edible flower business plan

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Growing Edible Flowers

Edible flowers are a wonderfully interesting, beautiful, beneficial, and high-value crop that can be added to your production. Ranging from tender annuals that pump out blossoms in the summer, perennial shrubs with extended bloom times, all the way to fruit trees whose blooms can provide color and value in the early spring, edible flowers provide a bouquet of opportunities.

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• PDF SpreadSheet Flower List
• Top 10 Edible Flowers to Grow
• Edible Flowers A-Z

Tip: Be sure to make a copy of the PDF spreadsheet. This will enable you to use the search function (ctrl F) to easily locate varieties.

SELLING EDIBLE FLOWERS

"IF IN DOUBT, DON'T EAT IT AND DON’T SELL IT. "

When diving into the world of edible flowers it is important to note that many plants share a common name even when the actual plants are from completely different families. This means that even though two plants share a name, one type may be edible while another is poisonous. In our list, we have named plants by their scientific names to avoid confusion about which cultivars to look for. Each listing also includes the most frequently used common names. Be sure to check the scientific designation for any plant you are planning to grow for edible flower purposes. It is your responsibility as a grower to know that what you are growing is safe to consume.

VALUE ADDED PRODUCT OPPORTUNITIES WITH EDIBLE FLOWERS

You are not limited to selling only in-season blossoms when growing edible flowers. We have seen an uptick in interest from local chefs for dried petals year-round. Many varieties can be used to make natural food coloring and if dried properly will still add vibrant colors to a plate.

Here are some other ways to sell edible blooms:

• Added into homemade lollipops or hard candies
• Dried and blended with custom salt blends
• Freeze-dried
• Flower infused ice-cubes

These are a simple way to increase the price you are receiving per bloom. Having novelty items like this also draws new customers.

PRICING AND PACKAGING

Packaging edible flowers can be a delicate process since they have a short shelf life. In general flowers will last around 7 days in normal refrigeration conditions. After 7 days most flowers start to deteriorate and become unusable quickly. An interesting study done on nasturtiums showed that the flowers reacted well to being placed in poly containers with a small hole poked for gas exchange (1). Different flowers may show slightly different shelf life under different treatments but this seems to be a good standard practice, particularly if you are selling mixed flowers. When packaging flowers this way it is good to remove as much of the stem as possible to extend shelf life and provide an easy to use product for your customer.

Some edible flowers can also be harvested and sold in the manner of cut flowers as well. Flowers that have stems of decent length can be bunched into jars or shallow buckets with water to stay hydrated. This method can work great for cocktail bars, caterers and restaurants with open kitchens. They add visual interest and keep the flowers as fresh as possible up until the moment of plating.

NON TOXIC VS. EDIBLE

In this resource, we have tried to include only flowers we think are truly edible. Meaning they either are beautiful and have a mild flavor or distinct flavors that contribute to a dish beyond merely being eye catching. There are definitely other flowers out there that are nontoxic but not recommended for eating. Meaning in small quantities they won’t hurt you but they also are not particularly good for you or tasty.

It never ceases to amaze how many times you can see a beautiful plate of food garnished with flowers and foliage that are inedible. This is an opportunity for the well-informed grower to help their clients as well as themselves. Folks who don’t know plants may assume there is no harm in plating with flowers of dubious origin because, “Nobody eats the garnish, right?” A dangerous mindset when you consider the liability involved if someone chooses to eat a plant that you (or your customer) put on the plate and gets ill.

In the warnings, we have noted that some of these plants do contain compounds that can cause intestinal distress or other health issues in large quantities. For our purposes, this includes oxalic acids and alkaloids, both of which are often found in high concentrations in some medicines.

All members of the sorrel family contain oxalic acid as do many other food crops. Oxalic acid should be avoided by those with certain medical conditions such as gout, and in high concentrations, can cause light sensitivity. Alkaloids are a compound found in many foods, like tomatoes, but can be present in higher concentrations in the flower.

Overconsumption of any alkaloid can cause health issues but the amount present in the flowers we include here would require consuming a lot to cause issues. When it comes to eating the flowers this is just a reminder that many edible flowers should be used sparingly. It can help to think of edible flowers in terms of plant-based medicines, a little bit may be good for you but too much of anything can be hard on your system.

Since many edible flowers will be served with the pollen anthers still attached there is the possibility for allergic reactions. In most cases, we recommend removing the anthers from flowers that are large such as daylilies. For many of the smaller flowers, this practice isn’t feasible at scale. For products that are required to have allergy warnings, it is important to include this information for your customers.

PARTS OF THE FLOWERS TO KNOW

Not every part of every flower is edible. Notice that with some flowers, only the petals are edible. It is important to know the basic parts of a flower in order correctly serve them.

For example, It's sometimes recommended that before serving, the preparer remove the bitter, green sepals, and white base of most flowers. Other times, these sepals can add to the flavor. If you are not sure, try one both ways.

GO TO EDIBLE FLOWER LIST

Disclaimer: This resource's purpose is to provide general information and inspiration only. Since many of the flowers listed herein are known for medicinal properties, seek the advice of a health professional before touching or eating any plant matter that is new to you. As with any natural product, they can be toxic if misused or consumed in large quantities. BootstrapFarmer.com stresses that you do not eat any edible plants, herbs, weeds, trees, or bushes until you have verified the genus and species. If selling flowers as a consumable, it is up to you to do your due diligence to know the species of any flowers sold to consumers. No liability exists against BootstrapFarmer.com or anyone who works for BootstrapFarmer.com; nor can they be held responsible for any allergy, illness, or adverse effect that any person or animal may suffer as a result of the information in this website or through using any of the plants mentioned by BootstrapFarmer.com.

Writing a Powerful Flower Farming Business Plan (Template Included)

Are you dreaming of turning your passion for growing beautiful flowers into a thriving business? Starting a successful cut flower farm requires meticulous planning and preparation. One of the most important first steps is creating a comprehensive and powerful flower farming business plan. In this post, I will guide you in writing yours.

Having a well-crafted business plan for your cut flower business is crucial for several reasons:

Table of Contents

What Is a Flower Farm Business Plan?

A flower farm business plan is a comprehensive document that outlines the operational and financial strategy for a commercial cut flower growing operation. It serves as a blueprint for starting, running, and expanding a flower farming business profitably.

The key components of a flower farm business plan typically include:

Why Do I Need a Flower Farm Business Plan Before Starting a Cut Flower Farm?

Last but not least, ensure you meticulously identify and claim all eligible deductions for flower farming . This will enable you to retain a greater portion of your well-deserved earnings from the fruits of your labor . Additionally, consider forming a Limited Liability Company (LLC) for your flower farming business , as it can provide personal liability protection and potential tax benefits. I recommend reading my article about Maximizing Tax Deductions for Flower Farming Businesses to explore more than 100 potential deductible expenses when growing cut flowers as a business (whether you’re growing in your backyard or have a flower farm).

Flower Farming Business Plan Template

1. executive summary, brief overview of your flower farm business.

Provide a concise summary of your flower farming operation.

Products/services offered

Target customers, future vision and growth plans.

A SWOT analysis is a strategic planning tool that evaluates the Strengths, Weaknesses, Opportunities, and Threats of a business or project. Learn How to Do a SWOT Analysis.

2. Company Description

Business name, address, and contact information, principal members and their qualifications/experience, legal structure.

Ready to profit from your passion? Start your own online business and make it legal with Bizee. Click here.

Company details

Human resources plan, list of farm assets.

Provide an inventory of current assets like equipment, vehicles, and supplies.

3. Market Research

Industry overview and trends, relevant regulations and licensing requirements, 4. product/service line, detailed description of products/services offered, pricing structure.

Explain your pricing model and strategy for each offering.

5. Marketing and Sales

Marketing strategies, sales channels, five-year business development plan, 6. financial projections, start-up costs, operating expenses.

Project ongoing costs for labor, supplies, utilities, insurance, etc.

Revenue forecasts

Break-even analysis, financing needs, 7. appendices, supporting documents, list of potential suppliers and vendors.

