In this post, we’ll talk about which parts of flowers are edible (such as edible petals), nutrition value, how they taste and how to use them.
The top ten list of edible flowers includes those flowers that are most commonly used and easily identified. For the adventurous eaters, we’ve also added an edible flower list featuring the names (common and scientific) of over 60 more flowers you can eat.
Edible flowers such as roses can be used fresh or dried. Whether you’re nibbling edible petals or cooking up buds, flowers you can eat add fun to any table. They are eye catching, nutritious and delicious.
Some restaurants use edible flowers in place of parsley as garnish and they are sold in the produce isle. We also use flowers for essential oils, medicines, dyes, art, decoration, beneficial insects and skincare.
- Some Important Safety Precautions for Using Edible Flowers
- Where can I buy edible flowers, edible flower petals or edible rose petals?
- #1 Sunflowers – genus Helianthus
- #2 – Violets – Viola Odorata
- #3 Dandelions – Taraxacum officinalis
- #4 – Roses – genus Rosa
- How to Use Roses
- #5 – Hibiscus – Hibiscus sabdariffa
- #6 – Pansy – Viola Tricolor L
- #7 – Nasturtium – Tropaeolum majus
- #8 – Lavender – Lavandula angustifolia
- #9 – Squash Blossoms – Cucurbita pepo, Cucurbita Maxima, Cucurbita moschata
- # 10 – Calendula – Calendula officinalis
- Edible Flower Names, Common and Scientific, from Agrimony to Yucca
- Have you tried Edible Flowers?
Some Important Safety Precautions for Using Edible Flowers
- Not every flower is safe to eat. Make sure you have a positive ID of an edible flower before sampling.
- Don’t harvest edible flowers from roadsides or other contaminated areas such as chemically treated lawns. If an area has heavy animal use, harvest from another area. (Editor’s note – I had a reader ask if you can wash off goat pee. I don’t recommend trying it.)
- Try a small edible flower sample before eating a larger quantity. Although rare, allergic reactions are possible.
- Strongly flavored edible herb flowers are best used sparingly.
Where can I buy edible flowers, edible flower petals or edible rose petals?
If you don’t have a green thumb to grow edible flowers, or a safe place to harvest wild ones, you can now buy edible flowers online, including:
Here are our top 10 edible flowers, in no particular order. Enjoy!
#1 Sunflowers – genus Helianthus
Sunflowers are great for wild birds and your chicken flock, but they also make good people food, too. Try them on the counter top as microgreens, or add them to your garden for height and visual interest.
There are many different varieties of sunflowers, with different colors and sizes. Look for those that say “oil seed sunflower” if you’re most interested in the seeds, and shorter varieties with lots of flowers if you prefer the buds.
Edible Parts: Leaves, Roots, Petals and Seeds.
Nutrition: Sunflowers contain Vitamin E, Vitamin B1, Copper, Vitamin B6, Vitamin B3, Folate, Magnesium, Phosphorus, Protein, Fiber
Flavor: When the sunflower is in the bud stage, it tastes similar to artichokes. Once the flower opens, the petal flavor is slightly bitter.
How to Eat Sunflowers
Seeds: Sunflower seeds are a healthy source of fats, protein and fiber. Eat them straight or in seed butter, homemade granola, cereals, sprinkled on salads and more.
Sprouts: Eat sunflower sprouts as a micro-green when they are 1-2″ tall. Toss them in a salad, add to a top of a sandwich, or placed on a grilled piece of fish.
Petals: Sunflower petals add amazing color, but can be a tad bitter. Use them sparingly in cooking.
#2 – Violets – Viola Odorata
Violets add a bright flash of color to shaded areas of the yard. Their delicate fragrance perfumes the air, and their tender greens make an interesting addition to salads.
Edible Parts: Flowers and Leaves
Nutrition: Violets contain Vitamin C, Vitamin A, Iron, and Calcium.
Flavor: The flowers have a sweet, perfumed flavor. Leaves are bright and grassy.
How to Eat Violets
Greens: Use violet leaves fresh in salads or cooked like spinach.
