Have you ever looked at a beautiful flower and wondered if you could eat it?
Well, you’re in for a treat—literally! Edible flowers are becoming a popular way to add color, flavor, and a touch of elegance to your cooking.
From vibrant salads to stunning desserts, these blossoms can transform your meals from ordinary to extraordinary.
Imagine serving a dish that’s not only delicious but also visually stunning. Edible flowers can make that happen. They bring a burst of color to your plate, and some even have unique flavors that can elevate your cooking to a whole new level.
Plus, they’re perfect for those special occasions when you want to impress your guests.
What’s great about edible flowers is that there’s a wide variety to choose from, each with its own taste and texture. You can find flowers with a hint of spice, a touch of sweetness, or even a citrusy zing.
And it’s not just about looks—many edible flowers have nutritional benefits, too. So you can feel good about adding them to your meals.
Ready to explore the possibilities?
Get ready to experiment with some of the most delightful edible flowers out there. With a little creativity, you can turn any dish into a work of art that tastes as good as it looks.
Let’s get started on this colorful journey into the world of edible flowers and discover how they can bring joy to your kitchen.
Why Use Edible Flowers in Cooking?
The Aesthetic Appeal
First off, let’s talk about the looks. Edible flowers can turn an ordinary dish into a work of art. Whether you’re garnishing a dessert or adding a pop of color to a salad, these blossoms can make your food Instagram-worthy in no time.
Unique Flavors and Aromas
It’s not just about the visuals, though. Edible flowers can add unique flavors and aromas to your dishes. Some are sweet, others are spicy, and a few have a subtle, herbal note. You can use them to complement your existing flavors or create something entirely new.
Nutritional Benefits
And here’s a bonus: some edible flowers are packed with vitamins and antioxidants. For instance, hibiscus is known for its high vitamin C content, while marigolds contain lutein, which is great for your eyes. So, you’re not just making your food look pretty—you’re also boosting its nutritional value.
Top 20 Edible Flowers for Your Culinary Creations
Ready to meet the stars of the show? Here are the top 10 edible flowers that can take your culinary creations to the next level.
1. Nasturtium
The nasturtium plant has edible portions that include flowers, leaves, stalks, and juvenile seed pods (mature seed pods contain an unpleasant, hard seed inside). Like radishes, all these portions have a characteristic peppery flavor. The blooms have the lightest biting, while the seeds have the hardest bite.
Nasturtiums are bright and vibrant, with colors ranging from yellow to deep red. They have a peppery flavor, kind of like arugula, making them perfect for salads and sandwiches. You can also use them to add a kick to your soups and stews.
2. Marigold
Marigolds have a long history, and were used by the Aztecs for medicinal, ornamental, and religious purposes. The Spanish and Portuguese brought marigolds back to Europe, where they were called “Mary’s Gold”.
Marigolds are another colorful option, with petals that range from orange to golden yellow. They have a slightly citrusy taste and can be used to add a burst of brightness to your dishes. Try them in rice dishes or to infuse your oils with a unique flavor.
3. Pansy
Pansies are one of the most popular edible flowers, both because you can eat their sepals and because they come in such a wide array of colors. They are popular eaten both fresh in salads and candied in desserts.
Pansies are delicate and come in a variety of colors. They have a mild, slightly sweet taste that pairs well with desserts and drinks. You can use them to decorate cakes or as a beautiful addition to a cocktail.
4. Calendula
Calendula, also known as pot marigold, has a warm orange hue and a tangy flavor. It’s often used to add color to soups and stews and can even be steeped in tea for its soothing properties.
Calendula has been used medicinally for centuries to improve eyesight, skin conditions, and mood. Today, calendula is usually applied topically, to the skin, or in extremely small amounts in homeopathic preparations.
5. Lavender
Lavender is well-known for its calming aroma, but did you know it’s also edible? The flowers have a sweet, floral flavor with a hint of citrus. You can use them to make lavender sugar, lavender lemonade, or even lavender-infused butter.
Some varieties of lavender taste better than others. Lavandula angustifolia, also known as English lavender, is a favorite culinary lavender because it has a sweet floral flavor and doesn’t have a high camphor content. Camphor can make lavender taste bitter or like medicine or soap.
You should avoid using the following varieties of lavender for eating:
- Lavandula stoechas, also known as “Spanish” lavender
- Lavandula dentata, an ornamental variety
- Lavandula lanata, also known as Spike lavender
6. Hibiscus
Hibiscus flowers can grow as large as 6 inches (15 cm) in diameter and are found in a wide array of colors — including red, white, yellow and various shades of pink. The bud has a delicious raspberry and rhubarb flavor, and will have picked up some of the sparkling wine flavor, too. For a non-alcoholic alternative, you can use the Hibiscus Buds with lemonade or sparkling water.
