Common Edible Flowers

Edible flowers have long graced New England tables, whether steeped in teas, pressed into sweets, flavor for meats, or garnishing a summer salad. These blooms are more than decoration; they bring subtle flavors, color, and a whisper of old-world charm to the everyday.

Below, I’ve gathered a list of edible flowers, some are well-know, while others might surprise you. Whether you're looking to add a touch of elegance to a garden party, or simple joy to your afternoon tea, these little flowers will at a touch of fine living to your experience.

Let’s begin…

Mild & Sweet

• Viola (Johnny Jump-Up) – sweet, grassy; great for salads and desserts

• Pansy – mild, slightly minty; used for decorating cakes and salads

• Violet – sweet, perfumed; lovely in jellies and syrups

• Chamomile – apple-like; great in teas

• Hibiscus (Roselle) – tart cranberry-like; teas, cocktails, syrups

• Lilac – lemony, floral; candied, used in syrups

• Magnolia petals – mild gingery taste; pickled or used in sweets

• Peach blossom – light, floral; often used in teas

Herbal & Fresh

• Basil flowers – same as leaves, but milder

• Cilantro flowers – light citrusy flavor

• Dill flowers – sweet dill taste; great with fish

• Fennel flowers – anise-like, strong; garnish or infused

• Mint flowers – sweet minty; teas, desserts

• Oregano flowers – more delicate than leaves

• Rosemary flowers – piney, subtle version of leaf

• Sage flowers – mildly sweet and herbal

• Thyme flowers – gentle version of thyme leaf flavor

Floral & Perfumed

• Lavender – strong floral and herbaceous; syrups, sugar, shortbread

• Rose – perfumed, can be spicy or sweet; syrups, jellies, desserts

• Elderflower – sweet, muscat-like; cordials, syrups, liqueurs

• Angelica – slightly sweet and licorice-flavored; candied stems and flowers

• Jasmine (Jasminum officinale) – sweet and heady; teas, syrups

Citrus & Tart

• Begonia – tart, crisp; salads and summer drinks

• Nasturtium – peppery, mustardy, slightly tart; salads, stuff blossoms

• Marigold (Tagetes tenuifolia – Gem marigold) – citrusy; salads, teas

• Calendula (Pot Marigold) – tangy, slightly peppery; often used like saffron

• Wood sorrel flowers – lemony tang; use sparingly in salads

• Daylily (Hemerocallis) – mild and sweet with a crunch; eat buds or flowers

Spicy, Peppery, & Savory

• Nasturtium – peppery like arugula; salads, compound butters

• Garlic chive blossoms – oniony and garlicky; compound butters, soups

• Arugula flowers – sharp, nutty, peppery

• Mustard flowers – pungent, spicy

• Radish flowers – spicy bite, milder than the root

Unusual or Unique flavors

• Bee balm (Monarda) – minty with hints of oregano; teas and garnishes

• Chrysanthemum (edible varieties) – pungent and bitter, but used in Asian cuisine

• Sunflower petals – slightly bitter; good as garnish or steeped

• Squash blossoms (zucchini, pumpkin) – delicate, mildly sweet; delicious stuffed or fried

• Cornflower (Bachelor's button) – slightly spicy and clove-like; mainly used for color

• Borage – cucumber-like; beautiful in drinks and ice cubes

• Scented geraniums – vary in flavor: lemon, rose, nutmeg, etc.

For Decorating & Baking

• Rose petals – crystallized, syrups, or layered into desserts

• Pansies and Violas – pressed onto cookies or cupcakes

• Calendula – as edible “confetti”

• Cornflower – add vibrant color to baked goods

• Chrysanthemum petals – used in teas and traditional desserts

⚠️ Cautions

• Always identify flowers with certainty before consuming.

• Avoid flowers from florists or roadsides—these may be treated with chemicals.

• Introduce new edible flowers in small amounts to ensure no allergic reaction.

• Some flowers, like daylilies, may cause digestive upset if overconsumed.