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Edible flowers can add a special touch to your garden and meals. We’ll explore 20 beautiful flowers that are not only pretty to look at but also tasty to eat. These flowers can brighten up salads, garnish drinks, and make desserts more eye-catching.
Growing edible flowers lets you enjoy their beauty and flavor at the same time. Many common garden plants have edible blooms that are easy to grow. We’ll cover flowers with mild, sweet tastes as well as some with bolder flavors. You’ll learn which parts of each flower are safe to eat and how to use them in cooking.
1. Nasturtium
Many gardeners love nasturtiums, an edible flower that’s easy to grow and adds a pop of color to any garden or meal. These flowers come in shades of red, orange, and yellow. They have a peppery taste that’s similar to watercress.
We love using nasturtium flowers in salads. They add a nice kick and beautiful color. The leaves are edible too and make a great garnish.
Nasturtiums are simple to grow from seeds. They do well in poor soil and don’t need much care. Plant them in full sun or partial shade. You can also pickle nasturtium seed pods. They taste like capers when pickled. It’s a fun way to use the whole plant.
2. Borage
Borage is a stunning edible flower that adds both beauty and flavor to our gardens and meals. Its star-shaped blossoms come in a lovely blue hue that catches the eye. We love borage for its refreshing cucumber-like taste. It’s a versatile addition to many dishes, from salads to cocktails.
Borage plants grow quite large, reaching up to 30 inches tall. They produce hundreds of flowers, making them a great choice for filling out garden spaces.
These flowers aren’t just pretty – they’re also bee-friendly. Planting borage helps support local pollinators in our gardens. We can use borage flowers as a garnish or freeze them in ice cubes for a fancy touch to summer drinks. Their mild flavor works well in both sweet and savory recipes.
3. Calendula
Calendula is a vibrant and versatile edible flower that adds a pop of color to any garden or plate. We love its bright orange and yellow petals, which have a slightly peppery taste.
These cheerful blooms are easy to grow and bloom from spring to fall in many climates. Calendula flowers are rich in antioxidants and have been used for centuries in traditional medicine.
In the kitchen, we can sprinkle calendula petals on salads, soups, or baked goods for a splash of color. They also make a beautiful garnish for desserts or cocktails.
Calendula is not just pretty – it’s good for our gardens too. It attracts beneficial insects and can help deter some pests. We find it’s a great companion plant for many vegetables.
Growing calendula is simple. It likes full sun and well-drained soil. We plant seeds directly in the garden after the last frost and enjoy blooms all season long.
4. Chamomile
Chamomile is a versatile edible flower that adds a delicate, apple-like flavor to dishes. We love using both fresh and dried chamomile flowers in our cooking. These dainty white and yellow blooms make a lovely addition to salads, giving them a subtle floral note. We also enjoy infusing chamomile into cream for panna cotta or ice cream.
For a refreshing summer drink, we steep chamomile flowers in cold water. This creates a mild, naturally sweet tea that’s perfect on hot days. Chamomile flowers are easy to grow in gardens or containers. They prefer full sun and well-drained soil. We find they bloom abundantly from spring through fall with minimal care.
Beyond its culinary uses, chamomile is known for its calming properties. We often brew a cup of chamomile tea before bed to help us relax and unwind.
5. Chive Blossoms
Chive blossoms add a pop of color and mild onion flavor to dishes. These pretty purple flowers grow at the top of chive plants in spring and early summer.
We can sprinkle chive blossoms over eggs, salads, or savory crepes for visual appeal and a subtle taste boost. They’re also great mixed into softened butter or cream cheese for a flavorful spread.
Chive blossom vinegar is easy to make at home. We simply fill a jar with the flowers and cover them with white vinegar. After a week or two, the vinegar turns a lovely pink color and takes on the chive flavor.
For a crispy treat, we can dip whole chive blossoms in tempura batter and fry them. This makes a unique and tasty garnish for soups or salads.
