Flowers can be used to give things a floral quality simply by adding the flowers themselves. This is most commonly seen with Rose, Lavender, Violet, and Osmanthus flowers which are frequently used fresh and can be added into dishes immediately after harvesting. There are an even greater number of flowers that are added dried, including Jasmine, Rose, Osmanthus, Chrysanthemum, Chamomile, Lavender and Honeysuckle. The flowers used in this manner tend not to have dramatic bitter elements (with the exception of Jasmine flowers), as adding the whole flower imparts bitterness if the flowers are bitter.

Flowers that are immersed in water that dissolves the floral aromas. This method is largely considered the most ideal for floral waters. As it does not involve heating no compounds are broken down and the delicate interaction with the water does not significantly brake the flowers and stems allowing for very little bitter compounds to be carried into the water solution. This method is the traditional method used to make floral waters for Rose, Orange Blossom, Jasmine, Kewra, and Pussywillow. These floral waters have a very long history of use and are the standard for countless recipes.

Floral syrups are made in a similar manner to floral water but the flowers are soaked in a sugar solution instead. In some cases the flowers are immersed in heated sugar syrup and others the flowers are boiled into the syrup as it is made. There is a greater chance of bitter compounds getting into syrups, but this is compensated for by the intense sweetness of floral syrups.

Making floral essence into an essential oil is ideal for most species of flowers with the exception of the most delicate of florals. Several floral scents and flavors are harmed by the heating process required to make an essential oil. Rose, Jasmine, and Orange Blossom are all significantly altered when steam distilled, and the method is not ideal for making a flavor from them.

For floral extracts I recommend these methods as many bitter and unpleasant elements are extracted from the flowers. Even with the delicate process of SCO2 extraction there are lots of waxes and bitter compounds that are carried over with the floral aromas.

This is a list of flavors that have a floral profile. A few flavors have been included from this list that do not come from flowers or their essences, those are Bergamot and Orris.

Rose
Orange Blossom
Kewra
Jasmine
Osmanthus
Elderflower
Lilac
Ylangylang
Geranium
Violet
Tuberose
Linden Blossom
Pussywillow
Michelia
Honeyscukle
Cherry Blossom
Acacia Blossom
Bergamot*
Orris*
Zdravets*
Pandan*
Vanilla*
Chrysanthemum
Chamomile
Coreopsis
Lavender