Are flowers edible?

Plus – The most comprehensive list of edible flowers and their uses.

The short answer is yes many flowers are not only edible but delicious. There are so many flowers that you not only can eat but really should. Our perspective on what is available in our gardens to eat needs to change.

Everyone pretty much knows that nasturtiums flowers make a bright, colorful and slightly peppery addition to salads and zucchini flowers have long graced the menus of high-end restaurants. You may remember that rose flowers are used in some traditional recipes like Turkish delight but did you know there are literally hundreds of edible and tasty flowers. They are nutritious and often packed with flavour enhancing abilities as well. It is time to explore with our minds and our taste buds.

Why should I consider eating flowers?

Our perspective of what is food and what is not is perhaps a by-product of our culture or marketing, maybe even influenced by the traditions and thoughts of others. Plants that are grown exclusively for one part of the plant such as foliage or fruit or even seeds usually have more edible parts that are simply going to waste. There are still others that are not grown as food such as some of our cottage garden favourites like marigolds and cone flowers. Yep – edible.

There are of course exceptions, the nightshade family come to mind immediately. We know with unequivocable certainty that the flowers and in some cases the foliage of these plants are poisonous. But from these we get potatoes, so all is not lost.

“As we learn more and more about the earth’s limited resources, we must re-evaluate our notion of resourcefulness.” Mat Pemberton and Jocelyn Cross.

To my mind, I feel we not only need to be thinking of resourcefulness as Cross and Pemberton mention but also resilience. Our resilience and the way we seek to sustain ourselves, our families, and even our communities need to change. We must begin to view our surroundings through a lens of resilience. No more can we simply plunder the earth and give nothing in return. This is not a new concept. Recycling or making the most of our resources has been around since cavemen killed a beast and used every part of the animal. They made jewelry and tools from bones, coats, and clothing from furs and ate almost the entire beast or used its remnants in compost or for other animals. So why are we so wasteful of our other resources. Because we are not accustomed to anything else that’s all. So let’s have a look at some of the interesting flowers and parts of plants that we can add to our diets. Some of these are not actually flowers but ways to use more of the plant in question as well.

Are Flowers Good for my Diet?

Besides adding variety and colour to your diet, edible flowers are reported to be high in Vitamins and Antioxidents. As with everything the benefits of adding flowers to your diet will depend on which flowers you are eating as they really are not all the same and obviously how often you include them. For example, regular intake of Hibiscus flowers is reported to assist with lowering cholesterol, cleansing of the liver and improving skin and hair.

A word of caution – before adding anything new to your diet consult with your physican to see if it is appropriate for your personal situation. Remember to take it slowly and only introduce one type of flower at a time. Too much of a good thing can also do you harm. So enjoy some flowers and their associated health benefits but make sure you are correctly identifying and following some basic do’s and don’ts. These are listed at the bottom of the page.

Where Can I get Edible Flowers?

It is extremely rare to find edible flowers in the green grocers or supermarket. It is one of the simple facts of business they do not have a long shelf life and therefore will not keep long in a supermarket. There are growers who grow specifically for the restuarant trade and if you’re lucky enough to have one close by, you may be able to purchase direct from the grower. It is far more likely however that like me you will simply have to grow your own. There is of course multiple benefits in this option. Think of the splash or sea of colours you can add to your garden as well as your plate. The possiblities are endless. Don’t forget flowers and colour make us feel brighter and assist with our mental health – so there is another win for us, right. Of course, you will also have the ability to pick fresh whenever the mood strikes or the meal calls for some pep and let’s not forget that the bees and other pollinators will love coming to your garden for the fresh flowers as well.

Which Flowers Can I Eat?

Are All Flowers Edible?

Sadly there are some flowers that will make you very unwell or worse if eaten. It is always best to check with reputable sources before consuming something new. A simple google search may lead you astray but will give you a starting point. Be absolutely sure of what you are about to put into your mouth long before you attempt to do so.

Many flowers such as foxglove, daffodils, broom, monkshood, snakeroot, Lily of the valley, Angel’s trumpet, and Autumn crocus just to name a few are very poisonous. Others like the Arum Lily and the Calla Lily contain high levels of calcium oxalate which can make many people very unwell. If in doubt – leave it out. If you are not sure about the edibility of anything including flowers best to not tempt fate.