Flowers: Use violet flowers fresh to preserve their lovely color and aroma. They can also be made into jellies or candied. Sugared violets make a lovely garnish on top of cakes, muffins or pastries. Get more information on violets and the recipe for violet jelly in Weekly Weeder #23.
#3 Dandelions – Taraxacum officinalis
Love them or hate them, most people can easily identify dandelions. They have a rich history of use for both food and medicine.
Their abundant blossoms are a precious food source for pollinators in spring when other food options are limited. When harvesting dandelions, make sure the area has not been treated with herbicides for at least three years.
Edible Parts: Leaves, Seeds, Flower and Root.
Nutrition: Dandelions contain Fiber, Vitamin C, Vitamin B6, Thiamine, Riboflavin, Calcium, Iron, Potassium, Manganese, Folate, Magnesium, Copper, Phosphorus, Vitamin K, Vitamin A
“Greens of the humble dandelion provide 535 percent of the recommended daily value of vitamin K, which may be the most important source of any other plant-based food to strengthen bones, but may also play a role in fighting Alzheimer’s disease by limiting neuron damage in the brain.”
Flavor: Greens are earthy, nutty and pleasingly bitter. Roots are earthy with rich undertones. The flowers are sweet and crunchy. Dandelion seeds are mildly nutty with a hint of bitterness.
How to Eat Dandelions
Leaves: Dandelion leaves are great in smoothies, salads, sauteed, in pastas, stir-frys, soups and stews
Seeds: Although tough to gather in quantity, the seeds are edible. Nibble them straight out of the garden, or use them to make seed milk.
Flower: Dandelion flowers brighten desserts, pastries, breads, wines, jellies and jams. Dipped in cornmeal and fried, the blossoms taste very similar to mushrooms. We have a recipe for homemade dandelion wine, and cake made with the leftover fruit from the wine on the site.
Root: Dandelion roots are used in tea or roasted to make an herbal coffee substitute.
#4 – Roses – genus Rosa
A rose by any other name would still be as sweet. Look for heirloom roses for the best fragrance and flavor. Many of the modern hybrids focus on looks only.
Edible Parts: Rose Petals and Rose Hips.
Nutrition: Rose hips are one of the richest plant sources of vitamin C. Rose hips contain the Carotenoids Beta-Carotene, Lutein, Zeaxanthin and Lycopene. Rose petals also contain vitamin C at lower amounts.
Flavor: Roses taste sweet, with subtle undertones ranging from fruit to mint to spice. If a rose smells good, it will have a good flavor. If the rose does not have a scent, it will taste like nothing.
How to Use Roses
Rose Hips: Use rose hips to make jam, tea, or candy.
Rose Petals: Use Rose Petals to make rose water or teas. Use them for color on salads and cakes.
#5 – Hibiscus – Hibiscus sabdariffa
Hibiscus adds vibrant color to warm climate landscapes. If you don’t have fresh available, use dried flowers to add a tropical twist to foods.
Edible Part: Flower and Root
Nutrition: Hisbiscus is high is Niacin, Fiber, Protein, Amino Acids, Iron, Calcium (source)
Flavor: Cranberry-like flavor with citrus overtones.
How to Use Hibiscus
Use hibiscus in teas, soups, garnishes, water infusions or jelly. Hibiscus flowers may be stuffed like squash blossoms.
Hibiscus Herbal Tea
- 1 Tsp Organic Hibiscus
- 1 Tsp Organic Rosehips
- 1/2 Cinnamon Stick
- 1/2 Tsp of Grated Orange Peel
Pour 2 cups of boiling water over tea. Let steep for 10 mins. Strain and enjoy. Makes 2 cups
“I must have flowers, always, and always.”― Claude Monet
#6 – Pansy – Viola Tricolor L
Are pansies edible? You bet – and one of the most popular edible flowers. Pansies do best in cooler temps, so enjoy them in your garden in spring and fall.
Edible Parts: Petals and Sepals
Nutrition: Vitamin C, Flavonoids, Resin, Saponin, Violin, Methyl Salicylate and Mucilage (source)
Flavor: Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild. If you eat the whole flower, it tastes more green.
How to Eat Pansies
Use edible pansies in soups, cocktails, desserts, salads or as a garnish.