Identify companies from which to source supplies and services.

Tax and legal considerations specific to your business

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7 Essential Highlights and Insights from Cultivate’24

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Allan armitage on ai and chatgpt in horticulture.

Putting New Greenhouse Technology Through the Paces

Edible flowers may be your next new market.

Dianthus edible flowers are preferred by the smooth-texture lover consumer segment.

Floral flavors are the number one consumer food trend for 2018, according to Whole Foods Market. For years, professional chefs have used edible flowers as garnishes or to give dishes a signature flavor.

Consumers are now seeking new culinary experiences at home and experimenting with unconventional ingredients. The Vineland Research and Innovation Centre (Vineland) has been investigating consumer preference for edible flower varieties for positioning in the marketplace.

Edible flowers are surging in popularity as evidenced through research conducted at Vineland.

“In 2015, we surveyed consumers on their preferences for edible garden plants (strawberries, raspberries, gooseberries) and included an edible flower option in the study,” says Alexandra Grygorczyk, Ph.D., Vineland’s Research Scientist, Consumer Insights, who has been conducting research into edible flowers popularity. “We found 35% of respondents were highly interested in edible flowers and would prefer purchasing edible flowers for their garden over more traditional plants such as strawberries and raspberries.”

Two Consumer Groups Emerge for Edible Flower Sales Freeman Herbs , a Canadian grower based in Beamsville, ON, and a distributor of fresh herbs, partnered with Vineland in 2017 to gain a better understanding of the consumable flowers market. Following Freeman Herbs’ production trials on more than 25 types of edible flowers that screened for ease of production, blooming, and compact shape for container production, 10 plants were selected for profiling by Vineland’s trained sensory panel and more than 200 Greater Toronto Area consumers.

“We were able to segment consumers in two groups: the bold-flavor fans (56%) favoring strong aromas and spicy tastes, and the smooth-texture lovers (44%) preferring smooth textured and subtly flavored flowers,” Grygorczyk says.

Results also showed that consumable flowers such as nasturtium and candy pop mint should be marketed to the bold-flavor fan group, while impatiens and dianthus are of interest to smooth-texture lovers.

“These research findings have been instrumental in outlining our business plan to expand into the potted edible flowers market,” says Jeff Nickerson, General Manager, Freeman Herbs, which plans to launch edible flowers in 4-inch pots in the produce aisle in 2019.

What’s next? Freeman Herbs is now focusing on an effective strategy for product positioning informed by a consumer survey launched by Vineland Research and Innovation Centre.

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Nathalie Dreifelds ( [email protected] ) is Advisor, Communications & Public Relations for Vineland Research & Innovation Centre. See all author stories here.

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Profitable, Small-Scale Flower Farming

When Lynn Byczynski first authored an article on flower farming for Mother Earth News back in 2002, she estimated that “an acre of well-grown and marketed flowers is worth approximately $25,000 to $30,000 in sales.” Fifteen years later, cut flowers continue to be one of the highest-grossing crops you can grow per acre. Utilizing small-scale, high-intensity production techniques, my farm, Floret, has been able to gross $55,000 to $60,000 per acre in good years, even when we’ve sold the bulk of our flowers at wholesale prices. By offering wedding flowers and design services, we’re able to include an additional $25,000 to $30,000 worth of value-added revenue to our farm each year.

But before you get too starry-eyed by these figures and start plowing under your corn to plant zinnias and cosmos, it’s important to remember a few key things. Flower farming is farming, and farming is hard work. It involves long hours, physical labor, and your net income (what you keep) is a far cry from the gross per-acre income (what you bring in) after you factor in all your expenses and time. But the benefits are many, including being your own boss, providing vital bee and pollinator habitat, working outdoors, and being surrounded by incredible beauty. And most importantly: making a living doing something you love.

Here at Floret , we have just 2 (yes 2!) tiny acres dedicated to flower production. Many of today’s most successful flower farms are what would be considered “microfarms” compared to the vast expanses of corn, wheat, and soybean farms that make up much of the farmland across large swaths of the country. Among my flower-farming friends, anyone growing flowers on more than 10 acres is considered one of the “big guys.”

In just the past three years, there has been a renaissance of new flower farms in the U.S. Virtually all of this new growth is taking root on farms with just a few acres in production. Unlike commodity crops, and even vegetables grown on a small scale, flowers are typically planted, cultivated, and harvested all by hand. Very little mechanization beyond field preparation is actually involved, which means production is more often limited by available labor, than by available land.

Before You Begin

To get high yields and large volumes on such little land, we utilize high-intensity production techniques at Floret. These methods involve significant investments in soil health, season extension structures, such as hoop houses, and in weed-control fabric, tight plant spacing, and a finely-tuned succession-planting plan. Succession planting means that as soon as one cultivar is done blooming, we tear it out and have another crop ready to transplant in its place in just a matter of days. This way, we harvest two crops in one season from each bed, which significantly increases our overall production (read more about this growing technique in Succession Planting: Growing Vegetables Year-Round . I like to say that we tend 2 acres but produce more like 4 acres’ worth of flowers.

If you have a green thumb, have access to land with good soil, and have an outlet for selling seasonal blooms, then growing your own cut flowers can be a great source of supplemental income. It’s best to start small and slow, as the learning curve can be significant. Flower farmers grow dozens, sometimes hundreds, of different cultivars, each with their own germinating, harvesting, and post-harvest handling requirements. Plus, the prices you can get for flowers vary greatly depending on where you live and who your customers are. There is a fine art to finding the right type of flowers to grow, timing harvests for specific times of the year, and selling to the right people for the best price. Flowers you sell at farmers markets are different from flowers you sell to wedding florists, for example. You might need a few seasons to sort this out, so be sure to factor in some extra time while you’re getting the hang of it all.

Cut Flower Recommendations for Beginning Farmers

Whether you want to grow cut flowers for pleasure, to attract pollinators, or for a potential side business, here are a few of my favorite go-to flowers that can be started from seed and are easy to grow across a wide variety of climates. There is a whole world of cut flowers to discover and fall in love with, but you must look beyond the short-stemmed bedding plants you’ll find at big garden centers and go for cultivars with long stems and a productive growth habit. Search catalogs and read seed packets carefully to ensure that the variety or cultivar is good for cutting.

Amaranthus spp. An easy to grow, heat-loving flower that comes in a range of earthy colors and forms, including many that look like hanging tassels. I love using amaranth as a foliage base in our market bouquets and grow rows of it each year.

Antirrhinum spp. (Snapdragons). These beautiful, frilly blooms are highly productive, and they have long, strong stems, a lengthy vase life, and a lovely citrus scent. They’re great in early-summer bouquets, and the more you pick them, the more they flower.

Celosia spp. These easy to grow, heat-loving flowers come in a wide variety of shapes, colors, and forms, including a crested cockscomb that my kids call a “brain flower” and spiky, plumed forms that are great accents for bouquets.

Cosmos spp. Of all the annual plants you can grow in your cutting garden, none is more productive than Cosmos . They truly are a cut-and-come-again flower; the more you harvest them, the more they bloom. A single planting will produce buckets and buckets of daisylike blooms for many months.

Gomphrena globosa (Globe amaranth). These summer darlings have adorable, buttonlike blooms that look great in bouquets. They thrive in the heat, and the more you cut, the more they bloom. Freshly harvested flowers can last up to two weeks in a vase and can be dried.

Tagetes spp. (Marigolds). These are some of the toughest, most abundant flowering plants you can grow. I often get 15 to 20 salable blooms from a single plant! These fluffy bloomers are a great addition to market bouquets.

Zinnia spp. Nothing says summer more than an armload of zinnias. One of the easiest cut flowers to cultivate, zinnias are a perfect first crop for beginning growers and are reliable, prolific producers no matter where you garden.

Investment Decisions

If you’re ready to get serious about flower farming as a business and are wondering what you’ll need to get started, I’ve outlined the investments that I made in the first three years. We’ve always run a debt-free operation, and growth has been slow and steady. Rather than buying on credit, we took the advice of a very wise farmer in our area and used the profits from the previous season to invest in infrastructure and equipment.