How to Prepare Edible Flowers

Most edible flowers are simply eaten raw and fresh. It is best however to only use the petals, not the stamens and pistils (the bit at the back). Wash all flowers under cool running water or in a basin to ensure there are no freeloaders along for the ride. The only exception to this is elderflowers – washing them removes most of the flavor. Instead, you will need to inspect them for freeloaders and remove them by hand.

Eat only the flower petals for most flowers.

Foraging for Edible Flowers

Edible flowers are in fact grown everyday in thousands of locations but unless you know for certain the ones you are about to pick have not been sprayed with insecticides or other nasty chemicals it is wise to simply admire from a distance. Please don’t collect from roadsides or paddocks. See more below in the do’s and don’ts section.

Preserving Edible Flowers

Eating flowers is not a new concept. People have been doing it for thousands of years. Many flowers are actually credited with medicinal and magical properties. Gardeners the world over have had it drilled into them that it is a bad thing to let our vegetables and plants go to flower. Cut the flower stems off the basil plant to stop it from bolting is a common one but flowers are an exquisite addition to our diets and should be celebrated. Before the days of refridgeration, we humans preserved everything in either sugar, vinegar or by drying for the colder months to allow for leaner times. Flowers too can be preserved in this manner, and edible flowers that have been dried or sugared have an intensity of flavour that is as incredible as the their colours and flavours. Try freezing some flowers in ice for use in summer drinks, drying for use in cooking of everything from cakes to casseroles and curries, in vinegars and ferments for the use in salads, dressings and fresh in salads a full year later. Flowers are just as versatile as our vegetables and I encourage you to incorporate them into your life.

Some Don’ts

*** NOTE: The problem with Queen Annes Lace is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne’s Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots.

Be sure you have the correct identification on any plant you intend to eat before putting it in your mouth or cooking with it.

