- Johnny's Edible Flower Guide | Printable 4-pp Brochure (PDF)
- Edible Flower Varieties | Product List Insert (PDF)
- More Ideas for Edible Flowers (PDF)
- Edible Flower Recipes (PDF)
- Edible Flowers | Easy Choices for Salad Mix (PDF)
- Edible Flowers | Tech Sheet (PDF)
- Video: Growing Edible Flowers
- Video: Summer Squash Blossoms | Recommended Varieties for Edible Flower Production
- Eat Your Flowers: Serve Up That Wow Factor With Edible Flowers
- Edible Flowers List: Top 20 Favorites from the Slow Flowers Community
Edible Flowers List: Top 20 Favorites from the Slow Flowers Community
Debra Prinzing, Author & Founder of Slow Flowers
Photo: Missy Palacol Photography
By Debra Prinzing, Slow Flowers Society, January 2024
When chefs, bakers, and bartenders enhance their sweet and savory creations with edible flowers, they not only add visual excitement to their dishes, desserts, and drinks, but often their recipes deliver a surprise burst of flavor. Edible petals and flowers bring to the dining experience a new appreciation for all that nature has to offer.
And that’s why we’re hearing so much about edible flowers these days. The addition of a pressed violet to a cupcake or the sprinkling of calendula petals in a salad—these are small details that add big impact to your culinary efforts.
Top 20 Edible Flowers
We asked our Slow Flowers Community to list their favorite edible flowers and here are the Top 20 choices they shared. Some selections are familiar, but to be honest, some of these flowers surprised me and sent me off to do more research about the blooms’ edible qualities. What I learned is that there are many more edible flowers that I ever realized.
- basil, bee balm, borage, chives, all mints, oregano, and rosemary (among many others) to toss into salads and soups. Herb flowers are particularly pretty on cheese and charcuterie platters. The flower tastes are often quite similar to its corresponding herb foliage.
VioletThe violet bloom is a popular edible flower. The petite form means you’ll probably want to use the whole bloom rather than attempt to press it. As with many herbs, removing the bloom will stimulate the plant to re-bloom, so pinch away!
RoseIf you love rose petals in beverages, desserts, and savory dishes, you’ll want to use organic practices in your growing methods so you can safely use them in recipes. The flowers have a mild, floral flavor and are packed with nutrition: Roses contain antioxidants and are high in vitamins C, E, and A.
ChrysanthemumAll Chrysanthemum flowers are edible, but like marigolds their flavor can change depending on the type. Their taste has been described as tangy, bitter, or pepper-like. The petals can be dried for inclusion in tea blends.
PeonyPeony petals are edible and often appear in drinks, salads, and to flavor honeys, jellies, jams, and simple syrups. The flavor is subtle and floral.
LilacA seasonal spring favorite, lilac florets can be treated similarly to pansies and violets—candied, used in syrups, and as a fresh garnish. The flavor of fresh lilac is somewhat astringent.
I hope this list will get you started exploring the wonderful world of edible flowers. Knowing that there are satisfying flavors that come straight from the cutting garden opens up an entire cookbook of options for exploration and experimentation. I can’t emphasize the importance of growing organically to ensure that your blooms are safe to eat!