Hibiscus has many culinary and medicinal applications. You can eat the flower straight from the plant, but it is usually used for tea, relishes, jam or salads. The tartness of hibiscus lends fresh flavor to foods. It can be used as flavoring for jam, jelly, ice cream, tarts, chocolate, puddings and cakes. It also complements savory foods like chutneys, marmalades, butters, sauces and even pickles.
7. Roses
Roses are the epitome of elegance and romance, and yes, they’re edible. The petals have a sweet, floral flavor, and they’re often used in Middle Eastern and Indian cuisine.
All roses are edible and contain phytochemicals that make them anti-oxidant, anti-inflammatory, anti-cancerous, anti-aging, anti-microbial, hepatoprotective, and neurogenic agents. Roses come in over 150 species and many colors and sizes, and each variety has a different flavor. The more fragrant the rose, the more flavorful it is. Here are some ways you can use edible roses:
- In salads: Use fresh petals in salads
- In desserts: Use miniature varieties to garnish ice cream and desserts, or sprinkle larger petals on desserts or salads
- In syrups, jellies, butters, and teas: Use rose petals in syrups, jellies, butters, and teas
- In rosewater: Use rose petals to make rosewater, which can be used in confections and perfume
- In tea: Use rose leaves to make tea similar to black tea
- In soups: Use rose hips in soups
- In condiments: Use roses in condiments
8. Chamomile
Chamomile is a member of the daisy family, but not all daisies are chamomile. Daisies and chamomile have similar flowers, but their leaves are different. Daisies are taller, have wider leaves, and have bigger flowers than chamomile, and they don’t smell.
Chamomile has been used as a medicinal plant for hundreds of years. The oil in chamomile contains bisabolol and matricine, which have anti-inflammatory effects. You can use chamomile in teas, where the flowers are picked and dried slowly to retain their flavor and aroma. The result is a caffeine-free infusion with a soothing floral taste.
Chamomile is famous for its calming properties, but it also has a lovely, apple-like flavor. It’s commonly used to make tea, but you can also use it to infuse your desserts or as a gentle garnish for salads.
9. Borage
Borage flowers are bright blue and about 1 inch in size. They have five narrow, triangular-pointed petals, and the stamen are more pronounced, which makes the flower seem more complicated. Borage flowers float in liquids, but not quite as well as wider, flatter varieties like edible pansies, because they sometimes float on their sides. To maintain their best quality and appearance, only add them to food as a garnish or ingredient right before serving.
Borage has stunning blue flowers that are not only beautiful but also have a fresh, cucumber-like taste. They’re perfect for summer drinks, salads, and even as a unique addition to savory dishes like quiche.
10. Violets
Violets are small, delicate flowers with a sweet and floral flavor. They’re often used to make candied violets, which can be a delightful addition to cakes and desserts. You can also use them in syrups and liqueurs for a unique twist.
The use of violets have been documented as food and medicine for hundreds of years, and have probably been used since the beginning of time. The flowers, leaves, and stems can all be eaten and used as medicine, the rhizomes (roots) have also been used, but very cautiously and only in small amounts.
Here are some tips for using violets:
- Harvest fresh: Pick violet flowers fresh for salads.
- Freeze them: Freeze violet flowers while you continue to collect enough of the desired quantity for an infused vinegar or syrup recipe.
- Don’t eat the roots: The roots must not be eaten as they are toxic.
- Take just a few: Take just a few flowers or leaves as it looks better growing and does not have a particularly strong flavor.
11. Cornflower (Bachelor’s Button)
Cornflowers are bright blue and often used for their striking color. They have a mild, slightly sweet flavor and a subtle clove-like aroma. Cornflowers are perfect for adding a pop of blue to salads, cakes, and desserts. You can also use them to make herbal teas or to infuse honey.
Cornflowers are available year-round and have no known allergens. They have vibrant blue petals and add unexpected pops of color to dishes.
Here are some ways to use cornflowers:
- Garnish dishes: Use the flowers whole to garnish larger dishes
- Add to salads: Scatter the petals over your dish for a pretty confetti effect
- Make herbal tea: Add one teaspoon of fresh or dried cornflower petals to one cup of boiling water
- Use in hot teas: For a unique twist, cornflowers can be used in hot teas, for a floral-bitter taste
12. Bee Balm (Monarda)
Bee balm (Monarda didyma) is a low-maintenance perennial herb native to North America that blooms from late spring to late summer. It has fragrant foliage, shaggy flowers, and can grow up to 4 feet tall. Bee balm is also known as bergamot, horsemint, and oswego tea.
