For centuries, people around the world have used flowers for cooking, said University of
Missouri Extension horticulturist David Trinklein, Columbia.
“The popularity of this culinary practice peaked during the Victorian era in England, and then
waned until recently,” Trinklein said. “Today using flowers in meal preparation is having
somewhat of a resurgence.”
Most often, flowers are added to dishes for both aesthetic appeal and flavor, he said. In
essence, these flowers can be enjoyed first in the landscape and later at the dinner table.
Although edible flowers are most popular in salads, new and ingenious uses for colored petals
are being developed that open a new era in the culinary arts.
Safety first
First and foremost, only eat flowers known to be nontoxic, said Trinklein. “If you are in doubt,
pass them by. Never experiment by eating plant parts unless you are sure they are harmless.”
Even if a flower is known to be edible but you have not sampled it before, do so in a small,
exploratory manner. Like any food, some people may have sensitivity or allergic reactions to
plants deemed safe for others. Also, make sure that the production history of the flowers to be
consumed is known. Pesticides not labeled for food sources might have been used on the
flowers, making them unsafe to eat.
Popular edibles
Several flower species that have proven to be popular as edibles include:
Calendula (Calendula officinalis), a cool-season annual with daisy-like blooms in colors of
orange, yellow and bicolor. Its flavor has been described as mildly peppery, tangy and with
saffron-like undertones.
You can sprinkle calendula petals on salads, infuse them in oils or vinegar or dry and use as a
natural food dye. Additionally, they make great cut flowers and bloom until frost.
Nasturtium (Tropaeolum majus), a warm-season annual with round leaves and colorful flowers
in shades of red, orange and yellow. Its flavor has been described as peppery and like arugula.
Add flowers to salads or pasta, or stuff with herbed cheese. The seed pods of nasturtium are
often pickled and used as imitation capers.
Nasturtium thrives in poor soil and blooms from late spring to early fall. Its leaves also are
edible.
Pansy (Viola x wittrockiana), a highly versatile edible flower featuring a mild, slightly sweet or
vegetable-like flavor. It is popular for adding color to salads and cakes, with petals that can be
used fresh, candied or frozen into ice cubes. Pansy flowers contain vitamins A and C.
Lavender (Lavandula angustifolia), a versatile, aromatic herb that has transitioned from use in
traditional medicinal and aromatherapy to become a popular edible flower. When properly used,
it enhances dishes with a sweet, citrusy and floral essence. It has a complex flavor profile that
pairs well with sweet, savory and herbaceous ingredients.
Lavender is a member of the mint family of plants.
Squash blossoms (Cucurbita spp.), the edible, vibrant yellow or orange flowers of species of the
genus Cucurbita. Examples include zucchini, pumpkin and summer squash. Highly prized for
their delicate, subtly sweet flavor reminiscent of young zucchini, these flowers are considered a
culinary delicacy. Traditionally, blossoms are stuffed with ricotta, mozzarella or other types of
cheese, then battered and fried until crispy. They also can be eaten fresh.
Squash plants bear separate male and female flowers. Removing the stamens from male
flowers and the pistil from female flowers tends to improve taste.
Whether you are harvesting herbs for a backyard dinner or sprinkling petals on a summer salad,
these plants invite you to savor the season with all your senses, Trinklein said. So, pluck a
blossom this spring and bring your garden to the table.