6. Cilantro Flowers
Cilantro flowers are a tasty and pretty addition to meals. These small white or pale pink blooms have a mild cilantro flavor.
We can use cilantro flowers in many ways. They make great garnishes for salads, soups, and Mexican dishes. The flowers also work well in herb-infused waters or vinegars.
Cilantro flowers are easy to harvest. We just wait for the plant to flower, then snip off the open blooms. A quick rinse removes any dirt before use.
The whole cilantro plant is safe to eat. While the leaves are most common in cooking, the flowers offer a unique twist. They bring a fresh, citrusy taste to recipes.
Roasted veggies pair nicely with cilantro blooms. We can also add them to lentil dishes or sprinkle them over yogurt for extra flavor.
7. Cornflower
Cornflowers are beautiful wildflowers that bring a splash of bright blue to gardens. They’re also known as bachelor’s buttons. These flowers have a mild, sweet flavor that adds a nice touch to salads and desserts.
We love using cornflowers to decorate cakes and cookies. Their vibrant color makes food look extra special. You can also freeze them in ice cubes for pretty summer drinks.
Cornflowers are easy to grow from seeds. Plant them in spring in sunny spots with well-drained soil. They bloom from early summer to fall, giving you plenty of flowers to enjoy.
Besides blue, cornflowers come in pink, white, and purple varieties. All of these are edible too. Try sprinkling some petals on your next cheese plate or summer salad for a pop of color and subtle flavor.
8. Dandelion
Dandelions are more than just pesky weeds. These bright yellow flowers are edible from root to petal. We can use dandelion flowers in salads, teas, and even wine.
The leaves taste slightly bitter and make a great addition to mixed greens. They’re packed with vitamins A, C, and K. Dandelion roots can be roasted and ground as a coffee substitute.
We love using dandelion petals to add a pop of color to baked goods. They work well in cookies, cakes, and even homemade butter. The flowers have a mild, honey-like taste.
Foraging for dandelions is easy since they grow almost everywhere. We just need to make sure to pick them from areas free of pesticides or other chemicals.
9. Daylily
Daylilies are more than just pretty garden flowers. They’re also a tasty treat for your meals. These bright blooms come in many colors and have a sweet, mild flavor.
We love adding daylily petals to salads for a pop of color. They also work well in stir-fries or as a garnish for desserts. The buds can be battered and fried for a unique appetizer.
It’s important to note that only the petals and buds are edible. Don’t eat other parts of the plant. Also, make sure to use pesticide-free flowers.
Daylilies are easy to grow in most gardens. They bloom throughout summer, giving you plenty of flowers to enjoy both in your yard and on your plate.
10. Hibiscus
Hibiscus flowers are a stunning addition to both gardens and meals. Many hibiscus species have edible parts, making them versatile plants for culinary use.
The most commonly eaten variety is Hibiscus sabdariffa, known for its tart, cranberry-like flavor. We can use its vibrant red calyces to make refreshing teas, jams, and syrups.
Some hibiscus plants offer edible leaves as well as flowers. These can be added raw to salads or cooked as a leafy green vegetable.
When using hibiscus in cooking, we should make sure to properly identify the species. Not all varieties are equally palatable or safe for consumption.
Hibiscus flowers can bring a pop of color and unique flavor to dishes. They work well in both sweet and savory recipes, from desserts to salads.
11. Elderflower
Elderflower is a beautiful and versatile edible flower that can enhance both our meals and gardens. These delicate white blossoms come from the elder tree and have a subtle floral flavor.
We love using elderflowers to make refreshing drinks. They can be steeped in water to create a fragrant cordial or added to sparkling wine for an elegant cocktail.
Elderflowers also work well in desserts. We can use them to flavor ice creams, sorbets, and jellies. Their sweet aroma pairs nicely with fruits like strawberries and peaches.
