Flowers
Edible Flowers: Adding Beauty and Flavor to Your Kitchen
By Don Opa •
February 13, 2026 •
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Edible flowers add visual appeal and unique flavors to dishes. Growing your own ensures they're pesticide-free and fresher than anything you could buy.
Beautiful and Delicious Choices
- Nasturtiums: Peppery flavor. Brilliant orange, red, and yellow blooms. All parts are edible.
- Calendula (Marigold): Slightly spicy. Vibrant orange and yellow. Use petals, not the whole flower.
- Dianthus (Pinks): Spicy, clove-like flavor. Beautiful ruffled flowers in many colors.
- Violets: Delicate and pretty. Mild flavor with a hint of sweetness.
- Scented Geraniums: Many flavor varieties: lemon, rose, apple. Stunning blooms.
- Borage: Blue star-shaped flowers. Cucumber-like flavor. Edible leaves too.
- Chive Blossoms: Mild onion flavor. Purple pom-pom like flowers.
Growing Edible Flowers
Most edible flowers are easy to grow. Provide full sun and well-draining soil. Unlike ornamental flowers grown for appearance, edible flowers are typically more nutritious when grown organically without supplements.
Kitchen Uses
- Salads: Float nasturtiums or violets for color and flavor.
- Cocktails: Freeze pansies or borage in ice cubes.
- Desserts: Candied flowers make stunning cake decorations.
- Infusions: Make herbal teas from scented geranium leaves and flowers.
- Garnishes: Any edible flower dresses up a plate.
Safety Considerations
Only grow flowers intended for consumption. Many ornamental flowers are toxic. Avoid flowers from florists (usually heavily sprayed). Never pick wild flowers unless you're certain of identification.
Harvesting and Storage
Pick flowers in the morning after dew dries. Use immediately for best flavor, or store petals in a paper towel-lined container in the refrigerator for up to one week.
