Edible flowers – both beautiful and delicious

Many easy-to-grow flowers can be eaten – such as marigolds, borage, lilacs, pansies, and daisies, but there are also more unusual varieties that can be used in food. Flowers have been a part of dishes for thousands of years in various parts of the world. Chinese chefs experimented with edible flowers as early as three thousand years ago, and the Romans are said to have used both violets and roses in their food.

Just like with mushrooms, it’s important to do your research if you want to use flowers in food, desserts, and drinks. Some varieties are truly toxic, even deadly, so only use flowers you are completely sure about. Just because a flower smells good or looks appetizing doesn’t mean it’s edible.

Also, avoid flowers that have been sprayed with pesticides and those that have grown near roads – they might be contaminated with exhaust or dog urine. To be on the safe side, it's also a good idea to wait until the next season before eating perennials you've bought from a store. The safest option is to grow the flowers yourself – that way, you know exactly what’s on your plate. Or, for the easiest option, choose from our ready-grown edible flowers in the "Eat Fine" range.

In several of our stores, you can now find organically grown edible flowers – perfect for those who want to decorate their food with flowers.

The most common way to eat flowers is to eat the petals, but some flowers can be eaten whole, with leaves, stem and root. Sometimes the base to which the petals are attached can taste a little bitter and can be easily removed. Most edible flowers taste best raw, but many can also be cooked. 

The taste of flowers varies greatly and depends on the species. Flowers can taste peppery, sour, floral or almost nothing. One piece of advice is to take a small taste test before adding it to food.

Flowers can be used in food, drinks, desserts, pastries and as decoration. With edible varieties in the garden, there is always something beautiful and tasty to use. Below is a list of some edible flowers that are common in our gardens.

• Daylily
  The buds, flowers, and roots can be eaten, but be sure not to confuse it with other lilies that can be toxic. The flowers can be fried, even with garlic, and pair well with Asian dishes. Just be sure to shake the flowers so no insects are left on them.
• Elderflower
  Juice, but also used for jelly and jam. The flavor is especially good when combined with lemon. Another tip is to dip the flower clusters in pancake batter, fry them, and then dip them in sugar – a perfect topping for vanilla ice cream.
• Chive flowers
  The small, sweet purple flowers of chives are milder and sweeter than the actual chives. They are best when fresh and new. They work well in sandwiches and as a garnish for several soups, such as nettle soup.
• Borage
  The blue flowers, as the name suggests, have a slight cucumber flavor. They are great in summer drinks, desserts, salads, or as decoration for any dish. They are also nice to freeze in ice cubes.
• Cress
  This flower brings both flavor and color! The flowers range from light yellow to bright red and have a strong peppery taste. Both the flowers and leaves are great in a salad with a kick or in herb butter. The flowers also work well as a decoration on plates, sandwiches, or canapés.
• Lavender
  Lavender can be used to flavor sugar, but can also be used in cakes and pastries. It can even be used in sauces, such as lavender sauce. Since the flavor is not only floral but also light and juicy, it’s best used in moderation. You can also make lavender oil to use as massage oil or use a lavender sprig as a stirrer in a summer drink.
• Snapdragon
  The taste is slightly bitter, but the flower comes in many colors. It works well as decoration and blooms well into the fall.
• Pansy
  The small flowers can look very different and come in many colors. A big advantage with pansies is that the more you pick, the more they grow. They don’t have much flavor, but are beautiful as decoration and work especially well in a summer salad with lemon.