I can think of nothing else that makes a statement in the kitchen in the same way as edible flowers. There is something unexpected about the flavors. The idea of eating something so beautiful feels very elegant and refined.
Enjoying the delicate flavor of flowers is not something we do every day, which makes using them as food feel memorable and distinctive. A delicate tea cake with sugared flowers is evocative of taking tea in a Victorian parlor on a pristine velvet settee. It’s even better if the tea itself is made from flower petals or other ingredients from the garden!
Flowering plants are common in the culinary arts. Most of the vegetables and herbs that we eat come from flowering plants. There is something different about eating the flower that comes before the fruit or the flower that doesn’t produce a fruit at all. Here are 19 wonderful flowers that can be used in the kitchen to decorate and enjoy.
Bidens
These small flowers are usually brewed in teas but can also be used as a garnish on baked goods or salad.
If you want an abundance of small edible flowers that attract butterflies, I highly recommend planting some bidens in your yard. There are several different species of bidens, and they are very hardy little plants that bloom for a long time, typically from spring until frost.
Bidens are perennial in zones 8-11 and can be grown as annuals elsewhere. Their small, daisy-like flowers come in shades of white, pink, yellow, and orange. These flowers are lovely for decorating cookies or other baked goods, sprinkled on a salad for a pop of color, or made into a soothing tea.
The flavor of bidens flowers is described as green and rich and sometimes peppery and spicy. Some describe the flavor as resinous, and others as honey-like. Pollinators adore the Bidens alba species, a taller plant with small white flowers. Bidens are exceptionally sturdy and easy to grow.
Butterfly Pea
The indigo blooms of the butterfly pea make vibrant teas.
 | botanical name Clitoria ternatea |
|---|---|
 | sun requirements Full sun |
 | height 10’-15’ |
 | hardiness zones 9-11 |
Butterfly pea, also called Asian pigeonwing, is an edible flower with health benefits. The stunning indigo blooms have a velvety texture with a hint of yellow or white in the center. These pretty flowers can be used decoratively or combined with other flowers or leaves to make tea.
The flavor of butterfly pea flowers is very mild, resembling a very weak green tea in flavor. While the flavor profile doesn’t bring much to the table, these flowers have several positive effects on the body. This addition to morning tea can help energize your body and influence digestion.
Butterfly pea is easy to grow from seed and grows quickly. It is only perennial in zones 9-11 but can be grown in containers or as annuals elsewhere. Score your seeds and soak them overnight before planting to speed up the germination process.
Calendula
Calendula adds a pop of color and a slightly bitter taste when used in a salad.
| | botanical name Calendula officinalis |
|---|---|
| | sun requirements Full sun to partial shade |
| | height 10”-12” |
| | hardiness zones 9-11 |
Another plant with edible flowers and health benefits, calendula is a cheerful addition to the garden. It can be grown as a perennial in zones 9-11 and as an annual plant elsewhere. It grows easily from seeds and likes consistently moist soil. This species of calendula in particular is sometimes known as the “pot marigold” due to its shape and growth habit.
The most common colors for calendula flowers are orange and yellow, but they come in most warm colors, including some bi or tri-colored varieties. It has an easygoing nature and blooms consistently for about four months, depending on the time of year they are planted.
The leaves and petals are edible and have a slightly bitter flavor that works well when added to salads. They make a lovely garnish as well. The flowers have a high anti-oxidant content and are considered an excellent natural anti-inflammatory agent.
Chamomile
The most popular use for chamomile is in tea as a calming sleep aid.
| | botanical name Matricaria chamomilla L. |
|---|---|
| | sun requirements Full sun to partial shade |
| | height 8”-24” |
| | hardiness zones 4-9 |
When I was a child, my mother grew chamomile in her garden to make a tea that was a sleepytime soother and an effective mosquito repellant. This herbaceous perennial is cold hardy to zone 4 and can tolerate the heat of summers in zone 9.
Chamomile can be grown from seeds, but planting divisions and starts is usually more effective. The flowers are small, white, and slightly fragrant. The flowers have a mild, slightly sweet, earthy flavor, while the leaves are grassy and slightly bitter.
Chamomile is often made into tea, which may help regulate blood pressure, reduce stress, and promote good sleep. It can be harvested repeatedly and preserved by drying or freezing it for future use.
Clover
The entire clover plant, including the flower, stems, seeds, and leaves, has culinary uses.
| | botanical name Trifolium spp. |
|---|---|
| | sun requirements Full sun to partial shade |
| | height 4”-8” |
| | hardiness zones 3-10 |
Clover is a wonderful plant that helps out the garden and the gardener. Clover plants are nitrogen-fixing. They draw nitrogen down into their roots, replacing the nutrients in the soil. This makes it a wonderful cover crop to prepare the garden for next season’s vegetables and flowers.
