People have been turning to edible flowers for culinary use for thousands of years, dating back to the Chinese, Greek and Romans. Flowers were not only to be admired for their beauty but used for medicinal purposes as well as foodstuff. Many cultures still use flowers in their traditional cooking, because it’s a nice way to add color, flavor, not to mention and a fanciful flair.

Chefs are a creative bunch, and will do anything to make their dish stand out among the crowd. But which flowers are edible and which aren’t?

Fruit and Vegetable Garden Flowers You Can Eat

It’s an important distinction for any gardener to know. I, for one, often stroll through my backyard garden, gazing in awe at the burst of blooms, the promise of fruit, the ultimate emergence of seed with much anticipation. The fact that I can eat some of these beauties, instead of simply admiring them is a bonus!

Squash and pumpkin blossoms

These beautiful yellow blossoms are one of the more popular edible flowers, often used in soups and stuffing, you’ll likely see them used as garnish, too. Well, they are lovely.

Personally, I’ve found them to be exquisite when gently fried. Exquisite is a fancy word, but fried squash blossom strikes me as a fancy treat! Though it would probably be easier to enjoy as part of a stir-fry.

Mint

All flowers in the minty family are edible, yielding a delicate, pleasant taste. I think they make the perfect addition to iced tea but imagine any cool refreshing drink would be well-suited for these flowers.

Alliums

Chives, leeks, and garlic are all delicious all the way around, from their roots to their leaves. The emergence of delicate white blossoms is a sight and taste worth waiting for, making the perfect addition to salads and dips. To release the tiny individual florets, simply remove the central stem from the flower cluster.

Arugula

These small white flowers have dark centers and a peppery flavor that reminds me of the leaves. Their colors range from white to yellow, most with deep purple streaks.

Marigolds

The best varieties of marigold are signet, such as Lemon and Tangerine Gem, and have a bit of citrusy taste. However, the French varieties are also edible and can be enjoyed in your salad. Watch the leaves, though, as they tend to be bitter.

More Edible Flowers

Other notable flowers to be enjoyed as cuisine are nasturtiums. These blossoms are brilliantly colored with a sweet flavor and spicy, peppery finish. They are tasty straight off the vine or in your salad. Leaves can be eaten, too. When the flowers go to seed, you’ll find the seed pod to be a delightful mix of sweet and spicy.

Another favorite is the sunflower. Not only can you eat the flowers and the seeds, but the bud can be steamed like an artichoke. Who knew?!

The list of edible flowers does not stop here, but these are the most flowers for fruit and vegetable gardeners. If you become a floral food enthusiast, you’ll definitely want to check out these flowers, too. Anise hyssop, bee balm, calendula, chamomile, carnations, chervil, chicory, citrus, dandelion, fuchsia, gladiolus, hibiscus, impatiens, jasmine, Johnny Jump-up, lilac, pansy, and roses. Herb varieties you might want to try include basil, lavender, lemon verbena, oregano, rosemary and sage.