12 Edible Flowers You Can Grow at Home (And How to Use Them)

I love gardening, in fact, my daughter and I take great joy in cultivating our little “Backyard Farm“. For the most part we grow vegetables, but we also have gorgeous roses bushes and bulbs that deliver beautiful flowers throughout the year, which we snip and display around the house or bring to school for teacher. These colorful little blossoms bring a little dose of happiness wherever they go, and growing and using them is a great activity for bonding with your children and teaching them about nature and where food comes from. This year we are also cultivating some edible flowers that we can use to display, cook with, and even give away as little gifts. Let me tell you about 12 Edible Flowers you can grow at home, what they taste like, and how to use edible flowers in a variety of ways…

  • Lavender 1 of 12
    The purple blooms make a stunning garnish for cakes and champagne, and add a sweet floral flavor to sauces.
  • Marigolds 2 of 12
    The taste of the petals is similar to saffron and they add a sunny yellow hue to soups, pastas, and rice or just sprinkled on a salad.
  • Chrysanthemums 3 of 12
    Pull the petals off and blanch them to add a tangy, peppery flavor to salads and stir frys.
  • Dandelions 4 of 12
    Pick them when they are young, before they get bitter (low to the ground and the size of a marble), then sprinkle on salads or rice (raw or steamed) to add a sweet honey flavor.
  • Cornflower 5 of 12
    The stunning blue of these flowers is a natural food dye and they add a slight clove-like flavor, though they are most often used as a lovely garnish.
  • Carnations 6 of 12
    The base is bitter, but the petals are sweet, ideal for decorating cakes and petit-fours.
  • Squash Blossoms 7 of 12
    Squash Blossoms
    The big yellow blooms from zucchini, pumpkin, and other squash plants are abundant this time of year. They look funky-sweet stuffed in a small bubble vase or served up on a platter. They taste mildly of the veggies they come from and are wonderful when washed, cleaned of their stamens, stuffed with cheese, and fried. Another delicious idea is these Squash Blossom Quesadillas.
  • Rosemary 8 of 12
    The flowers of this herb have a milder taste than the leaves and add a pretty touch to seafood, chicken, or even ice cream.
  • Nasturtium 9 of 12
    These sweet and spicy blossoms come in a rainbow of colors and are ideal to toss in just about any cold dish or to stuff with dips or mousse.
  • Pansies 10 of 12
    These stunning flowers have a grassy flavor so use them sparingly as a garnish, especially beautiful on cakes or in fruit salads.
  • Tuberous Begonias 11 of 12
    Tuberous Begonias
    Eat the citrusy-sour leaves, flowers, and even stems, which can be used in place of rhubarb. I've never had a begonia pie but I would love to try it!
  • Day Lilies 12 of 12
    Day Lilies
    So lovely in a garden, and lovely on a plate. You can stuff the flowers like squash blossoms or sprinkle the petals in a salad. The flavor of day lilies ranges from asparagus-like to zucchini-ish, with more sweetness. Just make sure they are day lilies, many lily varieties are not edible.

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Article Posted 5 years Ago

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