I like to make flower wines. I've never made one that wasn't really enjoyable in the right setting or with the right pairing. In truth, I haven't made nearly enough, mainly because I don't really have access to enough flowers, or I do but can't get to them when they'r blooming. But I intend to add a few to my resume before before I check out, and to that end I've compiled a list of edible flowers that should be suitable for winemaking.
Before getting to the list, there are a few things I should mention. A few of the flowers on the list can be found on lists of "toxic plants." While these lists are useful, they only identify plants that have some form of toxin somewhere in their system, and the toxin(s) that put them on the lists may only be mildly toxic to, say, sheep, or cats. But many of these flowers -- notably the composites -- simply contain pollens that some people are allergic to, and for some strange reason the definition of "toxic" has been expanded by the creators of some "toxic plants" lists to include those with pollen allergens. If you suffer from hay fever, stay away from the composite flowers and any others you know cause you a problem. For the vast majority of us, none of these flowers will cause us problems. For the remaining few listed somewhere as belonging to plants that are "toxic" in some sense, I have done enough research in each case to decide that I would make wine with this flower. You have to decide for yourself if you would.
As a related issue, some flowers are perfectly fine but the plants they grow on are not, or are least could pose a health problem in some way. Take wood sorrel, for example. The flowers are fine for making wine and the leaves can be eaten in very small quantities, but the leaves contain high amounts of oxalic acid which in larger quantities is quite toxic. Look before you leap, do your research, and make flower wines from the flowers only.
Next, since I have not made wine with most of the flowers listed below, I cannot guide you as to the amount of flowers one might need to best integrate any one flower's qualities. These qualities range from the licorice-reminiscence of angelica and anise hyssop, the oregano-mint- citrus flavor of bee balm petals, the spicy to peppery tang of calendula, the slightly spicy, clove-like flavor of cornflowers, and so on. You should taste any flower you intend to make wine with to discover it's own unique flavor characteristics -- even make a cup of tea with it. The flavor you taste is only a clue. That flavor will change during fermentation, but I can't advise you as to how. Each wine is different. Different yeasts metabolize different qualities, so the variables are numerous. But the flavor intensity of the tea you make should be a guide as to the intensity of flavor that will be conveyed to the wine. The first time I made lavender wine I used entirely too many flowers. I did the same with elderflowers. When I first made wine with huisache flowers I didn't use enough. You will simply have to experiment.
Finally, like any wine, flower wines need to age. Dandelion wines really require a year or more to mature. Rose petal wines come into their own between 6-12 months. Hibiscus wines can be consumed immediately, but improve considerably in 6 months. Chamomile wine should be aged 6 months but consumed before it reaches two years. When making a wine where no recipe exists to guide you, it is best to put away 3 or 4 small bottles for tasting at 3, 6, 9, and 12 months. If you don't have a collection of small bottles, you can use beer bottles -- they accept corks.
Those flowers I have made wines with are listed in hyperlink to take you to a recipe. Those not linked are unknowns, up to you to develop.
| Allegheny barberries Alliuns Angelica flowers Anise hyssop flowers Apple blossoms Apricot petals Arugula flowers Bachelor's button petals Banana blossoms Basil flowers Bean blossoms Bee balm petals Begonias Bellflowers Bergamots Bermuda buttercups Birch flowers Bird cherries Black locust blossoms Borage blossoms Broccoli flowers Buffalo gourd blossoms Burnet flowers Butterfly ginger flowers Cactus blossoms Calendula petals Camellias Carnations Chamomile flowers Charlocks Cherry blossoms Chervil flowers Chicory petals China rose petals Chinese catalpas Chinese chives Chinese hibiscus Chinese lanterns Chinese wisterias Chive blossoms Chocolate lilies Chrysanthemums Cinnamon rose petals Clary flowers Clovers Cloudberry petals Coltsfoots Columbines Common milkweed Common thistle Coreopsis Coriander flowers Cornflower petals Corn poppies Cow parsnips Cowslips Crabapple blossoms Currant flowers Dahlias Daisies Dandelion petals Day flowers Daylilies Dianthus Dill flowers Dog violets Elderberry flowers English daisy petals English primroses Evening primroses Feijoa flowers Fennel flowers Field garlic flowers Gardenia blossoms Garden sorrel flowers Garlic flowers Geraniums Ginger petals |
Gladiolus flowers Golden wattles Good King Henrys Gorse flowers Grapefruit blossoms Grape hyacinths Green wattles Hawthorn flowers Hibiscus flowers Hog plum blossoms Hollyhocks Honeysuckles Huisache flowers Hyacinth bean flowers Hyssops Impatiens Indian cress Indigo bush flowers Iron cross plant flowers Jamaica sorrels Japanese apricot blossoms Japanese honeysuckles Japanese wisterias Jasmine flowers Johnny jump-ups Joshua tree blossoms Judas tree flowers Kenaf flowers Kudzu flowers Kumquat blossoms Lavateras Lavender flowers Leek flowers Lemon blossoms Lemon verbenas Lespedezas Lilacs Lilac oxalis Lily buds Lily of the valley Lime blossoms Linden flowers Locust blossoms Lovage flowers Magnolia petals Mallow blossoms Marigolds Mariposa lilies Marjoram flowers Marsh marigolds Marsh violets Maypops Meadowsweets Melilots Mimosa blossoms Mint flowers Monardas Morning star lilies Mountain bells Mush mallows Mustard flowers Nasturtiums Nectarine blossoms Okra blossoms Onion flowers Orange blossoms Oxeye daisies Oyster plant flowers Pansies Passion flowers Pea blossoms Peach blossoms Pear blossoms Peonies Pineapple guava flowers Pineapple sage flowers Pink sorrels Plum blossoms |
Prairie onion flowers Prickly pear blossoms Primroses Pumpkin blossoms Purple milkweed flowers Queen Anne's lace Quince blossoms Radish flowers Red alders Redbuds Red clover Rhododenrons Rhubarb flowers Rose petals Roselle Rosemary flowers Rose of Sharon petals Russian sage flowers Safflowers Sage blossoms Salmonberry petals Salsify flowers Savory flowers Scarlet runner beans Scotch brooms Scotch thistles Shallot flowers Sloe flowers Snapdragons Sorrels Southern magnolia petals Spiderwort petals Spring beauty flowers Squash blossoms Star of Bethlehems Strawberry flowers Sunflower buds Sunflower petals Sweet briars Sweet coltsfoots Sweet pepper flowers Sweet violets Sweet Williams Sweet woodruff Tangerine blossoms Tansies Thimbleberry petals Thyme flowers Tiger lily buds Tree peonies Trout lilies Tulip petals Vervains Violas Violets Water hyacinths Water lily petals Water lotus petals Wax gourd blossoms Western columbine Western redbuds White alders White clover White trumpet lilies Wild columbines Wild onion flowers Wild plum blossoms Wild raspberry petals Wild rose petals Wisteria Winter sweets Wood rose petals Wood sorrels Wooly thistles Yarrow flowers Yellow rockets Yellow sorrels Yucca blossoms |
Also seeMaking Wines from Wild Plants |