Plant	Edible Parts	Uses
Agathi	Leaves, Flowers, Seeds, Seed pods, young shoots	Flowers, added to salads, boiled as a potherb, fried or used in curries, rich in sugar and iron, with a flavour like mushrooms; Seedpods – raw or cooked, long, narrow pods are boiled and eaten like string beans, Seed. The protein-rich seeds are fermented into tempeh; young leaves and shoots – raw or cooked
Angelica	Leaf, Flower, Stem, Root	Variety of culinary and medicinal uses. Also known as wild celery – licorice flavor
Anise Hyssop	Flower, Leaf	Anise or licorice flavor. Some say similar to American Rootbeer. Excellent in salads, Chinese cuisine, and as a garnish.
Apple Blossom	Flower petals	Delicate floral tones, can be candied, use with fruit and cheese plates. Eat in moderation
Arugula	Leaf, flower, root, seed pods, seeds	All components edible – stems should be used in stocks and soups, leaves, flowers, seeds etc for pizza, spring rolls, salads etc. Flowers make nice garnish and can be added to just about anything. Light pepper taste.
Artichoke	inner heart	requires specific preparation but artichoke hearts are lovely fried, pickled, and added to salads.
Basil	leaves, flowers	well known culinary herb with multiple cultivars all of slightly different flavour. Add to fruit and salads, pizzas, Italian cuisine and more.
Batchelors Button		See cornflower
Banana	flower, stem	Banana Leaves are used for steaming but not eaten. Banana flower is peeled, sliced thin and soaked in water before eating raw in salads and adding to curries. Stem can also be sliced and added to stirfries or squeezed for a refreshing drink. Choose South East Asian Varieties.
Banksia	Flower	The sweet nectar of Banksia flowers can be obtained by sucking the flower or by soaking the flowers in water to make a sweet drink. The sweet drink of the Banksia flowers is sometimes mixed with wattle gum. Indigenous people of Australia and its islands also make a weak form of alcohol, which is called “Bull” or “Bool” by leaving the liquid to ferment.
Bee Balm	flowers, leaves	Also known as Wild Bergamont or bergamont. Leaves are used in Earl Grey Tea. Is a perfect substitute for oregano in cooking. Citrus flavour mild in leaves, flowers taste like oregano and mint
Begonia	flowers, leaves. stems	Tuberosa – The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism. Waxed Varieties – The fleshy leaves and flowers are edible raw or cooked. They can have a slight bitter after taste and if in water most of the time, a hint of swamp flavor.
Borage	flowers, leaves	Borage has a cool cucumber flavour, especially good in summer cocktails, lemonades, salads, dips and tortillas.
Broccoli	flowers, stems, leaves	We all know and love broccoli but don’t throw away the open flowered heads, the tiny yellow flowers have a mild spiciness and are great added to soups and stirfries. Leaves and stems can be eaten raw when young and cooked as collards when older.
Burnet	flowers, leaves	Use it interchangeably with Borage. Flowers have a similar flavour – cucumber. Leaves can be used to make tea and added to salads.
Calendula	petals only	Also known as Poormans Saffron – known for its use in cosmetics it is also a wonderful addition to soups, stews, scrambled eggs, etc. Slightly peppery in flavour. Also great used in rice dishes and added to specialty butter.
Callistemon Citrinus	Leaves and Flowers	Bottlebrush flowers have sweet nectar which can either be consumed by sucking on the flowers or by soaking the flowers in water to make a sweet drink. Callistemon citrinus, Lemon-Scented Bottlebrush, leaves can be used to make a refreshing tea that can be sweetened using the nectar from the flowers.
Canna Lily (Arrowroot)	Rhizome	Canna Edulis roots are often baked or boiled. Used as a starch much like we use potato. It can be made into a flour for later use or eaten fresh.
Carnation	Petals only	Used since the 17th century in the making of Chartreuse these delicate petals must be removed from the stem and the white connection cut away. Steep in wine or sugar for a wonderful cake and dessert decoration. They have a slight nutmeg scent and are equally lovely added to soups and aspic jelly. See also Dianthus.
Carrot	Roots, Stems, Leaves, Flowers	We all know that carrot is the root of the plant and is lovely. But you can actually use the leaves, stems and flowers as well. Chimchurri comes to mind.
Chamomile	Flower	Sweet flavour – often used in tea. Those allergic to Ragweed may have difficulty with this flower also.
Chervil	flower, leaves	Harvest and use just like parsley, slight anise flavour perfect with egg dishes.
Chives	stems, flowers	Often used herb in salads and egg dishes, flowers can be used to make salad vinegars, or eaten by pulling the petals out of the stem. Add to salads, breads, pizzas and butters.
Chrysanthemums	Petals. Leaves and stems	Tastes ranges from pepper to mild cauliflower. Should be blanched first and petals can then be used to scatter in salads etc. Leaves and stems can be used to flavour vinegar and in Asian Cuisine. See also Crown Daisy
Cilantro (Coriander)	leaves, petal and root, seeds	Anise flavour – leaves and flowers best used fresh added to curries and Indian cuisine. Roots are often used in Thai Curries and Stirfries. Seeds are most often dried and added to Eygptian Cuisine.
Citrus	flower	Pungent and sweet – use frugally as they will overpower. Can be used to flavour desserts and added to fruit salads.
Clover	leaves, flowers	The anise or licquorice flavour of the red or white clover can be used to make tea. Flowers and leaves can be added to salads but old flower heads may be bitter. Select only young fresh flowers.