The first year, I started out very modestly with a wheelbarrow, a few basic hand tools, some landscape fabric for weed suppression, and a drip irrigation system. The second year, I invested in a small 15-by-40 foot seed-starting greenhouse and an old walk-in cooler that I bought on Craigslist from a restaurant that was going out of business. I couldn’t afford the cooling unit that came with the cooler, so I used an air conditioner and CoolBot, which was a much more affordable option.

During the third year, we put up our first large greenhouse (20 by 60 feet), and bought an old delivery van. Each year, as the business grew more profitable, we invested in tools that save time and labor, including a tractor, 11 hoop houses, and an indoor workspace. If you don’t have a ton of money to invest in the beginning, don’t worry. It’s OK to grow slowly and pay as you go.

Rough Around the Edges

People always assume, after seeing pictures ( please link to photo slideshow), that our property is a beautiful, magazine-worthy show farm. In reality, it’s rough around the edges. Duct tape and bailing twine are the threads that hold this place together. Although it’s not as polished as I would like, we own everything outright, and that’s worth its weight in gold.

Before you set off down the flower-farming path, it’s important to gain an overall understanding of the floral industry and the general practice of growing flowers. I highly recommend joining the Association of Specialty Cut Flower Growers , a national organization dedicated to supporting commercial cut flower growers through education, marketing support, research, and community events. And if you haven’t yet read any of the books listed under “Flower Farming Resources” (keep reading), then consider visiting your local bookstore or library to check them out.

There are few things more magical than standing in a field of flowers, especially when you’ve grown them yourself. Having the opportunity to own your own business, be surrounded by the beauty of nature, and do something both meaningful and fulfilling for a living is incredible. But with all of the benefits you’ll gain from flower farming, you’ll also find a whole lot of hard work and tough lessons to learn. The first few years will be the hardest as you try, succeed at, and fail at so many new things. While it can be scary to venture into uncharted territory, all of the lessons learned will ultimately serve you in the long run. So keep at it. The future is bright and filled with flowers!

Flower Farming Resources

• Floret Farm’s Cut Flower Garden by Erin Benzakein • Grow Your Own Cut Flowers by Sarah Raven • Specialty Cut Flowers by Allan M. Armitage and Judy M. Laushman • The Flower Farmer by Lynn Byczynski • The Cutting Garden by Sarah Raven • Woody Cut Stems for Growers and Florists by Lane Greer and John Dole • Subscription to Growing for Market trade publication • Association of Specialty Cut Flower Growers

Erin Benzakein is the founder of Floret, a 2-acre flower farm in Washington’s Skagit Valley. Floret offers training workshops and specialty seeds and supplies for small-scale flower farmers around the world. Her new book is Floret Farm’s Cut Flower Garden: How to Grow, Harvest and Arrange Stunning Seasonal Blooms .

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How to Grow Edible Flowers in Hydroponics

Edible flowers in hydroponics can be safely consumed and grown using the hydroponic system, a soilless cultivation method. These flowers are chosen for their taste, aroma, and visual appeal. They are grown in nutrient-rich water solutions instead of traditional soil. Edible flowers add unique flavors, textures, and colors to various dishes and beverages. They are used in salads, teas, desserts, and garnishes. Growing edible flowers hydroponically allows for year-round cultivation and precise control over nutrient levels, resulting in high-quality blooms.

When it comes to growing edible flowers in hydroponic, commonly grown flowers: Begonias, Butterfly Pea (Clitoria ternatea), Calendula, Carnations, Celosia, Daylilies, Lavender, Marigolds (including gem varieties, French and African types), Nasturtium, Nigella, Rose, Snapdragon, Viola, Yarrow, and Zinnia, also, some herbs do well in hydroponics, such as Basil, Cilantro, Dill, Fennel, Mexican Mint Marigold (also known as Southern tarragon), and Rosemary.

• Easy and Quick Growth: Hydroponic flowers grow faster and produce more leaves and blooms without complex root systems.
• Variety of Colors and Sizes: Growing flowers hydroponically allows easy separation of different varieties, offering customers a wide range of sizes and colors.
• No Soil-Based Diseases: Hydroponic systems eliminate the risk of soil-borne diseases, ensuring healthier plants and preventing disease transmission.
• Easier Weed and Pest Control: Hydroponics minimizes weed issues and makes identifying and removing any weed seeds or pests that may enter the system easier.
• Ability to Grow in Colder Climates: Hydroponics enables flower cultivation beyond traditional seasons by providing controlled indoor environments, extending the growing period.
• Higher Yields and Quality: Controlled environments in hydroponics increase flower yields and improve quality, with fewer pests and weather-related damage.
• Easier Nutrient Control: Hydroponics allows precise control over nutrient levels, preventing imbalances and ensuring each plant receives the necessary nutrients for optimal growth.

Hydroponic systems offer versatile options for growing edible flowers. NFT (Nutrient Film Technique) systems are characterized by shallow channels that continuously flow nutrient-rich water over the lower roots of plants, creating a humid and oxygen-rich environment. This system is particularly beneficial for plants with low growth habits, such as violas, gem marigolds, dwarf nasturtiums, and herbs like basil and cilantro. NFT systems also facilitate easy harvesting due to their waist-height installation.

In case you missed it: How to Grow Leafy Green Vegetables in Hydroponics: A Step-by-step Growing Guide

Deep water culture involves submerging the roots of plants in oxygenated water using net pots and floating trays. While commonly used for lettuce and leafy greens, this system can be adapted for growing flowers with proper maintenance.

Ebb and flow hydroponic systems use a pump and timer to flood reservoir trays at specific intervals. This system suits plants like begonias and dwarf nasturtiums, which benefit from intermittent drying between waterings. Adequate space between flood trays and lights allows for convenient tray removal during harvest.

Dutch buckets, often utilized for vining crops, are well-suited for flowers with long vining habits, such as butterfly peas and vining nasturtiums. These buckets are positioned closer to the ground for easy access during harvest. The Lower and Lean Method, commonly used for tomatoes, can also be employed for flowering vines by incorporating a trellis system in a hoop house.

• Optimal Nutrient Solutions : Ensure balanced nutrient solutions specifically formulated for edible flowers. The nutrient solution should contain appropriate concentrations of essential macronutrients (nitrogen, phosphorus, potassium) and micronutrients (iron, manganese, zinc).
• Adequate Lighting : Edible flowers require sufficient light for growth and development. LED grow lights are highly recommended as they provide the necessary light spectrum and can be tailored to specific flower varieties. Aim for a light intensity of 200-400 µmol/m²/s for optimal results.
• Proper pH Management : Maintain the pH level of the nutrient solution within the recommended range for the specific flower variety. Most edible flowers thrive in a slightly acidic to neutral pH range of 5.5-6.5. Regular monitoring and adjustment of pH are crucial.
• Temperature and Humidity Control : Maintain the ideal temperature range of 18-24°C (65-75°F) during the day and slightly lower at night. Adequate humidity levels between 50-70% promote healthy growth and prevent issues such as drying or excessive moisture.
• Pest and Disease Management : Implement preventive measures to minimize the risk of pests and diseases. Regular monitoring, proper sanitation, and organic pest control methods are recommended to avoid contamination of edible flowers.
• Harvesting at the Right Time : Harvest edible flowers when fully bloomed but before they wilt. Each flower variety may have specific maturity indicators, so careful observation is crucial to ensure optimal flavor and appearance.
• Water Quality : Use high-quality water free from contaminants and pathogens. Reverse osmosis (RO) or filtered water is often preferred to maintain the integrity of the nutrient solution and prevent potential issues.

Hydroponic systems require carefully balanced nutrient solutions to ensure healthy and productive edible flower growth. These solutions typically consist of essential macronutrients, including nitrogen (N), phosphorus (P), and potassium (K), along with necessary micronutrients like iron (Fe), manganese (Mn), and zinc (Zn). The nutrient concentrations are measured in parts per million (ppm) or milligrams per liter (mg/L). For example, a recommended nutrient solution for edible flowers may have N: 150-200 ppm, P: 50-100 ppm, K: 200-250 ppm, Fe: 2-5 ppm, Mn: 1-2 ppm, and Zn: 0.5-1 ppm.