#7 – Nasturtium – Tropaeolum majus
A healthy nasturtium plant can take over a garden bed, so give them plenty of room to ramble or look for dwarfing varieties that stay more compact. Nasturtiums also make good companion plants in the melon patch.
Edible Parts: Young Leaves, Flowers and Buds
Nutrition: Vitamin C, Iron, Phenols, Glucosinolates, Mustard Oil, Flavonoids, Carotenoids.
Flavor: A sweet essence from the nectar, followed by a bold peppery tang.
How to Eat Nasturtiums
Leaves: Make a pesto with young leaves or toss in a salad.
Buds: Use nasturtium buds in vinegar infusions, salads, cocktails. Pickled seed pods are less expensive substitute for capers.
Flowers: Use entire flowers to garnish platters, salads, cheese toppings, open-faced sandwiches, and savory appetizers.
#8 – Lavender – Lavandula angustifolia
Some day I’d like to visit the big fields of lavender, but for now I’m content with the lavender growing in my coastal garden. Lavender likes cool, moist winters and hot, dry summers.
For more information about cultivation and lavender recipes, visit, “Lavender – How to Grow It and Use It for Food, Medicine and More“.
Edible Parts: Leaves and Flowers. Stems can be used in cooking prep and flavoring.
Nutrition: Vitamin A, Calcium, Phytochemicals, Limonene and Antioxidants.
Flavor: Sweet, floral flavor, with lemon and citrus notes.
How To Eat Lavender
Leaves: Finely mince lavender leaves and sprinkle on savory foods for flavor.
Flowers: Try lavender flowers in desserts, jams, cocktails, drinks, breads, meat dishes, garnishes, cheeses.
Stems: The stems of sturdy lavender varieties make great kebab skewers for grilling.
Lavender Fields Forever Recipe
This is a wonderful refreshing adult beverage with floral tones. The beautiful lavender is sure to wow your guest.
- 1 ounce of lemon vodka
- 1/2 ounce fresh lemon juice
- 1/4 ounce Lavender Syrup (simple syrup infused with 1 tsp of lavender)
- 1 drop purple food color
- fresh lavender sprig
- 1 Tbsp Culinary grade dried lavender flowers
- Lemon Slice
Fill a glass with ice. Pour the vodka, lemon juice and Lavender Syrup. Stir thoroughly. Roll the lemon slice in lavender and garnish glass.
#9 – Squash Blossoms – Cucurbita pepo, Cucurbita Maxima, Cucurbita moschata
When squash plants start producing blossoms, the first blossoms are always male and won’t produce fruit. During the season, more male blossoms are produced than are needed for pollination, so it’s safe to harvest some for eating without ruining your crop.
You can recognize male squash blossoms because they do not have a swelling at the base of the flowers. (The swelling is only found on female flowers, which grow into full-sized fruit after pollination.)
Edible Part: All Squash Blossoms
Flavor: Squash blossoms have a mild vegetable flavor-similar to zucchini or yellow squash
Nutrition: Vitamin C, Vitamin A, Calcium, Iron
How to Eat Squash Blossoms
You can eat squash blossoms: fried, baked, stuffed, in soups, on salads, in pastas, and in casserole dishes.
# 10 – Calendula – Calendula officinalis
Calendulas are also sometimes known as “English marigolds”, or “marigolds”, but should not be confused with French marigolds, Tagetes patula, which is also commonly called “marigold”. French marigolds are not edible.
Calendula has a long history of medicinal use, treating everything from urinary tract infections to dry skin. For more on the medicinal uses of calendula, see, “Calendula Uses: Our 14 Favorite Recipes and Remedies“.
Edible parts: Petals
Nutrition/Compounds: Sterols, Calendic Acid, Lionleic Acid, Carotenoids, Flavonids, Trirerpenes, and Oleanolic Acid
Flavor: Light, citrus flavor. Flavors range from spicy to bitter, tangy to peppery.
How to Eat Calendula
Calendulas are sometimes called “poor man’s saffron”. Use calendula petals in cakes, pastries, salads, salad dressings, cocktails, custards, and sauces.
