Edible Flowers

Here is some information on edible flowers I have gathered for you, and as with the wide range of edible herbs, edible flowers are also quite abundant.

You know a mouth watering looking meal is all in the presentation and edible herbs and flowers can be the finishing touch.But be careful as with plants some flowers as poisonous as I have listed for you here.

A few tips for you: when purchasing flowers make sure they have not come into contact with any spray (organic preferably) in fact, if you can grow your own even better.

Pick them in the late afternoon or early morning. Try to use the flowers straight away or store in water in the fridge for a few hours. Wash carefully and when drier you may want to pick out the white part at the base of the flower where it connects to the stem as sometimes this part can be a bit bitter tasting.

So here are some flowers you can eat, I don’t have everyone listed, but as I discover more I will add them to my list for you, enjoy! You will be surprised in what you can eat.I have listed the botanical name for you and where I can the flavor they have.

Please note: Where I have noted an * are flowers that are composite flowers and the petals ONLY can be eaten. Individuals that have allergies should avoid the the composite part of the flower as the pollen is highly allergenic. Good for the bees not for us!

• Angelica
(Angelica archangelica) Flavour – Taste: Celery
• Anise Hyssop
(Agastache foeniclum) – Taste: sweet, anise like licorice
• Apple Blossom
(Malus sylvestris) – Comment: eat sparingly, delicate floral flavour
• Arugula
(Eruca vescaria) – Taste: nutty and spicy flavour
• Borage
(Borage officinalis) – Taste: fresh, slightly cucumber flavour
• Basil
(Ocimum basilicum) – Taste: lemon or mint maybe, depends on different varieties)
• Bee Balm
(Monarda species)
• Burnet
(Sanguisorba minor) – Taste: mild cucumber
• Chervil
(Anthriscus cerefolium)
• Chickweed
(Stellaria media)
• Chicory*
(Cichorium intybus) –
• Chive Flowers
(Allium schoenoprasum) – Taste: mild onion
• Clover, Red
(Trifolium pratense) – Comment: flowerheads a bit difficult to digest
• Clover, White
(Trifolium repens) – Comment:flowerheads a bit difficult to digest
• Cornflower
(Centaurea cyannus) – Taste: sweet, spicy, clove like
• Cowslip
(Primula veris)
• Corgette Flower
(Cucurbita pepo)
• Coriander
(Coriander sativum) – Taste: A bit soapy maybe, some like this while others can not eat it.
• Calendula*
(Calendula officinalis) – Taste: Peppery, spicy
• Chamomile*
(Chamaemelum Nobile) – Taste: faint apple
• Daisy
(Bellis Perennis) – Taste: tangy
• Damask Rose
(Rosa damascena) -
• Dandelion*
(Taraxacum officinale) – Taste: A bit like mushrooms when fried
• Dill
(Anethum graveolens)
• Day Lilly
(Hemerocallis species)
• English daisy*
(Bellis perennis)
• Elderflower
(Sambucus nigara)
• Fennel
(Foeniculum vulgare) – Taste: sweet, licorice
• Forget-me-nots
(Myosotis alpestris)
• Fuschia
(Fushcia x hybrida) – Taste: slightly acidic
• Gardenia
(Gardenia jasmineoides) – Taste: light, sweet
• Gladiolus*
(Gladiolus spp) - Taste: a bit like lettuce
• Heartese
(Viola tricolour)
• Hollyhock
(Alcea rosa) – Taste: quite bland
• Hyssop
(Hyssop officinalis) – Comment: pregnant women should avoid this one and those who suffer with epilepsy
• Hibiscus
(Hibiscus Rosasinensis) – Taste: slightly acidic
• Jasmine
(Jasmine sambac) – Taste: Sweet, delicate
• Lavender
(Lavandula species) – Taste: floral
• Leek Flower
(Allium porrum)
• Lime Flower
(Tilla euopaea)
• Lovage
(Levisticum officinale)
• Lemon Verbena
(Aolysia triphylla) – Taste: lemon
• Lilac
(Syringa Vulgaris) – Taste: lemon like, pungent
• Marigold
(Calendula officinalis)
• Marjoram
(Origanum vulgare)
• Mallow
(Malva sylvestris) – Taste: sweet, delicate
• Meadowsweet
(Filipendula ulmaria)
• Mint
(Mentha species)
• Nasturtium
(Tropaeolum magus) – Taste: mild, slight pepper flavour
• Okra
(Abelmoschus aesculentus) – Taste: sweet nectar like
• Onion Flower
(Allium cepa)
• Orange Blossom
(Citrus sinensis)
• Pansy
(Viola tricolour) – Taste: sometimes tart flavour
• Passion Flower
(Passiflora caerulea)
• Pineapple Guava
(Fejioa sellowiana) – Taste: just like the fruit
• Primrose
(Primula vulgaris) – Taste: bland to sweet, don’t eat birdseye primrose
• Peppermint
(Mentha piperita)
• Pineapple Sage
(Salvia rutilans)
• Rose
(Rosa gallica) – Taste: floral, mild to sweet, depending on varieties, more aroma then more flavour
• Rose, Wild
(Rosa canina)
• Rosemary Flower
(Rosmarinus officinalis) – Taste: Sweet, savoury
• Sage
(Salvia officinalis) – Comment: should not be eaten in large amounts and for a long time, tastes vary on varieties.
• Safflower
(Carthamus tinctorius) – Taste: can be pungent
• Soapwort
(Saponaria officinalis)
• Snapdragon
(Anthirrhinum majus) – Taste: bland to bitter
• Sunflower*
(Helianthus annuus) – Taste: a bit bitter, steam slight to remove bitterness.
• Thyme
(thymus vulgaris) – Taste: lemon like, quite nice actually
• Tuberous Bergonia
(Begonia x tuberose) Comment: I would stay away from this flower, although tastes are lemon, Hybrid varieties can ONLY be eaten, the flowers and stems contain oxalic acid.
• Violet
(Viola odorata) – Taste: Sweet
• Wallflower
(Cheiranthus cheiri)
• Witchazel
(Hamamelis virginiana)
• Yucca
(Yucca species) – Comment: only petals are edible, the rest is poisonous, fresh flavor
• Zinnia
(Zinnia elegans)

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Disclaimer: All care has been taken in providing this information, however individuals ingesting flowers, plants, herbs mentioned do so at their own risk. If a reaction takes place medical advice should be taken.



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