Bee Balm has vibrant red, pink, or purple flowers and a flavor reminiscent of oregano or thyme. It’s often used to add a splash of color to salads or as a garnish for savory dishes. Bee Balm can also be used to make herbal teas with a hint of citrus and mint.
13. Chive Blossoms
Chive blossoms are small, purple-pink flowers that grow atop chive plants. They have a delicate onion flavor and can be used to add a mild, savory note to dishes. You can sprinkle them over soups, salads, and omelets, or use them to make chive blossom vinegar.
14. Jasmine
Jasmine flowers are known for their sweet, intoxicating aroma. They have a delicate flavor and are commonly used to make jasmine tea. In cooking, you can add jasmine flowers to desserts, custards, and syrups for a subtle floral note. They also work well in rice dishes, adding a touch of elegance.
Here are some ways you can use jasmine flowers:
- Garnish: Use one or two flowers to perfume an entire dish
- Whole: Use on top of cakes and tarts
- Frozen: Use into ice cubes
- Sprinkled: Use the petals over green salads
- Infused: Use into dressings, flavor cocktails, cook into syrups, or infuse into water
- Tea: Steep the tea directly into milk or other dairy ingredients, or use brewed tea to replace the stock in a soup
15. Lemon Verbena
Lemon verbena can also be used internally as a herbal tea, or externally as a poultice, oil, or wash. It has a mild sedative effect, so careful driving. Lemon verbena might cause sleepiness and drowsiness. Taking lemon verbena along with sedative medications might cause too much sleepiness and trouble breathing. There isn’t enough reliable information to know if lemon verbena is safe to use when pregnant or breast-feeding.
Lemon verbena is a deciduous shrub with a clean lemon taste. It can be used to treat fevers and minor digestive disorders. Some research suggests that lemon verbena could have anti-obesity effects.
Lemon verbena leaves are green and glossy, with prominent veining. In the late spring through early summer, the shrubs produce tiny white or purple, four-petaled flowers that are edible and sometimes used as a delicate garnish.
- Salad dressings: Olive oil-based salad dressings
- Desserts and jams: Sweet citrusy desserts and jams
- Seasoning: Poultry dishes, salsa verde, and soups
- Infusing: Into pantry ingredients like sugar and vinegar
- Pestos: Leaves can be eaten raw and used in pestos
16. Mint Flowers
Mint flowers are not the preferred part of the plant to eat, and the leaves are stronger and better tasting. However, some say that the best flavor in mint is right before it flowers, because the leaves become slightly less potent and flavorful. That is because the flower loses some of its essential oils.
Mint plants produce small clusters of white or purple flowers. The flowers have a subtle minty flavor and can be used to garnish desserts, drinks, and fruit salads. They add a refreshing note to dishes and can also be used to make herbal teas.
17. Clover Flowers
Clover has a grassy taste, and the flowers can be pink, red/purple, white, or yellow. The seeds taste like peas, and the flowers can be quite sweet. The flowers taste best on a sunny day if you have beaten the bees to them.
Clover has been used in an attempt to treat cancers, psoriasis, osteoporosis, symptoms of the menopause, and cardiovascular problems. For example, health care practitioners believe that red clover “purified” the blood by acting as a diuretic (helping the body get rid of excess fluid) and expectorant (helping clear lungs of mucous), improving circulation, and helping cleanse the liver.
18. Sage Blossoms
Sage blossoms are small, violet-purple flowers with a subtle sage flavor. They can be used to add a savory note to dishes and are great for garnishing roasted meats, soups, and stews. Sage blossoms can also be used to infuse oils and vinegar for a unique flavor.
Sage flowers can be used in many ways, including:
- Battered and fried
- In salads
- Cheese or butter spreads
- Sage blossom pesto
- Sage blossom jelly
- Sugared flowers
- Herbed vinegar
- Garden cocktails
- Flower tea
- Sage flower syrup
- Ice cream
- Soaking salts
- Sage flower tincture
- Bouquets
- Garnish
You can use sage flowers whole to retain their attractive shape. Edible sage flowers last longer if stored in the fridge.
19. Anise Hyssop
Anise hyssop is a native plant that is hardy and disease free. It prefers full or partial sun and fairly dry conditions. The plant blooms in June, July, August, and September, and has lavender and purple flowers.
The flowers have a sweet flavor and fragrant aroma that can be used in fresh, cooked, and dried applications. You can sprinkle the flowers on top of salads, use them as an edible garnish, or infuse them into honey and vinegar. You can also steep the flowers in hot water to make an herbal tea, or blend them into cocktails, smoothies, and warm drinks like hot chocolate.
