Edible Flowers
As we transition from spring to summer, the garden is abundant with growth and delight. With our first harvests also come the first flowers in the garden. Whether your garden has flowers in it to bring pollinators and diversity to your outdoor space or if you’re simply growing blooms for beauty, edible flowers are an essential part of great garden design.
A Little History
We like to think of edible flowers as a fairly new way with garden harvests in the kitchen, however truth be told edible flowers have made an appearance in many cuisines for centuries. Greek, Ottoman, Roman, Chinese, Persian, Mayan, and Indian cooks have all used florals in their dishes and these ancient traditions are now finding their way back into modern recipes.
Edible flowers make an excellent choice for urban gardens and urban growers. They are multi-purpose which is so clutch in smaller outdoor spaces. By providing beautiful blooms and being pollinator magnets, edible flowers can truly enhance any garden and be a tasty treat.
Our Favorite Edible Flowers
Here is a list of some edible flowers to consider growing. Please remember, if you are going to consume edible flowers it is *very* important to grow them from seed so that you know they have not been treated with any harmful chemicals which can include pesticides and fertilizers. Also, be very mindful that some plants can be toxic so be sure to consult a trusted source before consuming any part of any plant. We’ve also included our best uses for these blooms so that you can feel confident using them and truly relishing in the journey from seed to plate.
Borage: A little fuzzy but incredibly beautiful and prolific, consider adding borage to a cocktail or salad.
Calendula: An incredibly versatile flower that can be used fresh or dried in teas, it is also a staple in DIY salves.
Chive Blossoms: Gorgeous purple blooms with a distinct onion flavor. Chive blossoms elevate salads as a garnish and can also be used to make chive blossom vinegar.
Chamomile: Incredible tiny white blooms that are most commonly used in teas. Keep harvesting your chamomile regularly to get as many blooms as possible over the season.
Lavender: Culinary lavender is a beautiful and strong flavor. Be careful not to overdo it as lavender can have a soapy association. Pairs beautifully with lemonade.
Lilac: Be on trend and harvest lilac flowers to infuse honey. This very recognizable scent only comes around once a year when lilacs are in bloom, so don’t hesitate to harvest. You’ve only got one chance!
Nasturtium: Peppery goodness! Nasturtium flowers and leaves are edible and they come in a large colorway with leaves that are both solid and variegated. Serve the flowers who or remove individual petals to delicately garnish a plate or salad.
Pansy: Tender and sweet, these tasty flowers can even have a bubblegum flavor. Freeze one flower per ice cube to make a great garnish for summer beverages.
Rose: The most sacred of flowers, rose petals can be distilled into rosewater and make a beautiful statement on homemade bonbons and cakes.
When and How to Harvest
When harvesting edible flowers, it is best to go out early in the morning when the dew has evaporated and the sun is not yet too strong. For most blooms, gathering them when they are three-quarters open and placing them directly into a bowl of water will help preserve them and extend their viability. To store your harvested flowers, place them gently between layers of dampened paper towel and seal them in a reusable plastic bag.
PRO TIP: before consuming your edible flowers is to consider removing any stamen from the blooms. The stamen are where the pollen is concentrated and can give a more bitter flavor to your edible blooms.
Before cooking or garnishing with your flowers, we suggest that you have a little fun doing a taste test. You want to be sure the flavor profile and texture of your flowers are palatable to you and that you feel confident using them in your kitchen.
Remember, when in doubt throw it out (or truthfully just don’t pick it!). We encourage you to not harvest any flowers you aren’t one hundred percent confident that you can safely consume.