Cornflower	petals only	Can be used as a natural dye as well as main use as a garnish. Particularly nice when sugar-coated and added to biscuits. Sweet, Spice Flavour.
Crown Daisy	Leaves, Stems, Flower	Leaves and Stems are used in various Asian cuisines, petals are used to make fragrant pickles known as Kikumi in Japan. A long history of medicinal use in Oriental medicine.
Daisy ( English)	flowers	Slightly bitter best used as a garnish
Dames Rocket (Not Arugula)	seeds sprouts, young leaves, flower	Also known as Sweet Rocket or Dames Violet and not to be confused with Phlox (5petals). Related to radish flavour can be sharp but is perfect added to summer salads and vinegars.
Dandelion	Root, Leaves, Flower	Many many ways in which to use dandelion. Roots roasted are often ground as a coffee alternative, young leaves and flowers can be added to salads. Flowers are often used in other ways such as adding to omelettes, breadmaking, crackers, deep-fried, in pasta and even made into wine. Young flowers have a honey like flavour.
Daylilly	young shoots, flower and petals	Young shoots are a substitute for asparagus, flowers can be stuffed in much the same way as zucchini flowers with a sweet lettuce or melon flavour, petals with the white pith cut away are sweet and useful in cake decorating
Dendrobium species (also known as Rock Orchid)	Stems, flowers	The starchy stems can be roasted and eaten and the flowers can be used to make a spectacular edible garnish.
Dill	Flowers, leaves, seeds	Dill flowers and leaves are often used as garnishes or in the pickling process. Seeds can be roasted and added to curries, and other dishes. Anise flavour.
Dianella caerulea Blue Flax Lily	Berries, Seed and Roots	The blue berries are edible and have a sweet flavour which becomes nutty once the seed is chewed. The roots can also be eaten after pounding and roasting.
Elderberry Tree	Flowers, Berries	Flowers of the elderberry tree are used to make wine, cordials and as a preservative for apples. Berries are prized for their unique flavour.
Fennel	All Parts are edible	Like dill but with a stronger anise flavour fennel is used raw in salads, cooked or even fermented. Seeds make a good addition to the spice rack.
Fushia	Flowers and Berries	Fushia flowers and its berries have a slight acidic. The flowers make beautiful garnishes.
Garden Sorrel	leaves	Most commonly used in soups, omelettes and occasionally in salads, distinct lemon flavour. Try adding it to your pizza or cucumber salads for extra punch.
Garlic	Bulb, Young Umbels, Flower Head	Garlic is well known for its use in cooking but did you know the young umbels can be stir fried immediately after picking or pickled for later use. The mature flower head hold hundreds of miniature garlic seeds which are divine added to stirfries, curries, and most other dishes. Anywhere you can use garlic you can use the seed head pieces.
Gladiolus	flowers	While gladiolus are fairly bland they can be spruced up by stuffing in much the same way as zucchini flowers. Be adventurous.
Grevillea	flowers	The Flowers of most grevillea can be sucked or soaked in water to make a sweet drink. Some indigenous folk also used it to ferment into a mild alcholic drink.
Gymea Lily	Roots, Flower Spikes, Nectar	Gymea Lily roots can be harvested, roasted and made into a cake. The young flower spikes can be roasted and eaten or the sweet nectar produced by the flowers can be consumed.
Hardenbergia violaceae	Leaves	Leaves can be steeped in water to make tea. Do not eat the leaves or Flowers
Hibiscus	Flowers	Widely used dried to make tea, cranberry – citrus flavour petals with pith removed can be added sparingly to salads.
Hollyhock	Flowers	Bland and somewhat vegetal in flavour – perfect for sugar coating in cake and dessert decoration. Make very showy garnishes.
Horseradish	root, stem, leaves, flowers	Just like all members of the mustard family, horseradish is completely edible. Peppery finish.
Honeysuckle	Flowers	Berries are Highly Poisonous. Sweet honey flavour of the flowers is very good added to desserts and salads.
Impatiens	Flowers	Sweet and tasty – float in your champagne or gin drinks.
Jasmine	Flowers	Super Fragrant. Used to make tea but can also be added sparingly to sweet dishes and fish.
Johnny Jumpup	Flowers	Adorable and delicious, the flowers have a subtle mint flavor great for salads, pasta, fruit dishes, and drinks.
Lavendar	Flowers	Sweet, spicy and highly perfumed flowers can be used to make teas, cordials, and added to both sweet and savoury dishes.
Leek	Flower head, stem and leaves	Most people are only ever presented with the leek stem and some leaves, but the flowers are also extremely tasty. Just gently pull them away from the stem.
Lemon Balm	leaves, flowers	Apart from using lemon balm leaves in salves and the like, both the leaves and flowers make a lovely fresh tea or cordials of the common and of the adult kind. Awesome in Tibicos and Gin.
Lemon Myrtle	leaves, flowers	also known as lemon verbena, Lemon myrtle is an Australian native and a good replacement for bay leaves. Flowers are more subtle.
Lemon Verbena	Leaves, Flowers	Small but pack a punch. Lemon flavoured and great for making teas, desserts and adding a little interest to your savory dishes.
Lilac	Flowers	Citrus flavour, very pungent – good for fish, chicken dishes and sweets.
Lomandra longifolia	Flowers, Seeds, base of leaf	The white bases of the leaves are edible and the flowers and seeds can be eaten, taking care to avoid the spikes! Grind to flour for baking. The leaves can also be used to weave baskets.