• Hibiscus : With large, ornate blossoms, hibiscus is often used for tea, relishes, jams, and salads. Studies suggest that hibiscus may help reduce blood pressure and cholesterol levels.
• Lavender : Known for its calming fragrance, lavender is a popular addition to baked goods, syrups, teas, liqueurs, and spice mixtures.
• Honeysuckle : With nearly 200 species, honeysuckle flowers, and extracts are used to treat inflammatory conditions. They can be used in beverages, yogurt, sorbet, and as a sugar substitute in bread recipes.
• Rose : Rose petals have an aromatic, slightly sweet flavor. They can be eaten raw, added to salads, or dried in granola or mixed herbs. Certain compounds in roses may aid in reducing anxiety and promoting relaxation.
• Chamomile : Chamomile, a floral herb, has been used for centuries in cooking and traditional medicine. It is consumed to reduce anxiety and improve sleep quality. Chamomile blossoms can make syrups and infusions for baked goods, smoothies, and desserts.

In case you missed it: How to Grow Bok Choy Hydroponically: A Step-by-Step Guide for Planting to Harvesting

• Hydroponic edible flowers depend on adequate light. Light intensity, duration, and spectrum matter.
• Edible flowers need 12–16 hours of light daily to grow and bloom. Consistent lighting improves plant health and productivity.
• Hydroponic systems use LED grow lights because of their energy efficiency and precise light wavelengths. Photosynthesis requires red and blue light, while green light improves plant health.
• Flower species require 200–1000 μmol/m2/s of light. Monitor and adjust light levels to meet edible floral needs.

Managing pests and diseases in hydroponic edible flower gardens is advantageous compared to traditional soil culture. Hydroponic systems offer quick results and allow for precise control of nutrient delivery and pH balance, optimizing the environment for each flower species. Without the barrier of soil, plants save energy by efficiently absorbing nutrients through their roots.

Additionally, hydroponic systems eliminate weeds, insects, and diseases, creating a self-contained and pest-free environment. As a result, plants grown hydroponically can experience up to 50 percent faster growth and produce a higher yield of flowers than those grown in soil.

Harvesting and storing edible flowers grown in hydroponics is a straightforward process similar to harvesting flowers grown in soil. Maintaining clean tools in the greenhouse or hydroponic system is crucial to prevent the spreading of infections or pests among plants. When harvesting, cut each flower down the stem to promote additional blooms. If you plan to sell edible flowers in clamshells, you can trim the stems at the base later for packing.

Have a bin nearby to discard flowers past their prime and any leaves showing signs of discoloration caused by disease or pests. Promptly remove them from the growing space. Following the correct nutrient requirements for each flower variety is essential in hydroponic flower cultivation. For instance, excessive nitrogen in the nutrient solution can delay flowering and stimulate vegetative growth.

Understanding hydroponic pH and its impact on edible flower growth is important for successful cultivation. pH refers to the acidity or alkalinity of the nutrient solution. Most edible flowers thrive in a slightly acidic to neutral pH range of 5.5 to 6.5. pH affects nutrient availability, uptake, and plants’ overall health and growth.

When pH is too high or too low, nutrient deficiencies or toxicities may occur, leading to stunted growth and reduced flower production. Regular monitoring and adjustment of pH levels in hydroponic systems ensure optimal conditions for nutrient absorption and promote robust and vibrant edible flower growth.

One effective technique is adjusting the lighting schedule to provide longer photoperiods or supplementing with additional artificial lighting during darker seasons. Controlling the nutrient solution composition and ratio of essential nutrients, such as phosphorus and potassium, can promote flower development.

Adequate temperature and humidity management and proper pruning and deadheading techniques help redirect energy toward continuous blooming. Lastly, strategic use of plant growth regulators, like gibberellic acid, can stimulate flower production and prolong the blooming period of edible flowers in hydroponic systems.

In case you missed it: Hydroponic Farming at Home: How to Start, Kit, Cost, Best Plants for Home Hydroponics

The ideal humidity range for most flowering plants is between 50% and 70%. To achieve this, proper ventilation is essential to prevent excessive moisture buildup. Adequate airflow helps control humidity by allowing moisture to escape and preventing stagnant air. Monitoring tools like hygrometers can provide real-time humidity readings, aiding in adjustments. Increasing humidity can be done by using humidifiers or by incorporating water features. Conversely, reducing humidity is achieved through dehumidifiers or by improving airflow.

Most hydroponic fertilizers are now available in liquid or powder form, allowing for easy dilution and addition to the growing system. These fertilizers contain organic ingredients like earthworm castings, blood meal, fish meal, kelp, or guano, similar to what is used in traditional soil feeding.

Additionally, hydroponic gardeners must supplement the trace elements typically present in healthy soils, as the growing media in hydroponics is inert. It is important to look for products explicitly mentioning trace mineral content on the label. Adjustments for plants with specific pH requirements can be made using sulfuric acid preparation or dolomite lime.

While natural pollination by insects and wind is limited in hydroponic setups, manual pollination methods can be employed. One common method is hand pollination, where a small brush or cotton swab transfers pollen between flowers. Another technique is gently shaking or tapping the plants to release the pollen and stimulate self-pollination. Sometimes, using an electric toothbrush or a specialized pollinator tool can help enhance pollination.

Temperature affects plant development, including photosynthesis, nutrient uptake, and overall metabolism. Maintaining an ideal temperature range of 18-24°C (64-75°F) for most edible flowers in hydroponics is recommended. This can be achieved using temperature control devices such as heaters, fans, and ventilation systems. Monitoring temperature levels regularly and adjusting accordingly is essential, as extreme fluctuations can negatively impact plant health and productivity.

One effective method is pruning, which involves removing excess foliage and side shoots to direct energy toward flower production. Topping, another technique, involves cutting off the top portion of the main stem to encourage lateral growth and more flower sites. Additionally, using trellises, stakes, or support systems helps maintain plant structure and prevents sprawling, allowing better light penetration and air circulation. Training techniques like LST (Low-Stress Training) involve bending and securing stems to promote even canopy development.

In case you missed it: How to Maintain the pH Levels of Hydroponic Systems: Increase, Decrease, and Stabilize

In soil-based cultivation, plants rely on soil nutrients, which can vary in quality and composition. Hydroponics, on the other hand, provides precise control over nutrient delivery, optimizing plant growth and flower production. Soil-based cultivation requires more space, is susceptible to weed growth, and may require pest management.

Hydroponics eliminates weeds, pests, and soil-borne diseases, providing a cleaner and more controlled environment. While soil-based cultivation allows for natural nutrient absorption, hydroponics offers faster growth rates, higher flower yields, and the ability to grow flowers in locations with limited access to arable land.

Transplanting and propagating flowers in hydroponic systems requires careful techniques to ensure successful establishment and growth. One common method is to start with seedlings or cuttings and transplant them into the hydroponic medium, such as rockwool cubes or net pots filled with growing media. The root systems should be gently placed in the chosen medium, ensuring proper contact for nutrient absorption. Providing adequate moisture, humidity, and light during the initial stages promotes healthy root development and plant growth.

• Insufficient nutrient solution: Provide the right nutrients for your edible blooms. Measure and adjust the nutrition solution regularly to avoid deficits or excesses.
• pH imbalances: Your edible flowers’ pH can alter nutrient availability and plant health. Maintain nutrition solution pH.
• Over or underwatering: Find the perfect hydroponic watering balance. Overwatering causes oxygen deprivation, root rot, and nutrient leaching while underwatering causes nutrient imbalances and stunted development.
• Poor ventilation: Proper airflow prevents mold, bugs, and humidity. Healthy plant growth requires proper hydroponic system ventilation.
• Insufficient lighting: Edible flowers need light for photosynthesis and flowering. Buy good grow lights and place them far enough from the plants to offer enough light.
• Neglecting pest and disease control: Hydroponic gardens can still be affected by pests and diseases. Prevent infestations with regular inspections, sanitation, and organic pest management.
• Lack of monitoring and maintenance: Monitor and maintain your hydroponic system to fix problems quickly. Check for clogged lines, broken equipment, nutritional deficits, and plant stress.

