Are you planning a nautical-themed soiree? Maybe a blue suede shoes Elvis party? You can’t go wrong with these blue foods (or blue drinks!) to grace your dinner table or hors dourve tray! Read on for 50 (yes, 50!) unique blue foods.
Blue Foods – Alphabetized
Below is a list of 50 blue foods in alphabetical order for easy food reference. Following the list, you’ll discover brief descriptions of each item.
- Blue Apples
- Blue Beans
- Blue Borage
- Blue Broccoli (Jacaranda Broccoli)
- Blue Corn
- Blue Corn Tortillas
- Blue Cornmeal Pancakes
- Blue Crab
- Blue Java Banana
- Blue Lobster
- Blue Marble Jack Cheese
- Blue Moon Ice Cream
- Blue Olives
- Blue Oyster Mushrooms
- Blue Poppy Seeds
- Blue Popsicles
- Blue Potatoes
- Blue Raspberry Candy
- Blue Spirulina Powder
- Blue Turmeric
- Blue Velvet Cake
- Blueberry
- Blueberry Bagels
- Blueberry Cheesecake
- Blueberry Jam
- Blueberry Muffins
- Blueberry Pancakes
- Blueberry Pie
- Blueberry Sorbet
- Blueberry Yogurt
- Butterfly Pea Flower Rice
- Butterfly Pea Powder
- Clitoria Ternatea (Butterfly Pea Flower)
- Cornflower Petals
- Damson Plum
- Dazzling Blue Kale
- Elderberries
- Filius Blue Pepper
- Gorgonzola Cheese
- Indigo Milk Cap
- Jarrahdale Pumpkin
- Oven-Baked Blue Corn Chips
- Persian Blue Sea Salt
- Roquefort Cheese
- Royal Blue Jordan Almonds
- Sapphire Grapes
- Squid Ink Pasta
- Stilton Blue Cheese
- Vervain (Verbena) Flowers
- Wild Blue Phlox
Blue Foods – List
Here are 50 blue foods!
Blue Apples
Blue Pearmain is an old American apple variety found by chance before 1833. Known for its bluish skin, this apple grows well on sturdy, disease-resistant trees. Today, Blue Pearmain apples are rare finds from special orchards or ancient trees in New England. They taste mildly sweet with hints of vanilla, melon, pear, and caramel, ending in a tangy kick. This special apple is a cherished piece of history and nature’s goodness for those who get to savor it.
Blue Beans
From the town of San Bernardo in Italy comes this small but strong bean that grows on very productive plants, which are super visually appealing. You can use it in lots of dishes like soups, stews, and hummus – it’s incredibly versatile. The beans change color from grey to blue with heat, depending on the weather. The freshest beans are a bright blue, similar to Lisa Bloodnick’s ‘Sacre Bleu’ bean. This pole bean has pretty purple flowers and needs strong support in the form of a sturdy trellis to grow well.
Blue Borage
Borage, a herb used in traditional medicine, is known for its calming and diuretic effects. It’s used to help with seizures and kidney issues. You can find dried borage in teas or as a herb. Fresh borage is now popular in foods and drinks. Its seeds are squeezed for oil used in supplements. The pretty blue star-shaped flowers not only look good on dishes but taste like a mild cucumber with a hint of sweet honey and a bit of saltiness. Delicate and fuzzy to touch, these flowers give a unique eating experience.
Blue Broccoli (Jacaranda Broccoli)
Experience the excitement of a new vegetable – a vibrant blend of broccoli and cauliflower yielding stunning purple florets atop lush green stems. This not only brightens your garden but also your plate with its flavors. Easily cultivated like broccoli, this hybrid captures the best of both worlds with its sweet taste. Enjoy it fresh in salads or dips, or cook it just like broccoli!
Blue Corn
Blue corn, a type of flint corn grown in Mexico and the Southwestern and Southeastern United States, is a key ingredient in Southern and Central Mexican cuisine like tlacoyo. Known for its natural sweetness and subtle nutty flavor, blue corn is very versatile. Usually ground, it’s distinct from yellow corn and is found in an array of dishes from tamales to tortilla chips, taco shells, cornbread, and pancake mix. Beyond culinary use, blue corn holds cultural significance as a ceremonial food for the Hopi tribe. Its unique taste can even be savored in popcorn!