Marigold	Flower petals	Slight citrus pepper flavour, good addition to sauces, salads, and dressings. Can be used as an alternative for saffron.
Melaleuca	Flowers	The flowers of Paperbarks produce a sweet honey nectar which can either be sucked from the flowers or soaked in water to make a sweet drink
Mint	leaves, flowers	Leaves can be used to make sauces, added to salads and meat dishes etc. The flowers are — surprise! minty. Their intensity varies among varieties.
Moringa	bark, pods, leaves, nuts, seeds, tubers, roots, and flowers	All parts of the moringa tree – bark, pods, leaves, nuts, seeds, tubers, roots, and flowers – are edible. The leaves are used fresh or dried and ground into powder. The seed pods are picked while still green and eaten fresh or cooked. The seeds are also be eaten green, roasted, powdered, and steeped for tea or used in curries.
Mustard	Leaves, flowers. seeds	Pungent and hot, mustard greens and flowers are wonderful in salads and stirfries. Seeds can be used as is, roasted or ground.
Nasturiums	flowers, leaves, seed pod	The leaves of the nasturium are a great substitute for lettuce, or other salad greens, they can be used to make dolmades as well. Flowers are peppery and lovely added to salads but try something new by adding them to your pasta. Seed pods are preserved in vinegar or brine and used as a replacement for capers.
Onion	shoots, bulb,flowers	The sweet tasting clusters of white flowers are the crowning glory of the onion plant. Break them up and sprinkle in your risotto.
Oregano	leaves, flowers	We all know oregano as a herb used in cooking but the flowers can also be used in a similar way for a more subtle flavour.
Pansy	flowers	Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.
Pelargonium species	petals	The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible
Periennel Phlox	flowers	It is the perennial phlox, NOT the annual, that is edible. It is the high-growing (taller) and not the low-growing (creeping) phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from a Reddish purple to pink, some white.
Pineapple Guava	fruit and flowers	The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun. Remember if you eat the flowers you won’t get fruit.
Primrose	flowers	Also know as Cowslip. This flower is colorful with a sweet, but bland taste. Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine.
Plum Pine	Seeds/fruits	Illawarra plums have tart ‘fruits’ (actually the swollen stems of the seeds) which can be eaten fresh when they fall from the tree or used to make jam, chutney, sauces or as a pie filling. They are high in Vitamin C.
Prostanthera species	leaves, flowers	The leaves and flowers of the Native Mint Bushes can be used to make an aromatic tea or as a mint substitute in dishes.
Pumpkin	Leaves, flowers, fruit	Leaves are very tasty and useful in stirfries, or used as cooked greens. Eat the male flowers if you want fruit see squash or zucchini.
Radish	Root, Flowers	Apart from the wonderful spicy bite of the root, radish flowers have a distinctive, peppery bite and vary in colour.
Rose	flower petals	Remove the white, bitter base and the remaining petals have a strongly perfumed flavor perfect for floating in drinks or scattering across desserts, and for a variety of jams. All roses are edible, with flavor more pronounced in darker varieties. All roses are edible.
Rosemary	Leaves, flowers	Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary.
Queen Annes Lace	Roots and flowers	Also known as Wild Carrot and Bishop’s Lace. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. ***
Sage	Leaves, flowers	Blossoms have a subtle flavor similar to the leaves, use them in dishes that require a subtle flavor such as fish stir-fries.
Snap Dragon	flowers	Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions. While technically edible probably not the best flower to eat.
Sunflower	flower, seeds	The flowers are best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.
Sweet Woodruff	flower	Also known as Wild Baby’s Breath. The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood-thinning effect if eaten in large amounts.
Squash	flowers	Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using.
Sweet Potato	Leaves, roots	Sweet Potato is well known but many don’t know the leaves are a perfect spinach substitute.
Syzygium, Acmena species	fruits	Brush Cherry, Riberry, and Lilly Pilly fruits can be used, with flavours varying from sweet to acidic depending on the species. Can be eaten raw or used to make jam
Tasmanian Pepper	berries, leaves and flowers	Pepper Bushes have berries that can be dried dand ground for a hot, sharp spice. Their fresh or dried leaves can also add flavour to casseroles (but for the last half hour of cooking and should be removed before serving). Flower buds are a spicy addition to salads.
Tulips	petals only	Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower.
Violets	flowers	Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.
Yarrow	foliage	Yarrow greens are eaten as a leafy green sustitute for spinach. Its flavour is bittersweet and a good substitute for tarragon. The plant can also be used to make a tea delicious with honey.
Yucca	Petals	The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). In the spring, they can be used in salads and as a garnish.
Zucchini	fruit, flowers	As for Squash – Zucchini blossoms are wonderful vehicles for stuffing, they have a slight squash flavor. Remove stamens before using.