Edible Flowers List: Top 20 Favorites from the Slow Flowers Community
Violas are a favorite edible flower, shown here in lollipops from a flower farm SUOT Farm & Flowers
Debra Prinzing, Author & Founder of Slow Flowers
Photo: Missy Palacol Photography
By the Hensley's team, with thanks to the Slow Flowers Society
When chefs, bakers and bartenders finish their sweet and savory creations with edible flowers, the flowers add color and drama to food and drinks, and often an unexpected burst of flavor. Edible blooms help diners appreciate everything nature has to offer.
No wonder edible flowers are so popular right now. A pressed violet on a cupcake or a scatter of calendula petals over a salad are small touches that make a big difference.
Top 20 Edible Flowers
The Hensley's team asked flower growers to name their favorite edible flowers, and these 20 came out on top. Some are familiar, but others surprised us and sent us off to research their edibility. It turns out there are far more edible flowers than we realized. Before eating any flower, be sure of its identity and grow it without pesticides.
Flower-decorated cookies: orange pansies (front); two-toned violets and borage (back).
Photo: SUOT Farm & Flowers
Photo: SUOT Farm & Flowers
-
Pansy (Viola)
The cheerful pansy, with two-toned petals in gold, purple, plum, lavender, rose and white, is one of the easiest flowers to recognize. Press whole flowers to keep their shape for cakes, or snip them off the stem for garnish. The taste is often described as grassy or earthy. Pastry chefs love candied pansies: brush them with egg white, sprinkle with sugar, and let them dry overnight or in a low oven for a few hours. -
Nasturtium
Nasturtiums bloom heavily and reseed freely. Colors run from white to deep red, though bright yellow-orange is most common. Use the flowers as garnish or fill them with soft cheese, mince them into butter, or pickle the green seed pods. They're a favorite for brightening salad mix, and the peppery leaves are edible too. -
Herbs
Herb leaves are a given, but herb flowers are full of flavor too and great in cooking and cocktails. Pick the flowers of basil, bee balm, borage, chives, all mints, oregano, and rosemary (and many more) to add to salads and soups. They look lovely on cheese and charcuterie boards and usually taste much like the leaves of the same herb. -
Violet
Violets are a well-loved edible flower. They're so small you'll usually use them whole rather than pressing them. Like many herbs, picking the flowers encourages more blooms, so pick freely! -
Marigold
With so many marigold varieties out there, this easy annual is hard to overdo. Use whole flower heads to decorate salads and desserts. The petals are strongly flavored, citrusy to some and peppery to others, so try different types. Scatter them on salads and desserts or cook them into egg and rice dishes. Pull the petals off the base first, since it can be quite bitter. -
Calendula
Loved for its bright color, calendula petals can be used fresh or dried as "flower confetti" and in soups, soufflés, rice dishes, baked goods and dessert garnishes. It's also popular in salad mix. The flavor is tangy and a little bitter, so a few petals go a long way. Remove the petals from the bitter base before eating. -
Bachelors’ buttons
Most bachelor's buttons come in cool blues, pinks and purples, making them a favorite accent for sweet and savory dishes. The taste is mild and slightly floral, and they add a romantic look to any menu. -
Dahlia
Dahlias are a popular wedding cake decoration and give any presentation a three-dimensional look. The petals are edible and can be pulled off to sprinkle over dishes for color. They taste mild and fresh, a bit like lettuce. -
Snapdragon
Snapdragons make colorful garnishes for salads, desserts and drinks. They taste floral and a little bitter (some say like chicory), so use them sparingly. -
Lavender
Lavender is a classic at afternoon tea, baked into scones and shortbread, pressed into soft cheese or steeped in the teapot. The flowers add shades from pale to deep purple. Their scent and taste are strongly floral and go well with citrus, berries, nuts, mint and cinnamon. -
Rose
If you like rose petals in drinks, desserts and savory dishes, grow your roses organically so they're safe to eat. The petals have a mild floral flavor and contain antioxidants. -
Borage
Borage stands out for its true-blue star-shaped flowers and keeps coming back if you let it reseed. Add the flowers to salads, use them on cold drinks and desserts, or freeze them in ice cubes. They taste mildly of cucumber. -
Zinnia
Zinnia buds taste milder than the more bitter open flowers, but all the petals are edible. With so many bright colors, you can mix petals of different hues for salads and garnishes. -
Sunflower
Most parts of the sunflower can be eaten, and the buds are especially good fried. Use the bittersweet petals to garnish salads and desserts. -
Squash Blossom
Chefs have made squash blossoms a delicacy. Stuff them with soft herbed cheese, or batter and fry them until crisp. They taste mildly of young zucchini and can also be eaten raw. -
Hyacinth Bean (flower)
Hyacinth bean fills the garden with purple, lilac and rose flowers all season. Besides being a great cut flower, its blossoms are edible, with a mild, sweet, bean-like taste that suits salads and garnishes. Eat the flowers only; the mature dry beans are toxic unless thoroughly cooked. -
Chamomile
Chamomile's small, fragrant, daisy-like flowers look beautiful used whole on salads, drinks, cakes and other desserts. They taste slightly sweet and aromatic. -
Chrysanthemum
Many chrysanthemums are eaten, but as with marigolds the flavor depends on the type: tangy, bitter or peppery. Dried petals can go into tea blends. -
Peony
Peony petals are edible and show up in drinks and salads and as a flavoring for honey, jelly, jam and simple syrup. The taste is mild and floral. -
Lilac
A spring favorite, lilac florets can be used like pansies and violets: candied, in syrups or as a fresh garnish. Fresh lilac tastes a little astringent.
Basil flowers
Kids decorating cupcakes with Dahlia and Bachelor's Buttons at Alethia Fields farm.
Photo © John Palmer Gregg.
Photo © John Palmer Gregg.
Lavender blossoms
Hyacinth Bean Flower
We hope this list starts you exploring edible flowers. Knowing your cutting garden can also supply great flavors opens up a whole cookbook of ideas to try. Above all, grow organically so your flowers are safe to eat!
