10 Edible Flowers to Grow for Salads, Teas & Summer Cocktails

A Feast for the Eyes and the Palate

Let’s be real: food that looks good just tastes better. And lately? Edible flowers are having a moment. Not just a fancy garnish anymore, these safe-to-eat blooms are legit culinary game-changers—bursting with flavor, vitamins, and those feel-good vibes.

We're talking natural antioxidants, mood-boosting aromas, and petals packed with pizzazz. Plus, when you grow your own culinary flowers, you know exactly what’s going into your body—no sketchy pesticides, no mystery chemicals.

So whether you’re sipping on iced hibiscus tea or throwing together a salad that looks straight outta Pinterest, here are 10 edible flowers to grow this season that'll turn your backyard into your personal flavor factory.

Nasturtium

Flavor: Spicy, peppery and a little mustardy—imagine arugula with a splash of hot sauce. Both the petals and leaves pack flavor.

More About It: These flashy orange, red, and yellow blooms aren’t just pretty—they bring serious zing to any plate. Think edible fireworks for your salad. And yep, the round leaves are edible too!

Best Uses:

• Toss whole blooms in green salads for a spicy kick
• Add petals to deviled eggs, open-faced sandwiches, or even sushi
• Float in a gin-based cocktail—hello, garden G&T goals

Growing Tip: This flower thrives on neglect. Poor soil, little water? No prob. The lazier you are, the more it blooms.

Calendula (aka Pot Marigold)

Flavor: Slightly bitter and citrusy, with a tangy twist. When cooked, it gives off a saffron-like vibe.

More About It: Known as the “poor man’s saffron,” calendula petals were historically used to color butter and cheese. These golden blooms are sunshine on a stem and double as skincare heroes too.

Best Uses:

• Sprinkle petals over rice or risotto for color and taste
• Blend into herbed butters or cheese spreads
• Steep petals in tea for a calming sip with anti-inflammatory perks

Pro Tip: Dry and store the petals—great in soups, stews, and DIY tea blends.

Borage

Flavor: Like munching on a slice of cucumber—cool, crisp, and garden-fresh.

More About It: Borage flowers look like little blue stars and honestly deserve their own modeling contract. Plus, they attract bees like crazy, so your whole garden wins.

Best Uses:

• Freeze inside ice cubes for cocktails or spa water
• Drop into lemonade, cucumber water, or even gin fizz
• Mix into fruit salads for extra freshness

Why You’ll Love It: It’s basically nature’s Gatorade—hydrating and chill.

Lavender

Flavor: Sweet, floral, with a touch of earthiness. Strong stuff—don’t go overboard or it’s potpourri city.

More About It: Lavender isn’t just for grandmas and bath bombs. In the right hands (yours), it’s cocktail gold. It’s also famous for its calming scent, so it’s a flower that feeds both your tastebuds and your stress levels.

Best Uses:

• Make syrups for cocktails or lemonades
• Brew with honey for nighttime tea
• Add to shortbread cookies or cakes

Hot Tip: Stick to English lavender—it’s the safest bet in the culinary world. Try this lavender lemonade recipe: lemon juice, honey, cold water, and a splash of lavender syrup. Mix, chill, pour, smile.

Chive Blossoms

Flavor: Mild onion with a dash of floral freshness.

More About It: These pale purple puffs grow on your regular ol’ chive plant. They look delicate but bring big flavor. Great if you like your food looking dainty but tasting bold.

Best Uses:

• Pull apart into salads or potato dishes
• Sprinkle over eggs, dips, or cheesy toast
• Steep in vinegar for a homemade salad dressing with a bite

Extra Flavor Hack: Chive blossom vinegar = gourmet in a jar. Also makes a cute DIY gift.

Viola (Pansies & Johnny Jump-Ups)

Flavor: Mild, grassy, a little like lettuce with a floral hint.

More About It: These edible cuties come in wild colors—purples, yellows, pinks—and scream “fancy.” But they’re super easy to grow, even in pots.

Best Uses:

• Top cakes, cupcakes, and tarts
• Float in cocktails, mocktails, or sparkling water
• Sprinkle across fruit bowls or cheese plates for max color

Growing Tip: The whole plant’s edible. They're not just pretty faces.

Rose Petals 

Flavor: Sweet and romantic, a little fruity, with the scent turned into taste.

More About It: Roses are edible drama. The darker the petal, the stronger the flavor. Great for syrup, jams, or just giving your dish that “I know what I’m doing” vibe.

