List of more common wild edible flowers

What are the most common wild edible flowers

List of wild flowers, leaves and other wild plants parts than can be eaten

From P to Z

Name	Edible parts	Habitat

Parsley Petroselinum crispum	Leaves to flavor foods	In humid banks, orchards and gardens. It is usually sold from crops.
Species that appears frequently cultivated. Do not confuse with hemlock . Medicinal plant with toxic properties.
Parsnip Pastinaca sativa	The cooked leaves and roots.	In wet grasslands
Do not confuse with the hemlock that has a stinky smell, white flowers and stains on the stems.
Plantain Plantago	Leaves and young floral stalks to eat in salads, boiled or fried.	On farmland, along the roads, in fields rich in organic fertilizers or farms.

Pigweed Chenopodium album	The tender shoots in tortillas with egg and battered with flour and the tender leaves boiled with a couple of waters. Ripe seeds as if they were rice or to make black bread.	In vacant lots, abandoned lots, roads and grasslands
Medicinal plant with compromising properties (very useful for the treatment of external skin wounds) and diuretics (helps eliminate fluids from the body) (More information) Plant rich in oxalates. Its consumption should be moderated and those who have kidney problems or tend to produce stones should never eat it.
Poppy Papaver rhoeas	Leaves and young floral stalks to eat in salads, boiled or fried.	On farmland, along the roads, in fields rich in organic fertilizers or farms.
From the poppies oil is extracted to burn. In some places the tender leaves are eaten although they are slightly narcotic. Of the 90 species of poppies, the best known is the opium poppy (Papaver sommniferum) from which opium is extracted.

Pot-marigold Calendula arversis	The seeds are used to flavor pasta	End of summer in fields and roads.
The flower with pollen should not be ingested to avoid allergic reactions
Pumpkin Cucurbita pepo	In addition to the fruits, you can also eat the flowers that are excellent when fried, in tortillas, batter with eggs or cooked with potatoes and onions.	Plant native to Central America and cultivated in many parts of the world.
Medicinal plant. (See information)
Purslane Portulaca oleracea	Tender leaves in salad or cooked. The chopped seeds make flour. The stems in vinegar.	In cultivated fields, gardens, orchards or wet lands during the summer
Medicinal plant. (See information ) Toxicity: For animals it is a fairly toxic plant. The toxicity is due to its high oxalate content. It has not been proven to be equally toxic to humans.
Raspberry Rubus idaeus	Fruits for eating alone, mixed with other fruits in Macedonia or for making jams or syrups	In forests in summer

Rosemary Rosmarinus officinalis	The leaves to flavor foods	It grows spontaneously in Mediterranean thickets in the company of other plants such as thyme (Thymus vulgaris), lavender (Lavender sp) and rock roses (Cistus sp).
Medicinal plant (See information)
Rowan, mountain ash Sorbus aucuparia	Ripe and dried fruits to eat directly or after drying and in jams. For wine making.	In forests or parks during the fall.
It is better to dry the fruits before eating them directly so that they are not so bitter. When they have been in the tree for a long time, the cold winter reduces their acidity. Due to its tannin content, they have been used as medicinal plants with astringent properties to stop diarrhea. The American species Sorbus americana or mountain rowan also has edible fruits
Sage Salvia officinalis	Fresh leaves to flavor salads and dried ones to flavor stews	In rocky sites and dry grasslands of Mediterranean Europe during the spring and the summer. Also grown as a medicinal plant
Medicinal plant (See information)
Salad burnet, small burnet Sanguisorba minor	Early leaves and young shoots to flavor salads	In grassy places

Savory Satureja hortensis	The leaves for cooking	Annual plant that is usually grown in a pot, gardens, orchards, etc. Rarely feral. Old farmland. It can grow between 0 and 1,000m. of altitude. It is said that with altitude loses performance in essential oil.

Sheperd’s purse Capsella bursa-pastoris	To flavor salads. They have a very acidic taste so they should be used in a small amount. The tender leaves, collected before flowering of the plant, have a spicy flavor and are consumed fresh in salads or cooked. Flower buds before flowering are consumed as broccoli, raw or boiled. They have a spicy taste just like all crucifers, due to their glucosinolate content. The roots have a spicy flavor and squeezed (fresh) or ground (dried), they are used as a substitute for ginger.	On roads, highways or uncultivated places during spring
Medicinal plant
Sorrel Rumex acetosa	Tender leaves and sprouts, cooked or in salads	Grassy areas in spring

Tansy Tanacetum vulgare	The tender leaves as a vegetable and as spices to flavor cakes.	Crop fields, roadsides, banks and abandoned fields
Medicinal plant with toxic properties. (See more information)
Thyme Thymus vulgaris	Tender or dried leaves to flavor salads or other foods	On the edges of dry roads and bushes in spring or summer
Medicinal plant with toxic properties. (See more information)
Walnut, English walnut Juglans regia	Ripe fruits to eat fresh or cooked. The leaves for their medicinal properties (See more information.)	In humid forests. Cultivated and gardening species.
The fruits of the American species Juglans nigra or black walnut are used by the Indians to make flour and with the sap they make a syrup. The fruits of this species are more difficult to open than those of the Juglans regia and have a stronger flavor. Generally they are only used for cake making.
Watercress Nasturtium officinale	The tender parts in salad or cooked	In streams

Water mint Mentha aquatica	Tender leaves in salads or boiled with other vegetables.	Along with rivers or streams.

White nettle Lamium album	Boiled leaves	Next to banks, rubble areas, barren fields.

Wild apple tree Malus sylvestris	The fruits (apples) to prepare compote or to flavor the meat. It is not usually eaten directly because of its acidity	In forests during the fall.

Wild celery Angelica Archangelica	Leaf petioles can be cooked or eaten raw. Green stems are caramelized to eat them in cakes. Seed and root oil is used in the preparation of liquors	Next to the mountain streams.

Wild cherry Prunus avium	Fruits (cherries) alone or with other fruits and to make jams	In humid forests in summer
The cultivated species of cherry comes from it
Wild garlic, bear leek Allium ursinum	The leaves for cooking	In forests during the spring

Wild strawberry Fragaria vesca	Fruits to eat alone, mixed with other fruits in fruit salad or to make jams or syrups	In roads, forest edges and humid mountain areas during the summer.
Medicinal plant (See information)