Clover flowers are edible with a sweet flavor and are often used to make teas and jellies. The leaves, stems, and seeds are also edible and have a flavor similar to snap peas or green beans. The flowers of the red clover plant are especially nutritious, as they contain a host of nutrients, including vitamin C, calcium, niacin, and potassium.
Clover makes an excellent ground cover and is shockingly frost-tolerant. Planting clover in the fall will mean green through the winter and flowers in the spring that provide a wonderful food source for pollinators.
Dandelion
Dandelion flowers and leaves are edible, and the roots are sometimes roasted as coffee substitutes.
| | botanical name Taraxacum officinale |
|---|---|
| | sun requirements Full sun to partial shade |
| | height 3”-12” |
| | hardiness zones 3-10 |
Love them or hate them, dandelions are here to stay. No matter where you live, there is a pretty solid chance that these cheery little flowers will pop up in your yard at some point. But are they a nuisance or a blessing in disguise?
Dandelions are exceptionally easy-to-grow perennials. A single plant can live up to 13 years and produce thousands of seeds. Not only are both the flowers and the leaves edible, but they offer some great health benefits, like stimulating the appetite and aiding in digestion, in addition to their known use as a diuretic.
Dandelion greens are one of the most nutrient-dense greens, outperforming spinach and kale. They have a slightly bitter and earthy flavor that is delicious when sauteed with garlic and works well in salads. The flowers, unsurprisingly, taste mildly of honey. Even the roots of the plant are edible!
Dianthus
These pretty little flowers are commonly found sweetened as cake decorations.
The best-known Dianthus species are commonly called carnations, although pinks and sweet William are also part of the Dianthus genus. They like plenty of sunlight and well-drained soil. Because they are sometimes susceptible to fungal diseases, air circulation is important for these flowering plants.
Dianthus flowers are fragrant, with a slightly spiced aroma. The petals, similarly, taste slightly of cloves and sweet florals. These flowers are typically eaten sugared and used to decorate cakes. They taste pleasant raw, and they hold the sugar well without wilting beneath the weight.
Don’t eat the foliage from the dianthus, though, as it is slightly toxic and can cause stomach upset. The base of the petals is not edible either and has a bitter flavor that serves as a warning to wildlife.
Geranium
In warm sunlight, geraniums exude an enticing, earthy fragrance that can also be tasted when used in the kitchen.
| | botanical name Pelargonium spp. |
|---|---|
| | sun requirements Full sun to partial shade |
| | height 4”-48” |
| | hardiness zones 3-9 |
Scented geraniums are a favorite of mine where edible flowers are concerned. They come in bold, bright colors and have a wonderful flavor. While their flavor is similarly floral and sweet, with just a touch of green grass, some fragrant types have a lemony flavor.
Interestingly enough, what we call a scented geranium is one of a handful of Pelargonium species. While there is a genus called Geranium, and it’s also part of the Geraniaceae family, the scented geraniums we eat are Pelargoniums.
Both the leaves and flowers of scented geraniums are edible. They have a more distinctive flavor and aroma than many other edible flowers, so they are commonly used as a flavoring, as well as a decoration. There are many varieties to choose from in different color combinations and flower forms.
Scented geraniums need protection in winter, but if you keep them in containers and move them indoors during cold weather, they will act as perennials, blooming again in the spring. Give them moist, well-drained soil, and place your geraniums in a sunny spot for the greatest flower production.
One thing to be aware of: while humans can eat scented geraniums, our pets should not. Geranium flowers can be toxic to dogs, cats, and horses.
Hibiscus
All parts of the hibiscus plants are edible.
| | botanical name Hibiscus spp. |
|---|---|
| | sun requirements Full sun to partial shade |
| | height up to 20′ |
| | hardiness zones 4-12 |
There are cold-hardy and tropical species of hibiscus, each one more beautiful than the next. If you have a hibiscus shrub, you probably know that animals like to snack on these tasty plants. All plant parts are edible, but the flowers are the most commonly consumed part.
Hibiscus flowers are large, colorful, and sweet. Hibiscus tea is popular in many parts of the world and is known for its sweet and floral aroma and flavors. By far, the most common variety for consumption is roselle, botanically known as Hibiscus sabdariffa, but other hibiscus can be consumed as well.
The portion of the flower known as the roselle is the portion of the flower left behind after the petals fall that is made up of the calyx of the flower and the resulting fruit from the pollinated flower. Roselles are often used in the culinary world for their sweet and tart flavor. They are beautiful as well.
Lavender
Fragrant and beautiful lavender has many culinary uses.
| | botanical name Lavandula spp. |
|---|---|
| | sun requirements Full sun |
| | height up to 4’ |
| | hardiness zones 5-9 |
Lavender is my favorite edible flower to add to baked goods. I have a wonderful recipe for lemon lavender shortbread cookies that always go over well with guests. Even children who are often selective about new flavors love these tasty treats.
