08/22/2026
🌺ALL ABOUT EDIBLE FLOWERS🌺
another classic
🌿DESIGN DAY FRIYAY🌿
GROWING EDIBLE FLOWERS IN YOUR GARDEN
While gardeners love flowers for their beauty outdoors in the garden and indoors in a vase, few grow them for
eating. That is unfortunate, because many flowers are edible, and eating them is not as exotic as it sounds.
Edible flowers can bring lively flavors, colors, and textures to salads, soups, casseroles, and other dishes. The
use of flowers as food dates back to the Stone Age with archaeological evidence that early man ate flowers
such as roses.
Flowers have been used for centuries for making teas, but flower buds and petals also have been used, from
China to Morocco to Ecuador, in soups, pies, and stir-fries. Rose flowers, dried daylily buds, and
chrysanthemum petals are a few of the flowers that our ancestors used in cooking. In fact, many of the flowers
we grow today were originally chosen for the garden based on their aroma and flavor, not their beauty.
EATING FLOWERS
Any flower that is not poisonous or that does not cause a negative reaction is considered edible. However, just
because a flower is edible does not necessarily mean it tastes good. Before you go munching through the
flower garden, there are a few criteria you should keep in mind.
Be sure to positively identify a flower before eating it. Some flowers have look-alikes that are not edible.
Do not eat flowers if you have asthma, allergies, or hay fever.
Only eat flowers that have been grown organically so they have no pesticide residue.
Collect flowers for eating in the cooler parts of the day, preferably early morning after the dew has
evaporated or late afternoon.
Choose flowers that are at their peak, avoiding those that are not fully open or are starting to wilt.
EDIBLE ANNUAL FLOWERS
Listed below are some common edible annual flowers and herbs that are easy to grow as well as tasty.
Included are a number of herbs and vegetables that have edible flowers.
Borage (Borago officinalis) – Star-shaped flowers are blue, purple, and lavender with a slight cucumber
flavor. Remove the green hair sepals and serve only the blue petals.
Calendula (Calendula officinalis) – Yellow, gold, or orange flowers with a tangy, peppery taste. Used more
for color than flavor in recipes; adds a golden hue to foods. Only the petals are edible.
Chamomile (Matricaria recutita) – Small white daisy flowers with a pleasant pineapple flavor. Only the
petals are edible.
Nasturtium (Tropaeolum majus) – Flowers in shades of white to red, with a watercress and peppery flavor.
The flowers, leaves, and seedpods are all edible.
Petunia (Petunia hybrida) – Flowers in a wide range of colors with a mild flavor.
Pineapple sage (Salvia elegans) – Scarlet flowers with a distinct pineapple flavor.
Radish (Raphanus sativus) – Yellow, pink, or white flowers with a spicy-hot flavor.
Runner beans (Phaseolus coccineus) – Bright orange to scarlet flowers with a mild, raw bean/pea flavor and
a slightly crunchy texture.
Sage (Salvia officinalis) – Blue, purple, white, or pink flowers with a slightly musky flavor.
Scented geranium (Pelargonium spp.) – White, red, pink, or purple flowers with flavors such as apple or
lemon, depending on the variety. The rose- and lemon-scented varieties have the best flavor.
Signet marigold (Tagetes tenuifolia) – Gold, yellow, or orange flowers with a citrus flavor.
Snapdragon (Antirrhinum spp.) – Flowers in a wide range of colors with a bland to bitter flavor.
Squash (Cucurbita spp.) – Yellow to orange flowers with a mild, raw squash flavor. Remove stamens and
pistils prior to eating.
Sunflower (Helianthus annuus) – Flowers come in white, yellow, orange, or burgundy. Flower petals are
bittersweet. Only the petals are edible.
Tuberous begonia (Begonia x tuberhybrida) – Flowers are white, pink, yellow, red, orange, or multi-colored
and have a light lemon flavor and a crisp texture. Note: Only hybrid varieties are edible.
Viola, pansy, and Johnny-jump-up (Viola spp.) – Violet, white, pink, yellow, or multi-colored flowers with a
sweet lettuce flavor.
EDIBLE PERENNIAL FLOWERS
Flowers of these perennials and herbs offer a broad range of flavors.
Bee balm (Monarda didyma) – Red, pink, white, or lavender flowers with a strong, spicy, mint flavor.
Chives (Allium spp.) – Onion chives, also known as garden chives (A. schoenoprasum) have lavender
flowers with a mild onion flavor. Garlic chives (A. tuberosum) have white, star-shaped flowers with an
onion/garlic flavor.
Daylily (Hemerocallis spp.) – Flowers come in a wide range of colors. The flower buds have a slight
asparagus or green bean taste. Flower petals are crunchy (like a crisp lettuce leaf) with a flavor that ranges
from slightly metallic to sweetly floral or faintly of chestnuts/beans.
Dianthus/Pinks (Dianthus spp.) – Pink, rose, white, or red flowers with a spicy, clove-like flavor.
Red clover (Trifolium pretense) – Sweet-tasting pink or red flowers.
Violet (Viola odorata) – Small purple, yellow, or blue flowers with a strong, sweet, very floral flavor.
TREE AND SHRUB FLOWERS
Even trees and shrubs produce edible flowers. Here are a few of the best.
Apple (Malus spp.) – White to pink flowers with a floral to slightly sour taste.
Elderberry (Sambucus spp.) – Sweet cream-colored flowers. Note: Some of the wild, red-berried
varieties are poisonous, so be sure to get the cultivated edible varieties. Use only the florets, as all
other parts of the plants, including the stems, are poisonous.