In the garden, elderflower plants attract beneficial insects and provide food for birds. The flowers bloom in late spring or early summer, adding a touch of charm to our outdoor spaces.
When foraging for elderflowers, we make sure to pick them on a dry day. It’s important to leave some flowers on the plant so they can develop into berries later in the season.
12. Honeysuckle
Honeysuckle flowers are a sweet treat that can brighten up our meals and gardens. These fragrant blooms come in shades of white, yellow, and pink.
We can eat honeysuckle flowers raw or use them to make syrups and teas. Their nectar has a delightful honey-like flavor that adds a unique touch to dishes.
To enjoy honeysuckle, we gently pull the flower from its stem and suck out the sweet nectar. It’s a fun activity that reminds many of us of childhood summers.
When adding honeysuckles to our gardens, we should plant them near fences or trellises. They grow as vines and need support to climb.
Remember to only eat flowers from pesticide-free plants. Also, while the flowers are safe, the berries of some honeysuckle varieties can be toxic. It’s best to stick to the blossoms for culinary use.
13. Jasmine
Jasmine is a beautiful and fragrant flower that can add elegance to both gardens and meals. Its delicate white blossoms have a sweet, floral aroma that’s instantly recognizable.
We love using jasmine flowers to garnish desserts and cocktails. They pair especially well with fruit-based dishes and can be used to infuse teas or syrups.
Jasmine plants are easy to grow in warm climates. They thrive in full sun or partial shade and prefer well-draining soil. Regular pruning helps maintain their shape and encourages more blooms.
When cooking with jasmine, it’s important to use only the flower petals. The leaves and stems are not edible. Always make sure to source edible jasmine from trusted suppliers or grow your own.
14. Lavender
Lavender is a beloved edible flower that adds a delightful floral taste to dishes. We love using it in both sweet and savory recipes.
The small purple blossoms have a distinctive aroma and flavor. They work well in baked goods like cookies, cakes, and scones.
Lavender can also enhance savory dishes. We enjoy sprinkling the flowers over roasted meats or adding them to herb blends.
In the garden, lavender plants are easy to grow. They thrive in sunny spots with well-drained soil. The flowers attract bees and butterflies too.
When cooking with lavender, use it sparingly. A little goes a long way. Too much can make food taste soapy or overpowering.
For the best flavor, harvest lavender flowers in the morning after the dew has dried. Use them fresh or dry them for later use.
15. Lilac
Lilacs are beautiful and fragrant spring flowers that can add a delightful touch to our meals. The edible blossoms have a sweet, floral flavor with hints of citrus.
We can use lilac flowers to make syrups, jellies, and infused sugars. These add a unique taste to drinks, desserts, and baked goods.
Fresh lilac petals make pretty garnishes for salads and cakes. We can also crystallize the flowers with sugar for decorating sweets.
Lilac tea is a soothing springtime treat. To make it, we steep the blossoms in hot water for a few minutes.
When using lilacs in food, we should choose pesticide-free flowers. It’s best to rinse them gently before use. Only the flower petals are edible, so we remove the stems and green parts.
16. Marigold
Marigolds are bright, cheerful flowers that can add a pop of color to our gardens and meals. These easy-to-grow plants come in shades of yellow, orange, and red. We can eat both the petals and leaves of marigolds. They have a slightly bitter, peppery taste that’s similar to saffron. This makes them a great addition to salads, soups, and rice dishes.
Marigold petals can also be used to make tea or as a natural food coloring. They’re packed with antioxidants and have been used in traditional medicine for centuries.
When cooking with marigolds, we should remove the bitter white part at the base of the petals. It’s best to start with a small amount and adjust to taste, as the flavor can be strong.
We can easily grow marigolds in our gardens or pots. They bloom from spring to fall, providing us with a long harvest season for culinary use.