Blue Corn Tortillas
Blue corn, mostly grown in New Mexico, is considered one of the healthiest options for tortillas and chips. Originating from Peru, its unique color comes from anthocyanin, an antioxidant. Blue corn tortillas offer a hint of sweetness and a nice color, making them different from regular white corn or flour tortillas. Great for tacos, burritos, nachos, and quesadillas, they bring a distinctive taste and texture to your meals.
Blue Cornmeal Pancakes
Experience the delight of blue corn pancakes – a unique twist on the classic favorite. These pancakes boast a light and fluffy texture paired with an exceptional flavor profile that sets them apart. Begin by blending blue cornmeal, salt, and sugar with boiling water, then mix in a combination of milk, egg, and butter. Integrate flour and baking powder into the mixture until just combined. Cook the batter on a buttered skillet until bubbles form, then flip to achieve a golden finish. Serve the pancakes warm, drizzled with pure maple syrup for a truly scrumptious breakfast treat.
Blue Crab
The blue crab, also called Callinectes sapidus, lives in the western Atlantic Ocean, Gulf of Mexico, and other areas due to being introduced internationally. This species has a delicious meat profile with rich, sweet, and buttery flavors in the body meat, while the claw meat offers a nutty taste. Upon cooking, the blue crab shells transform into a vibrant orange-red hue. The increasing cost of blue crab can be attributed to a decline in supply, especially evident in regions like Maryland, where pollution and environmental changes have led to a reduced crab population, impacting both the state’s identity and economy significantly.
Blue Java Banana
The Blue Java banana is a cold-resistant type known for its sweet vanilla-like taste and creamy texture. It comes from Southeast Asia and is a mix of two banana types. It’s not just tasty – it’s full of antioxidants that help prevent diseases like heart disease, diabetes, and cancer. Blue Java bananas are good for weight loss and digestion because of their antioxidants. They’re great in sweet or savory dishes and are rich in fiber, vitamin C, potassium, and magnesium.
Blue Lobster
The European lobster, scientifically known as Homarus gammarus, is typically blue in its natural state but turns red once cooked. It is a mutated variant of the American Lobster. These rare blue lobsters are incredibly uncommon, with only one found in every two million lobsters in the wild. Despite their unique appearance, their taste remains identical to that of the more common red lobsters after cooking. Some high-end restaurants have featured these blue lobsters on their menus, attracting customers willing to pay a premium for the experience, even though the flavor distinction from regular lobsters is minimal.
Blue Marble Jack Cheese
Imagine the best of creamy, highly meltable jack cheese combined with the allure of blue cheese – that’s Wisconsin’s marbled blue jack. This cheese doesn’t overpower; it’s a fusion of flavors, creating a delightful, mild blue taste. It’s easy to slice, maintaining its texture without crumbling. Perfect for burgers, this cheese melts smoothly, offering a delicious mild blue cheese essence. Wisconsin’s marbled bluejack is a harmonious blend of creamy, melty goodness with a gentle blue cheese kick, making it a great choice for any cheese lover.
Blue Moon Ice Cream
Blue Moon ice cream, a unique flavor with vibrant blue coloring, is a regional specialty in the Upper Midwest of the United States. Various cities in this area lay claim to its origin, including Plainwell and Ludington in Michigan, as well as Milwaukee in Wisconsin. Described by the Chicago Tribune as “Smurf-blue, marshmallow-sweet,” it is a key component of Superman ice cream in select states. The recipe for this intriguing flavor remains a well-kept secret, although homemade versions typically feature raspberry and lemon essence, vanilla pudding mix, egg yolks, sugar, heavy cream, vanilla extract, and blue food coloring.
Blue Olives
Blue olives are a type of Ceylon olive found in Sri Lanka. They grow on medium-sized trees that look like avocado leaves. Locally known as Nil Veralu, this tropical fruit is common in South Asia. Unlike green olives, blue olives have a round shape with a blue skin and green flesh, similar to avocados. They taste sour when ripe. In Sri Lanka, these olives are used differently than Mediterranean olives. Enjoy fresh as a snack (boost the flavor with salt and chili powder!), or try them in chutneys and pickles, or boil and pair with cooked meals.
