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You can grow edible flowers for salads, drinks, baking, and cooking—but only eat a flower when you have positively identified the plant and confirmed which part is edible. Choose culinary-use seeds or plants, avoid blooms with unknown pesticide histories, and match varieties and sowing times to your local growing conditions.
20 edible flowers to consider growing
Flavor and edible portions can vary by species and cultivar. The entries below identify useful starting points, not a universal planting calendar; check local extension advice for growing conditions and confirm the exact plant before eating it.
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Borage (Borago officinalis)
The blue flowers have a cucumber-like flavor and can garnish food or drinks. The University of Florida IFAS notes a diuretic effect in large quantities; do not treat borage as a health remedy.
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Calendula or pot marigold (Calendula officinalis)
Its tangy, peppery petals add color to dishes and are sometimes used as a saffron-like substitute. Use the petals, not an assumption that every part is edible.
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Seed Needs Edible Flower Seeds Variety Pack of 7 Wildflowers for Garnishing- Quality flower seeds packaged by Seed Needs. Intended for the current and the following growing season. Packets are 3.25" wide by 4.50" tall and come with a full colored illustration on the front side, as well as detailed sowing instructions on the reverse.b1
- This assortment includes 7 individually packaged strains, including Swiss Giants Pansy, Johnny Jump Up, Wild Bee Balm, Jewel Nasturtium, Common Chives, Borage and Pacific Beauty Calendula.
- All of the flowers within this assortment are edible. Most are used to add coloring to boring salads. They can also be used as a garnish as well.
- The plants within this assortment are mostly annual, with the exception of Common Chives and Wild Bee Balm, which are perennial flowering plants.
- Quality: All seeds packaged by Seed Needs are intended for the current and the following growing seasons. All seeds are stored in a temperature controlled facility that is free of significant amounts of moisture.
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Chamomile (Matricaria recutita)
The flowers are used for tea. UC Agriculture and Natural Resources describes their flavor as pleasantly pineapple-like.
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Chives (Allium schoenoprasum)
The onion-flavored flowers can be scattered over soups, salads, and vegetables.
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Chrysanthemum
Extension sources list edible chrysanthemum petals, but varieties differ. Confirm the variety and edible part before use.
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Dandelion
Dandelion flowers appear on extension lists of edible flowers. Eat them only when the plant is positively identified and has not been exposed to unsuitable sprays.
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Dianthus or pinks
The petals have a sweet, clove-like flavor. Remove the bitter white base of each petal.
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Daylily (Hemerocallis spp.)
Daylilies are listed in extension material, but do not generalize their use to other lilies. Confirm both the plant identity and edible portion.
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Lavender (Lavandula angustifolia)
The aromatic flowers can flavor drinks and baked goods. Use them sparingly so their perfume does not overwhelm a dish.
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Lilac
Lilac flowers are listed among edible flowers by extension sources. Verify the plant and use blooms from plants grown without unsafe sprays.
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Nasturtium (Tropaeolum majus)
The flowers are peppery and work well in salads; the leaves are also listed as edible. Illinois Extension describes the buds and immature seed pods as edible and caper-like when pickled.
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Pansy (Viola spp.)
Pansies have a mild, grassy or green taste and make useful salad additions or garnishes. Flavor varies among varieties.
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Rose (Rosa spp.)
Fragrant petals can be used in salads, syrups, and sweets. Remove the bitter white petal base when appropriate. Rose hips are a separate plant part, not petals.
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Squash blossom (Cucurbita spp.)
Squash flowers are commonly stuffed or cooked. Use only flowers from an identified edible cultivated squash variety.
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Violet (Viola spp.)
Violet flowers can garnish food or decorate sweets. Check the exact plant identity rather than relying on a common name.
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Hibiscus (Hibiscus spp.)
Some hibiscus flowers or calyxes are used for color and drinks. The edible part depends on the species, so identify it before harvesting.
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Fennel (Foeniculum vulgare)
The flowers have a mild anise flavor and can season food.
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Dill (Anethum graveolens)
Dill flowers suit pickling, dips, sauces, and fish dishes.
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Mustard (Brassica spp.)
Mustard flowers have a spicy flavor similar to the leaves. Confirm the species and edible part.
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Pineapple sage (Salvia elegans)
The flowers can be used fresh or dried in salads, pasta, and poultry dishes.
Choose flowers for your food and growing space
Start with flavor and the part you intend to eat, then check whether the plant suits your climate and season. A culinary seed packet should name the species and be labeled for culinary growing; that label helps with selection but does not replace correct identification or safe growing practices.
Some edible flowers can be grown in containers. The University of Alaska Fairbanks Cooperative Extension names pansies, violas, signet marigolds, and herbs as container options. Check local guidance for sowing dates and cultivar suitability rather than treating this list as a planting schedule.
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- Your edible flower garden contains 16 different wildflowers that can all be eaten; A variety of colors, textures, and tastes
How to grow and harvest flowers more safely
Confirm identity and edible portion
Do not eat a flower based on appearance or a broad common name alone. Some attractive garden plants are poisonous; UAF Extension lists sweet pea, lupine, foxglove, nicotiana, larkspur, and lily-of-the-valley as examples. Even when a flower is edible, that does not mean its leaves, roots, seeds, or other parts are safe. Follow guidance for the identified species and portion.
Know how the plant was treated
Prefer flowers grown specifically for culinary use. UF IFAS cautions that plants from nurseries, florists, and garden centers may have been treated with pesticides or fertilizers unsuitable for food use. The Royal Horticultural Society advises buying flowers labeled for culinary purposes; if they are not, its guidance is to grow the plants on for at least three months and harvest only subsequent blooms. This reduces pesticide-residue risk; it is not a guarantee that all chemical exposure has been eliminated.
Try unfamiliar flowers cautiously
Taste an unfamiliar flower in a small amount first. Pollen may affect flavor and can provoke reactions in susceptible people, as UAF and other extension guidance notes.
Pick and store blooms carefully
Choose flowers in good condition and harvest when they are cool, such as early morning or evening. UAF Extension describes short-term refrigeration with a moist paper towel for harvested flowers.
Quick Recap
Sources for plant-specific guidance
- University of Alaska Fairbanks Cooperative Extension Service: “Edible Flowers for the Garden & Table”
- University of Florida IFAS Extension: “Edible Flowers – Gardening Solutions”
- Royal Horticultural Society: “Edible flowers”
- University of Illinois Extension: “Spice up the garden with edible flowers” (2025)
- UC Agriculture and Natural Resources Cooperative Extension: “Growing Edible Flowers in Your Garden”
- Royal Horticultural Society: “Edible Flowers: Growing and Using”
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