Edible Flowers

Eating flowers has been done throughout the world for centuries. Roses and orange flowers are commonly used in Middle Eastern and Persian foods; lilies are used in China; cherry blossoms and chrysanthemums are used in Japan; lavender is a favorite in England and France; and the Mediterranean countries enjoy saffron in their food. Of course not all flowers are edible -- some are poisonous either naturally or from toxic chemical pesticides. Only eat flowers grown organically. Flowers from florists, nurseries and traditional garden centers should not be eaten. If your garden center is organic, eat away.


1.  Not all flowers are edible. Some are poisonous. Learn the difference.

2.  Eat flowers only when you are positive they are edible and non-toxic.

3.  Eat only flowers that have been grown organically.

4.  Do not eat flowers from florists, nurseries or garden centers unless you know they’ve     been maintained organically.

5.  Do not eat flowers if you have hay fever, asthma or allergies.

6.  Do not eat flowers growing on the side of the road.

7.  Remove pistils and stamens from flowers before eating. Eat only the petals of the larger flowers.

8.  Introduce flowers into your diet the way you would new foods to a baby - one at a time in small quantities.

Note:  Pregnant women should avoid all strong herbs and no plant should be ingested in excess by anyone at anytime. None of these plants should be eaten unless they have been grown organically. Edible flowers can be used to enhance food at breakfast, lunch and dinner. They can also be used in teas. Here are some of the best edible flower choices.


Ginkgo - tea from leaves
Jujube - fruit
Linden - tea from flowers
Mulberry - fruit
Pecan - edible nuts
Persimmon - fruit
Walnut - edible nuts 


Apple - fruit and edible flower petals
Apricot - fruit and edible flower petals
Citrus - edible fruit
Crabapple - fruit and edible flower petals
Fig - fruit and edible flower petals
Mexican plum - fruit
Peach - fruit and edible flower petals
Pear - fruit and edible flower petals
Persimmon - fruit
Plum - fruit and edible flower petals
Redbud - edible flowers
Rusty blackhaw viburnum - edible berries
Witch hazel - tea from leaves 


Agarita - fruit for wine
Althea - edible flowers
Bay - tea and, food seasoning from leaves
Germander - freshens air indoors
Pomegranate - edible fruit
Turk’s cap - flowers and fruit for tea                    


Begonias - edible flowers
Daylilies - edible flowers
Dianthus - edible flowers
Ginger - food, seasoning and tea from roots
Hibiscus  - edible flowers
Johnny jump-ups - edible flowers
Nasturtium - edible leaves
Pansies - edible flowers
Peanuts - edible nuts
Purslane - edible leaves
Sunflower - edible seeds and flower petals 


Beans and Peas - edible pods and seed
Gourds - dippers and bird houses
Grapes - food (fruit and leaves)
Luffa - edible flowers, shoots and fruits, sponges from the dried fruit
Malabar spinach - edible foliage
Passion flower - edible fruit, tea from leaves


Clover - tea from leaves and flowers
Creeping thyme - teas and food flavoring
Gotu kola - tea from leaves
Mints - food and teas from flowers and leaves
Oregano - teas and food flavoring
Violets - leaves in salads and tea from flowers and leaves


Anise hyssop- edible flowers, foliage for tea
Blackberries - edible berries, foliage for tea
Chives - edible foliage and flowers
Garlic - edible flowers, greens and cloves
Hibiscus - edible flowers
Hoja santa - leaves for cooking with meats
Horsemint - insect repellent
Jerusalem artichoke - roots for food
Lavender - teas and insect repellent
Monarda - edible flowers and leaves for teas
Oxalis leaves & flowers
Peppers - edible fruit, tea from fruit
Purple coneflower - all plant parts for teas
Rosemary - food and tea from leaves and flowers
Roses - petals and hips for tea
Salvia -  edible flowers, foliage for teas
Sweet marigold - food, flavoring and tea from leaves and flowers
Tansy - chopped and crushed foliage repels ants
Turk’s cap - flowers & fruit for tea


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