incredible edible flowers

Almost too pretty to eat! Tis the season of edible flowers! When I began my entry to edible blooms, my biggest question was…what do they actually taste like? Truth be told, with the exception of strong floral herbs like lavender, the overall taste of edible flowers is fairly subtle. Toss a few into an ice cube tray and freeze and transform any drink instantly. Sprinkle onto salads for a dazzling effect. Sip as soothing elixirs for the soul. Even bake into your next tray of cookies and astound everyone with your eye-catching treats.

Growing Edible Flowers in your Garden

Harvesting edible flowers

  • Harvest only the most vibrant, healthy blossoms. 

  • Edible flowers are best eaten the day they are picked (though if stored properly, will last in the refrigerator for a few days). 

  • Harvest in the early morning, right after the dew has dried, but before the sun starts beating down too much. 

  • Gently wash and dry before using.

  • Hopefully you are growing organically, if not, and pesticides have been used, err on caution and do not to eat the flowers.

How to Harvest Edible Flowers

Here’s a quick list of my favorite edible flowers:

  • Anise — licorice-like

  • Bee Balm — hint of mint

  • Borage — crisp cucumber

  • Calendula — also known as “poor man’s saffron”

  • Chamomile — sweet with apple aroma

  • Chives — mild onion overtones

  • Cornflower — slightly clove-like

  • Dahlias — flavors vary with each variety

  • Dandelions — sweet, honey-like when picked young

  • Day Lilies — sort of squash or melon tasting

  • Dill flowers — milder dill taste

  • Johnny-Jump-Ups — hint of mint

  • Hibiscus — bit of a citrus zing

  • Honeysuckle — sweet nectar

  • Lavender — floral notes

  • Nasturtiums — peppery, like watercres

  • Pansies — greens/grassy

  • Pea blossoms — milder pea taste

  • Red Clover — licorice-like

  • Roses — sweet floral

  • Squash blossoms — hint of nectar taste

  • Violets — subtle, sweet floral

What Edible Flowers Taste Like

Of course, you can also let your culinary herbs like oregano, sage, thyme, etc go to flower and enjoy their tasty blossoms (which generally tastes like a mild note of whichever herb it is), but note that once your culinary herbs bloom, their leaves will bitter, rendering them not too appetizing for kitchen use. Because of this, I always grow a patch specifically to let go to flower for my pollinator pals, so I steal a blossom or two from that patch to nosh on. 

Why not add a little whimsy and charm to your everyday with edible flowers!

CAUTION: Make sure you clearly identify any plant to be safe prior to consuming. If there is any doubt, don't eat it. Individuals consuming the flowers, plants, or derivatives listed here do so entirely at their own risk. Finch + Folly cannot be held responsible for any adverse reaction to the flowers. In case of doubt, please consult your doctor.

For a tasty, tasty treat, check out this yummy CHIVE BLOSSOM VINEGAR recipe. It brews up to one of the most beckoning blushes ever seen and makes any dinner delicious. Also makes for a great hostess gift!