Edible Flowers that are Easy to Grow

Edible flowers have been used for centuries, both raw and cooked. Edible flowers may seem like a strange idea at first, but they are packed with plant nutrients known as phytochemicals, plus a range of vitamins and minerals.

You don’t need a large garden to grow your own edible flowers. Some can be grown in container gardens, window ledges and window boxes. It’s a case of starting out with good seeds, soil and following instructions about watering and using natural pest control methods as needed.

Edible Flowers that are Easy to Grow

Here are some edible flowers which are perfect for beginners wanting to grow them and add them to recipes. When buying the seeds, always check for the Latin name to make sure you are getting an edible variety and not a potentially dangerous cousin.

Borage (Borago officinalis)

These star-shaped flowers come in pink, violet and blue, and taste slightly of cucumbers. Borage is popular in savoury dishes like soups and stews. You can also freeze the flowers in water to make ice cubes to add to summertime drinks for some extra refreshment. It is an excellent dried herb to always keep on hand. It can be grown in any degree of sunlight, and pretty much any soil.

Borage

Chrysanthemums (Chrysanthemum morifolium, or Chrysanthemum x grandiflorum)

Mums taste the way they smell, slightly spicy and pungent. Use sparingly in salads, stir-fries and rice dishes; a little usually goes a long way. They need lots of sunlight and do well in most soils as long as they are well-drained.

Mums

Daylilies

Daylily flowers taste sweet and floral. Daylilies are best harvested when the buds are just about to open. They are used in Asian cuisine, salads and desserts. They thrive in the sun in moist soil which is well-drained.

Daylily

Geraniums (Pelargonium)

These can vary considerably in taste, from spicy nutmeg or ginger to citrus or peppermint. The lemon and peppermint-tasting varieties work well in ice cream, sorbet, and ice cubes. Freeze the flowers and then use the cubes to liven up your pitchers or punch bowls. Geraniums like light and well-drained soil.

Geraniums

Lavender (Lavandula)

Lavender has many uses around the home, including as parts of recipes. English lavender varieties (Lavender Angustifolia) have the best flavour for recipes, which range from sweet to savoury. Lavender water, candy, sauces and dressings all have a light citrus taste with an underlying tang of rosemary and sage. Remove all the flowers from the stalk when cooking. These plants love sunlight and need well-drained soil.

Lavender

Nasturtium

Nasturtium is the most popular of all edible flowers and has been used for centuries as a component of salads and as an ingredient similar in taste to watercress. You can eat both the leaves and flowers. They come in a wide range of colours, so work well as a contrasting colour in salads and as a garnish. This plant thrives well in both sun and light shade.

Nasturtium

Pansies

Pansies come in a range of colours and generally taste similar to grapes. The flowers are used for garnish, salads and cake decoration. Pansies will grow well in anything except direct sunlight. The moisture levels will vary by the type of pansy, so read the seed package carefully.

Pansies

Pinks (Dianthus)

Pinks have a delicate flavour with a touch of cloves. They are popular as an addition to hot tea and cider. The flowers are also used as an attractive garnish for creamy soups, fruit salad, and cookie platters. Pinks need a lot of sunlight and a very rich soil in order to thrive and there are different species of pinks, so be sure to read the seed package carefully.

Pinks ( Dianthus)

Do you use edible flowers in your cooking and baking? There are so many more flowers to choose from to add to your recipes.

If yu aren’t much of a green thumb, you can check out these hard to kill plants.