Edible Flowers

There are many flowers that not only add beauty to the world, we can also eat them! 

They can be eated fresh, added to salads, as a garnish, added to drinks, frozen in ice cubes, added to baking, battered & sauteed, in sauces, stuffed, .....

This is only the beginning - we'll add new ideas as time permits.

NOTE: NOT ALL VARIETIES OF THESE FLOWERS ARE PALATABLE!  Some are bitter, too strong, or just plain yucky.  Our list will include only those which we know to be worth eating.

Anise hyssop (Agastache)     there are many colours available now - white, pink, shades of mauve & purples, and blues. A wonderful jelly can be made from the florets. Both the leaves and flowers are edible, giving a hint of licorice. Add the florets to salads, or sprinkled on meat just before serving. The leaves can be torn like lettuce and added to salads.

Basil     it's best to harvest herbs in the morning, even the flowers, before the heat of the day.  You can also use the flowers of many herbs - they have a milder flavour than the leaves.

Bergamot (monarda)

Borage     such beautiful sky-blue flowers!  They are fantastic in ice cubes: fill the icecube tray half full of water & freeze; then place one washed borage flower in each compartment and cover with water, then freeze.  Having the flower suspended in the ice cube lets you enjoy its beauty longer, before the ice cube melts.  They are also colourful additions to salads and garnishes; they have a mild cucumber flavour.

Calendula     use the petals only, as the center can be bitter.  gently pull each ray petal off, wash gently & pat dry.  Adds colour and a mild flavour to salads. Calendula is generally a pest-free plant, and grows easily from seed. It is also used in natural cosmetics and skin care.

Chives     yes, the flowers of chives can be used as well as the leaves. Imparts a mild onion flavour.

Daylily (Hemerocallus fulva)     the good old standby-never-fail summer perennial also gives us in interesting taste treat!


Lavender     ah, yes, that most delightful of fragrances, the very scent of high summer!  I'll be adding a recipe for lavender lemonade before the weather turns hot...

Marigold (Tagete)     while all the small marigolds can be eaten, we only suggest the 'signet' or 'gem' marigold. They have a small, single flower with a distinctive taste (the center of larger ones can be bitter, but these are very small). Tangerine gem, lemon gem, and cherry gem add wonderful bright colours (orange, yellow, and red).


Nasturtium     both the leaves and flowers are edible from this plant.  It is also called 'poor-man's cress', imparting a peppery flavour.  The flowers should be picked in the morning, gently washed & allowed to dry; wrap in a damp papertowel and keep refrigerated until used, ideally the same day.  I love the dark flowers of "Empress of India", the segments of the flower gently pulled apart and placed on top of a bed of greens - yummmm, what a lovely contrast!  They can also be stuffed with guacamole - WOW!  Well worth the effort!!

Oregano   the flowers impart a milder flavour than the leaves - use in cold pasta salad, add a few to your next omelette.




Runner beans     if your garden is at all like mine, you too always have more scarlet runner beans than you can eat! Even though I only plant a few plants, they always get away on me. Here's a solution: pick the blossoms and eat them! They have a mild bean flavour, and are slightly crunchy. Plus, they are a wonderful scarlet colour.

Sage     culinary sage has lovely lavender coloured flowers (and some are white). As with most herb flowers, the taste is a milder version of the leaf.  It also makes a most wonderful jelly, used as a condiment with meats.

Scented geraniums


Thyme     thyme has delicate little flowers that can be used as you would use the leaf.  The flavour is milder, and you can toss just a few into a salad, or add fresh onto meat served on the plate.

Violets & pansies