Blue Oyster Mushrooms
Blue oyster mushrooms, just like other types of oyster mushrooms, are not only safe to eat but also widely used in cooking. Their thick, meaty caps are enjoyed in dishes worldwide. These mushrooms are easy to find in nature and are popular among mushroom growers for how quickly they grow. Blue oyster mushrooms are known for their mild taste and meaty texture with a hint of licorice. They are versatile for growing and cooking and great for methods like braising, sautéing, roasting, frying, grilling, and stir-frying. Their flavor definitely beats store-bought mushrooms.
Blue Poppy Seeds
Blue poppy seeds, those tiny dark seeds you find in European pastries and seasonings, add a nutty flavor when toasted. They look great with their dark specks and jazz-up dishes. You can mix them into mashed potatoes, sprinkle them on pasta or veggies, add them to bread or pancake batter, or use them in dressings for salads or sweet syrups. Both blue and black poppy seeds from Australia and India taste similar and work well in various dishes. White poppy seeds thicken Middle Eastern dishes, while blue or black ones are better for flavoring breads and pastries.
Blue Popsicles
A popsicle is a yummy frozen treat on a stick, great for beating the heat in summer. I always loved the ‘blue one’. They bring back happy memories! The term is often used for any frozen dessert on a stick licked for enjoyment. Interestingly, “Popsicle” is a brand name for a specific company’s ice pop. The blue one usually has a blue raspberry flavor, a fun twist from the usual strawberry. Whether you prefer cherry or blue raspberry, popsicles offer a cool and tasty treat on hot days.
Blue Potatoes
The ‘Adirondack Blue’ potato is special for its blue-colored inside and skin hinting at purple. Introduced in 2003 by Cornell University’s potato experts Plaisted, Paddock, and De Jong, this type is part of the ‘Adirondack’ series known for purple hues and slightly bumpy skin. Originating from South America, these potatoes are popular in the U.S. for their delicate, nutty flavor. Their flesh ranges from dark blue to white. While microwaving keeps their color, steaming and baking are great ways to enjoy these unique spuds.
Blue Raspberry Candy
Savor the mix of raspberry, wildberry, and blueberry flavors in blue raspberry candy! Candy Nation has a variety of these tasty treats in bulk for a great experience. The blue raspberry’s unique taste blends raspberries, wild berries, and blueberries in each bite. Whether you like sweet Blue Raspberry Gummy Bears or tangy Blue Raspberry Sour Patch Kids, there’s something for everyone. Enjoy the chewy Blue Raspberry Salt Water Taffy or the sour kick of Blazberry Sour Belts – lots of delicious options to choose from.
Blue Spirulina Powder
Blue Spirulina, sourced from blue-green algae, boasts rich nutritional content, aiding the immune system, energy levels, and digestion. This superfood infuses vibrant blue hues into dishes without altering taste, unlike its green counterpart. Blue Spirulina remains neutral in flavor, contrasting with the strong fishy taste of green Spirulina, an entire algae cell. Both variations deliver significant nutritional benefits and potential health perks, making them valuable additions to dietary routines.
Blue Turmeric
The lesser-known blue turmeric adds a unique flavor and health benefits without staining your hands. Unlike the popular yellow turmeric, blue turmeric has a distinct piney, slightly minty taste. In recipes, blue turmeric powder can turn your milk into a comforting drink when combined with cinnamon and a sweetener. Upgrade plain rice by cooking it with blue turmeric to create a colorful dish that excites both your eyes and your taste buds!
Blue Velvet Cake
Creating a blue velvet cake from scratch involves blending cocoa powder, vinegar, buttermilk, and vivid blue food coloring to get a unique texture. Unlike other cakes, this mix of ingredients softens the cake flour, making it smoother, hence the name “velvet cake.” Unlike red velvet cake with its red color from food coloring, blue velvet goes for a bold blue hue. While both cakes may taste similar, their looks make them stand out. This cake’s origins go back to a royal sapphire engagement ring, adding a bit of history to its delicious story.
Blueberry
Blueberries are a common group of plants that grow back every year and produce blue or purple berries. They’re part of the Vaccinium genus, specifically in the Cyanococcus section. Along with cranberries, bilberries, huckleberries, and Madeira blueberries, they have a slightly sweet taste with a bit of tanginess, giving you a juicy feel and a burst of juice when you bite into them. They taste like a mix of green and red grapes but sweeter. In the past, Native American tribes picked lots of blueberries to eat, either fresh or dried for later. Dried blueberries were used in different foods, like puddings, cakes, and even ground up, to add flavor to flour, soups, and meats, including the traditional pemmican mix with dried, ground meat.
