Harvest the beauty and brighten your plate with nature’s edible artistry! Here is my comprehensive list of edible flowers with pictures. Many flowers are gorgeous and delicious and can add a surprising pop of flavor and color to your dishes. And many are even highly nutritious and medicinal! Let’s explore true flower power.
If you’re a chef or baker looking to safely use edible flowers in your creations, you may enjoy my resource on: where to source edible flowers.
Which ones have you enjoyed? And which ones are you looking forward to trying? I’m hoping to add some more flowers in my every day meals, and savory creations!
Anise Hyssop:
Agastache foeniculum – Anise Hyssop is part of the Mint family. This hardy herb, originally from North America, features aromatic leaves, beautiful flowers, and unexpected uses in cooking. In the kitchen, anise hyssop brings a lovely anise or licorice taste. You can toss the leaves or flower petals into both sweet and savory recipes. Try it in a glaze for grilled meats, a naturally fermented soda, or even a tasty hyssop ice cream.
Apple Blossom:
Malus: Apple blossoms has a subtle flavor profile that is both sweet and slightly tart, reminiscent of young apples. This delicate taste makes them a perfect complement to a variety of dishes, adding a touch of springtime magic to your plate. Infuse apple blossom petals into sugar for a fragrant and visually stunning topping for cakes, cookies, and pastries. Or make candied petals by delicately dipping the petals in egg white and then caster sugar to create crystallized blossoms, adding a touch of elegance to desserts. Fresh apple blossoms would also be delicious over a bed of spring greens.
Banana Blossoms:
Musa Acuminata Collamusa: These wouldn’t have even been on my radar if I hadn’t lived in Oman for several years. The blooms were sold in the store and their unique appearance fascinated me, especially once I learned they were an edible flower! Banana flowers are cooked before eaten, and have a light floral flavor.
Bee Balm:
Monarda: Bee balm isn’t just named after its bee-loving qualities. The flowers have a complex aroma, combining hints of oregano, thyme, and citrus. This intriguing flavor translates beautifully when used in cooking, adding a subtle yet distinctive layer of flavor. Use chopped bee balm in marinades for chicken or fish. Add it to tomato sauces, soups, or stews for a surprising depth of flavor. Its citrusy notes can also complement summer salads and vinaigrettes.
Begonias:
Begonia x tuberhybridia: The edible types, particularly the tuberous and wax begonias, have a citrusy-sour flavor with a light, crisp texture. Imagine a refreshing mix of lemon and green grapes! To enjoy these edible flowers, select fully bloomed petals and rinse them gently. Scatter them over salads, sandwiches, or charcuterie boards for a burst of color and a delightful tangy accent.
Borage:
Borago officinalis: Borage is a low-maintenance herb that thrives in full sun or partial shade. It readily self-seeds, so you can enjoy a continuous harvest throughout the summer months. It’s flowers have a refreshing cucumber flavor, which is why it’s lovely in this cucumber borage salad, and cucumber borage gin and tonic. Its pretty blue star-shaped flowers are also beautiful candied and on dainty desserts. Borage is one of the seven herbs which make up the traditional Frankfurt Green Sauce. If you find yourself in Germany and see it on a menu, it’s a must!
Butterfly Pea Flower:
Clitoria Teratea: The butterfly pea is a fun, edible flower because it has an almost neutral flavor but adds a vibrant color. It does have a mild green tea taste, but very easily masked making it good for both sweet and savory dishes. Try naturally dyed rice noodles for a stunning blue pad thai. We use butterfly pea in our butterfly pea latte and as the colorant in our blueberry chamomile swirl cake.
Carnations:
Dianthus: Carnations, or dianthus, have a gentle, slightly peppery flavor with a hint of spice. You can use a whole carnation flower as a stunning centerpiece for salads, cheese platters, or desserts. For a pop of color and a mild peppery kick, sprinkle some colorful carnation petals over salads, veggies, or soups. To take your cakes, cupcakes, or pies to the next level, arrange individual carnation petals on top for a beautiful finish.
