Edible Flowers: The Complete Guide to Growing & Using Nature's Culinary Art

(Bringing color and flavor from garden to plate - with tips on popular varieties, safe use, and creative decoration ideas.)

Edible flowers have a special allure. They can transform a simple dish or dessert into a visual masterpiece, adding pops of color and subtle flavors that surprise and delight. From peppery nasturtiums in salads to candied violets on cakes, edible flowers offer a fusion of beauty and taste. This comprehensive guide will walk you through everything you need to know about edible flowers: which blooms are commonly used (and how they taste), how to grow them, safety considerations, and fun ways to decorate your food and drinks. By the end, you'll be ready to create an "feast for the eyes" - and the palate - with edible blossoms from your own garden.

A Gallery of Popular Edible Flowers and Their Flavors

Let's start with the stars of the show: the flowers themselves. Many flowers are edible, but some are particularly favored in kitchens for their flavor or visual appeal. Here are six popular edible flowers you can grow and use, each with a brief profile:

1. Pansies and Violas (Viola species)

Flavor: Pansies and their smaller cousins violas have a delicate, mildly sweet flavor with subtle wintergreen or grassy notes. Some say they taste a bit like lettuce or cucumber with a hint of minty freshness (the wintergreen note). They aren't strongly flavored - more of a fresh, green taste - which makes them very versatile.

Uses: These are among the most common edible flowers for decorating desserts and salads. Pansies come in a rainbow of colors and often have a striking "face" pattern. They can be candied (brushed with egg white and sugar) to preserve them as elegant cake decorations. Because of their mild taste, they work equally well on savory dishes: imagine a goat cheese and viola blossom canape. In drinks, a pansy frozen into an ice cube is a conversation piece. Pansies are also one of the few flowers suitable to press into cheeses or butters for a floral presentation.

2. Nasturtiums (Tropaeolum majus)

Flavor: Nasturtium blossoms are vibrant in color (reds, oranges, yellows) and have a distinct peppery kick, much like watercress or radish. They can be surprisingly spicy to first-timers! The flavor is often described as mustard-like or slightly tangy as well. Both the flowers and leaves of nasturtium are edible and share this peppery profile.

Uses: Given their bold taste, nasturtiums are fantastic in savory dishes. They're commonly used in salads to add a bite (both flavor and visual). You can also mince the flowers or leaves to make a peppery herb butter or a colorful pesto. The whole flowers make great eye-catching garnishes on platters, like topping deviled eggs or a cheese board with a few nasturtium blooms. They're also lovely stuffed: e.g., pipe a bit of herbed cream cheese into a nasturtium for a one-bite appetizer. Note that because of their strong flavor, they pair well with rich or mild foods that benefit from a peppery contrast.

3. Borage (Borago officinalis)

Flavor: Borage flowers (usually star-shaped and blue) have a mild cucumber-like flavor with a hint of sweetness. Some people also detect a slight briny or oyster-like note in very fresh borage, but overall it's often likened to a fresh cucumber/melon taste. The texture of the petals is delicate.

Uses: Borage's unique trait is its cooling cucumber flavor, which makes it perfect for beverages and light dishes. A classic use is in summer drinks: freeze borage flowers in ice cubes or float them in a Pimms cup or lemonade for a gorgeous effect and subtle flavor. The blooms are also pretty on cakes (think blue stars on white frosting) though their flavor isn't sweet; for taste, they're better in savory or neutral contexts. You can toss them in a salad, especially fruit salads or those with melon, to complement with a fresh note. Historically, borage is also used in herbal teas or candied. Keep in mind the plant has hairy leaves (also edible in soups), but the flowers themselves are smooth.

4. Calendula (Calendula officinalis, aka Pot Marigold)

Flavor: Calendula petals have a slightly peppery, tangy flavor with a mild bitterness akin to saffron or radicchio. In fact, calendula is often called "poor man's saffron" because its orange-yellow petals can impart a saffron-like color (and a lightly spicy taste) to dishes. The flavor is not sweet; it ranges from gently bitter to a bit spicy, depending on growing conditions.

Uses: Because of the color and mild spice, calendula is used both as a coloring agent and seasoning. You can toss the petals (they are the edible part, not the center) into rice, soups, or scrambled eggs to add golden hue and a hint of flavor. For example, stir some calendula petals into paella or a broth to mimic saffron's color. They also make a bright garnish on salads or open-faced sandwiches. Calendula's petals can be dried and crumbled as a condiment. On desserts, they provide a splash of orange color - perhaps sprinkled on a frosted cupcake - though their flavor is more suited to savory. They are also used in herbal teas and skincare, though that's beyond culinary use.

