Edible Flowers: What and Why?

Edible flowers are simply any non-toxic flowers that are safe to eat. Many herbs, fruits, and vegetables produce flowers that are edible, like squash or chive blossoms, as well as other flowers that we think of as decorative, like roses and carnations.

It’s no secret that adding a few blooms to a dish instantly elevates it, transforming even the most basic offerings into something luxurious. They aren’t just for aesthetics, though; edible flowers have been used in cuisines across cultures for centuries and can serve a variety of roles, from the main focus of a dish to a simple garnish.

Strongly scented and flavored edible flowers work well in both savory and sweet dishes—consider using dried lavender in a rub for meat or fish or infusing custards with dried rose petals. More delicate flowers make the perfect garnish for almost anything, adding a vibrant touch to salads, creating a pretty crown atop a cake, or even being frozen into ice cubes for a beautiful beverage.

                                  What Flowers are Edible?

While it would be impossible to list all edible flowers, here is a short selection of some common and unique varieties to consider. Many easily accessible flowers are edible, with even more available regionally and seasonally.

Common: Carnation, Nasturtium, Violets, Marigold, Lavender, Rose, Hibiscus

Seasonal: Lilac, Honeysuckle, Elderflower, Squash Blossoms, Magnolia Blossoms, Dandelion

Herbal: Chamomile, Chives, Cilantro, Basil, Dill, Mint, Fennel