Chamomile:
Matricaria Chamomilla: Chamomile flowers have a subtle, earthy flavor profile. They offer a hint of apple with a touch of floral sweetness. This delicate taste makes them a perfect complement to various dishes, adding a touch of springtime elegance without overpowering other ingredients. Use the flowers in herbal teas and as a dainty garnish on your sweet treats. One of our most popular recipes on frolic and fare is our chamomile cookies.
Chervil:
Anthriscus cerefolium: Chevril’s subtle pepper flavor makes it perfect for your savory creations. It’s a perfect complement and a touch of elegance to creamy sauces, omelets, or potato dishes. Combine chopped chervil with softened butter, lemon zest, and a pinch of salt for a delightful herb butter that elevates grilled meats, vegetables, or freshly baked bread. Chevril loses its flavor quickly, so it’s best used fresh.
Chicory:
Chicory offers a surprising depth of flavor beyond its visual resemblance to root vegetables. The root itself boasts a complex profile, earthy and slightly bitter with a hint of sweetness. Roasted chicory takes on a coffee-like aroma and can be used as a caffeine-free coffee substitute or blended with regular coffee for a richer, fuller-bodied brew. But chicory’s culinary potential extends far beyond the realm of beverages. Finely ground roasted chicory root can add a touch of earthiness and bitterness to chocolate desserts, or it can be incorporated into spice rubs for grilled meats. The young leaves, similar to dandelion greens, can be enjoyed raw in salads for a slightly bitter and peppery kick.
Chives:
Allium: Unlike strong onions, chives have a subtle, fresh taste with a hint of garlic and pepper. To truly enjoy their delicate flavor, wait until the last minute to add them to your dish. Chopped chives are a perfect finishing touch for scrambled eggs, creamy potato dishes, or a sprinkle over a juicy steak. Their vibrant color and mild bite also enliven salads, dips, and even soups. Their beautiful purple hue is a beautiful garnish for deviled eggs.
Chrysanthemums:
Chrysanthemum x morifolium: The flavor profile of chrysanthemum petals depends on the variety. Some have a mild, slightly peppery taste, while others offer subtle floral or citrusy notes. Young leaves can also be enjoyed, with a flavor similar to lettuce or arugula. Enjoy them dried in tea with honey.
Citrus Blossoms:
Citrus blossoms have a complex flavor profile, capturing the essence of their fruit in a more concentrated and floral form. They offer a delightful mix of sweet citrus notes, with hints of honey and a touch of bitterness on the finish. They are wonderful as syrups or in jams, and look beautiful candied. Orange blossom water is commonly used as a flavoring agent, and can be found in our orange blossom banana bread, creamsicles, & bundt cake.
Daylillies:
Hemerocallis: Daylily buds have a delightful crunch and a taste often described as a blend of asparagus and green beans, with a subtle artichoke-like undertone. Use them in stir-fried dishes, pickles, or battered and fried. The flowers are a beautiful garnish.
Dahlia:
Dahlia piñata: Dahlias offer edible components in both their flowers and tubers. The tubers, in particular, are a starchy and nutritious root vegetable with a history as a food crop
Dandelion:
Taraxacum: Dandelions, those cheerful yellow flowers dotting lawns and parks, offer more than just wishes. Their leaves and roots can be used in various dishes, boasting a unique flavor profile that can be enjoyed with a little know-how. Here’s a breakdown of the dandelion’s taste: The most prominent element is a distinct bitterness, similar to arugula or radicchio. This bitterness can be off-putting to some, but there are ways to manage it. During spring our readers enjoy: dandelion lemonade, Fresh dandelion flower tea & dandelion shortbread.
Echinacea
Echinacea Purpea: Echinacea is commonly used to support the immune system, many people turn to Echinacea, which can be taken as tea, capsules, or liquid extracts. Short-term use is typical, especially when experiencing cold or flu symptoms.
