Common Edible Flowers

Come, dear friend, and join me for a gentle stroll through the gardens and let’s learn about some flowers that are perfect to use with meals and desserts.

Edible flowers have long graced New England tables, whether steeped in teas, pressed into sweets, flavor for meats, or delicately garnishing a summer salad. These blooms are more than mere decoration; they bring subtle flavors, color, and a whisper of old-world charm to the everyday.

Below, I’ve gathered a list of edible flowers—some beloved staples, others lesser-known darlings—all with their own stories, flavors, and culinary possibilities. Whether you're looking to add elegance to a garden party or simple joy to your afternoon tea, these blossoms offer a delicious invitation to savor nature’s poetry.

Let’s begin…

Mild & Sweet

• Viola (Johnny Jump-Up) – sweet, grassy; great for salads and desserts

• Pansy – mild, slightly minty; used for decorating cakes and salads

• Violet – sweet, perfumed; lovely in jellies and syrups

• Chamomile – apple-like; great in teas

• Hibiscus (Roselle) – tart cranberry-like; teas, cocktails, syrups

• Lilac – lemony, floral; candied, used in syrups

• Magnolia petals – mild gingery taste; pickled or used in sweets

• Peach blossom – light, floral; often used in teas

Herbal & Fresh

• Basil flowers – same as leaves, but milder

• Cilantro flowers – light citrusy flavor

• Dill flowers – sweet dill taste; great with fish

• Fennel flowers – anise-like, strong; garnish or infused

• Mint flowers – sweet minty; teas, desserts

• Oregano flowers – more delicate than leaves

• Rosemary flowers – piney, subtle version of leaf

• Sage flowers – mildly sweet and herbal

• Thyme flowers – gentle version of thyme leaf flavor

Floral & Perfumed

• Lavender – strong floral and herbaceous; syrups, sugar, shortbread

• Rose – perfumed, can be spicy or sweet; syrups, jellies, desserts

• Elderflower – sweet, muscat-like; cordials, syrups, liqueurs

• Angelica – slightly sweet and licorice-flavored; candied stems and flowers

• Jasmine (Jasminum officinale) – sweet and heady; teas, syrups

Citrus & Tart

• Begonia – tart, crisp; salads and summer drinks

• Nasturtium – peppery, mustardy, slightly tart; salads, stuff blossoms

• Marigold (Tagetes tenuifolia – Gem marigold) – citrusy; salads, teas

• Calendula (Pot Marigold) – tangy, slightly peppery; often used like saffron

• Wood sorrel flowers – lemony tang; use sparingly in salads

• Daylily (Hemerocallis) – mild and sweet with a crunch; eat buds or flowers

Spicy, Peppery, & Savory

• Nasturtium – peppery like arugula; salads, compound butters

• Garlic chive blossoms – oniony and garlicky; compound butters, soups

• Arugula flowers – sharp, nutty, peppery

• Mustard flowers – pungent, spicy

• Radish flowers – spicy bite, milder than the root

Unusual or Unique flavors

• Bee balm (Monarda) – minty with hints of oregano; teas and garnishes

• Chrysanthemum (edible varieties) – pungent and bitter, but used in Asian cuisine

• Sunflower petals – slightly bitter; good as garnish or steeped

• Squash blossoms (zucchini, pumpkin) – delicate, mildly sweet; delicious stuffed or fried

• Cornflower (Bachelor's button) – slightly spicy and clove-like; mainly used for color

• Borage – cucumber-like; beautiful in drinks and ice cubes

• Scented geraniums – vary in flavor: lemon, rose, nutmeg, etc.

For Decorating & Baking

• Rose petals – crystallized, syrups, or layered into desserts

• Pansies and Violas – pressed onto cookies or cupcakes

• Calendula – as edible “confetti”

• Cornflower – add vibrant color to baked goods

• Chrysanthemum petals – used in teas and traditional desserts

⚠️ Cautions

• Always identify flowers with certainty before consuming.

• Avoid flowers from florists or roadsides—these may be treated with chemicals.

• Introduce new edible flowers in small amounts to ensure no allergic reaction.

• Some flowers, like daylilies, may cause digestive upset if overconsumed.