Edible Flower Names, Common and Scientific, from Agrimony to Yucca
The following edible flowers are featured in The Edible Flower Cookbook” by Adrienne Crowhurst. This book was published all the way back in 1973, so the copies in circulation are showing their age, but it’s a gem.
Flowers that are featured in the Weekly Weeder series are linked below.
- Agrimony (Agrimonia eupatoria)
- Golden Alexanders (Ziziz aurea)
- Apple Blossoms (Malus species)
- Bee Balm (Monarda didyma)
- Betony (Stachys palustris)
- Borage (Borage officinalis)
- Broom (Cytisus scoparius)
- Burnet (Sanguisorba minor)
- Carnation (Dianthus species)
- Catnip (Nepeta cataria)
- Cattail (Typha latifolia)
- Chamomile (Matricaria chamomilla)
- Chicory (Cichorium intybus)
- Chrysanthemum (Chrysanthemum species)
- Clary (Salvia sclarea)
- Clover (Red Clover)
- Coltsfoot (Tussilago farfara)
- Costmary (Chrysanthemum balsmita)
- Cowslip (Primula veris)
- Daisy (Bellis perennis)
- Day Lily (Hemerocallis fulva)
- Elder (Sambucus nigra)
- Gladiolus (Gladiolus species)
- Goat’s Beard (Tragpogon pratensis)
- Goldenrod (Solidago species)
- Gorse (Ulex europaeus)
- Grape Hyacinth (Muscari atlanticum or Muscari botryoides)
- Hawthorne (Crataegus species)
- Heather (Calluna vulgaris)
- Hollyhock (Althea rosea)
- Honeysuckle (Lonicera species)
- Hop (Humulus lupulos)
- Hyssop (Hyssopus officinalis)
- Jasmine (Jasminum species)
- Jonquil (Narcissus jonquilla)
- Lemon Blossom (Citrus limonum)
- Lilac (Syringa vulgaris)
- Linden (Tilia american)
- Locust (robina pseudoacacia)
- Marsh Marigold (Caltha palutris)
- Meadowsweet (Filipendula ulmaria)
- Melilot (Melilotus alba)
- Melissa (Melissa officinalis)
- Milkweed (Ascleias syriaca)
- Mimosa (Mimosa pudica)
- Motherwort ( Leonurus cardiaca)
- Mullien (Verbascum thapsiforme)
- Mustard (Brassica species)
- Orange Blossom (Citrus species)
- Passionflower (Passiflora coerulea)
- Peony (Paeoniaceae species)
- Plum Blossoms (Prunus species)
- Poppies (Papover species)
- Primrose (Primula vulgaris)
- Redbud (Cercis canadensis)
- Rosemary (Rosemarinus officinalis)
- Saffron (Crocus sativus)
- Spiderwort (Tradescantia virginiana)
- St. John’s wort (Hypericum perforatum)
- Tansy (Tanacetum vulgare)
- Thistle (Circium species)
- Thyme (Thymus species)
- Tulip (Tulipa species)
- Verbena (Verbena species)
- Woodruff (Asperula odorata)
- Wormwood (Artemesia absinthium)
- Yarrow (Achillea millefolium)
- Yucca (Yucca filamentosa)
There are quite an assortment of newer cookbooks featuring edible flowers, which you can browse below.
Have you tried Edible Flowers?
Do you have a favorite recipe using edible flowers you’d like to share or questions about a specific edible flower? Leave a comment and let us know.
You may also enjoy:
- Edible Landscaping with a Permaculture Twist
- Cooking with Herbs – How to Use Herbs in the Kitchen
- Tomato Flowers But No Fruit, or No Tomato Flowers – 9 Troubleshooting Tips
As always, social media shares appreciated if you enjoy the post!
This post is by Amber Bradshaw of My Homestead Life.
Amber and her family moved from their tiny homestead by the ocean in South Carolina to forty-six acres in the Smoky Mountains in East Tennessee.
While building their off-the-grid homestead, they live like the days of old – cooking without electricity, collecting water from the creek and raising chickens, goats, pigs, turkeys, bees, and guineas. They’ve recently filmed their journey for a TV show on the Discovery Channel and the DIY Network/HGTV called Building Off The Grid: The Smokey Mountain Homestead.
Originally posted in 2017, updated in 2018.