There are many different ways to use edible flowers; fresh or dried, grown or powdered, in desserts or drinks, raw or cooked… Flowers are fresh when eaten within a few hours of being picked. Growing your own flowers makes sense in this respect. Edible flowers can also spice up your garden in the same way as ornamental plants.
The number one rule for edible flowers is to know how to grow them and when to pick them. Most flowers should be picked when they are in full bloom and have not yet started to wilt. Rinse the flowers quickly under cold water or fill a large container of cold water to get rid of insects. Then stir the water gently.
If you plan to dry your flowers, place them in a single layer on paper towels and turn them over once or twice a day. Depending on the thickness of the flowers, this can take several days. You can also dry your flowers in a dehydrator.
Here are 15 edible flowers you can grow in your garden.
Begonia
The flowers of all tuberous begonias (Begonia x typerhybrida) and waxy begonias (Begonia cucullata) are edible. Tuberous begonias are more preferred for eating, while waxy begonias have a slightly bitter taste. In general, begonias have a sour, lemon-like flavor with a crisp texture. Whole flowers can be added to salads or the petals can be used as a garnish. Make sure the soil of your begonia plants is slightly moist, but not wet.
Color Variations: Pink, red, white, bicolor
Sun Exposure: Full, partial
Soil Requirements: Average, moist, well-drained
Bergamot
Bergamot (Monarda didyma) is a perennial herb with spiny, tubular flowers. Both the fresh leaves and flowers are edible. Recommended varieties for eating include ‘Adam’, ‘Cambridge Scarlet’, ‘Croftaway Pink’ and ‘Snow White’. Bergamot has a green tea-like flavor with citrus. It is great for infusing in homemade butter, teas, salad garnish and ice cream. Cut the flowers to encourage more flowering (remove spent flowers).
Color Variations: Red, purple, pink
Sun Exposure: Full, partial
Soil Requirements: Rich, moist, well-drained
Borage
Borage (Borago officinalis) is an annual herb with deep blue, star-shaped flowers. Only the leaves are eaten; remove the hairy inner parts of the flowers with your fingertips. The leaves have a subtle, cucumber-like flavor and are good in soups, salads and desserts. Quite a frozen look in ice cubes to add to drinks. They can also be candied. If you leave some flower heads on your plant, they will usually self-seed for next year.
Color Variations: Blue
Sun Exposure: Full, partial
Soil Requirements: Average, dry to medium moisture, well drained
Daffodils
Daffodils (narcissus officinalis) are annual plants with daisy-like flowers. Only the leaves are eaten, so separate them from the flower heads before use. Depending on the variety, they have a spicy, pungent, peppery or bitter flavor. And they are good for homemade butter, rice dishes and salad garnish. They can also be dried and added as a garnish to soups such as potato, leek or winter squash soup. Pinch young daffodil plants to encourage denser growth and eventually more flowering.
Color Variations: Yellow, orange
Sun Exposure: Full, partial
Soil Requirements: Average, well drained
Chamomile
Chamomile (Matricaria recutita, Chamaemelum nobile) Both types of chamomile (German and Roman) are edible. German chamomile (Matricaria recutita) is sweeter and therefore preferred for culinary purposes. Chamomile has a floral, earthy, apple-like flavor that is often described as slightly bitter. It can be infused into teas, cocktails and desserts. Fresh or dried flowers can be fried in butter and mixed into hot cereals such as oatmeal. Be sure to plant the daisy in well-drained soil and do not overwater.
Color Variations: White and yellow
Sun Exposure: Full
Soil Requirements: Average, dry to medium moisture, well drained
Chives
Chives (Allium schoenoprasum, Allium tuberosum) are perennial plants with edible flowers. Harvest the flowers immediately after they open. Chives (Allium schoenoprasum) should be harvested before the flowers are dry and papery. The flowers have a subtle onion or garlic aroma. They are great for homemade butter, sauces, scrambled eggs, salads and sandwiches. Chive flowers can also be used to infuse distilled white vinegar, which turns a beautiful pink. Give the chives a sunny spot and make sure to keep the soil evenly moist.