Hydroponics can maximize production in limited space, resulting in higher yields per square foot compared to traditional soil-based methods. The controlled environment allows for year-round production, ensuring a consistent and reliable supply of edible flowers. Moreover, hydroponics reduces water usage by up to 90% compared to soil-based cultivation, making it an environmentally sustainable option. Automation and technology can be incorporated to streamline operations, optimize nutrient delivery, and monitor plant health, increasing efficiency and productivity.

Identify your target market, such as restaurants, specialty food stores, or direct-to-consumer sales. Develop a brand identity highlighting your edible flowers’ unique qualities and flavors. Create an appealing and informative website or social media presence to showcase your products.

Consider offering sample packs or customized assortments to attract customers. Collaborate with local chefs or food bloggers for endorsements and recipe collaborations. Attend food and agriculture trade shows or farmers’ markets to expand your customer base. Utilize effective packaging and labeling to differentiate your products and ensure compliance with food safety regulations. Constantly monitor customer feedback and adapt your marketing strategies accordingly.

In case you missed it: 20 Key Rules for Setting Up a Budget Hydroponic Garden at Home

Growing edible flowers in hydroponics have benefits, including easy and quick growth, disease control, precise nutrient control, and the ability to grow in various climates. Following a step-by-step guide, anyone can cultivate a diverse range of beautiful and nutritious edible flowers. Some of the edible flowers you can grow in Hydroponics are:

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Cut Flowers for Beauty and Business

Flower shares are a great addition to a vegetable CSA. Extra bouquets can be sold in addition to the shares for members who may not have wanted to subscribe to the whole season. Photo by John Suscovich.

Adding a cut flower share can do a lot for your small farm. Whether you use it as a main-stay or just to add an aesthetic element, growing flowers can be a nice addition to your business.  Flowers can be used for wedding arrangements, Community Supported Agriculture (CSA) flower shares, property beautification, farmers’ market sales, or all of the above.

Everything on a farm should have a use. The wonderful thing about flowers is that they can serve multiple purposes. Edible flowers not only accent your property, but can also be a unique addition to your vegetable CSA. It is up to you to decide how cut flowers might fit into your business plan.

Patty Taylor runs a flower CSA alongside her vegetable CSA on Devon Point Farm in Connecticut. Photo by John Suscovich.

For example, Patty Taylor of Devon Point Farm, CT plants perennials in the flower beds around her house and barn to increase aesthetic, but also sows larger quantities of annuals in the fields to supply the cut flower CSA, an add-on to her and husband Erick’s 200-member vegetable CSA. Polly Hutchinson of Robin Hollow Farm, RI has created an entire business around cut flowers. She creates arrangements for her CSA, weddings, funerals, and farmers’ markets.

Do Your Research, Create a Flower Plan Before you start planting flowers, you should know what you plan to do with them. Are they going to be an edible addition to your CSA? Are they going to make your farm stand more inviting? You have to decide on your goals. The specifics of each flower’s growing requirements can be found on the backs of their seed packets, or in seed catalogues such as Johnny’s Selected Seeds or Harris Seeds.

If you decide to get into cut flowers, The Flower Farmer by Lynn Byczynski is a great resource.  This book covers everything from the basics, such as site and soil selection, to arranging and marketing your flowers.

What flowers do you choose? When creating your arrangements, it can be difficult to plan what is going to bloom when.  Variables like rain, sun, soil fertility, and pollination all play a role in how long it takes a flower to bloom. For example, sunflower seeds can take anywhere from 50 to 60 days to reach maturity; this is a 10-day window, which isn’t helpful when you have a wedding or CSA pick-up on an exact day. The solution to this problem is to plant a variety of flowers that complement each other. You will also want to plant flowers in succession, just as you would vegetables. Flowers with multiple heads that bear over time, like zinnias, don’t need to be planted as often.  Flowers that produce only one stem, like gladiolas or sunflowers, need to be planted more frequently to have steady supply through the duration of the season.

Whether you have a CSA or sell at a farmers’ market, cut flowers can be a beautiful addition to your selling area. This brings in customers and puts them in a good mood. Photo by John Suscovich.

Composing Your Flower Arrangements You need to remember three things when putting together your flower arrangements: thriller, filler and spiller.

The thriller is your “money flower”. These flowers are usually a little larger, pop out of an arrangement, and more expensive per stem, but add “pop” and serious value to your arrangement.

The fillers make up the structure of the arrangement. These are often branching stems that add volume and architecture to the bouquet.  You should vary the sizes of your fillers to create interest.

The spillers are the flowers with gentle or dramatic curves that spill over the edge of the vase to give the arrangement length and keep it from looking too top-heavy.

Those skilled at flower arranging can create a masterpiece with ten different varieties of flowers. If you’re new to flower arranging, however, stick to three to five varieties to keep the arrangement interesting, but not chaotic. Also choose a color theme for your arrangement. For example, you could choose two different shades of orange, and a purple to accent. This is your time to shine, get the first bouquet just the way you want it, and the rest you can assembly line because you already have the design down.

Lastly, try to follow the “rule of three” for flower composition. Using three (or more of your “filler”) flowers in an arrangement helps create movement and visual interest within the bouquet.

No Matter What You Do, Bring Value to Your Customers Whether you are raising chickens, growing vegetables, or arranging flowers, you should always bring value to your customer. A happy customer is a repeat customer, and a repeat customer keeps you in business.

Farm flowers go beyond CSAs and farmers’ markets. These bouquets were used for the 2012 Devon Point Farm Dinner. The dinner featured food from the farm, and the tables featured flowers from around the farm property. Photo by John Suscovich.

When pricing your flower arrangements, keep in mind what you would charge by the stem. Say for your thriller you choose a couple of lilies, which might cost about $3.00 per stem. Your fillers, such as zinnias or statice, might cost $0.50 to $1.00 per stem.  Your spillers, plume celosia, snap dragons or ornamental amaranth, for example, might cost $0.50 to $1.00 per stem.  Do your math and step back.  Would you pay eighteen dollars for that bouquet?  If the answer is no, then add more flowers.

Have Fun with It Flower planting, harvesting, and arranging can be a very enjoyable activity. Even the darkest of spirits brighten at the sight of a well-arranged bouquet of flowers. The more you enjoy it, the better you will get at flower arranging – your customers can tell when you enjoy what you do and take pride in your product.

John Suscovich

Finding the right flowers that grow well in your climate and seasonaly is essential. Mayfield Flowers http://www.mayfieldflowers.co.uk have had success growing seasonal wedding flowers for the Scottish wedding market on their small scale flower farm in Ayrshire.

what factors affect the sustainability of flower shop?

Hi – I so enjoyed your article. I just purchased a house, shed and old barn from my Dad’s estate. He passed away December 27, 2015. It wasn’t where I was raised, but originally all the land belonged to my Grandfather. I’ve been trying to decide what I want to “raise” on my farm – total of 10 acres of good, rich land. I have ALWAYS planted, mulched, weeded and LOVED flowers! I’d like to get more information about starting a flower farm and CSA. Any advice would be appreciated!

Probably the most useful information I have read on flower farming in all my research . Thank you .

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Edible Flowers

Edible flowers, which have been used in the culinary arts for centuries, are experiencing renewed popularity. flowers can serve as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish..

Edible flowers can be a profitable enterprise niche, especially for farms marketing to consumers and chefs interested in a novel use of edibles. Edible flowers can especially fit into a cut flower or herb business, providing additional opportunities for value-added products. Local market niches may be small, however, and specialized niche markets may take time to develop. Organic growers and others using pest control methods that are suitable for flowers intended for human consumption may have a marketing edge, as plant material obtained from most commercial florists, garden centers and nurseries are likely not pesticide-free. Flowers may be marketed fresh, dried, candied, or in prepackaged salads. Research in Michigan indicated packaging different colors and varieties of fresh edible flowers in the same container appealed most to consumers. Including varieties with more appealing fragrances in the mix also encourages positive consumer reactions.

