Are you keen to jazz up your cooking with edible flowers?
Whether you’re new to the world of edible flowers, or looking to expand your repertoire, we’ve got you covered with this guide to edible blossoms.
A guide to edible flowers
This article includes a list of 50 edible flowers with flavour notes to help you choose the perfect blossom for your culinary creations. We’ve also included tips on picking and preparing edible flowers.
What are edible flowers?
Edible flowers are blossoms that can be safely consumed by humans. These flowers have been used for culinary purposes around the world for centuries, bringing a unique combination of flavour, visual appeal, and aroma to a variety of dishes.
Edible flowers can be used in salads, desserts, beverages, and as garnishes, transforming ordinary meals into visually stunning and flavourful experiences.
Common examples of edible flowers include nasturtiums, lavender, rose, and pansies. You’ll find 50 edible flowers in our guide, so there’s plenty to explore!
The benefits of using edible flowers
Here’s a quick overview of the benefits that edible flowers can offer:
- Flavour: fresh edible flowers can add vibrant flavours to your dinner table.
- Visual appeal: edible blossoms add a splash of colour and elegance to your plate, creating a feast for the eyes as well as your taste buds.
- Aroma: some edible flowers also contribute fragrance to your dining experience.
- Health benefits: some edible flowers can provide health benefits and a source of nutrients.
How to pick edible flowers
- Try to pick your edible flowers just before you’re going to use them. This will make them as fresh as possible when you eat them.
- If you need to pick your flowers in advance, store them in a plastic bag or container in the fridge until you’re ready to use them.
- Choose young flowers that are intact; avoid flowers that show signs of pest damage.
- Never pick flowers that have been exposed to pesticides or animal soiling. Only pick organic flowers that have been grown for consumption without pesticides.
If in doubt, don’t eat it!
Always follow the rule: if in doubt, don’t eat it.
If you’re not sure whether the flower you are picking is edible, don’t eat it. Many flowers are poisonous to humans.
If you’re not sure whether the flower you are picking has been exposed to pesticides or animal soiling, don’t eat it.
People with allergies – including pollen (hay fever) – should also exercise caution and seek medical advice before consuming edible flowers.
How to prepare edible flowers
- Shake your flowers gently to remove any small insects.
- Dip the flowers in a bowl of clean water, then dry them on a piece of kitchen roll or paper towel.
- Remove the “heel” of the petals (these can taste bitter), and on larger flowers the stamens, calyces and pistils.
Ultimate list of edible flowers to add to your dishes
Apple blossom: Floral and delicate, petals look lovely in salads and drinks.
Bergamot (Monarda didyma): Spicy and strong, good for tea and accompanying poultry dishes.
Calendula officinalis (Pot Marigolds): A peppery flower with a strong colour.
Camellia: Slightly floral flavour, often used to make herbal tea.
Chicory: Mildly flavoured and reminiscent of lettuce, work well in ice cubes.
Chrysanthemum: Used to add colour and flavour to soups.
Clover: Used primarily as a salad garnish.
Cornflower: Spicy flavour with a hint of cloves.
Dahlia: Slightly crunchy texture with a range of flavours, can be slightly bitter.
Daisy (Bellis perennis): Used primarily for visual impact.
Dandelion: Honey-like flavour and a vibrant yellow flowers that will perk up a salad. Dandelion flowers can also be used to make wine, jelly and jam.
Dianthus (Pinks): Flavour is similar to cloves. Often used to flavour sugar and oils.
Echinacea: Often dried flowers are used to make tea, echinacea has a slightly bitter taste and is usually combined with sweetener or lemon to improve the flavour.
Elderflower (Sambucus nigra): Widely known for its use in cordial and wine, but can also be used to flavour jelly.
Forget-me-not: Perfect as a delicate garnish.
Freesia: Peppery, sweet and bitter all at once.
Fuchsia: Hints of lemon and a slightly sweet flavour.
Hibiscus (H. rosa-sinensis): Commonly used to make a citrussy iced tea. Hibiscus flowers are also good in a fruit salad.
Hollyhock (Alcea rosea): Crystallised petals are often used to decorate cakes.
Lavender (Lavandula angustifolia): One of the most popular edible flowers, lavender is used to flavour biscuits, cakes, honey, sugar, and roast meats.
Lilac: Notes of honey and unmistakable lilac scent.
Nasturtium (Tropaeolum majus): Another well-known edible flower, peppery nasturtiums have a spicy taste and work well in salads and pasta.
Pansy: Striking flowers that make a lovely garnish. The whole flower can be eaten.
Peony: Perfect in fruit salads or as a drinks garnish.
Primrose (Primula vulgaris): Another good option for crystallised flower cake decorations.
Rose: Use fragrant rose petals in ice cubes, ice cream, drinks, and baking.
Scented Geranium (Pelargonium): A mild citrus flavour, well-suited to crystallising or adding to ice cubes.
Sunflower (Helianthus annus): Scatter the brightly coloured flower petals in salads.
Sweet Alyssum: Strongly flavoured, pairs well with savoury dishes.
Sweet Cicely (Myrrhis odorata): Aniseed flavour and delicate little flowers, good in fruit tarts.
Violet (Viola odorata): Petals can be used to make tea, flavour dishes, or garnish baked goods.
Edible flowers from your herb garden
As you can probably guess, your herb garden provides lots of potential for flavourful edible flowers.
Borage: The pretty blue borage flowers have a cucumber-like taste.
Basil: Like the leaves, basil herb flowers work well in mediterranean cooking.
Chives: Chive blossoms are pretty purple flowers with a mild onion flavour.
Coriander (Cilantro): Classic coriander flavour in pretty white flowers.
Dill: Adds a mild aniseed flavour to savoury dishes.
Mint: Classic minty flavour, perfect for ice cubes, drinks, favoured butter and sauces.
Lemon Verbena: Lemon flavour, great in tea and syrups.
Oregano: Milder than oregano leaves, these tiny flowers work well as a garnish.
Rosemary: The classic flavour of this perennial herb, works well in tomato dishes and salads.
Sage: A milder version of the leaf flavour, can be battered and deep fried on their stems.
Edible flowers from your vegetable garden
Courgette (Zucchini): Impressively large flowers that can be stuffed or battered and deep fried.
Fennel: Mild liquorice flavour that works well with salmon.
Garden peas (Pisum sativum): Unsurprisingly, these flowers taste like peas! Don’t ever eat the flowers of ornamental peas (sweet peas) as these are toxic.
Garlic: Harvest flowers as they begin to bloom for a mild garlic taste in salads.
Onion: Use in green salads for a mild onion flavour.
Pumpkin / Squash: Like courgette flowers, pumpkin and squash flowers can be deep fried or stuffed.
Rocket: Peppery flavour like the leaves, use to add visual interest to salads.
Strawberry: A lovely addition to drinks or as a decoration on cakes and desserts.
Incorporating edible flowers into your culinary creations is a delightful way to enhance both flavour and presentation. Whether you’re garnishing a salad, infusing a beverage, or decorating a dessert, these blossoms offer a unique and elegant touch. Always ensure your flowers are safe for consumption and pesticide-free. By exploring the diverse world of edible flowers, you can elevate your dishes and impress your guests with nature’s own vibrant and aromatic ingredients.
Are your favourite edible flowers on this list?
More edible flower resources
Disclaimer: Individuals consuming the flowers listed in this article do so entirely at their own risk. Growing Family cannot be held responsible for any adverse reaction experienced as a result of consuming flowers listed in this article. If in doubt please seek medical advice.
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Catherine
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