Edible Flowers: An Intriguing Addition to Culinary Practices

Edible flowers have gotten complicated with all the safety warnings, flavor profiles, and culinary techniques flying around. As someone who started growing edible flowers after accidentally discovering that squash blossoms taste incredible fried, I learned everything there is to know about cooking with petals and blooms. Today, I will share it all with you.

The idea of eating flowers seems either fancy or intimidating, but honestly, it’s just another way to use what you’re already growing. Once you realize how many garden flowers are edible, your cooking opens up in ways you wouldn’t expect. The colors alone make everything look restaurant-quality, and the flavors range from subtle to surprisingly bold.

Nasturtiums

Nasturtiums were my gateway into edible flowers. They grow like weeds, taste peppery like arugula, and the colors are absolutely stunning. Every part is edible—petals, leaves, even the seed pods can be pickled like capers.

• Toss nasturtium petals into green salads for instant visual impact and a peppery bite that complements mild lettuces perfectly.
• Use whole blossoms to garnish soups and appetizers—they hold their shape beautifully and add real flavor, not just decoration.
• Blend nasturtiums into pesto instead of basil for a spicy, colorful version that works amazingly on pasta or grilled vegetables.

Lavender

Lavender is tricky because too much tastes like soap, but the right amount creates this incredible floral depth that’s hard to replicate. I grow English lavender specifically for cooking—it’s milder and sweeter than other varieties.

• Infuse lavender into cream for custards, panna cotta, or ice cream. Use fresh stems steeped in warm cream, then strain them out completely. The flavor should be subtle, not overwhelming.
• Sprinkle dried lavender sparingly on roasted chicken or lamb. It pairs especially well with lemon and garlic marinades.
• Make lavender simple syrup by steeping dried buds in hot sugar water. This works beautifully in lemonade, cocktails, or drizzled over cakes.

Hibiscus

Hibiscus has this bright, cranberry-tart flavor that wakes up everything it touches. I started using it in teas, but now it shows up in all kinds of things—the crimson color it creates is absolutely gorgeous.

• Brew dried hibiscus petals for tea that’s naturally tart and refreshing. No sweetener needed, though honey complements it nicely.
• Reduce hibiscus tea into a thick syrup for glazing grilled chicken, pork, or roasted vegetables. The tangy-sweet contrast is fantastic.
• Add ground hibiscus to cake and muffin batters for natural color and a subtle tartness that balances sweet frostings.

Roses

Probably should have led with this section, honestly. Roses are the most accessible edible flower since so many people already grow them, but there’s a huge range in flavor depending on the variety and color.

• Use fragrant rose petals in desserts like shortbread cookies, pound cakes, or layered with whipped cream. Darker roses tend to have stronger flavors.
• Make rose petal jam by simmering petals with sugar and lemon juice. It’s old-fashioned but absolutely delicious on toast or scones.
• Infuse rose petals in white wine vinegar for salad dressings or in olive oil for drizzling over fruit or soft cheeses.

Pansies

Pansies have such a mild, slightly sweet flavor that they’re basically edible decorations. I use them constantly because they’re so forgiving—you can’t really mess them up, and they make everything look special.

• Top cupcakes and cakes with fresh pansies right before serving. They’re delicate, so add them at the last minute to prevent wilting.
• Scatter pansy petals through green salads for color contrast. They don’t add much flavor, but the visual impact is worth it.
• Float whole pansies in cocktails, punch bowls, or even ice water for an elegant presentation that requires zero effort.

Calendula

Calendula is unfairly overlooked. It has this slightly spicy, peppery flavor and creates gorgeous golden-orange color in dishes. I grow it as a companion plant anyway, so using the flowers in cooking feels like a bonus harvest.

• Scatter calendula petals over salads, pasta dishes, or grain bowls. The color brightens everything, and the flavor adds subtle complexity.
• Stir calendula into soups and stews during the last few minutes of cooking. It won’t overpower other flavors but adds beautiful color.
• Infuse calendula in olive oil or neutral oils for cooking. The resulting golden oil works beautifully in dressings or for finishing dishes.

Violas

Violas are like pansies’ smaller, slightly sweeter cousins. They have a mild grassy-floral taste that works in both sweet and savory applications. I grow them in containers specifically for harvesting.

• Decorate cookies and cakes with fresh viola blooms. Press them gently into frosting or glaze them with egg white and sugar for crystallized flowers.
• Add viola petals to fruit salads—they complement berries and citrus especially well with their fresh, delicate flavor.
• Steep violas in hot water for a gentle herbal tea with natural sweetness. Mix with mint or lemon balm for more complexity.

Borage

Borage tastes exactly like cucumber, which seems impossible but it’s true. The bright blue star-shaped flowers are stunning, and they’re incredibly easy to grow—almost too easy, honestly.

• Float borage flowers in gin and tonics, cucumber cocktails, or summer punches. The cucumber flavor reinforces itself beautifully.
• Garnish salads and cold soups with borage blossoms. They’re delicate but hold up better than you’d expect.
• Freeze borage flowers in ice cube trays for drinks. They create these gorgeous blue stars suspended in clear ice.

Chive Blossoms

Chive blossoms are probably the most underused part of an incredibly common herb. They taste like mild, sweet onions and break apart into individual florets that look like tiny purple fireworks.

• Sprinkle chive blossoms over baked potatoes, omelets, or creamy soups. They add color and that gentle allium flavor without being overwhelming.
• Mix separated chive florets into softened butter with salt and lemon zest. This compound butter is incredible on bread, vegetables, or grilled fish.
• Steep chive blossoms in white wine vinegar or rice vinegar for a beautiful purple-tinted vinegar with subtle onion notes.

Sourcing Edible Flowers

That’s what makes edible flowers endearing to us gardeners—we can grow exactly what we need without worrying about pesticides, chemicals, or questionable sourcing. Growing your own means you know exactly what’s gone into those blooms.

• Find edible flowers at farmers’ markets from vendors who specifically grow them for culinary use. Ask about their growing practices—responsible growers love talking about their methods.
• Grow your own edible flowers in dedicated beds or containers. This gives you complete control over inputs and guarantees freshness.
• Purchase from specialized online retailers or stores that cater to restaurants. Just verify they’re actually labeled as culinary-grade, not ornamental.

Never use flowers from florists, garden centers, or roadside plantings. The chemicals used on ornamental flowers are not food-safe, period. This isn’t being cautious—it’s being smart.

Storage and Preparation

Edible flowers are delicate, so treating them right makes a huge difference in how they look and taste. I learned this the hard way after ruining beautiful nasturtiums by storing them incorrectly.

• Store flowers in the refrigerator wrapped loosely in barely damp paper towels, then sealed in a container. They’ll keep for 3-5 days this way, though fresher is always better.
• Rinse gently in cool water and pat dry with paper towels immediately before using. Don’t wash them ahead of time—moisture speeds up deterioration.
• Use flowers fresh rather than cooked when possible. Heat destroys both color and flavor in most edible flowers, so add them at the end or use them raw.

After years of cooking with flowers from my garden, I’ve learned that the best approach is to start simple. Pick one or two varieties you’re already growing, taste them raw to understand the flavor, then experiment with adding them to familiar dishes. The results are always more interesting than expected, and guests are consistently impressed by something that required almost no extra effort. Edible flowers aren’t fancy—they’re just another way to use what you’re growing, and that makes them perfect for home gardeners who cook.