Many commonly cultivated annuals and perennials can be raised for their edible flowers. Because some flowers are edible but not palatable and others may be poisonous, it is important that only those known to be edible should be grown for this purpose. Differences in edibility may also exist between cultivars of the same species. Some popular edible flowers include calendula, chrysanthemum, daylily, dianthus, lilac, marigold, mint, nasturtium, orchids, pansy, rose, tulip and violet. Blossoms from various vegetable and fruit crops are also popular for culinary purposes. Refer to the resources at the end of this profile for information on additional edible flower species.

See the full crop profile and other resources below:

CCD Edible Flowers Profile (CCD-CP-69)  (pdf)

General Production Resources

Back to Crop Resources

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Mar 13 Using and Growing Edible Flowers for Floral Design

Whether you are a grower, a designer, or both, edible flowers can enhance what you can offer to your clients.

From a design perspective, edible flowers will often close the loop of a color palette that flows throughout the venue—from adding a zinnia (yes, zinnias are edible!) to a cocktail bar at a wedding to sprinkling honey scented alyssum buds on the salads as a petite and dainty garnish. Believe it or not, most flowers grown by flower farmers are indeed edible.

Edible flowers are defined simply as those that are safe for Humans to eat.

What are edible flowers?

Throughout history, people have consumed flowers. Edible flowers are defined simply as those that are safe for human consumption. There are several varieties of edible flowers. Some of our favorite types grown on our farm include zinnias, cosmos, marigolds, dahlias, roses, borage, globe amaranth, celosia, alyssum, chrysanthemums, and snapdragons. We always do our research to be sure that a flower is, in fact, edible. This is imperative because sometimes the leaves or other parts of the plant may be edible, but not the actual flower.

Once it is determined that a variety is safe to eat, the next step is to be sure that the flower has been grown without harmful chemicals. Most pesticides and fungicides will list whether they are safe for edible plants. Always heed the labels' warnings and instructions. You can also choose to forego the use of any pesticides or fungicides.

It may surprise you that some flowers are not edible, and others are poisonous. Foxglove is an example of a flower that is poisonous to humans. In addition, as mentioned above, there may be parts of plants that are not for human consumption, while other parts are okay to use. Further, some blooms are edible but may not be preferable due to their taste or texture, like celosia and globe amaranth. Both are fine to eat, but I don't know of anyone who would want to eat them due to their texture!

Edible Flowers in Design

The use of edible flowers in design is gaining popularity. A part of this movement is the draw to know where your flowers are sourced. The "grown not flown" and Slow Flowers movements have educated people to support American-grown flowers and to know where their flowers are coming from.

Using edible flowers is vital when decorating food for events.

We love to use our edible flowers for food and drinks for weddings and events. In one of our events, a local caterer made a wedding cake out of watermelon and decorated it with our edible blooms. It was a true piece of art and a one-of-a-kind experience for the bride and groom!

Edible bouquets are also a great way to use edible flowers. Be sure to add a note that the entire bouquet is edible. We often use the flowers mentioned above with our favorite herbal foliage, such as lavender, mint, basil, and dill.

Other edible flowers we love, such as pansies and violas, are often too short for design work but can be used in a boutonniere and sprinkled on cocktails. Bachelor buttons and borage that carry the blue tone we often look for don't always make the best cut flowers, but they are perfect as edibles.

Edible Flowers for Flower Farmers

The use of edible flowers first started on our farm due to the number of short stems that were being deadheaded. We do not use any harmful products, so it was easy to start pinching those buds and selling them. Many flower farmers do not even realize they can utilize these blooms for profit! If you're a designer sourcing flowers from a farmer, you can ask to add some edible blooms to decorate a wedding cake or include them in your arrangements, which is a win-win.

Harvesting Tips

Blooms can be cut with a few inches of stem, which can help anchor them in food, such as a wedding cake or a natural cocktail stirrer. They can also be cut just below the bloom, which makes them easy to sprinkle.

Flowers with lots of petals, such as zinnias, cosmos, and mums, can be used whole or have their petals pulled and sprinkled like confetti. Each state has its own laws on the processing of edible flowers. Here in Hawaii, there is a one-cut rule, which means that all our edibles can be cut once per stem before their sale.

Keep your harvested blooms REFRIGERATED for THE best quality!

Processing and Handling Edible Flowers

When harvesting edible flowers, it is important to harvest in the cooler times of the day for the longest shelf life. For flowers such as zinnias, marigolds, and cosmos, we pinch the head of the bloom off right below the flower. For our snapdragons or any other cut that needs to have a long stem length that is a one-and-done variety, we cut at the base and then cut the stem off. We do not rinse our flowers in water before delivery; if they are wet from rain, we try to let them air dry before storing them. We make our Flower Bentos to order, but they could be cut and stored in Ziploc baggies in the refrigerator days in advance. If that's your route, be sure that all other veggies and fruits in your fridge are fresh and in sealed containers or baggies.

Alternative Uses

If your edible flowers aren't used in time, you can always dry them! We use our dehydrator to dry all petals and leaves for just a few hours. For any flower with many petals, grab the head, pull all the petals, and sprinkle. Recently we made a Marigold Mint Sugar Rimmer by drying marigold heads and mint leaves. We then chopped everything smaller in a food processor and mixed it with pure cane sugar. We used it to rim glasses, but it can also be used to sprinkle on desserts! Make your favorite cocktail or mocktail in a fancy glass, float a flower, and enjoy!

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The Love Story Behind An Edible Flower Farm In South-East Queensland

On an eight acre property nestled in a deep valley along the flank of Mount Witheren in Canungra, South East Queensland, is a slice of pure heaven. Pretty Produce is the multi-award winning chemical-free flower farm of Simone and Dave Jelley, where they grow and sell fresh produce and edible flowers to top restaurants around the country, and to customers through their online store . But it was only eight years ago that Simone was working in a completely different field (so to speak!).

Here, Simone takes us on a tour of Pretty Produce, her pride and joy, and tells us the story.

Simone and Dave Jelley, the husband and wife duo behind Pretty Produce . Photo – Amy Mackay .

Buster the Border Collie walking the flower fields. Photo – Amy Mackay .

Simone, who only started flower farming less than a decade ago. Photo – Amy Mackay .

Dave was the one who initially suggested that Simone take some time off work after being made redundant to explore her passion for gardening. Photo – Amy Mackay .

Dianthus superbus “Frills”. Photo – Amy Mackay .

Simone standing in a field of Radish flowers, part of a savoury edible flower range. Photo – Amy Mackay .

Dave and Simone picking flowering kale. Photo – Amy Mackay .

Simone holding different types of kale that used for a “Kale Koral” leaf mix. Photo – Amy Mackay .

Simone and Dave collecting Calendula officinalis. Photo – Amy Mackay .

Snapdragons. Photo – Amy Mackay .

Simone picking Calendula officinalis with a basket of snapdragons nearby. Photo – Amy Mackay .

A field of Snap Dragons. Photo – Amy Mackay .

All the flowers on Simone and Dave’s farm are edible. Photo – Amy Mackay .

Simone with a bouquet of Snap Dragons. Photo – Amy Mackay .

Simone and Dave sold their home in Moreton Bay to make their Pretty Produce farm dream a reality. Photo – Amy Mackay .

Snap Dragons. Photo – Amy Mackay .

Simone is interested in hosting creative projects that explore the therapeutic benefits of agriculture. Photo – Amy Mackay .

Simone Jelley worked as an advertising photographer for Queensland Newspapers until 2013, when she and all the others in her department were made redundant in a matter of days.