Blueberry Bagels
Blueberry bagels are made like regular bagels but with a yummy blueberry flavor in the dough before baking. They have a pretty purple color and taste sweet. People love them, especially toasted with cream cheese or other tasty toppings. A classic combo is cream cheese and honey – the tangy cream cheese goes great with the sweet blueberry bagel. Try it for a yummy treat if you are tired of savory bagels!
Blueberry Cheesecake
Blueberry cheesecakes are said to have been served to athletes during the ancient Olympic Games in Greece, a historical dessert that has stood the test of time. While the origins of cheesecakes can be traced back to ancient Greece, the versions enjoyed today represent a more modern take on this classic treat. Usually flavored with vanilla, cheesecakes mix sweetness with a bit of tanginess from cream cheese. Some, like New York cheesecake, use sour cream for an extra tart kick. It keeps this tasty treat a classic favorite.
Blueberry Jam
Take your excess blueberries and turn them into a jam or preserves! Jams are made by crushing fruit to make them thick due to their pectin. Preserves have whole fruit in syrup. Making blueberry jam is quite simple. Blueberries are cooked with sugar and lemon juice until thick with pectin. This blueberry jam is sweet and tangy with a rich blueberry flavor. Adjust sugar or lemon juice to taste for best results. Or, if you can’t be bothered, blueberry jam is readily available at most supermarkets.
Blueberry Muffins
Some say Europeans swapped bilberries for wild blueberries in recipes, like muffins, giving rise to the blueberry muffin. When baking, think about upgrading your blueberry muffin mix. Add zest with lemon, more berries, cream cheese, spices, a crumbly topping, nuts, and fresh fruit. For lighter muffins, try using sour cream or yogurt. Despite blueberries being super nutritious, a single blueberry muffin can pack almost 500 calories, high carbs, sugar, and sodium!
Blueberry Pancakes
Combine all-purpose flour, baking powder, white sugar, and salt in a large bowl. In a separate bowl, mix milk and egg, then blend into the dry ingredients. Add melted butter and gently fold in thawed blueberries. Let the batter rest for an hour. Heat a lightly oiled griddle over medium-high heat. Pour about 1/4 cup of batter for each pancake, cook until bubbles form, then flip and cook until golden. Serve hot, and enjoy these fluffy blueberry pancakes.
Blueberry Pie
Blueberry pie has a yummy blueberry filling that’s easy to make without the need to pit or peel fruit. It usually has a top and bottom crust, with the top layer as a round crust, crumble topping or left open. To prepare, follow any pie crust recipe up to step 5. For the filling, mix blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and zest in a big bowl until it’s moist and well-combined, ready to bake into a tasty blueberry pie.
Blueberry Sorbet
Mix 5 cups of fresh or frozen blueberries (rinse and remove stems) with 1/4 cup sugar, 1/4 cup honey, one teaspoon lemon zest, one tablespoon lemon juice, and a pinch of salt in a big bowl. Coat the blueberries with sugar and mash them. Blend until smooth, then strain through a sieve to remove any tough bits. Chill for an hour, then use your ice cream maker as directed. Enjoy right away or freeze for a firmer texture. Serve with fresh blueberries and a sprig of mint for a tasty treat.
Blueberry Yogurt
Blueberries, a classic fruit flavor, offer a perfect mix of sweet and tangy with earthy notes, great for yogurt. Just blend blueberries, lemon, and yogurt in a food processor for quick blueberry yogurt in under 5 minutes! This healthy treat is sugar-free perfect for breakfast or a snack. Even kids will love it. Scientists at Lund University in Sweden found that blueberry fiber, especially with probiotic-rich yogurt, reduces bad gut bacteria, boosts good bacteria, and brings lots of health benefits.
Butterfly Pea Flower Rice
The blue pea flower, known for being edible, is a versatile ingredient used in various dishes and cocktails. It makes blue rice look appealing and healthy, compared to rice with artificial colors. From Kelantan, the Malay dish nasi kerabu serves vibrant blue rice with salads, pickles, crackers, and dips for a visually pleasing and delicious meal. To make this dish for 2-3 servings, cook jasmine rice with butterfly pea flowers, lemongrass, kaffir lime leaves, and coconut oil. Follow the cooking instructions carefully to keep the rice consistently blue.
