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Edible flowers add colour, flavour and texture to savoury and sweet dishes, as well as cordials, oils and butters. A wide range of annuals and perennial edible flowers can be grown in the garden from early spring to late autumn. Children can be encouraged to take an active interest in growing and preparing food through edible flowers.
When collecting flowers for eating, keep the following in mind;
Home-grown flowers, free from pesticides and soiling by dogs and other pets are best. Edible flowers are offered for sale but only use those labelled for ‘culinary purposes’ as these will have been grown in ways that ensure any pesticide residues are at acceptible. Shop or garden centre bought flowering plants should be grown on for at least three months to reduce the risk of pesticide residues and only harvest subsequent flowerings. Many garden favourites are edible and a few are listed below:-
Alpine pinks (Dianthus) – a clove-like flavour ideal for adding to cakes as flavoured sugar, oils and vinegarsBergamot (Monardia didyma) – a strong spicy scent, makes good tea and compliments bacon, poultry, rice and pastaChrysanthemum (Chrysanthemum) – petals flavour and colour cream soups, fish chowder and egg dishes in the same way as calendulaDaisy (Bellis perennis) – not a strong flavour but petals make an interesting garnish for cakes and saladsDay lily (Hemerocallis) – add buds and flowers to stir fry, salads and soups. Crunchy with a peppery after taste but may have a laxative effect. Avoid buds damaged by gall midgeElderflower (Sambucus nigra) – used to make wine and cordials, or place in a muslin bag to flavour tarts and jellies but removed before serving. Elderflowers can be dipped in batter and deep friedHibiscus (H. rosa-sinensis) – refreshing citrus-flavoured tea enhanced by rosemary Hollyhock (Alcea rosea) – remove all traces of pollen and decorate cakes with crystallized petalsLavender (Lavandula augustifolia) – flavoured sugar, honey or vinegar can be used to in cakes and biscuits while sprigs compliment roast pork, lamb and chickenNasturtium (Tropaeolum majus) – brightly-coloured, peppery flowers are good in salads and pasta dishes. The whole flower, leaves, and buds can be used or just the petals for a milder flavourPot marigold (Calendula officinalis) – intense colour and a peppery taste useful in soups, stews and puddings. Petals can be dried or pickled in vinegar or added to oil or butterPrimrose (Primula vulgaris) – decorate cakes with crystallized or fresh primrose or cowslip flowers. They can be frozen in ice cubesRose (Rosa) – all roses are edible with the more fragrant roses being the best. Petals can be crystallized, used to flavour drinks, sugar and even icing for summer cakes Scented geraniums (Pelagonium) – flowers are milder than leaves and can be crystallized or frozen in ice cubes for summer cordialsSunflower (Helianthus annuus) – blanch whole buds and serve with garlic butter. Petals can be used in salads or stir friesSweet violet (Viola odorata) – delicate flavour suitable for sweet or savoury dishes as well as tea. Use candy violets and pansies as a garnish on cakes and soufflés Tiger lily (Lilium leucanthemum var. tigrinum) – delicate fragrance and flavour enhances salads, omelettes and poultry, plus can be used to stuff fish
Herb flowers like basil, chives, lavender, mint, rosemary and thyme impart a more subtle flavour to food than the leaves. By adding sprigs of edible herb flowers like basil or marjoram to oils and butters the delicate flavours can be used over a longer period.
Borage (Borago offincinalis) – the cucumber flavour of these attractive blue flowers adds interest to cakes, salads and pate. Flowers are easily removed and can be frozen in ice cubes or crystallizedBasil (Ocimum basilicum) – sweet, clover-like flavour compliments tomato dishes as well as oils, salad dressings and soups. Use aromatic leaves of both green and purple in Mediterranean dishesDill (Anethum graveolens) – aniseed flavour, ideal addition to salads, vegetables and fish dishes. Add flowers to mayonnaise, white sauce and picklesChives (Allium schoenoprasum) – mild onion flavour, good in salads, egg dishes and sauces for fish Clover (Trifolium pratense) – both red and white clover flowers can be used to garnish fruit and green salads or make wine from whole red flowersCourgette or marrow flowers – can be eaten hot in a tomato sauce or cold stuffed with cooked rice, cheese, nuts or meat. Use male flowers so as not to reduce yieldFennel (Foeniculum vulgare) – all parts are edible and enhance salmon, pâtés and salads. Flowers preserved in oil or vinegar can be used in winterGarden pea (Pisum sativum) – add flowers and young shoots to salad for a fresh pea tasteMint (Mentha sp) – Apple, pineapple and ginger mint, plus peppermint and spearmint flowers can all be used in oil, vinegar and butter for both sweet and savoury dishesRosemary (Rosmarinus officinalis) – a sweet flavour similar to the leaves can be used fresh to garnish salads and tomato dishes or to flavour butter or oilSalad rocket (Eruca vescaria) – adds sharp flavour to salads or preserve in oil or butter to accompany meat
The Edible Flower Garden by Kathy Brown (Lorenz Books 1999, ISBN 1859678793) Edible Wild Plants & Herbs by Pamela Michael (Grub Street 2007, ISBN 9781904943730)
These books are available from the Lindley Library.
Correct identification is important. If in any doubt do not eat. RHS members can send images to firstname.lastname@example.org forhelp with identification.
Other things to take into consideration include:
Children: getting them interested in gardeningCut and come again saladsHedgerow fruitHerbs: growingPlants for a Future – information about plants with edible and medicinal propertiesRHS Campaign for School Gardening Edible Flowers
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