Lavender plants can seem tricky until you think about how they grow naturally. In their native environments, lavender plants grow in rocky and sandy soil that is not nutrient-rich. They get very little water and a lot of sun exposure. Plant your lavender in a sunny spot, in poor soil, and only water it until it is established. No fertilizer is needed; it can inhibit blooming.
The scent of lavender is calming, and the flowers have the same effect when ingested. This flavor works exceptionally well paired with tangy citrus to balance the savory aroma of the lavender. Of the varied lavender species, Lavandula angustifolia is by far the most popular for culinary use.
Lilac
The sharp and bitter flavor of lilac can be used in cream-based desserts or to flavor milk.
| | botanical name Syringa spp. |
|---|---|
| | sun requirements Full sun |
| | height 12’-15’ |
| | hardiness zones 3-8 |
Another flowering tree that evokes fond childhood memories for me is the lilac tree. Lilacs are best known for their stunning clusters of fragrant purple flowers. The scent of lilacs is so strong that it carries on the breeze and can be smelled from quite a distance.
Lilac flowers are not only beautiful and fragrant, they are also edible! They are very popular among pollinators as well. If you plucked a lilac flower from the tree and popped it in your mouth, you might be surprised at the flavor.
Lilac flowers are bitter and sharp tasting, which is a contrast to their wonderful fragrance. While the flavor can be a bit overpowering when eaten raw, lilacs make beautiful jellies. They are often used to flavor milk and cream-based desserts.
Marigold
The cheerful hues of marigold flowers brighten up a salad and can be used to add a pop of color as a culinary garnish.
| | botanical name Tagetes patula and Tagetes erecta |
|---|---|
| | sun requirements Full sun |
| | height 6”-3’ |
| | hardiness zones 2-11 |
Marigolds are a deterrent for pests in the vegetable garden. You may see these flowers decorating an ofrenda during Dia de los Muertos, a celebration that honors one’s deceased ancestors in many countries, like Mexico, the Philippines, Spain, and Brazil, among others.
The flowers represent the sun and are placed on the ofrenda for their cheerfulness, as well as their strong fragrance, which helps lead the deceased back home to celebrate with their families. It is a magical tradition, and this flower is at the center of it.
Marigolds aren’t just beautiful and fragrant. They are also edible – well, two species, at least, as both French and African marigolds are safe to eat. Their brilliant yellow, orange, and red petals look beautiful when scattered over a green salad. The flavor is a bit citrusy, with a touch of peppery spice on the finish.
Nasturtium
These edible flowers are often cherished for their peppery, tangy flavor.
| | botanical name Tropaeolum spp. |
|---|---|
| | sun requirements Full sun to partial shade |
| | height 6”-12” |
| | hardiness zones 9-11 |
One of the most cheerful plants in the garden is the nasturtium. These delicate, brightly colored flowers and their small, bouncing, lilypad-like leaves are commonly used as a lure to keep pests away from vegetable gardens and simply for their visual appeal. They also happen to be edible.
The entire nasturtium plant is edible from the roots to the stems, leaves, and flowers. The plant is packed with healthy Vitamin C and is delicious, raw and cooked. Though they might look sweet and delicate, the flavor of nasturtium flowers is quite peppery and flavorful.
Nasturtiums like to be planted in full sun, and they enjoy moist soil. There are many different varieties. The orange shades may be the most common, but they also come in pinks and purples. Try ‘Purple Emperor,’ which is a wonderful trailing variety.
Orchid
These beautiful flowers are often used to decorate a dish.
Orchids are a huge and diverse group of plants that span many continents, climates, environments, and sizes. Their flowers, however, have something in common. They are all edible and beautiful. While dendrobiums and epidendrums are often the most popular edible orchid flowers, don’t forget that one of our favorite flavors is also produced by an orchid: Vanilla planifolia produces the only edible orchid fruit!
Orchids are commonly used as garnishes to beautify a plate but can be added directly to dishes as well. Most species have a flavor that is similar to a leafy vegetable. They are mild, crisp, light, and fresh, so they are great for eating raw, which also maintains their beauty.
Orchids can be fairly difficult to cultivate, and they have a wide range of needs. They also only flower once or a maximum of two times yearly. Many types only produce a single flower or a single stalk of flowers, so it might be difficult to cut these pretty flowers off to eat them.
Pansy
One of the most common floral culinary garnishes is the pansy.
| | botanical name Viola x wittrockiana, Viola x williamsiana |
|---|---|
| | sun requirements Full sun to partial shade |
| | height 6”-12” |
| | hardiness zones 6-10 |
Pansies are a very popular flower among pastry chefs for their bright, varied colors and slightly sweet and mild flavor. While they don’t taste like much, they sure are nice to look at. I’ve seen the most wonderful sugared pansies decorating cakes and cookies. I’ve even used them a few times to decorate my lemon lavender shortbread cookies.