You can also use the leaves of the anise hyssop plant in many ways, including:
- As a substitute for mint or French tarragon
- In pasta
- In green salads
- On soups
- In fruit bowls for added flavor
- To sweeten tea or flavor muffins, quickbreads, and sugar
20. Basil Blossoms
Basil plants produce small clusters of white or purple flowers. The blossoms have a milder basil flavor compared to the leaves, and they can be used to garnish salads, pasta dishes, and pizzas. You can also use basil blossoms to make flavored oils and vinegar.
These additional edible flowers offer a diverse range of colors, flavors, and culinary uses. Try experimenting with them to add a unique touch to your dishes and elevate your culinary creations.
How to Use Edible Flowers in Cooking
Now that you know about the top 10 edible flowers, let’s talk about how to use them in your cooking.
Fresh vs. Dried
Edible flowers can be used fresh or dried, depending on the dish. Fresh flowers are great for garnishing and adding visual appeal, while dried flowers are perfect for infusions and baking. Make sure you know which type is best for your recipe.
Safety Tips
It’s important to ensure that the flowers you use are indeed edible and free from pesticides or other harmful chemicals. Always buy from a reputable source, and avoid picking flowers from roadsides or unfamiliar areas.
Where to Buy Edible Flowers
You can find edible flowers at specialty grocery stores, farmers’ markets, or online. Make sure to choose organic or food-grade flowers to ensure they’re safe for consumption.
Caution When Eating Edible Flowers
While edible flowers can add beauty, flavor, and a touch of sophistication to your dishes, it’s crucial to be cautious when incorporating them into your cooking. Here are some key points to keep in mind to ensure your safety:
Know Your Sources
Ensure that the edible flowers you use are sourced from reputable suppliers or grown in safe, pesticide-free environments. Flowers from traditional florists, garden centers, or unknown locations may contain harmful chemicals or pesticides that aren’t suitable for consumption.
Avoid Toxic Flowers
Not all flowers are safe to eat. Some are toxic and can cause serious health risks. Always double-check that a flower is edible before using it in your cooking. If you’re unsure, consult reliable sources, such as reputable gardening websites, culinary experts, or botanical guides.
Be Aware of Allergies
Just like any other food ingredient, edible flowers can trigger allergies in some people. If you or anyone consuming your dishes has allergies or sensitivities, check whether the specific flowers you’re using are known to cause allergic reactions.
Moderation Is Key
Even edible flowers should be used in moderation. Some can have strong flavors or compounds that might be overwhelming in large quantities. Start with small amounts to gauge the flavor and ensure it complements your dish without overpowering it.
Proper Preparation
Ensure that the flowers are thoroughly washed to remove dirt, insects, or other contaminants. If you’re using dried flowers, check for signs of mold or degradation before use. Proper preparation ensures a safe and enjoyable experience.
Avoid Roadside Picking
While it might be tempting to pick wildflowers from roadsides or other outdoor areas, it’s best to avoid this practice. Roadside flowers may be exposed to pollutants, pesticides, or other harmful substances, making them unsafe for consumption.
Consult with Experts
If you’re new to using edible flowers, consider consulting with a chef, herbalist, or experienced gardener who is knowledgeable about edible plants. They can guide you on safe practices and recommend specific varieties that are easy to work with.
By following these safety guidelines, you can enjoy the beauty and unique flavors that edible flowers bring to your culinary creations without risking your health or the health of your guests. Remember, when in doubt, it’s better to err on the side of caution.
Conclusion
So, there you have it—a whole new way to bring life and color to your cooking. Edible flowers aren’t just for decoration; they’re a fun and flavorful way to enhance your meals. By adding these vibrant blooms to your dishes, you’re not just serving food; you’re serving an experience.
Whether you’re whipping up a simple salad or creating a masterpiece dessert, edible flowers can be your secret ingredient. They offer a delightful mix of visual appeal, unique flavors, and even a few health benefits. It’s like turning every meal into a mini celebration.
You don’t need to be a master chef to start using edible flowers. Just a sprinkle of petals or a few blossoms can make a huge difference. The best part? You can experiment and find your own style. Use them fresh or dried, sweet or savory—the choice is yours.
So go ahead, give edible flowers a try in your next meal. Get creative, have fun, and enjoy the beauty they bring to your plate. Your food will not only taste amazing but also look incredible. Plus, your guests will be in awe of your culinary skills.
Remember, cooking is all about enjoying the process and sharing it with others. Edible flowers are just one more way to make those moments special. So, why not start today? Your kitchen is ready to bloom with possibilities.