Elderflower:
Sambucus Canadensis: Unlike the elderberries themselves, which can be slightly tart and require careful preparation, elderflowers have a light,sweet, and subtly floral flavor. Imagine a hint of honey intertwined with delicate citrus notes and a refreshing, springtime aroma. This flavor profile makes elderflowers a perfect ingredient for a variety of dishes and beverages. Elderflower syrup is very popular in sparkling water, cocktails & elderflower lemonade.
English daisy:
Bellis Perennis: English daisy, often described as mild, peppery, grassy & fresh, they add a subtle touch to salads or act as a whimsical garnish for appetizers. They are used more for their beauty tha flavor, transforming any dish into a playful and springtime-inspired creation.
Hollyhock:
Alcea rosea: The overall experience of hollyhock flower flavor depends on the variety you choose. It can range from a delicate sweet floral taste to a refreshing and slightly tart experience. Salads: Sprinkle hollyhock flowers over salads for a burst of color, a touch of sweetness or tartness, and a delightful floral note.
Honey suckle:
Lonicera Japoica: Honey suckle flowers, despite their name, offer a more complex flavor profile than just pure sweetness. They havea delightful flavor that translates into a taste that’s both floral and subtly fruity. Imagine a mix nectar, melon, and even a touch of citrus. This delicate balance makes them a fascinating ingredient for sweet treats.
Lavender:
Lavandula: The overall experience of lavender’s flavor is light, refreshing, and slightly astringent. It’s not overpowering but adds a touch of elegance and complexity to dishes. Its floral notes pair beautifully with sweet and savory elements, making it a versatile ingredient.
Lilacs:
Syringa Vulgaris: Lilac’s flavor is ethereal and fleeting. It’s not strong or overpowering but adds a touch of floral elegance and subtle sweetness to dishes. The elusive fruit and green notes create an interesting complexity, making it a unique and intriguing culinary ingredient.
Marigold:
Calendula Officials: Marigolds offer a bold and unexpected flavor experience. The initial burst of citrus is both refreshing and zesty, while the lingering peppery spice adds a surprising kick. The delicate floral and herbal notes, while subtle, add depth and intrigue to their overall profile. Use them in soups.
Geraniums:
Make sure to stick with the edible types of geraniums, as the scented ones meant for decoration can taste bitter and might not be safe to eat. The overall experience of geranium flavor is refreshing, subtly sweet, and delightfully floral, with the specific character varying based on the chosen variety. It’s not overpowering but adds a touch of elegance and complexity to dishes. The overall taste is refreshing and never overpowering, adding a touch of elegance and intrigue to a variety of dishes. However, the specific flavor nuances vary depending on the variety you choose. Some might offer a hint of citrus, while others might lean towards a more spicy or fruity undertone.
Marshmallow:
“The taste of marshmallow flowers is subtly complex: a mild sweetness is grounded by a slight earthiness, and a faint vanilla undertone adds a touch of warmth. These characteristics contribute to the calming nature of marshmallow flower tea
Nasturtium:
Tropaeolum: Nasturtium offers edible flowers and leaves, perfect for adding a peppery kick and visual appeal to salads. Their flavor, similar to watercress, intensifies in sunny, warm climates. For optimal taste, use young leaves, as older ones can become bitter. Nasturtiums offer a refreshing and zesty flavor experience. The initial peppery bite is invigorating, while the subtle floral sweetness and herbal notes provide a pleasant counterpoint. It’s not overpowering but adds a distinctive punch to dishes.
Redbud:
Redbud blossoms boast a delightful balance between sweetness and tartness. Imagine a light, floral sweetness with a refreshing touch of acidity, reminiscent of young peas or sweet corn.
Roses:
The overall experience of rose flavor is delicate, elegant, and nuanced. It’s not strong or overpowering, but adds a touch of floral complexity to dishes. The specific character will vary depending on the rose variety used.
