What is up everyone? Welcome back to Edible Flower Week on the podcast. I'm here with B of Flora

Kossina and today we're getting into the longer list. What flowers are edible and it's much more than what you

would think. I think most people will think of something like a Marigold or

something like chives, the flowers of alliums, right?

But there's much more, and I'm actually curious myself,

so I'm going to let Bee kind of come in here

and drop some knowledge.

What flowers are edible, bee?

What are the ones that you would recommend?

Okay, so I think I generally

categorize flowers, the edible flowers, into two groups.

So some that are savory or more tending towards savory dishes and then the others that are really classically used in desserts and cocktails and that sort of thing.

So I think one of the most popular ones right now and most commonly grown is the nasturtium. The weed. The weed. So it's

it's peppery. It's really great. The entire plant is edible from the root

all the way to the bud. Oh the roots edible. The roots edible the entire thing. entire

the root all the way to the bud. Oh, the roots edible, the entire thing. It's fabulous.

So they're beautiful lily pad shaped leaves, very pretty in a garden.

They also make beautiful wrappers for dumplings that sort of thing, edible

wrappers you could use them like you would lettuce leaves for for any kind of

wrap. Beautiful orange to they go all away from like almost white to a dark rusty red and those are

definitely one of the more savory type flowers so they're peppery,

almost like a watercress, a rugilla type flavor and they can be used literally in any

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