Edible flower

An edible flower is a flower eaten as food, either whole or in part. Flowers may contribute flavor, aroma, color, or texture to a dish.

Nasturtium: A flowering plant whose peppery leaves and flowers are eaten, often in salads. Its bright flowers add a peppery flavor and color to salads.
Botanical nomenclature: The formal system for naming plants using standardized scientific names. Scientific names help distinguish edible species from toxic lookalikes.
Phytochemistry: The study of chemical compounds produced by plants. Plant compounds account for many flowers' flavors, aromas, and pigments.
Poisonous plant: A plant that can cause harm when its tissues are touched or consumed. A flower's appearance alone cannot distinguish edible species from poisonous ones.
Squash blossom: The flower of a squash plant, commonly eaten stuffed, battered, or fried. Squash blossoms are a familiar savory ingredient served whole.
Plant identification: The process of determining a plant's identity from its characteristics. Correct identification is essential before gathering flowers for food.
Anthocyanin: A water-soluble plant pigment that gives many flowers red, purple, or blue color. Anthocyanins supply vivid colors and can shift hue with acidity.
Ornamental plant: A plant cultivated primarily for decorative qualities rather than food or other practical uses. Flowers sold for decoration may be treated with products unsuitable for food.
Rose water: A fragrant liquid made by steeping or distilling rose petals in water. Rose petals lend their aroma to this widely used culinary ingredient.
Flower: The reproductive structure of flowering plants, typically containing organs for producing seeds. Edible flowers belong to the broader plant structure called a flower.

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