Edible flowers are the perfect way to give your desserts and savory dishes that extra “wow” factor. If you’ve ever wondered which blooms from your garden are actually safe to put on your plate, you’re in the right place! Here’s a look at some of my favorite flowers that double as kitchen ingredients.
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++Sunflowers (Helianthus annuus)
++Forget-Me-Nots (Myosotis)
These tiny blue beauties are everywhere, but many gardeners don’t realize their blossoms are totally edible. While they don’t have a very strong taste, their stunning blue hue makes them a fantastic garnish. I love sprinkling them over soups, salads, or even on top of a scoop of vanilla ice cream for a fancy touch at your next dinner party.
++Calendula / Pot Marigold (Calendula officinalis)
You might know calendula from soothing skin balms, but it’s also a culinary gem. These bright orange and yellow petals are often called “poor man’s saffron” because of the vibrant color they add to dishes. You can brew them into a tea or toss them into salads. They’re a staple in high-end restaurants, but since they’re so easy to grow, you can have them right in your own backyard!
++Jasmine (Jasminum officinale)
Jasmine is a classic favorite for its incredible fragrance. While it can be a bit finicky about the cold, putting in the effort to find the right sunny spot for it is totally worth it. The flowers are famous for making aromatic jasmine tea, but don’t stop there—they’re also amazing for infusing homemade lemonade or flavoring floral ice creams. It’s a super versatile bloom for anyone with a sweet tooth.
++Roses (Rosa)
The rose is the queen of the garden, loved for its elegance and scent. Unlike some other edible flowers that are just for looks, rose petals actually pack a punch in the flavor department. Just a heads-up: make sure you’re using “true” roses. Plants like Hellebores (Lenten Roses), Peonies, or Hollyhocks aren’t actually part of the rose family and can be toxic. Stick to the real deal for your jams and garnishes!
++Violets (Viola)
Violets are a real treat! You’ve probably seen them candied in sugar and sold as a gourmet delicacy. You can also whip up a beautiful violet syrup to level up your cocktails or white wine spritzers. The flavor is delicate yet distinct. Plus, they look absolutely charming growing in balcony boxes before you harvest them for your salads.
++English Lavender (Lavandula angustifolia)
Lavender isn’t just for sachets and soaps! English Lavender is a fantastic culinary herb. It works wonders in savory stews and meat dishes, but it’s also a star in the baking world. Try making lavender-infused sugar to give your cookies and cakes a sophisticated, floral finish. A little goes a long way with this one!
%%Zucchini Blossoms (Cucurbita pepo var. giromontiina)
Here’s a pro-tip: don’t just wait for the zucchini to grow! The large, golden blossoms are considered a true delicacy by chefs. You can dip them in batter and fry them up until they’re crispy, or stuff them with ricotta cheese, herbs, or even ground meat and veggies. They are absolutely delicious and make for a stunning appetizer that will definitely impress your guests.