
Ashleigh Smith

Sure, we are used to eating the plants we grow. But not everyone is used to eating the flowers. Many plants produce both edible vegetation and blossoms that are enjoyed in soups, salads, baked goods, and more. Just be sure you are consuming edible parts of edible plants.
Some of the most common blossoms to use for culinary purposes are:
- Impatiens
- Johnny Jump Ups
- Lavender
- Lemon Bergamot
- Lilac
- Lovage
- Marigold
- Cat Mint
- Mint
- Nasturtium
- Pansy
- Pea (vegetable)
A Word of Caution
Even though leaves and the blossoms of a plant may be edible, the whole plant may not be. It is important to be 100% sure not only the plant you are going to consume is okay, but that the specific parts you are planning to eat are edible.
For example tomatoes are one of the most common fruits to eat, however you should skip eating their foliage because of toxic alkaloids that naturally occur in them.
To avoid some of these issues it is a good practice to remove the stamens and pistils of any flower before consuming. You should also avoid eating any blossoms that have had pesticides sprayed on them at any time.
If you would like to try cooking with some fresh blossoms we have a great Fried Squash Blossom recipe you can try out. These are great as an appetizer, party food, or game day snack. Pair it with a nice quesadilla for a full meal.
For use in baked goods it is recommended that you start using dried flowers because they are easier to work with.
To use fresh flowers start by cleaning them in a lukewarm water bath. Soak them for a few minutes then remove them from the water with a strainer. Let them dry flat on a paper towel for at least 10 minutes. Make sure there are no bugs on them. Add the fresh flowers to a batter, or use as a decorative topping.
About the Author

I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
Our Recommended Picks
Leave a comment
Your email address will not be published. Required fields are marked *
2 comments
Mandy
I love nasturtiums. Great article.
Heather Becker
I love being able to use various veggies and flowers in my meals. I have put nasturtium in salads, made dandelion jelly, and use all types of herbs! Great article!
Further Reading
Soil Amendments for Increasing Water Retention
Written By Lara Wadsworth You’re likely here because you suspect that your garden or potting soil is not holding onto water long enough for the plants to use it. Water retention is crucial for plant health and can be the difference between a thriving v...
Ashleigh Smith
2025-07-096 min read0Grass to Garden: A Beginner’s Guide to Rototilling Your Lawn
Written By Lara Wadsworth Turn a patch of grass, weeds, or turf into a ready-to-plant garden bed with the rototilling method. While no-till gardens have been gaining popularity, completely transforming your growing area from thick turf to a thriving ve...
Ashleigh Smith
2025-07-097 min read0What a No-Till Michigan Market Farm Can Teach You About Growing Food
Written By Lara Wadsworth I drove 20 minutes out of the city, past the Grand Rapids airport, with airplanes flying overhead. My GPS instructs me to turn down a dirt road, and I slowly drive to the end of the lane. Passing homes and countless trees, I f...
Ashleigh Smith
2025-07-028 min read0July Planting Guide By Zone
Written By Lara Wadsworth Summer is in full swing. July is here, and most of us are celebrating holidays, going camping, and (of course), tending to our gardens! Even though a lot is done in the spring for gardens, July is also brimming with potential....
Ashleigh Smith
2025-07-0211 min read0