Written By Lara Wadsworth

Did you know flowers aren’t just useful for their visual appeal? Many flowers are also edible and add a whimsical twist to everyday meals or an elegant touch to gourmet dining. Elevate your culinary creations with the influence of colorful and delicious floral blooms.

Why Cook with Edible Flowers?

Edible flowers bring an element of elegance, magic, and novelty to food. With these little additions, we can transform everyday food into works of art and gourmet experiences. The popularity of edible flowers continues to increase as cottagecore aesthetics, homesteading lifestyles, and more natural forms of decoration (free of dyes) become more mainstream. But many people are left wondering about the details regarding what to use, what is safe, and more. So, you can decorate your cake with them, but how often do you really eat cake? What else can we make with edible flowers that won’t taste…different? Let’s go over the top 10 most common edible flowers you might encounter, and how to use them. Continue reading for helpful tips, expert advice, and frequently asked questions.

10 Common Edible Flowers and How to Use Them

Nasturtium (Tropaeolum majus)

Flavor: Peppery. Similar to watercress or arugula.

Uses: Use the whole flower as well as young leaves of the plant and add them to salads, pastas, and wraps. Garnish anything with them for a touch of elegance. Nasturtium buds can also be picked before they open and may be pickled like capers!

Calendula (Calendula officinalis)

Flavor: Slightly tangy, peppery, and bitter. It is sometimes called “poor man’s saffron.”

Uses: Petals can be scattered over salads, rice, or stirred into soups. The petals add color and a peppery kick to whatever they are in.

Viola/Pansy ( Viola tricolor)

Flavor: Mild. Lightly sweet with a grassy and floral flavor.

Uses: Most commonly used as decoration on cakes and other desserts. You can also freeze it in ice cubes and use it for fancy beverages. It is most often used for its looks rather than its flavor, as it doesn’t have a strong taste.

Borage ( Borago officinalis)

Flavor: Cucumber-like and refreshing.

Uses: Popularly added to salads and mixed drinks. People also process them with sugar to turn them into candy to complement various desserts. Combine it with some of the delicate leaves as well for a light and delicious tea.

Chive Blossoms (Allium schoenoprasum)

Flavor: Mildly onion-like.

Uses: Break the globe-like flower into florets and add them to salads, compound butters, and savory dishes of all kinds. These are also popularly used to infuse vinegar and salt with a mild onion flavor. You can also pan-fry them with a bit of oil and seasonings for a springy side dish.

Chamomile (Matricaria camomilla)

Flavor: Apple-like and mildly sweet.

Uses: It is popularly made into teas, but it can also be used to infuse syrup or added to baked goods. Beyond decorating cakes, these adorable daisy-like flowers can be used to flavor cakes, breads, and ice cream.

Cilantro Blossoms (Coriandrum sativum)

Flavor: Similar to cilantro leaves but with slightly more citrusy undertones.

Uses: Add them to salsas, salads, guacamole, stir-fry, for topping tacos, and more! They pair very well with a wide variety of Latin and Asian dishes that incorporate cilantro leaves.

Dill Flowers (Anethum graveloens)

Flavor: Classic intense dill. Very strong aroma.

Uses: Use it in any way that you would use dill leaves. Pickles, salads, fish, dipping sauces, marinades, and anything else you can dream up!

Sunflowers (Helianthus annus)

Flavor: Nutty and a little bitter, a little sweet. Specific varieties impact flavor slightly.

Uses: Use the petals in salads or as a garnish for soups. Use the immature buds and steam them like an artichoke. Grill the entire head with seasonings as an interesting side dish. Of course, eat the mature seeds if you can get to them before the birds do!

Bachelor’s Button (Centaurea cyanus)

Flavor: Mildly spicy or peppery and very fresh. Not a very strong flavor.

Uses: Many people use it primarily as a garnish or decoration, but they can also be made into tea, cocktails, flavored waters, and even jelly!

Tips for Cooking With Edible Flowers

Sourcing: Always be sure to know exactly where you are sourcing your flowers from. If they are not specifically labeled for edible use, it is best to stay away. Pesticides and other chemicals used in flower production can be extremely difficult to remove entirely from edible flowers as they are not typically grown to a food-grade standard. The best way to source edible flowers is to grow them yourself!

Parts to use: Before consuming a flower, do a quick search to ensure you understand which parts of that plant and flower are edible and at which stages. For example, it may be beneficial to remove bitter parts like stamens and pistils when necessary (especially with larger flowers like daylilies which are not listed here, but also edible).

Application Methods: One of the most crucial aspects of cooking with edible flowers is mastering the application method. Sprinkle whole flowers into salads or as garnishes. Blend the flowers into tiny bits or powders for herb butters and baked goods. Steep the entire flower in water for teas, tinctures, and infusions. Remove the flower before consumption of vinegars, teas, oils, and other infusions. It can take some trial and error, but the internet is also very useful in understanding these details!

Frequently Asked Questions about Edible Flowers

Q: Which flowers are edible and safe to eat?

A: No, not all flowers are edible. Many flowers are toxic or inedible due to their flavor. Always confirm the species is safe to eat, and ensure they are grown without pesticides, herbicides, or other harmful chemicals.

Q: Do edible flowers need special preparation?

Generally, rinse gently and pat dry. Remove bitter parts, such as stamens and pistils, when necessary. Some species can be eaten with foliage attached, and others not.

Q: Can you cook with store-bought flowers?

A: Generally, no. Only use them for any type of consumption if they are clearly labeled as “edible” or “safe for consumption.” Florist flowers are often treated with fertilizers or sprays that are not approved for food use.

Q: How can you tell if flowers are organic and safe?

A: The best assurance is to grow them yourself from seed using organic practices. Always check seed packets or info pages for flowers labeled as edible.

Q: Do edible flowers add flavor or just decoration?

A: Both! Some flowers, like nasturtiums and chive blossoms, have bold flavors, while others, like violets or bachelor's buttons, are more delicate and primarily decorative.

Q: What is the healthiest flower you can eat?

A: This depends on what factor you’re looking to measure. Many flowers have well-documented health benefits. They often contain antioxidants, micronutrients, and mood-stabilizing properties.

Q: How do you know if a flower is edible?

A: The best way to confirm whether a flower is edible is to correctly identify it and then confirm whether it was grown in a way that makes it safe to eat. If you’re unsure about identifying a flower, wait before consuming it and ask a professional. Check out the sources below to get started!

Learn More: Trusted Resources for Edible Flower Safety

• Minnesota Extension
• North Carolina State Extension
• Penn State Extension
• Michigan State University
• Colorado State University
• Iowa State University
• US Agriculture and Natural Resources

Lara Wadsworth, True Leaf Market Writer

I am a native of Southwestern Michigan, where I currently reside. I love all things plants! After completing a Bachelor's Degree in Horticulture, I found a dream work-from-home job that allows me to share my passion. Now, I spend my days writing for TLM, playing with my dog, eating delicious food with my husband, and plotting my next landscape or gardening move. I believe everyone should get down and dirty in the soil now and then. Happy Gardening!