Hibiscus (Hibiscus rosa-sinensis) – Flowers are orange, red, or purplish-red with cranberry and citrus
overtones. Makes a nice beverage when boiled.
Lavender (Lavandula angustifolia) – English lavender has tiny purple flowers with a strong lemon-perfume
taste.
Lilac (Syringa spp.) – Fragrant lavender, white, or pink flowers with a slightly bitter, lemony flavor.
Rose (Rosa spp.) – Flowers come in a range of colors from white and yellow to pink, orange, and red. Most
varieties have a strong floral taste; however, some of the dark red varieties may have a strong metallic
taste. Remove the bitter white portion of the petals. Rose hips are also edible.
Rosemary (Rosmarinus officinalis) – Flowers are light blue, dark blue, or pink and have a slightly pine-like,
resinous flavor.
HOW TO GATHER EDIBLE FLOWERS
Like any fruit or vegetable, when and how you harvest can influence the quality of the food. Harvest
early or late in the day when the blossoms are cool. Sugars and volatile oils, the basis for aroma and
flavor, are highest before heat and photosynthesis converts them into starch.
Pick flowers and place them in a shaded basket without crushing them. Most blossoms should be
harvested at or near opening. Discard blemished blossoms. Gently clean off any dirt or insects and
store clean blossoms in a hard container in the refrigerator to prevent crushing.
Before using, gently wash the flowers and remove the stamens and styles (reproductive parts inside
the flower) before eating. Flower pollen can detract from the flavor, and some people are allergic to it.
Not all parts of all flowers are edible. While flowers such as violas, violets, scarlet runner beans, and
clover are entirely edible, some flowers have only edible petals.
These include calendula, chamomile,
roses, sunflower, and tulip. Pluck the petals of these flowers for use in salads and cooking. For most
flowers (except violas and pansies), the sepals (parts below the petals) are not tasty and should be
removed before eating. In addition, some flowers, such as roses, dianthus, and signet marigolds
have a bitter white portion at the base of the petals where they attach to the flower that should be
removed.
Have fun experimenting with beautiful and tasty flowers that can dazzle your friends and family at
mealtimes.
SOME FLOWERS TO AVOID
While exploring different ways of using edible flowers, be careful.
There are a number of poisonous
plants containing substances that can cause symptoms such as upset stomachs, rashes, and headaches.
Be very careful when tasting flowers, because even if they do not make you sick or cause any of the other
symptoms listed above, some toxic reactions take time to manifest themselves. It is important to make
sure that you properly identify the flowers before eating them. And remember…even edible flowers
should be eaten in moderation.
Some common landscape and flowering plants that you should avoid eating include:
Common Name Scientific Name Part of Plant
Amaryllis Hippeastrum puniceum Bulb
Anemone Anemone tuberosa and other spp. All
Autumn Crocus Colchicum autumnale All
Azalea Rhododendron spp. All
Belladonna Lily (Naked Lady) Amaryllis belladonna Bulb
Bird-of-Paradise Strelitzia reginae Seeds and pods
Buckeye (Horse Chestnut) Aesculus arguta; A. hippocastanum; other spp. Seeds, flowers, leaves
Buttercup Ranunculus spp. All
Caladium Caladium bicolor and other spp. All
Cardinal Flower Lobelia cardinalis Bulb
Castor Bean Ricinus communis Seeds
Clematis Clematis All
Daffodil Narcissus pseudonarcissus Bulb
Datura Datura meteloides All
Delphinium Delphinium spp. All
Four O’Clock Mirabilis Seeds, roots
Foxglove Digitalis purpurea All
Gloriosa Lily Gloriosa spp. All
Hydrangea Hydrangea spp. All
Iris Iris spp. Leaves, rootstock
Jessamine Gelsemium sempervirens All
Lantana Lantana All
Larkspur Delphinium spp. All
Lily-of-the-Valley Convallaria majalis All
Lupine Lupinus spp. All
Monkshood Aconitum spp. All
Narcissus Narcissus spp. All
Oleander Nerium oleander All
Poinsettia Euphorbia pulcherrima All
Rhododendron Rhododendron spp. All
Star-of-Bethlehem O rnithogalum spp. All
Sweet Pea (not edible pea flowers) Lathyrus spp. All
Tansy Tanacetum vulgare All
Wisteria Wisteria floribunda and W. sinensis Pods, seeds
This is by no means an exhaustive list of non-edible flowers. If a plant is not on this list, do not assume
that it is edible or non-poisonous. You should thoroughly research any flower before eating it.
SOURCES
National Gardening Association, http://www.garden.org/ediblelandscaping/?page=edible-flowers
The Edible Flower Garden, Rosalind Creasy, 1999, Periplus Editions
Publication: “Edible Theme Gardens to Enjoy”, Rosalind Creasy, 2009
February 2013. Written by UC Master Gardeners Carol Rogala and Gail Pothour. Edited by Judy
McClure, UC Master Gardener Coordinator.
PDF link:https://ucanr.edu/sites/default/files/2013-07/164219.pdf
Website link: https://ucanr.edu/site/uc-master-gardeners-sacramento-county/master-gardener-publications
Image source: https://www.istockphoto.com/photo/bright-sunflower-flower-close-up-of-a-sunflower-in-full-bloom-creating-a-natural-gm2171469159-591328728?utm_source=pixabay&utm_medium=affiliate&utm_campaign=sponsored_image&utm_content=srp_topbanner_media&utm_term=sunflower
Image description: sunflower
