Edible flower salad


Leaves, seeds and stems are usually parts of a vegetable good to eat. Some times, flowers are also edible.


4 T parsley (flat leaf parsley, frehs leaves)
1 lemon (juice only)
1 clv garlic (halved)
1⁄2 c olive oil
  salt (to taste)
  pepper (to taste)
1⁄2 hd lettuce (Romaine lettuce)
1⁄2 hd lettuce (oak leaf lettuce)
1 c arugula (or watercress)
1⁄2 c edible flowers (nasturtium)


  1. Rub the inside of a large salad bowl with the halved garlic, discard garlic. Pour 1/4 cup extra virgin olive oil into the bowl.
  2. Wash and tear leaves - don't tear the flowers, keep them whole- into bite size pieces. Pile them on top of the olive oil, season with salt and pepper. Do not toss; instead, cover and place in fridge until ready to serve.
  3. When you are brave enough to bring this dish out, toss the leaves in the oil at the bottom of the bowl, sprinkle with the lemon juice and toss again. Serve immediately. For some crunch, top with sunflower seeds.


Since little interest has been shown in eating flowers, there is few bona fide data available. Flowers are rich in nectar and pollen; studies have shown pollen to be nutritious, with many vitamins and minerals.

6 servings
Preparation time
Cooking time
Total time
15 minutes

edible flowers