17. Pansy
Pansies are cheerful edible flowers that can brighten up any dish. We love their vibrant colors and velvety petals. These blooms come in a wide range of hues, from deep purples to sunny yellows. Pansies have a mild, slightly sweet flavor. They’re perfect for adding a pop of color to salads or desserts. We often use them as pretty garnishes on cakes and cocktails too.
It’s important to use organic pansies when eating them. Flowers from nurseries or florists may have chemicals, so it’s best to grow your own. Only eat the blossoms – not the leaves or stems.
These flowers are easy to grow in gardens or containers. They do well in cool weather and can bloom for months. Pansies are a great choice for new gardeners looking to try edible flowers.
18. Primrose
Primrose flowers are a charming addition to any garden. These dainty blooms come in a variety of colors, from soft yellows to vibrant pinks. We love how they brighten up shady spots in the spring.
Primroses aren’t just pretty to look at – they’re edible too! The flowers have a mild, sweet flavor that works well in salads. They can also be used to decorate cakes and other desserts.
When cooking with primrose flowers, it’s best to use them fresh. We recommend picking them up just before you plan to use them. Make sure to only eat primroses from your garden or ones you know haven’t been treated with chemicals.
While the flowers are safe to eat, the leaves and roots of primroses should be avoided. Stick to the colorful petals for the best taste and safest eating experience.
19. Rose
Roses are iconic flowers that can add elegance to our gardens and meals. Their petals have a sweet, floral taste that works well in both sweet and savory dishes. We can use rose petals to garnish salads, desserts, and cocktails. They also make a lovely addition to jams, syrups, and teas.
When cooking with roses, it’s important to use only organic, unsprayed flowers. Remove the bitter-white base of the petals before eating. Different rose varieties offer unique flavors. Some have hints of strawberry, while others are more citrusy or spicy.
Rose petals are rich in vitamin C and antioxidants. They may help reduce inflammation and improve skin health. In the garden, roses come in a wide range of colors and sizes. They can be grown as bushes, climbers, or groundcovers.
20. Sage Flowers
Sage flowers are a tasty and beautiful addition to many dishes. These small, delicate blooms come in shades of purple, pink, and white. They have a subtle flavor similar to the sage leaves we often use in cooking.
We can add sage flowers to salads for a pop of color and a mild herbal taste. They also work well as a garnish for soups, pasta dishes, and roasted meats. The flowers pair nicely with chicken, pork, and fish recipes.
Sage plants are easy to grow in gardens or containers. They prefer full sun and well-drained soil. We can harvest the flowers throughout the growing season as they appear on the plant.
To use sage flowers, gently rinse them and pat dry. Remove the stems before adding them to the food. The flowers are best used fresh, as their flavor fades quickly after picking.
Gardening Tips for Growing Edible Flowers
Growing edible flowers can be easy and fun. With the right soil, light, and care, you’ll have a colorful and tasty garden in no time.
Best Soil and Light Conditions
Most edible flowers like well-draining soil rich in organic matter. Mix compost into your garden beds before planting. Many flowers need full sun, but some do well in partial shade. Calendulas and nasturtiums love sunny spots. Violets and pansies can handle some shade.
Test your soil pH. Most flowers prefer slightly acidic to neutral soil (pH 6.0-7.0). Add lime to raise pH or sulfur to lower it if needed.
Good drainage is key. Raised beds or containers can help if your soil is heavy clay. Add perlite or sand to improve drainage in pots.
Planting and Maintenance
Start seeds indoors 6-8 weeks before the last frost date. Or sow directly in the garden after frost danger has passed. Space plants as directed on seed packets to allow good air flow.
Water regularly, keeping the soil moist but not soggy. Mulch around plants to hold moisture and stop weeds. Feed with a balanced organic fertilizer every 4-6 weeks during the growing season.
Pinch off dead flowers to keep plants blooming longer. Watch for pests like aphids or slugs. Remove them by hand or use organic pest controls if needed. Harvest flowers in the morning when they’re fresh. Rinse gently and use right away for the best flavor.
