Edible Flowers Guide

Edible flowers can be the perfect accent to dinner, dessert and drinks! Check out our guide to flowers that taste sweet, savory, and can do more for your dish than act as a mere garnish.

The subtle flavor of pansies can perk up your pancakes with a sweet wintergreen taste. A fun flower to add to cookies and desserts.

Known for its bright blue flowers, borage tastes like cucumber. The perfect edible cocktail garnish - or toss the flowers and leaves with salad or seafood.

Gardenia ice cream tastes just like the flower smells: light and sweet. Infusing heavy cream with the blossoms adds a sweet scent and taste to amp up ordinary vanilla!

For a jelly that tastes similar to honey, dandelion jam makes a great gift AND a sweet spread on toast or biscuits!

Violas have a mild lettuce-like flavor which makes them a tasty and colorful way to brighten up a boring salad.

With a sweet, floral flavor and citrus notes, lavender can be used to make tea, sugar, or as a substitute for rosemary.

Create fancy appetizers with zucchini flowers! The blossoms taste a bit like zucchini and can be deep-fried, stuffed or sauted.

Freezing roses in ice cube trays is a lovely way to refresh your water and decorate drinks - a beautiful accent to a garden wedding or romantic dinner.

Nasturtium flowers, leaves and seeds have a mild, peppery bite and can be a substitute for capers. Mince them up and spice up your cream cheese spread.

The portion of broccoli we eat is actually unopened flower buds. You can also eat them when they fully mature into mildly spicy blossoms.

To be on the safe side, only eat the petals of flowers - not the pollen. If you're prone to allergies, edible flowers might make your condition worse. Make sure your flowers are free from pesticides and research flowers before consuming to make sure they're not poisonous.