Butterfly Pea Powder
Butterfly pea flowers are a popular element in various herbal teas, cocktails, and beauty products, known for their abundance of antioxidants and potential health advantages such as aiding weight loss, enhancing blood sugar control, and boosting hair and skin health. With a subtle taste reminiscent of light green tea, they are commonly blended with other teas and citrus beverages rather than brewed alone. Butterfly pea powder is often used to craft vibrant smoothies, lattes, coffees, baked goods, and desserts, adding an enchanting royal blue hue to dishes when just half a tablespoon is sprinkled in.
Clitoria Ternatea (Butterfly Pea Flower)
Clitoria ternatea, known as Asian pigeonwings or butterfly pea, is a plant from the Fabaceae family found in Indonesia. The butterfly pea flower, also called blue tea, is made from its petals and leaves, creating a vivid blue color when brewed. It’s popular in Southeast Asia for its floral, slightly sweet taste, similar to chamomile. In Thailand, known as dok anchan, it’s used in rice salads, or its blue essence is steamed with jasmine rice. Thai resorts serve a refreshing drink of dok anchan and lemongrass to guests.
Cornflower Petals
Using dried cornflowers for medicinal purposes is a common practice. Cornflower tea is consumed to address issues like fever, constipation, water retention, and chest congestion. It is also used as a tonic, bitter agent, and stimulant for the liver and gallbladder. Particularly, women use it for menstrual irregularities and vaginal yeast infections. In the culinary world, flowers add a sweet touch and pretty decoration to cakes. In loose-leaf teas, the bright blue cornflower petals give a nice color. The flavor of cornflowers is slightly sweet and balanced.
Damson Plum
Damsons are small fruits like plums but tangier, often used in cooking, like in jams. What is the main difference between a damson plum and a regular old plum? Damsons are smaller and lack the groove plums have. Packed with vitamins A, C, and E, they’re great at fighting harmful free radicals in your body.
Dazzling Blue Kale
This new kale variety has made waves in the seed and culinary scenes, popping up in markets nationwide for its unique appearance. Developed in Oregon, this kale features vibrant blue-green leaves with striking pink midribs. Dazzling Blue offers the classic kale taste but with enhanced cold-hardiness compared to standard lacinato varieties. Bred by Hank Keogh, this kale is a must-try for lacinato fans, offering versatility in cooking just like regular kale.
Elderberries
Sambucus, a genus in the Adoxaceae family, includes different species known as elder. Elderberries have a unique mix of sweet, tangy, earthy, and bitter flavors with hints of woodsy, floral, and dark fruit notes like wine. Their special taste strikes a balance between strong and delicate. The tanginess of elderberries pairs well with sweeter fruits in desserts and is great for making teas, wines, syrups, and jams. Elderberries are famous in traditional medicine for supporting the immune system.
Filius Blue Pepper
The Filius Blue pepper is a special and decorative plant with compact growth and striking bluish colors. Its small violet-blue fruits are spicy, making it stand out in the world of pepper plants with its rare color scheme. This chili plant is versatile and ideal for garden hedges and containers. Known for its heat, the Filius Blue peppers deliver a cayenne-level spiciness, ranging from 30,000 to 50,000 Scoville heat units, perfect for adding a kick to salsas and sauces.
Gorgonzola Cheese
Gorgonzola, a special Italian blue cheese, is made from whole cow’s milk. It has a buttery or firm texture, is a bit salty, and carries a unique tang from its blue streaks. The taste is like a rustic farm surrounded by greenery, giving it a rich, earthy flavor. Depending on age, the cheese can be creamy or a bit firm. It’s a versatile ingredient, perfect for dishes like risotto, pasta, and pizzas. With its beautiful white and blue patterns, Gorgonzola is a great addition to cheese boards, pairing well with grapes, honey, and pistachios.
Indigo Milk Cap
The indigo milk cap, also called Lactarius indigo, is a type of mushroom found in the Russulaceae family. It can be eaten and is often sold in local markets in China, Guatemala, and Mexico. When you cook it, it tastes like a portobello mushroom but has a crumbly texture. While some Lactarius mushrooms are safe to eat, others can be harmful. But none of them are deadly. One popular way to cook indigo milk cap mushrooms is to sauté them with garlic and onions. Just heat olive oil in a pan, add minced garlic and diced onions, and cook until they’re soft and smell delicious.