Safflower:
The overall experience of safflower flavor is delicate and nuanced. It’s not meant to be a dominant flavor but can add a touch of earthiness, nuttiness, or a very subtle floral note to dishes. Safflower is more prized for its vibrant orange color than its flavor. It can be used to add a beautiful hue to dishes like rice or stews. Safflower oil is a common cooking oil with a very neutral flavor. It has a high smoke point, making it suitable for high-heat cooking.
Saffron:
Saffron offers a flavor experience that’s rich, intricate, and truly memorable. Its sweet floral notes shine through, while hints of earthiness and hay add a nice layer of complexity. It’s not an intense flavor, but it brings a sprinkle of enchantment to dishes, really enhancing their overall taste. Rice Saffron is a staple in dishes like paella and risotto, giving them a cozy, sweet floral scent and a beautiful golden color.Saffron complements the subtle tastes of seafood and chicken perfectly, boosting their flavor without being too strong. Desserts: When used in moderation, saffron can elevate desserts like puddings or custards, adding a hint of floral charm and luxury. Saffron tea is a lovely, aromatic drink enjoyed in various cultures, offering a gentle sweetness
Tulips:
When it comes to looks, tulips have mostly been cultivated for their eye-catching beauty – bright colors, graceful forms, and a range of sizes. Taste hasn’t really been a priority in their breeding. That said, there are a few notable exceptions: Certain Varieties: Some uncommon tulip types, such as ‘Queen of Night’ or ‘Monte Carlo,’ are said to have a hint of sweetness or a touch of honey flavor. These varieties aren’t easy to find, and their taste remains pretty subtle.
Squash blossoms:
You can stuff them with ricotta and herbs, batter them up and fry them until they’re crispy and golden, or just toss them into a salad for a splash of color and fun. They’re best enjoyed fresh, ideally picked in the morning and cooked the same day.
Passion Flower: Flowers: The most common edible part. They can be used whole for garnish or infused in teas, but the flavor is quite mild.
Red Clover:
In the realm of wild edible blooms, red clover strikes a perfect balance. Its flavor, a gentle medley of sweetness, herbiness, and a hint of grain, is neither overpowering nor bitter. A subtle and approachable wild treasure. Easy to forage and enjoy!
Linden:
For centuries, linden flowers have been valued in herbalism for their medicinal properties. Rich in antioxidants and volatile oils, they’ve been traditionally used to address coughs, colds, fevers, inflammation, headaches, and digestive issues, as well as for their sedative effects. Interestingly, young linden leaves are also edible, with a flavor reminiscent of butter lettuce
Pineapple Sage:
Native to Mexico and Guatemala, pineapple sage boasts pineapple-scented leaves and red flowers that attract pollinators. Its herbal, sweet leaves are excellent for infusing beverages and condiments.
Sunflower:
Every part of the sunflower is edible, with the seeds being particularly versatile. Sunflower seeds, with their mild, nutty, and subtly sweet flavor, are enjoyed as snacks, salad toppings, and incorporated into granola, bread, and desserts. Furthermore, sunflower oil, extracted from the seeds, is a popular cooking oil.
Violas:
Violas, also known as pansies, are edible flowers that add a delightful touch of color, flavor, and elegance to various culinary creations. Depending on the variety, you might detect a faint sweetness reminiscent of honey. Use violas as a colorful and flavorful garnish for cocktails or mocktails. They can also be infused into simple syrup for a floral-infused sweetener for drinks.
Woodruff:
Known as ‘Waldmeister,’ sweet woodruff has been used for its sweet, woodsy, and vanilla-like flavor, as well as its hay-like aroma. It’s traditionally used to flavor beverages and desserts
Zinnia:
Zinnias offer both vibrant color and subtle flavor, making them ideal edible flowers. While their slightly bitter, peppery taste is best showcased in salads, their striking appearance also enhances desserts and drinks as a decorative garnis