Why settle for just beauty in your garden when you can grow flowers that are both stunning and delicious? Edible flowers offer a feast for the senses vibrant colors for the eyes and surprising flavors for the palate. Whether you’re garnishing a summer salad, infusing syrups, or decorating cakes, these sun-loving blooms thrive in warm, bright conditions and add flair to your culinary creations. Here are 10 edible flowers that bring sunshine, style, and taste to any garden or dish.
1. Nasturtiums (Tropaeolum majus)
Nasturtiums are garden showstoppers with bright orange, red, or yellow blossoms and they’re just as bold in flavor. With a peppery, slightly spicy taste similar to arugula, they make a fantastic addition to salads, sandwiches, and even savory pastries. The leaves and seeds are also edible, offering a tangy kick. These sun-loving annuals are easy to grow in poor soil and bloom continuously with minimal care. They also attract pollinators and deter pests, making them a beautiful and beneficial garden companion.
2. Calendula (Calendula officinalis)
Often called “pot marigold,” calendula produces sunny, daisy-like flowers in shades of gold and orange. Its petals are edible and add a mild, slightly tangy flavor to soups, breads, salads, and herbal teas. Historically used as a natural dye and skin remedy, calendula is also prized for its medicinal qualities. These hardy annuals thrive in full sun and bloom profusely through the growing season. Sprinkle the petals over dishes for a burst of color and a hint of sunshine in every bite.
3. Borage (Borago officinalis)
With its star-shaped blue flowers and cucumber-like flavor, borage is a must-have edible bloom. The blossoms are often frozen into ice cubes, floated in summer drinks, or scattered over fruit salads. Borage thrives in sunny, well-drained locations and reseeds itself readily, offering continuous blooms from late spring to fall. It’s also a magnet for bees, making it an ideal companion plant in vegetable gardens. Both beautiful and refreshing, borage is a true garden multitasker.
4. Violas & Pansies (Viola spp.)
These charming little flowers may look delicate, but they’re tough and incredibly versatile. Violas and pansies are edible and offer a mild, slightly sweet flavor, perfect for desserts, spring salads, and garnishes. Their cheerful faces come in every color imaginable, and they thrive in sunny containers or borders. In hot climates, they prefer some afternoon shade, but they generally love full sun in cooler areas. Use them to decorate cakes, cookies, and cocktails for an elegant, floral touch.
5. Chamomile (Matricaria chamomilla)
Known primarily for its use in calming teas, chamomile’s daisy-like flowers also make a lovely edible garnish. The blooms have a mild apple-like flavor that pairs beautifully with fruits, honey, and herbal blends. Chamomile loves full sun and well-drained soil and blooms abundantly through summer. Harvest the flowers in the morning for the best flavor and use them fresh or dried. This gentle herb soothes the senses in the garden and on the plate.
6. Bee Balm (Monarda didyma)
Bee balm, also known as wild bergamot, boasts vibrant red, pink, or purple blooms and a bold, minty flavor. The petals can be used fresh in salads, infused into teas, or dried for potpourri. Bee balm thrives in sunny locations and attracts hummingbirds, bees, and butterflies, making it a pollinator favorite. With a flavor similar to oregano or mint, it’s a striking and flavorful addition to both sweet and savory dishes. Its shaggy blooms also add visual drama to garden beds.
7. Chive Blossoms (Allium schoenoprasum)
Chive blossoms are not just pretty they’re packed with flavor. These spherical lavender blooms have a mild onion taste, making them ideal for sprinkling over potato dishes, salads, and savory pastries. Chives love full sun and well-drained soil, and they’re easy to grow in both beds and containers. Allow some plants to flower, then snip the blossoms for a colorful, flavorful garnish that elevates everyday dishes into gourmet fare.
8. Dianthus (Dianthus spp.)
Also known as pinks or carnations, dianthus flowers offer a spicy, clove-like flavor that works beautifully in desserts, teas, and syrups. Only the petals are edible, and the white base should be removed to avoid bitterness. These frilly, sweet-scented blooms prefer full sun and well-drained soil, blooming from spring to fall with proper deadheading. Their vintage look makes them perfect for romantic garden designs and for adding a floral twist to your kitchen creations.
9. Daylilies (Hemerocallis spp.)
Daylilies are bold, trumpet-shaped flowers that come in a rainbow of colors—and many varieties are edible! The petals have a mild, sweet flavor, and unopened buds can be sautéed or stuffed like squash blossoms. These hardy perennials thrive in full sun and tolerate a wide range of soils. Be sure to choose only edible varieties, as not all lilies are safe to eat. With their large size and unique flavor, daylilies offer a dramatic—and delicious—addition to summer meals.
10. Squash Blossoms (Cucurbita spp.)
The large, golden blooms of zucchini and other squash plants are not only edible but absolutely gourmet. With a mild, slightly nutty flavor, they’re delicious stuffed with cheese, battered and fried, or added to soups and pastas. Harvest in the morning when the flowers are open and choose male blossoms (which don’t produce fruit) to avoid affecting your squash yield. These sun-loving plants thrive in warm climates and provide both food and flowers in abundance.