Jarrahdale Pumpkin
The Jarrahdale pumpkin, a unique winter squash from Australia, has a bluish-gray skin and is named after a town in Western Australia. It has easy-to-cut orange flesh that’s sweet. Known for its rich flavor, the Jarrahdale is famous for its blue-grey-green outside and bright golden-orange inside. People love using it in pies, soups, stews, and more for its delicious flavor.
Oven-Baked Blue Corn Chips
Blue corn tortilla chips are considered a healthier alternative to potato and regular tortilla chips due to their antioxidant content from the blue corn. However, the frying process could diminish some of these benefits. The chips are crafted from stoneground blue corn, mixed with water to form masa, rolled flat, cut into triangles, and passed through an open-flame conveyer oven thrice. These chips offer a sweeter taste compared to regular corn chips.
Persian Blue Sea Salt
Persian blue salt is an exceptionally rare salt known for its distinctive hue derived from sylvite, a potassium mineral. It offers various health benefits, aiding in blood circulation, heart strength, blood pressure stabilization, and digestion. With a salty and spicy flavor profile, this versatile salt complements a wide range of dishes, especially seafood, meat, truffle, and fois gras. Surprisingly, it also pairs well with sweet flavors like chocolate and caramel.
Roquefort Cheese
Roquefort, a special sheep milk blue cheese from southern France, is unique. EU rules say only cheeses aged in Roquefort-sur-Soulzon’s Combalou caves can use the name due to its protected origin. This creamy cheese has a tangy taste with blue mold veins, a strong smell, and a bit of butyric acid. It has no rind and tastes slightly salty. Each 5.5-6.6 lbs wheel needs about 1.2 gallons of milk to be produced. Known as the “King of Cheeses” in France, Roquefort is loved for its amazing taste and quality.
Royal Blue Jordan Almonds
Dark blue Jordan almonds bring an elegant touch to any party. These almonds are roasted and coated in a beautiful navy blue color, with around 110 in a pound. Perfect for nautical-themed parties, they’re a hit with guests. They make lovely party favors for your attendees. The traditional Jordan almond bundle includes five colors, symbolizing health, wealth, happiness, fertility, and longevity. Their egg shape is linked to fertility, while their bittersweet taste represents life’s ups and downs.
Sapphire Grapes
Sweet Sapphire™ grapes, scientifically known as Vitis vinifera, belong to the Vitaceae family and are a unique grape variety. These mid-season blue/black seedless grapes grow in large clusters, perfect for commercial sale as table grapes. Renowned for their dessert-sweet flavor, Sweet Sapphires stand out with a sugar content surpassing other grape varieties. Notably firm, each grape can be snapped in half and is sizable enough for stuffing!
Squid Ink
Cephalopods like octopuses, squid, and cuttlefish have dark ink, with melanin being the primary cause. Each species of cephalopod generates ink with varying hues; octopuses produce black ink, squid ink is blue-black, and cuttlefish ink is brownish. Squid ink, a natural dye, serves as a defense tactic for these creatures against predators. It adds subtle briny flavors and umami richness, making it a prized ingredient in creations like squid ink pasta and risotto.
Stilton Blue Cheese
Stilton, a British cheese, comes in two types: Blue, infused with Penicillium roqueforti for its distinctive aroma and taste, and white, lacking this addition. Milder than Roquefort or Gorgonzola, Stilton boasts a rich, mellow flavor with a sharp finish. High-quality Stilton is creamy, slightly sweet, and nutty, not just blue. It adds depth to pastas, risottos, and desserts, while salads shine with its crumbled texture. Pair it with honey, walnuts, or apples for a perfect cheeseboard ensemble.
Vervain (Verbena) Flowers
Verbena, also known as vervain, is part of the Verbenaceae family, having about 150 species of annual and perennial plants with flowers in various colors. The seeds, when roasted and ground, taste slightly bitter. Verbena leaves can be used for tea, salads, and soups. Roots can be harvested anytime, and flowers can enhance salads and act as a decorative aid for cakes and pastries.
Wild Blue Phlox
The wild blue phlox, also called Phlox divaricata, grows in eastern North America’s forests and fields. This flowery plant from the Polemoniaceae family has a delicate taste, a mix of a bit of spiciness, sweetness, and hints of sugar snap peas. Its small flowers are great for candying perfect for decorating cakes and desserts. The blossoms, with a taste that blends spice and sweetness, also add to the flavors of fruit salads.
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Yellow drinks listed with pictures, facts
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