Edible Flowers - currently blooming

Pelargonium
(Zonal Geranium)

  • pinks, white/pink, salmon
  • lemony-herbal flavor
  • delicate textured petals that hold up surprisingly well in drinks and salads
Throughout summer

  • medium size flowers
  • whole flowers or petals

Violas and Pansies

  • primarily violet and yellow, various other colors
  • mild, slight pea and floral flavor and aroma
  • flowers are delicate and do not hold up well in heat 
Throughout summer
 
  • press or dry nicely for baked goods and cakes
  • small, medium, and large flowers

Dianthus (Sweet William, pinks) -

  • Pinks, purples, whites, often a combination.
  • Very small to large. Large flowers are best for petals, especially for cakes and baked goods.
  • Mild flavor and texture. Slightly sweet.

June and July.

Nasturtium 

  • possibly the only edible flower you knew about for a long time... I know it was for me!
  • Big, colorful, bright, awesome
  • Peppery! Imagine a radish in the form of a flower.
Throughout summer

 
 
  • Lovely soft texture with a slight crunch
  • The leaves are equally as tasty and decorative as the flowers, please let me know if you'd like the leaves included too.
  • Try them on a salad, you'll be hooked.

Chive Flowers

  • strong, savory green onion flavor
  • Whole flowers or petals are lovely on salads, eggs, avocado toast, you name it.
Spring
 

Snapdragon

  • many bright colors - pinks, reds, fushcias, yellows
  • mild, slightly bitter flavor
  • great tropical cocktail edition
  • best as whole flowers
Throughout late spring and summer
 

Evening Primrose, Sundrops

  • mild, delicate flavor and texture
  • whole flowers or petals
  • remove stamen for better flavor
June
 

Bellflower (campanula)

  • Large balloon-like purple "peach blossom" variety 
  • Mild, delicate flavor is floral and a little bit sweet
  • Not to be confused with the SUPER invasive creeping bellflower (which is edible, but evil - don't grow that stuff)
Summer

Herbs, etc.


Sorry, this part is still under construction,

Please contact me for interest in fresh or dried herbs. Availability is limited! Herb flowers will often make an appearance in mixed flower boxes, but for now they're just a little bonus.
 

What's coming up later on...

Archive of what has come and gone, or will be coming up later in the season..

Honeysuckle 

  • yellows, oranges, pinks
  • lovely honey-minty-floral flavor
  • whole flowers 
  • native, hummingbird favorite
May-July

Native Allium
(Nodding Onion)

  • crisp, crunchy
  • strong onion/chive flavor
  • tiny whole flowers 
  • use like chive blossoms, but with a more delicate texture
Late summer

Pea Flowers

not available 2021
  • taste just like a pea!
  • crunchy and light
  • small, pink and white
Late spring, early summer


 

Begonia (tuberous)

  • bright citrus flavor
  • crispy, crunchy, zippy!
  • pinks, oranges, reds, white
  • hold up well in drinks
  • best as whole flowers
Throughout summer

note: not all begonias are edible.  

Sweet Alyssum

  • whole sprigs of tiny flowers with white/purplish blooms.
  • Make a nice contrast alongside larger blooms.
  • Slightly-sweet, mostly vegetal flavor.

Throughout summer

Perennial Phlox

  • mild, delicate texture, light floral flavor and scent
  • whole flowers
  • white and white/blue
mid-late summer

Bean and Runner Bean 

  • taste just like a bean! Runners have a bit of radish-y spice.
  • crunchy and light
  • small, pink, white, scarlet
  • best as whole flowers, excellent salad topper
Through mid-summer


 

Bachelors Buttons, Cornflower

  • slight cucumber flavor
  • Blue, indigo, purples, pinks
  • Whole flowers or petals are lovely for striking color
Throughout late spring and summer
 

Calendula
(pot marigold)

  • Oranges and yellows with many petals per flower (AKA good petal sprinkles)
  • Strong, savory saffron-like flavor and scent that will add color if steeped
Early summer through fall*
 
  • Fresh or dried petals are equally useful; whole flowers can certainly be used, but they're strong!
  • A favorite herbal tea ingredient

Marigold (tagetes)

  • oranges, reds, and yellows. Large petals, some varieties have numerous "frilly" petals.
  • similar flavor to calendula
  • versatile uses!
*Working on cultivating Calendula year-round.

Borage

  • One of the classics! 
  • Cool, cucumber flavor and interesting texture. Petals themselves are delicate.
  • Recommend to use straight away, they do not keep long relative to other flowers
Mid to late summer

Melon and Cuke Flowers

  • bright yellow
  • light, refreshing cuke and melon flavors
  • use them right away as they do not always keep as well as some flowers.
Mid to late summer

Cosmos

  • pinks, white, burgandy, orange
  • mild flavor 
  • slightly tough texture for the whole flowers, but they are great for decorating cakes or using the petals in a mix with salad, microgreens, or other flowers
August-September

Zinnias

  • To be honest, not great flavor and texture, but will occasionally make an appearance for cake decorating and the like 
  • Whole flowers or petals are a bit tough, would not suggest for flavorful applications
  • Bright colors of the rainbow
Summer

Hosta

  • Yep - hosta flowers are edible and they're great!
  • Big, whole flowers. Best to remove stamens.
  • Relatively mild flavor, lots of crunch
Mid to late summer
 

Bee Balm (Monarda)

 
  • amazing sweet and minty flavor; native variety has more of ah herbal bergamot tea flavor
  • large red petals or whole large lavender flowers
  • best to use petals, the whole flower is quite strong
Mid to late summer
 

Chrysanthemums

  • strong herbal/floral flavor
  • light pink with yellow center (perennial type) or purples and oranges (annual cushion-type)
  • whole flowers or petals
  • hold up well for cake garnishes and cocktails
Late summer and early fall


 

Aster

  • small light purple flowers with strong flavor similar to mums
  • Good for savory dishes, cake decorating, or garnishes 
Fall