5. Cornflower (Centaurea cyanus, aka Bachelor's Button)

Flavor: Cornflower petals are more about appearance than taste - they have a very mild, slightly spicy or clove-like flavor, but often they're considered pretty neutral. Some detect a hint of sweetness or a raw green flavor, but it's faint. The key appeal is their striking blue color (though they also come in pink, purple, white).

Uses: Cornflowers are a favorite for decoration because that natural blue is rare in foods. They are commonly used dried in tea blends (like the famous Lady Grey tea has cornflower petals) to add visual appeal. Fresh, you can scatter them on anything for a pop of blue: cakes, salads, cocktails. Since their flavor is subtle, they won't clash. They pair nicely with chocolate visually - imagine a dark chocolate tart sprinkled with tiny blue petals, a beautiful contrast. Cornflowers can also be frozen in ice or used in floral butter. They've been used historically in Europe as a garnish in wines and spirits. One thing to note: use just the petals, as the base of the flower can be firm.

6. Marigold (Tagetes tenuifolia or Tagetes patula)

(Note: Not all marigolds are tasty; we specifically refer to certain types like signet marigolds often sold as edible.)Flavor: Certain marigolds, particularly the tiny signet marigolds (Tagetes tenuifolia), have a citrusy, slightly bitter flavor reminiscent of orange peel or chamomile. Others can be more pungent or even have a tarragon-like flavor (in fact, Mexican tarragon is a type of marigold). The petals of pot marigold we covered under calendula, but French marigolds and signets are also edible. The taste can range from saffron-like in some (hence another moniker "poor man's saffron" used for marigolds too) to somewhat bitter or peppery.

Uses: Signet marigolds produce masses of small yellow/orange blooms that chefs love to use in salads and desserts for a citrus tang. You might toss those petals over a fruit salad or use as a garnish on seafood (their slight bitterness can complement rich seafood). French marigold petals (Tagetes patula) can be ground to add color to rice. Also, marigolds are often used in flavored oils or vinegars, infusing an orange hue and subtle taste. One creative idea: marigold petal compound butter to top grilled fish, imparting both color and a hint of citrusy bitterness. They're also pretty on the rim of a cocktail glass (stick with a bit of egg white or syrup). As always, use petals only; the white (or green) heel of the petal can be bitter, so pinch that off for best flavor if present.

Of course, there are many more edible flowers (roses, lavender, chamomile, hibiscus, etc.), but the ones above are great for starting out, and likely to be in seed form easily available. Each brings its own color and flavor to the table.

(Internal link suggestion: Visit our Edible Flower Seeds section to find organic seeds for pansy, nasturtium, borage, calendula, cornflower, and more - perfect for creating your own edible flower garden.)

Safety First: Using Edible Flowers Safely

Before you start munching on flowers from the backyard, an essential word on safety. Not all flowers are edible - in fact, some are highly poisonous. Even those that are edible should be consumed under certain conditions:

Know Your Flowers: Positively identify any flower before eating it. If in doubt, do not eat it. Stick to well-known edible varieties like the ones listed above. Some flowers have look-alikes that are toxic. For example, sweet pea flowers (Lathyrus) are not edible (despite "pea" in the name) and can be confused with edible pea blossoms. When in doubt, consult a reliable reference or source.
No Pesticides: This is critical. Only consume flowers that have been grown organically, without pesticides or other chemicals. Flowers from florists, nurseries (unless specifically sold as edible), or roadsides are usually treated with pesticides or pollutants. Edible flowers should come from your own organic garden or a trusted supplier. If you spray your roses or marigolds with insecticide, those are not safe to eat. Growing them yourself organically is best.
Edible Parts: In many cases, only certain parts of the flower are edible. For example, with calendula and marigolds, typically only the petals are used; the green sepals or white bases can be bitter or inedible. With violas and nasturtiums, generally the whole flower is fine. But always double-check. Remove pistils and stamens (the central parts) from larger flowers like daylilies or squash blossoms before eating, as they can be bitter. For tiny flowers, this isn't an issue.
Allergies: Just as with any new food, be mindful that edible flowers could cause allergic reactions in some individuals, especially those who have pollen allergies. Introduce them in small quantities if you're not sure how you'll react. People who are allergic to ragweed, for instance, might react to chamomile or calendula (same family, Asteraceae). So that's something to consider.
Cleanliness: Gently wash flowers before use, but do so carefully. They're delicate. Swish in a bowl of cool water to remove dirt or bugs, then lay on a paper towel to dry. Do not use soaps or detergents. And ideally, pick flowers at a cool time of day (morning) when they are freshest and not wilted. Use soon after picking, as they don't have a long shelf-life once harvested.
Avoid The Toxic Ones: It's worth mentioning some common garden flowers that are not edible to ensure no mistakes: e.g., lilies (daylilies are edible but true lilies are not), daffodils, azaleas, rhododendrons, foxglove, oleander, iris, etc. Those are strictly ornamental. Even edible flowers often have a limit on quantity (you're not going to eat them by the bowlful, mostly as garnish). So moderation is built-in, but still, treat them as a special accent rather than a staple food.