Best Uses:

• Infuse in water or vodka for rosewater or rose cocktails
• Sprinkle on cakes, chocolates, or panna cotta
• Use in salads for a floral crunch

Advice: Grow your own organically. Store-bought roses = no-go (unless labeled food-safe).

Hibiscus

Flavor: Tart and tangy, think cranberry with an edge.

More About It: Hibiscus is a tropical diva—bold, bright, and packed with antioxidants. It turns everything it touches a beautiful ruby red.

Best Uses:

• Brew hibiscus tea—hot or iced, both rock
• Add to sangrias, fruit punches, or margaritas
• Use dried petals in jam, syrups, or infused honey

Pro Tip: Dried hibiscus has a longer shelf life and more concentrated flavor. Plus, hibiscus tea benefits = hydration, antioxidants, lower blood pressure, and a calm tummy.

Chamomile

Flavor: Gentle apple taste with a touch of floral sweetness.

More About It: Chamomile is the OG calming herb. The daisy-like blooms are small, cute, and mighty—especially when it comes to sleep support.

Best Uses:

• Classic chamomile tea—sweet dreams guaranteed
• Infuse into honey for sweet spreads or cough soothers
• Sprinkle over yogurt, oatmeal, or fruit bowls

Growing Tip: Snip the flowers just as they open—flavor and aroma peak right then.

Basil Flowers

Flavor: Bold, herbal, and spicy with a floral note—it’s basil, but extra.

More About It: When basil starts to flower, most folks pinch 'em off. But those flowers? Totally edible and bursting with the essence of the plant.

Best Uses:

• Toss onto pizza, pasta, or caprese
• Use as a garnish in martinis or mojitos
• Blend into homemade vinaigrettes or pestos

Pro Move: Keep harvesting the flowers to get more leaves—win-win for flavor and yield.

From Garden to Gourmet

If you’ve made it this far, congrats—you’re officially ready to turn your garden into a flavor lab. Start small, taste-test everything (some petals pack more punch than others), and have fun with it.

But here’s the golden rule: only use flowers you’ve grown yourself or that are labeled safe-to-eat. No sneaky pesticides, no random sidewalk blossoms. When in doubt, don’t chow down.

Why not plant your own flower food garden this summer? Perfect for backyard brunches, lazy-day mocktails, or even just treating yourself to something a little extra. Because honestly? You deserve flowers on your plate and in your glass.

FAQ: Everything You Need to Know About Edible Flowers

1. Are all flowers safe to eat?

No, not all flowers are edible. Some are toxic or cause allergic reactions. Only consume flowers that are confirmed edible, grown without pesticides, and properly identified. Avoid florists’ flowers or those from roadside areas, as they may be chemically treated. Always double-check the species before eating.

2. What are the most popular edible flowers for culinary use?

Some of the most common and flavorful edible flowers include:

• Nasturtiums – peppery and great in salads
• Calendula – slightly tangy, adds color to dishes
• Violas and pansies – mild and pretty for desserts
• Chamomile – soothing in teas
• Lavender – floral and slightly sweet, perfect for cocktails
• Borage – cucumber-like flavor for drinks and garnishes
• Other popular options: hibiscus, rose petals, marigolds (Tagetes), and dianthus.

3. How do you grow edible flowers at home?

Most edible flowers are easy to grow from seed or starter plants. Choose a sunny spot, use organic soil, and avoid synthetic pesticides or herbicides. Water regularly and harvest blooms when they’re fresh and fully opened. Many can thrive in containers, making them great for balconies or patios.

4. How should edible flowers be cleaned and prepared before use?

Gently rinse flowers in cool water to remove dirt or insects, then pat dry with a paper towel. Remove pistils, stamens, and green bases (especially for larger flowers like roses), which can be bitter. Use the petals or whole flower depending on the variety and recipe. Always use fresh blooms the same day if possible.

5. What are the best ways to use edible flowers in the kitchen?

Edible flowers can elevate many summer recipes:

• Salads – add color and texture with petals or whole flowers
• Teas – steep chamomile, hibiscus, or lavender for floral infusions
• Cocktails – freeze flowers into ice cubes, use as garnishes, or infuse into syrups
• Desserts – decorate cakes, cupcakes, and sorbets
• Savory dishes – pair nasturtiums with goat cheese or use calendula in rice and pasta