It was her husband Dave – who Simone lovingly refers to as her ‘enabler of dreams’ – who suggested that she take some time off to have some fun with a newly discovered passion for gardening. ‘It quickly became an obsession, totally consuming my world and with it, forged an incredible driving force with fierce momentum of its own’, says Simone. Soon she sought out the strangest, rarest and most unusual plants to grow, and by 2014 Simone was ‘farming’ their Macleay Island block in Moreton Bay, and two other neighbouring properties. In 2015 she signed her first farm lease on adjoining Lamb Island, and her second shortly after.

But despite a lifelong love of flowers, Simone’s ‘down the rabbit hole’ moment started with a weed. ‘I discovered that the “weed” I had been fighting in my garden was Gotu Kola (Centella asiatica), an ancient Ayervedic herb and being researched for therapeutic benefits’, she says. This discovery prompted Simone to research the edibility of everything, and armed with this knowledge, she began to build leaf mixes and edible flower products that led her to selling directly to some of the best fine dining chefs in the country, as well as locals and wholesale providers.

Just a couple of years after she had started ‘playing around’ in the garden, Simone was winning national produce awards! In 2016 she won the Delicious Produce Awards National Gold Medals, a title she held again in 2017, and was a Queensland State winner in 2018. ‘Getting around producing world class produce to the best chefs at a large scale, with limited water, transient labour force and challenging climatic conditions was all the “apprenticeship” needed to be learned quickly’, she says.

In 2017, Simone and Dave hit a fork in the road after running out of water and closing down the farm lease. ‘A connection was made to a “co-investor” group who offered to ‘house’ Pretty Produce on their land in the Northern Rivers of New South Wales’, tells Simone. ‘Over six months I transported every last one of my plants, tools, seeds and processing equipment to the farm. By early 2018, they had shut the gates, kept all my IP (I managed to save my precious seeds) and then proceeded to start their own edible flower business’.

This completely gutted Simone. But after a lot of deep thinking, she realised that she was still in love with farming, and wanted to give it another crack. It was Dave, again, who discussed the option of selling up his dream home –which he built with his own hands – to start looking for their own farm for the future of Pretty Produce.

After a year of exploration, Simone and Dave found the new site on the fringes of Lamington National Park in South East Queensland, positioned on the Canungra Creek. The way Simone describes it sounds like a dream. ‘We have platypus, eagles, turtles, fish, frogs and wallabies. Mist rises and rolls, ebbs and flows along the ridges most of the year so it feels like we too are cocooned inside the rainforest. Cool nights, hot days. Perfect growing conditions for edible flowers. I feel so very humble to be given a chance to be a caring steward of this Yugambeh peoples’ Country’ she says.

It’s here that Simone and Dave have found their sanctuary for Pretty Produce. As a passionate advocate for chemical free agriculture, Simone believes wholeheartedly in looking for regenerative and non-harmful solutions when it comes to food production, and considers it her responsibility to lead by example. ‘I hope that our little farm is like an ark and an oasis to all wildlife that come to seek harbour. I hope that this message from someone actually doing it, practising it, proving that it can indeed work will inspire a new generation of like minded farmers and growers who can also build arks in the agricultural landscape’, she says.

Simone recognises the therapeutic beauty of the farm and its surrounds, and hopes to share it with others. In future she’d like to welcome visitors through Destination Scenic Rim Farm Trial days, and explore the healing properties of flowers in creative projects that bring agriculture into a therapeutic framework. She also wants to offer online portals that provide daily access to the flower farm for those of us cooped up in the city.

Despite the challenges Simone, Dave and Pretty Produce have faced in the last few years, Simone describes ‘the overriding essence of joy, love, wonder and creativity’ as the metaphorical four corners of their farm. And at the heart of it all, Pretty Produce is built on the love and support of this husband and wife duo.

‘Dave is the reason I could have achieved so much. He is not a flower farmer. Yet he literally moves heaven and earth to make my dreams blossom into reality’.

Shop + learn more about Pretty Produce here , and follow them on Instagram here !

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Edible flower grower hopes to see a ‘new culinary culture’ bloom in Tunisia after finding an unexpected market at home for her produce

• Sonia Ibidhi, a 42-year-old journalist, resigned and sold her car to grow edible flowers in Tunisia, intending most for export
• She was surprised to find growing demand in her country for her borage, chive flowers, and nasturtiums from high-end hotels in the country

A Tunisian entrepreneur growing edible flowers says she is surprised by the appetite for her produce in the North African country – she had expected to export most of it – and hopes to see a “new culinary culture” bloom there.

Sonia Ibidhi, a 42-year-old journalist, turned to organic farming of the niche but in-demand product “out of love” for working on the land.

Among the flowers she grows are borage, a blue star-shaped flower that tastes like cucumber, chive flowers – purple blossoms with a flavour similar to onion – and nasturtiums, bright yellow to orange flowers with a radish-like taste.

“I thought the flowers would be for export and of no immediate interest to the local market, but I’ve been surprised by the growing demand, in particular from some top-end hotels,” she says.

After bringing back 42 seed varieties from France, Ibidhi began planting around a dozen types of flowers. She now uses her own seeds.

She chose the mountainous Tabarka region in the country’s northwest for its humid climate and abundant fresh water. “I do something that I love, that is beautiful and colourful,” she says. She hopes her flowers spark “a new culinary culture in the country”.

Tunisians already use certain flowers in their traditional cuisine – some confectionery feature dried rose petals, and lavender is an ingredient in a spice mix used in couscous recipes. But fresh flowers, which can be used for dishes from soups to salads as well as teas, are a novelty.

In a luxury hotel in Gammarth, an upscale northern suburb of the capital, Tunis, chef Bassem Bizid uses nasturtiums for his fish tartare and accompanies other dishes with a flower and leaf salad or a sorbet garnished with fresh violets. Clients are “very satisfied to discover something new”, he says.

The hotel’s master chef, Italian Alessandro Fontanesi, said that during the coronavirus pandemic, the flowers went beyond introducing a new look and flavour.

“Not only are we using a rare Tunisian product, which makes the plate more attractive and adds a special taste, but it can take our clients on a culinary journey,” he says.

Ibidhi launched her business in 2019, after four years of planning. As well as needing to do an “enormous” amount of paperwork, she had to repeatedly explain to the forestry department “what edible flowers were for”.

She sold her car to help finance the business, and later received a grant from the African Development Bank. She now pays the state 1,400 dinars (around US$520) annually to lease five hectares (12 acres) of land.

But Ibidhi now fears seeing her business wither. As well as edible flowers, she has planted a large quantity of strawberries, selling both the fruit and the leaves, which can be used for herbal teas. But the authorities say growing strawberries is in breach of her lease agreement. Ibidhi would risk a large financial loss if she uprooted them.

“My flowers have become my world,” she says. “I will fight tooth and nail for my project.”

Edible Flowers of the Tropics

As we look to find niches and stack functions in our tropical permaculture homesteads, one often overlooked group of plants include the edible flowers. With a focus on Costa Rica, this blog, authored primarily by Katie Browning, a certified herbalist , explores the many common and uncommon edible flowers available to us in the tropics. Most of these plants fit comfortably within the principles of permaculture and they can be described by the following set of patterns:

Nearly all of these plants are perennial and can be described as perennial vegetables.

Most feature strong medicinal qualities as well, hence our partnership with an herbalists to complete this list.

All of these flowers bring relationships with pollinators, beneficial insects, and often result in delicious fruit if not harvested as vegetables.

There use is either raw/fresh, as a cooked/steamed vegetable, or in herbal teas and beverages.

If you know of other edible flowers which should be on our list, please add them in the comments and we can grow this list together.

Common name: Amapola (Spanish) Hibiscus (English)

Latin binomial: Hibiscus rosa-sinensis

Blooms: All year

Flavour: Sour/sweet/juicy

An abundant and beautiful edible flower that you can find lining most yards and back roads in Costa Rica. It has a cranberry-citrus, nourishing flavour that is slightly sour, sweet and a bit juicy in texture. This juicy ‘goo’ is from Amapola’s very beneficial healing mucilage content which helps sooth all the mucous membranes in the body. It can be a beautiful garnish to a salad, as a decoration for special cakes and deserts, or as a side garnish of a main plate. As a tea, Hibiscus is tasty and helpful for the blood/circulation, digestion and for Women’s health issues. Amapola is typically red though varietals come in many different colours. Like many Malvaceae family flowers, many Hibiscus species are edible.

