Looking for a creative way to enhance your recipes? Edible flowers have been adding charm and flavor to dishes for centuries, spanning cultures from ancient Rome to India. They can decorate cakes, be eaten fresh on salads, frozen in ice cubes, minced for herb butters, or made into jams and teas. Edible flowers not only allow you to add color and beauty to dishes, but they also contain vitamins A and C. Research also suggests they may have anti-oxidant and anti-inflammatory properties too.

So, what are the types of flowers you can eat? Generally, the petals and whole flowers can be eaten, but remove the white base of each petal, stem, and interior part (such as the anthers and pistils) as these taste bitter. Also, avoid flowers picked from roadsides or obtained from garden centers, florists, or nurseries as these have often been sprayed with pesticides or other chemicals. It's best to look for organic.

Or better yet, grow your own flowers to consume, especially since most are easy low-maintenance plants and look beautiful in your yard or on your balcony or porch anyway! Here, you'll find the most common annual and perennial edible flowers that you can grow in your own garden. You'll be surprised at all the different things you can use them for. 

Explore the bright, flavorful world of edible flowers. From peppery nasturtiums and citrusy marigolds to sweet violets and fragrant rose petals, this category shows you how to use blooms safely in everyday dishes. You’ll find flavor notes, tips, and easy ideas for salads, desserts, drinks, and garnishes. You'll also learn if there are any look-alikes to avoid.

• Borage (3)
• Chamomile (3)
• Johnny-Jump-Ups (3)
• Nasturtiums (3)