There is something quite magical about eating a flower. I suppose it seems indulgent since it’s so pretty and meant to be looked at, as opposed to being eaten. It seems very Alice in Wonderland to pick a bloom and eat it. With all that magic, it’s no wonder why I love growing edible flowers. Additionally, they attract pollinators like bees and butterflies, and add some whimsy and color to the garden.
When planning out your garden, I always recommend following this rule of thumb for choosing plants: what do you want to eat, share, and try? More on that in a blog here. Flowers usually fall into the share category for me – something to give someone, or use in the house to create joy. With edible flowers in your garden, it’s a trifecta!
The gateway edible flower for me is the pansy. They are easy to keep happy, very pretty multi-colored flowers, and come in varying sizes. There are a ton more options out there though, and I recommend trying a few to see what flavors you like, what medicinal properties they have (if any), or if you just love the look on certain dishes.
Here are nine edible flowers you can grow in a kitchen garden:
1. Pansy
These colorful flowers come in a range of colors and sizes, adding a fresh and slightly minty flavor to dishes. I love to press them and put them on cookies and cupcakes. I have used them here and here and have even frozen them into ice cubes for fun summer drinks.
2. Nasturtium
These bright flowers can be found in the wild more often than you’d realize with leaves that are edible too. The taste is peppery, and I love adding them to ordinary dishes like pizza. Some people stuff these with cream cheese, and I can’t wait to try that!
3. Echinacea
This flower is a stunner with the most common colors being pink and purple, though there are while-petaled flowers too. Echinacea is typically grown to make immune-boosting tea with the root, stem, leaves, and petals being edible. I have a recipe for that here.
4. Rose
I don’t think of eating roses because the big long-stemmed Valentine’s bouquets come to mind first, but rose petals and small roses make great additions to dishes. Rose petals and oil are fantastic and mild tasting in cakes and jams.
5. Borage
These purpley blue flowers have crossed my path in drinks and salads. They taste like cucumber and are said to make us forget our troubles. I can think of nothing more lovely than that.
6. Lilac
Lilacs are so fragrant and actually are more of a tree than something you can plant in a kitchen garden, but nonetheless are edible and beautiful. I see them most commonly used as cake decor crystallized with egg whites and sugar.
7. Chamomile
Frequently used as the “wind down before bed” tea, chamomile has calming properties. I use it for teething babies, soaking a washcloth in hot tea and then freezing the cloth for the baby to chew on. The flowers themselves are so dainty and cute though that they make a great addition to salads, cakes, and even pasta
8. Violets
I am always jealous of people who get to forage wild violets. They grow low to the ground and are a pop of purple sweetness. These flowers also taste sweet and are great when made into a simple syrup or when candied.
9. Calendula
These bright yellow-orange flowers are a must in the garden because their medicinal qualities are incredible. Be sure to cut them below the green base of the flower, and to use that portion too (that’s where most of the great oils are). When made into a salve, these blooms promote wound healing, reduce inflammation, and are great for helping women with that time of the month.
Picking edible flowers
When you go out to pick your edible flowers, it’s best to snag them in the cool of day, after any moisture has left. Try to pick fully opened and developed flowers, and ideally use them within a few hours of harvesting.
Storing edible flowers
If you aren’t able to use your flowers immediately, cut them with the stems on, and place them in a jar of water for use within about 48 hours. You can also store them on a moist paper towel in an airtight container in the fridge for about 3-5 days.
Using edible flowers can be such a fun way to dress up and accessorize any dish, but also can bring a host of great benefits to the table. I promise that growing some of these in your kitchen garden will brighten up your beds and enhance your cooking. If there was one flower to start with, I’d choose pansies or nasturtium. They’re both easy to keep alive and easy to find at the nursery. Nasturtium are typically available as seeds, and pansies as starts, which is how I prefer to grow each.