Syringa Vulgaris Flower Petals Lemon taste, very fragrant Salads, and crystallized with egg white and sugar Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Marigold Blossoms Tagetes Tenuifoilia, or T. Signata Flower Petals Can be substituted for Saffron, slight citrus flavor Salads, and in place of saffron Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions
Marjoram Blossoms Origanum Majorana Leaves, Flower Petals A milder version of the marjoram herb Use as you would use marjoram Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Mint Blossoms Mentha Leaves, Flower Petals Mint flavor Great in Middle Eastern dishes Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
Okra Blossoms Abelmoschus Esculentus Flower Petals Asparagus flavor Pickle them when small, and then use them as your vegetable dish, either stewed or fried. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Orange Blossoms Flower Petals Citrus, and Lemon scented/Very Strong Scent-use sparingly. They are waxy Distilled orange flower water is used in Middle Eastern Pastries and drinks. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Oregano Blossoms Origanum Vulgare Leaves, Flower Petals A milder version of the Oregano herb Use as you would use oregano Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Pansy Blossoms Viola X Wittrockiana Flower Petals Fresh green or grassy taste-better if only the petals are eaten Salads, garnish, desserts, soups Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Peony Blossoms Paeonia Lactiflora Flower Petals Mild flavor, used for their appearance In China, a tea delicacy/Salads/ Float in Punches, etc. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Primrose Blossoms Primula Vulgaris Flower Petals Sweet, but bland taste Salads, Pickle them,use as a vegetable or put into wine Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Radish Blossoms Raphanus Sativus Flower Petals Spicy bite Salads, or sauteed Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Rose Blossoms Rosa Rugosa or R Gallica Officinalis Flower Petals Strawberries and green apples, some mint and spice flavor as well The darker the flower, the more intense the flavor,Try them in Ice cubes, syrups, jellies. Don't use the white portion of the petal, it's bitter. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Rosemary Blossom Leaves, Flower Petals A milder version of the Rosemary herb Good in Mediterranean Dishes, with meats, seafood, sorbets etc. Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Safflower Blossom Carthamus tinctorius Flower Petals Mexican Saffron Used in place of Saffron Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Sage Blossom Salvia Officinalis Leaves, Flower Petals Subtle Sage taste Salads, Garnish, Beans Corn Dishes, Mushrooms,or Pesto sauces Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Savory Blossom Satureja Hortensis Flower Petals Hot and Peppery, similar to Thyme Salads, Garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Scarlet Runner Bean Blossoms Rhaseolus Vulgaris Flower Petals Very tasty petals Salads, Soups, young pods are more tender Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part Picture Plant or Flower-
Common NameLatin Name Which parts
are edible?Flavor Suggested
usesPrecautions 
Snap Dragon Blossoms Antirrhinum Majus Flower Petals Bland to bitter Edible, but not tasty, use as garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Squash Blossoms Curcubita Pepo Flower Petals Tastes mildly of raw squash Stuff with cream cheese and roasted garlic, or your favorite stuffing for an amazing presentation Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Sunflower Blossoms Helianthus Annus Flower Petals At the bud stage, it tastes similar to artichoke. Older flowers, flavor is bittersweet, and can be cooked like an artichoke Can be cooked like an artichoke as a vegetable Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Thyme Blossom Thymus Leaves, Flower Petals Milder flavor of the leaves, tastes like Thyme Soups, Salads, where ever you'd use thyme Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Violet Blossoms Viola species Leaves, Flower Petals Sweet perfumed flavor Salads, desserts, iced drinks, cakes, and can be crystallized. The heart shaped leaves are edible as well, and good when cooked like spinach Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part 
Yucca Petals Yucca species Flower Petals Crunchy with a sweet taste Salads, Garnish Remove bitter flower base, and just use the petals/Don't eat the stamens, the interior male part
__________________________________________________________________________________________My Vegetable Garden, welcomeWelcome to my garden, here is a small sampling of the produce we grow here (minus the wildlife of course):
This is Chip, he frequents our Macadamia nut tree often.
Rosemary Bon Sai and how to grow your own Rosemary for years
This is the Fountain in my back yard, my husband and I built it from rocks we found, all but 1 flat one we purchased. The large Bon Sai tree on the bottom right is Rosemary. I've been growing my own rosemary for over 8 years now. To do so, snip off some branches or twigs, wash very well. Then cut the shoots from the stem off to form their own single stem, so to speak. Place on a clean towel on a baking sheet, and let air dry for a few days. You can cover them if you want, I leave to air dry. When dry, they are now easy to remove the rosemary leaves from it's stem as it is just one easy length. Then I store them in old washed out spice jars. When ready for a new bottle, I take the leaves and process through a coffee grinder I use for spices. If you can, I highly recommend getting a coffee bean grinder for spices.
Avocado tree 
Limes
Lemons 
Tomatoes
Squash Blossoms 
Grapes
White Bush Squash 
Zucchini
Yellow Summer Squash 
Butternut Squash
Anaheim Chili Pepper 
Fennel
Sunflower 
Seedless Watermelon baby
Crocus flower with Saffron growing
Horseradish
Please enjoy my pictures and recipes and let me know which ones you liked the best that worked for you. I enjoy talking food with new people and gain new perspectives. Thanks for stopping by.