In summary, treat edible flowers like any food ingredient: source them safely, handle them hygienically, and know what you're eating. Doing so will ensure you get all the joy without any unpleasant side effects. As a rule of thumb: eat only flowers you or a knowledgeable grower have grown specifically for consumption.

(Internal link suggestion: For more detail, see our post on Foraging and Preparing Edible Flowers Safely, which includes a list of poisonous look-alikes to avoid and organic growing tips.)

Growing Your Own Edible Flowers

One of the best ways to have a steady supply of edible blossoms is to grow them yourself. Luckily, many edible flowers come from plants that are easy to cultivate in a home garden or even containers. Here are some general tips for growing the flowers we discussed:

Site and Soil: Most edible flower plants prefer a sunny spot (at least 6 hours of sun) and well-drained, moderately rich soil. For instance, nasturtiums actually do best in poorer soil - too fertile and they'll produce more leaves than flowers. Pansies/violas enjoy cool weather and can tolerate partial shade. Borage, calendula, and cornflower will bloom best in full sun. Marigolds love sun and heat. So consider each plant's needs and perhaps group those with similar requirements.
Sowing: Some flowers like nasturtium, borage, and calendula can be direct-sown from seed after frost (they're easy growers). Nasturtium has big seeds - soak them overnight and plant about 2 cm deep. Borage and calendula you can sprinkle and cover lightly with soil. Cornflower and signet marigold can also be direct sown or started in seed trays. Pansies/violas are often started from transplants (or seed indoors 8-10 weeks before last frost), as they prefer cooler temps and a head start.
Watering and Care: Keep seedlings moist until established. Once flowering, most of these annuals appreciate consistent moisture to keep blooming, but don't overwater (especially nasturtiums - they can rot if too wet). Deadhead (remove spent blooms) regularly to encourage more buds. This is a win-win: you maintain production by picking flowers, which is exactly what you want for the kitchen. For example, calendula will keep flowering if you harvest the blooms frequently. Pansies may slow in hot summer - give them some afternoon shade and they might last longer.
Pest Control: Since you plan to eat these, avoid chemicals. Use organic methods: handpick pests, use insecticidal soap or neem if absolutely needed (and safe to use, but still wash flowers well). Common pests like aphids may appear on nasturtiums (they often act as a trap crop). You can spray them off with water. Slugs may target marigolds and pansies; use beer traps or diatomaceous earth around plants. Keep an eye out and act early with non-toxic controls.
Harvesting: The general rule is to pick flowers when they are at their freshest - usually just fully opened but not yet fading. Mid-morning is often ideal: after dew has dried but before the midday sun makes them floppy. Use clean scissors or snip with fingernails. For storage, some flowers (like pansies, violas) can be kept lightly wrapped in damp paper towel in a container in the fridge for a day or two. Others like nasturtiums wilt fast; it's best to use them the day of harvest. If you need to hold them for a few hours, placing stems in a jar of water in a cool area can perk them up (except for ones typically used petal-only, like calendula - those you can lay on a towel).

Growing edible flowers is truly rewarding. Not only do you get to eat them, but your garden will also be buzzing with bees and butterflies who enjoy many of these blooms (borage and calendula are especially bee-friendly). It's a beautiful synergy of gardening and cooking.

(Internal link suggestion: Check out our Edible Flower Garden Kit, which includes a curated selection of seeds (pansy, nasturtium, calendula, cornflower) and a planting guide to get you started on a 1m² edible flower bed.)

