List of Edible Flowers

AnchusaSmall bright blue flowers just like Forget-me-Nots. Mid taste, used for garnish in salads.

Anise Hyssop – Mild licorice flavour. Use in fruit desserts and tea or as a garnish for iced tea

Apple Blossoms – They are lovely, fragrant, edible and delicate. Sometimes they don’t taste good but they’re ok to eat. The different species of trees would all taste different including each individual tree could taste different too.

Arugula – If your arugula blooms then it’s likely that the leaves are too strong to eat. But the little white flowers have a slight peppery taste and are flavourful on salads or on appetizers

Basil GardenBasil – This one should be obvious. The tiny white flowers can be used as seasoning and the whole blooming stalk can be used as a garnish for a drink or in soups and stews

Bee Balm (Monarda) – The red flowered variety of this plant is best for adding a pop of colour to salads. The flowers have a strong minty taste and are sometimes dried and added to tea. 

Bean Blossoms – The bean flowers taste just like beans! The “runner” beans are the best. Used in salads and as a garnish. Use immediately after picking them, they wilt quickly.

Begonias – The petals of this flower are used as a garnish as in salads. They come in a variety of colours. They have a citrousy sour type of flavor. If your chose the tuberous type of Begonia then your will get more for your money since the flowers are bigger.

Borage – These flowers make a beautiful garnish on salads, fruit dishes, desserts and drinks as well. Remove the fuzzy green sepals if you plan to eat the flower

Calendula – Can be used freely on salads, savoury dishes and even desserts. It’s sometimes called the “poor man’s saffron” because of its orange and yellow petals ability to add vibrant colour to any dish being prepared 

Carnations (Dianthus) – AKA Sweet Wiliam. Have a flavour similar to cloves. They make a nice edible garnish after the bitter “spur like” base is cut off

Chamomile – These flowers can be used on salads or in soups. It’s most recognizable because of chamomile tea. Can be used fresh or dry

Chives – Chive flowers look like little purple puff balls. They have a significant onion-y flavour. If you like onions you can eat them whole or the flower can be picked apart and scattered throughout a whole dish

Chrysanthemum – Only the flower petals of ordinary garden mums are edible. If you can find a plant labeled “edible chrysanthemums” also known as “Shungiku” which is a Chinese plant with bright yellow flowers. The flowers, stalks, and leaves of this plant can be eaten

Coriander –  Used in Indian cooking as well as Latin cooking

Dandelion – Dandelion wine actually exists. I don’t know how it tastes but it’s available. Dandelions can be used in salads

Daylily – The flowers are sweet and are great sprinkled over top of a sala

Dill – The yellow flowers add a dill-y flavour to salads and dips 

Elderflower – Used to make jams, syrups and cordials. It’s also possible to stir up a thin batter and make elder flower fritters

Fennel – Licorice flavoured, can be used on salads

Geranium – It has a range of scents and flavoured leaves including rose, lemon, apple and mint to name a few. Remove the bitter tasting white base of each pink petal before using it 

Hawthorn – The blossoms are usually steeped in brandy or wine 

Honeysuckle – It’s widely used in  many salads and dishes. Pick them when they first open and they are still full of sweet nectar. You’ll see why the bees love this plant.

ImpatiensThe petals and blooms are completely edible.

Jasmine – This one has a floral flavour and is used with other tea leaves in black tea. Can also be used in cooking

Lavender – Often used in teas and desserts. Individual flowers with the green part removed are good sprinkled over salad

Lilac – Salad garnish or fried in a light batter as a fritter

Marigold – This makes a colourful garnish, in salads and in cooking. The flavour is very variable and unpredictable. 

Mimosa – Salad garnish or fried in a light batter as a fritter

Nasturtium – The vibrant flowers have mild peppery taste but sweetened by the nectar inside. Use on salads 

Orange – Versatile and aromatic, used in jellies, syrups, cordials and fritters

Rose – Roses have been used for a variety of purposes for years. Used for syrups, sauces, puddings, vinegars, candy and more. They have a sweet taste. Older varieties are said to have the most flavour

Rosemary – This one is just plain delicious for many, many purposes. The leaves, stalks and flowers can all be used. The tiny blue flowers are pretty as a garnish, the leaves are great used for chicken, turkey, pork, steak, vegetables and more, I use it on just about everything! Use the stalks when boiling down the bones of chicken or turkey to flavour the broth

Sage – Very aromatic and delicious. This one is great on any poultry dish. The flowers can be purple, blue or red and make a beautiful garnish

Beautiful Purple and White Viola

Squash – The large bright yellow flowers can be simmered in soups and stews. Some people even stuff the blooms with cheese and other ingredients, then lightly batter them and fry in olive oil. They can be used on salads too.

Thyme – Also delicious, I use this one just the same as I use Sage and Rosemary. The leaves are very tiny but are full of flavour

Violet – closely related to violas, pansies, and Johnny jump ups. They are perfect for garnishing platters and food displays of all sorts. They can even be candied and used for cake decoration

There are plenty more edible flowers out there, this is just a partial list of the more common ones.

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