Making sugared pansies is a cinch. Paint them with sugar water and sprinkle some dry sugar on top, and voila! It is a culinary masterpiece. These pretty flowers make a very impressive dessert table.
Pansies like cooler weather. They prefer the morning sun and some shade in the afternoon and will tell you quickly if they get too much heat. When pansies are hot, they tend to wilt. Give your pansies extra water to get through a warm snap.
If you can’t find Viola x wittrockiana or Viola x williamsiana, have no fear – a few other Viola species are edible as well. So, if you can’t find the ideal pansies, consider V. odorata, V. hybrida, V. tricolor, and V. cornuta, all of which are edible violas closely related to pansies!
Purslane
This hearty and drought-resistant plant is often adorned with edible leaves known for their slightly tart, lemony flavor.
| | botanical name Portulaca oleracea |
|---|---|
| | sun requirements Full sun |
| | height 4”-8” |
| | hardiness zones 3-10 |
Here is another edible plant from the roots to the seeds. It is a semi-succulent that is very tough and resilient as long as you can keep the squirrels and rabbits away.
Purslane leaves can be eaten raw and are usually consumed as a leafy green, as this is their relative flavor profile. The flowers are edible as well and come in a multitude of different colors and petal formations. The flavor is a bit salty and sour.
The semi-succulent nature of this plant means that it is very low maintenance. Purslane likes plenty of sunlight and warm temperatures. It is very forgiving if you forget to water it, although it will bloom better if it gets more water. Just make sure it has good drainage to avoid root rot.
Rose
Romantic, fragrant, and slightly fruity roses have several culinary uses.
| | botanical name Rosa |
|---|---|
| | sun requirements Full sun to partial shade |
| | height Varies widely |
| | hardiness zones 3-11 |
Roses are edible as well as beautiful and are commonly used to make jams, teas, and baked goods. They come in so many wonderful colors, and although they are not typically eaten whole, they have a distinctive flavor that is quite recognizable.
Roses have different flavors, with darker varieties typically being the boldest. Some roses have fruity flavors similar to strawberries or apples. Some have a lingering finish ranging from minty and herbal to spicy or fruity. And of course, people have been enjoying the rose hips in teas for centuries, too.
Roses are sometimes considered difficult to cultivate, but there are many hardy and low-maintenance options. Even a beginner can have wonderful results with a rose bush if it is the right one for their climate.
Squash Blossom
Slightly battered and deep-fried, squash blossoms make an excellent appetizer.
| | botanical name Cucurbita spp. |
|---|---|
| | sun requirements Full sun |
| | height 12”-40” |
| | hardiness zones 3-10 |
Squash blossoms are perhaps a more surprising entry on the list, as removing the blossoms from the squash plant reduces the number of squash the plant produces greatly. However, as squash plants produce abundant beautiful flowers, it probably won’t hurt to remove a few occasionally. And if you have a bunch of male flowers, once you’ve pollinated the females, you can eat all the male flowers to your heart’s content!
Squash is easy to grow, and if you can keep the critters away, the fruits they produce are delicious. To protect your squash from roaming rodents, Critter Cages work wonders. Plenty of sunlight and water will have your squash plants blooming profusely.
Squash blossoms have a mild taste similar to the squash it produces. They are divine when battered and deep-fried. They have a delicate texture that contrasts nicely with the crunch of the batter.
Sunflower
The seeds of sunflowers are often eaten raw, roasted, or processed into an oil, and the flowers are also edible.
| | botanical name Helianthus spp. |
|---|---|
| | sun requirements Full sun |
| | height up to 25′ |
| | hardiness zones 2-11 |
Everyone knows that sunflower seeds are edible and quite tasty when roasted and salted. Birds also love them, and leaving your seedheads out over the winter will attract overwintering songbirds from near and far.
The leaves and flowers of the sunflower plant are edible as well. The leaves have a similar flavor to other leafy greens, while the flower petals have a bittersweet flavor. Leaves and flowers can be added to salads, sauteed with oil, or dried and steeped into a soothing tea.
Sunflowers are easy to grow, and their sprouts are another great way to eat these plants. They are high in protein and B vitamins, in addition to being a great source of amino acids. The name says it all when it comes to growing sunflowers. They love the sun as much as they can get.
Final Thoughts
Next time you’re out in the garden with the flowers, pluck a blossom from one of these plants and try it. You might be pleasantly (or unpleasantly) surprised by the different flavors and textures of these most lovely plant parts. The next time you bake a lemon cake, toss a tablespoon of dried lavender flowers in the batter. I promise you won’t regret it!