Decorating Dishes and Drinks with Flowers

Now for the fun part - how to actually use these blossoms to make your food look (and taste) fantastic. Here are some ideas and best practices for decorating with edible flowers:

Cakes and Desserts: Edible flowers can turn a simple cake into a show-stopper. For instance, a basic frosted cake can be topped with an arrangement of mixed petals and blooms. Pansies, violas, rose petals, and cornflowers are favorites for this. If worried about them wilting, you can apply them at the last minute, or candy them (brush with egg white and dip in superfine sugar, let dry 24 hours) which preserves color and shape. Remember to remove flowers before consuming if they've been mostly for decor and you're not sure how many your guests want to eat (except candied ones, those are eaten).
Salads: Create a vibrant salad by tossing in petals of calendula (for orange and a mild bite) and nasturtium blossoms (for bright color and peppery flavor). A few chive blossoms (not covered above, but yes edible with oniony taste) broken into florets add purple pops and onion flavor. Edible flowers in salads should complement the greens - for example, peppery nasturtiums go well with mild butter lettuce and a citrus vinaigrette. Pro tip: Don't overdress a salad with flowers; add dressing lightly to avoid making the petals soggy and discolored.
Ice Cubes and Beverages: As mentioned, small flowers like violas, pansies, borage, and herb blossoms can be frozen into ice cubes. Use distilled water boiled then cooled to get clearer ice that showcases the bloom. These cubes floating in a punch bowl or individual drinks elicit wows. Also, consider rimming cocktail glasses with fine sugar and pressing a petal or two into the sugar for a dried-flower rim. Hibiscus flowers make a striking tea or syrup that can be used in cocktails (with a tart cranberry-like taste and deep red color), and you can garnish with a complementary bloom like a nasturtium.
Main Courses and Appetizers: Edible flowers can garnish appetizers such as deviled eggs, canapés, cheese plates, or even sushi (shiso flowers are edible for instance, but sticking to our list: a dill cream cheese cucumber bite topped with a viola looks lovely). For main courses, think of using flowers that echo an ingredient: e.g., plating a lemon grilled chicken with a few lemon basil blossoms or marigold petals to emphasize the citrus. Or a spicy dish with nasturtium to hint at heat. One could also incorporate flowers into sauces - a rose petal sauce for poultry (a thing in Persian cuisine), or lavender used sparingly in a cream sauce for lamb (lavender is potent, though).
Floral Butters and Oils: A trick for subtle infusion and decoration - make a compound butter with edible petals. For example, soften butter and mix in chopped nasturtium flowers (for color and a hint of spice) and perhaps a pinch of salt; reform and chill. Now you have a beautiful speckled butter to serve with bread or melt onto veggies. Edible flowers like calendula or chive blossoms can also be infused into vinegar or oil - not so much for strong flavor (except chive blossoms do impart onion flavor to vinegar) but for aesthetic and slight taste. A clear bottle of white wine vinegar with blue borage and purple chive flowers suspended in it is quite pretty on a counter (but must be kept refrigerated and used within a few months for safety).
Frozen Treats: Sprinkle petals into popsicle molds along with fruit puree or yogurt - the result is like little stained-glass popsicles with flowers. Ensure the flowers are food-safe and clean, and not too large (thin petals work best). Or, as a simpler approach, top a scoop of sorbet or ice cream with a few fresh blooms. A scoop of strawberry ice cream with a red rose petal and a violet looks très chic.

When decorating, a little goes a long way. You want the flowers to enhance, not overwhelm or confuse the dish. Think of their color, shape, and size relative to what you're decorating. Also, ensure any non-edible parts (like flower stamens or tough green parts) are removed so diners don't have to navigate that. Safety note: Always inform guests when something is an edible flower and which ones they are, in case of unknown allergies or hesitations.

Finally, remember edible flowers are best used fresh. If you need to prep ahead, you can pick and store some between moist paper towels in the fridge as noted, but many will start to wilt after a day. So plan your harvest and decorating close to serving time for maximum effect.

(For more inspiration, see our Edible Flower Recipe Collection which includes step-by-step ideas like floral ice cubes, candied flowers, and petal salads - complete with photos to spark your creativity.)

Edible flowers truly allow us to "eat the rainbow" in the most poetic way. By growing a few of these plants and following the guidelines for safe use, you can bring a splash of nature's artistry to your kitchen creations. Have fun experimenting - a sprinkle of petals here, a blossom there - and watch as ordinary dishes bloom into extraordinary experiences!

Back to Daily Fresh Living