Birthday
HydrangeasFlowers on the plate are more than a trendy restaurant trick. Nasturtium, calendula and violet petals have gone into salads for centuries, elderflowers have been made into drinks, and stuffed courgette flowers are an Italian classic. But there is an important caveat: far fewer flowers are edible than people think, and many popular garden and bouquet flowers are poisonous. Here is which flowers you can really eat, what they taste like, how to use them in the kitchen and which safety rules to follow.
The main rule: not all flowers are edible
The popular idea that "most flowers can be eaten" is a dangerous myth. Lily of the valley, daffodil, hydrangea, oleander, foxglove, azalea, delphinium, hyacinth and many other plants contain toxic compounds, and even a small amount can cause poisoning. Only eat flowers whose species you know for certain and which are known to be edible.
- Chemical-free only. Flowers from florists and bouquets are not suitable for eating: they are grown for looks and treated with pesticides and preservatives. For cooking, use flowers from your own garden grown without pesticides, or special edible flowers sold with fresh herbs.
- Not by the roadside. Do not pick flowers along roads, in city parks or on treated fields.
- A little at a time. Try a new flower in a small amount: people with pollen allergies may react. It is best to remove pistils and stamens and keep only the petals.
- If in doubt, don't eat. If you are not sure it is an edible species, use the flower only as a garnish to be removed from the plate.
Which flowers you can eat
- Nasturtium — flowers and young leaves with a sharp, peppery taste similar to watercress. Great in salads and sandwiches.
- Calendula (pot marigold) — bright petals with a slight bitterness, called "poor man's saffron" because they colour rice and butter golden.
- Violets and pansies — delicate, slightly sweet. The flowers are candied and used to decorate desserts.
- Borage — blue stars with a distinct cucumber flavour; lovely in lemonade and salads.
- Chives — lilac globes with a mild onion taste; pull the head apart into single florets.
- Lavender — very aromatic, so a pinch is enough: for baking, syrups and honey. Use culinary English lavender.
- Rose — fragrant petals from unsprayed roses for jam, syrups and desserts. See our rose petal recipes.
- Courgette and pumpkin flowers — large and tender; they are stuffed with cheese and fried in batter.
- Elder — the flower heads make syrup and cordial. Use only the flowers, without thick green stalks: elder leaves, stems and unripe berries are poisonous.
- Dandelion — the flowers are cooked with sugar into "dandelion honey" syrup, and the petals go into salads.
How to use flowers in the kitchen
- Salads. Add nasturtium, calendula, pansy and borage petals just before serving: dressing wilts them quickly.
- Ice cubes. Put pansy or borage flowers in ice trays, cover with boiled water and freeze — a striking touch for lemonades and cocktails.
- Flower butter. Mix soft butter with finely chopped chive flowers or calendula petals for a colourful spread.
- Syrups. Elderflower, lavender, rose and dandelion make syrups for tea, lemonade and baking.
- Baking and desserts. Candied violets, rose petals and lavender flowers decorate cakes, biscuits and ice cream.
- Teas. Chamomile, linden blossom, rose petals, cornflower and the calyces of Hibiscus sabdariffa (used for hibiscus tea) are popular for brewing. Read more in our article on hibiscus legends and meaning.
Recipe: stuffed courgette flowers
This is perhaps the best-known flower dish in the Mediterranean. Use large male courgette flowers — the ones on a thin stalk, without a baby fruit.
- Gently open the flowers, remove the pistils and stamens, rinse in cold water and pat dry.
- Mix 200 g of ricotta or soft cheese, a handful of grated Parmesan, a little mint or basil, salt and pepper.
- Fill each flower with a spoon and lightly twist the petal tips closed.
- Dip the flowers in a thin batter of flour and cold sparkling water.
- Fry in hot oil for 1–2 minutes until golden and serve at once.
How to pick and store edible flowers
Pick flowers in the morning once the dew has dried, choosing fully open, fresh blooms. Gently shake off insects and rinse under a gentle stream of cold water. Edible flowers keep only briefly: 1–3 days in the fridge, wrapped in damp kitchen paper in a closed container.
To extend the "flower season" into winter, dry calendula and rose petals, lavender, chamomile and linden blossom in the shade and store them in glass jars. Fresh flowers can also be turned into syrups and jams in advance.
Frequently asked questions
Can I eat flowers from a bouquet?
No. Bouquet flowers are treated with pesticides and preservatives, so they are not safe to eat even if the species itself is edible.
Which flowers are edible?
Among the most popular are nasturtium, calendula, violets and pansies, borage, chives, lavender, roses, courgette flowers, elderflower and dandelion.
What do edible flowers taste like?
It varies: nasturtium is peppery, borage tastes of cucumber, pansies are sweetish, lavender is spicy and aromatic, and chive flowers taste of onion.
Can children eat edible flowers?
Only proven species and in small amounts. It is important to explain to children that they must not taste flowers in the garden or outdoors without an adult.
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Author: Maria Svitlovir
Graduated from Taras Shevchenko National University of Kyiv, Institute of Biology and Medicine (2001). BSc in Biology, MSc in Horticulture. Writes about plants, works at a garden centre selecting and repotting plants, and contributes to plant reference guides.