Color Variations: Pink, purple, red, white
Sun Exposure: Full
Soil Requirements: Sandy, loamy, moist, well-drained
Chrysanthemum
Chrysanthemum (Glebionis coronaria) The flowers of this perennial are edible, but the potted ones sold in nurseries every fall are treated with many chemicals and are therefore not suitable for eating. For edible flowers, grow wreath chrysanthemums (Glebionis coronaria) from seed, planting them after the danger of frost has passed. They are widely used in Japanese cuisine under the name shungiku. The flowers have a pungent, herbal, grassy and slightly bitter flavor. They are good fresh or dried to garnish soups and salads.
Color Variations: Yellow
Sun Exposure: Full
Soil Requirements: Average, well drained
Daylily
All varieties of orange daylily (Daylily, Hemerocallis fulva) and all parts of the plant are edible, but opinions differ on which parts are the tastiest. For starters, you can try the unopened buds and leaves. They have a sweet and floral to herbal and slightly metallic flavor when eaten raw. Add sliced leaves to salads and soups; unopened buds can be fried in butter or oil. Or you can consume them as fritters.
Color Variations: Orange, yellow, red, red, pink, purple, melon
Sun Exposure: Full, partial
Soil Requirements: Average, medium moist, well drained
Elderflower
Elderflower (Sambucus nigra) is a perennial shrub with large, umbrella-shaped flower heads. Make sure you only use the edible flower and do not use the stem. The flowers are sweet. They can be infused in syrups, sugary drinks, jellies, ice creams and other desserts. The flower heads can also be deep-fried or dried for tea.
Color Variations: White
Sun Exposure: Full, partial
Soil Requirements: Humus, moist, well-drained
Geranium
Fragrant Leaf Geranium (Pelargonium spp.), both leaves and flowers are edible. All but the ‘Citronella’ variety are good for eating. In general, they have a citrus aroma combined with the scent of the variety. They are good for garnishing salads and making candies. This plant is usually grown as an annual.
Color Variations: Pink, white
Sun Exposure: Full, partial
Soil Requirements: Rich, medium moist, well-drained
Hibiscus
Hibiscus (Hibiscus rosa-sinensis) The large, vibrant flowers of this tropical shrub can be eaten raw or dried. They have a slightly sweet and sour, cranberry or pomegranate-like flavor. They are also ideal for infusing in drinks, including iced tea and cocktails, and also for use in ice cream and other desserts. Dried flowers can also be used in tea. Make sure to keep the soil of this plant evenly moist but without puddles.
Color Variations: Red
Sun Exposure: Full, partial
Soil Requirements: Rich, moist, well-drained
Munstead
‘Munstead’ and ‘Hidcote’ are the most popular edible lavenders used dried. Pick the stems with the flowers when only a third to half of the flowers have opened. Do not wash them. Tie the stems into bundles and hang them upside down to dry in a well-ventilated place. They have a floral, herbaceous and sweet flavor with notes of mint, citrus and rosemary. They are good in marinades, desserts, drinks and jellies. Try adding flowers to sugar for baking. However, lavender can be overpowering, so use it sparingly.
Color Variations: Purple
Sun Exposure: Full
Soil Requirements: Average, dry to medium moisture, well drained
Lilacs
Of the different colors of lilacs (Syringa vulgaris), the fragrant purple and pink varieties are best for culinary use. Before use, remove all leaves and stems. The flowers have a floral, perfumed flavor. They are good in homemade butter, drinks and syrups and as a garnish for cakes. They can also be dipped in batter and deep-fried or candied. Prune your lilac after flowering to keep the bush bushy.
Color Variations: Purple, pink, white shades
Sun Exposure: Full
Soil Requirement: Loamy, well drained
Marigolds
Marigolds (Tagetes tenuifolia, Tagetes lucida) While these annuals often top edible flower lists, only a few marigolds are delicious, including the Signet marigolds ‘Lemon Gem’ and ‘Tangerine Gem’ and the Mexican mint marigold (Tagetes lucida). The flowers have a floral aroma with notes of citrus and pepper. They are good as a salad garnish, frozen in ice cubes or sprinkled over egg dishes or to add color to dishes. Make sure to give your plants afternoon shade during the hot summer months.
Color Variations: Orange, yellow, red
Sun Exposure: Full, partial
Soil Requirement: Loamy, moist, well-drained