Cautions/Contraindications: Do not use (particularly in large amounts) if you are on Diabetes or HBP medication. Hibiscus can decrease blood sugar and blood pressure levels.

Common name: Begonia (Spanish) Begonia (English)

Latin binomial: Tuberous- Begonia x tuberhybrida and Wax- B. x semperflorens-cultorum

Family: Begoniaceae

Flavour: Citrus/sour

These stunning flowering bushes are a common ornamental in Costa Rica, though are generally new to cultivation in Central America. The whole flower of both tuberous and wax Begonias are edible. The blossoms of the tuberous varieties have a lemony- citrus taste and the petals can be eaten raw and used in salads or fresh dishes as a garnish for the plate. The colourful blossoms can also add a creative and beautiful dimension to cocktails and refreshments! The wax varietals are more fleshy and can be consumed raw or cooked. With a crisp and moist texture they are wonderful for salads and sandwiches, added to soups or pasta dishes or used as a tasty and fun element for dips.

Cautions/Contraindications: Contains oxalic acid and should be avoided by people with kidney issues, gout or rheumatism.

Common name: Carao (Spanish) Carao Tree (English )

Latin binomial: Cassia grandis

Family: Fabaceae

Blooms: Beginning of dry season

Flavour: Green, slightly sweet

The seed pods of this beautiful flowering tree are well known in Costa Rica for a nutritive and medicinal infusion called ‘Miel de Carao’, commonly used for anemia and hemmoraging. The sweet pink flowers are the lesser known edible delight! These flowers add a nice element mixed in salads or can be added at the end of simmering a soup. Carao flowers contain some of the same properties as the seed pod and can add a nutritive element to your dishes.

Cautions/Contraindications: Use with caution during Pregnancy.

Common name:  Clitoria / Campanita (Spanish) Butterfly Pea (English)

Latin binomial:  Clitoria ternatea

Family:  Fabaceae

Blooms:  Year round  

Color:  Blue, blueish purple and white

Flavour: Mild, slightly bitter and sweet

This sexy low climbing, vining plant brings beauty to your dishes alive with its gorgeous blue hues. Use it as a garnish in salads or as a natural colorant for cakes, rice, drinks and much more. Butterfly Pea can imbue a beautiful natural dye ranging from blue to green to magenta depending on the solvent used. Clitoria flowers are traditionally drank as tea, used in rice and also battered and fried in Asian cuisines. One of its most interesting uses is as a tea it can bring on lucid dreams. Aparajita or Koyala is very well known in India and in Ayurvedic medicine, particularly for the nervous and digestive systems. Clitoria alba is the beautiful white flowered cousin of Clitoria ternatea.

Cautions/Contraindications: Consumed in large amounts this flower may have Entheogenic properties. (Entheogens are psychoactive substances that induce alterations in perception, mood, consciousness, cognition, or behaviour). The roots are an emmenagogue and should not be consumed by pregnant women.

Common name: Cana agria (Spanish) Spiral Flag or Red Button Ginger (English)

Latin binomial: Costus woodsonii- Red Button Ginger AND Costus barbatus- Spiral Flag Ginger

Family: Zingerberaceae

Flavour: Sweet and juicy

These beautiful types of Costus Gingers are seen growing throughout Costa Rica and line both roadsides and beaches in particular. Pick the little yellow flowers that emerge from the red cone. They taste like nectar and I have been hooked ever since! Usually, I just like to nibble on them fresh as I walk past, but they can also be collected and used as a tasty salad garnish.

Like its cousin, common Ginger, the rhizomes of Cana Agria have many medicinal properties. The gorgeous white flower is also edible! It is crunchy, sweet and juicy and almost like a sugar coated candy, but as a beautiful flower version. I personally have had a hard time eating them beyond serving a decorative purpose, though they can also be chopped up and put in dishes.

Cautions/Contraindications: Do not take in medicinal doses during pregnancy.

COLA DE ALCARÃN

Common name: Cola de Alcar á n (Spanish) Blue Porterweed (English)

Latin binomial: Stachytarpheta jamaicensis

Family: Verbenaceae

Flavour: Earthy, savoury

This unique small flowering bush is commonly found along roadsides and disturbed wild areas. It is a fabulous pollinator plant and the flower of the wild purple species are edible and medicinal. Pick the little purplish blue flowers from the tail like portion and add to your salads or stir-fry. The best part is they taste like mushrooms! Adding them to other cooked greens helps imbue this flavour. An interesting traditional use of this plant is the leaves were used because of their bitter flavour and dark colour to make beer, hence its English name Porterweed. Medicinally the benefits are vast and have an affinity for the digestive, respiratory and integumentary systems.

Cautions/Contraindications: Do not take during Pregnancy or while taking Blood Pressure medication Please Note: Eat the The BLUE flowering species only and not the common ornamental varietals that come in pink, purple and red. Do not mistake with Vervain- Verbena officinalis!

Common name: Loroco (Spanish) 

Latin binomial: Fernaldia pandurata

Family: Apocynaceae

Blooms: All year. Particularly dry season

Flavour: Pungent, sweet, tangy

This woody, vining plant grows throughout tropical Central America and is a popular flower for consumption in El Salvador and Guatemala, with lesser known uses in other Central American countries. In general it is the unopened flower buds that are harvested and used much like a vegetable, eaten with rice or other traditional foods. Loroco has a lot of significance to local street foods and they are added to ‘pupusa’, a popular stuffed tortilla in El Salvador and in Guatemala they are an essential ingredient of ‘pollo en crema’, a rare and celebrated delicacy. If you are looking to just experiment, Loroco goes well with veggies like Zucchini, is good in pasta dishes, cooked in omelettes, sprinkled in soups and is also wonderful with white cheeses! The flower buds are primarily used fresh and not found outside Central America though can be stored in fridge for a few days if needed. They can be dried, pickled or frozen. Locoro is a great source of fibre, calcium and is also high in niacin, vitamin A, C and iron.

Cautions/Contraindications: Unknown

MADERO NEGRO

Common name: Madero negro (Spanish)

Latin binomial: Gliricidia sepium

Blooms: Dry season

Flavour: Slightly sweet and green

This fast growing, beautiful tree is most commonly seen as living fences throughout Costa Rica. It serves as an important, inherently natural anti-fungal/insecticide and this pea family tree symbiotically fixes nitrogen into the soil. Madero negro is also planted as an ornamental and these lovely, light pink blossoms bless the roadsides, yards and fincas throughout the dry season when they can be picked for consumption. Many ‘Campesinos’, particularly in the mountain regions of Costa Rica, have traditional dishes where Madero Negro flower is used. The tasty, sweet and fresh green flowers are consumed in small amounts raw, such as a salad garnish though they are best when cooked. They can be added to many dishes such as a Picadillo con Huevos (see recipe below), with fish or chicken, and they can also be battered and fried. The whole plant has medicinal use – as a folk remedy for coughs/colds/fever and also as a topical remedy. Its anti-parasitic properties make it a popular bath dip for animals.

Picadillo Recipe:

1 kilo of flowers

¼ cup each Culantro, Onion and Bell Peppers

Pinch of Paprika, Black Pepper and Cumin

Start with washing the flowers

Put in a pot of water and simmer over stovetop for 15 mins

Batter the eggs

Take cooked flowers and strain out water

Cook in pan with a with a little oil Bell Pepper, Onions and Culantro

Add in Flowers and Spices and mix

Then add battered eggs and scramble

Add salt to taste

Cautions/Contraindications: The leaves of the Madero Negro tree also have potential medicinal use, though all other parts of tree are considered poisonous and not for consumption.

Common name: Poro (Spanish)

Latin binomial: Erythrina poeppigiana

Family: Fabiaceae

Blooms: Height of dry season

Flavour: Fresh Green

This beautiful flowering tree can be seen gracing the landscape during the Costa Rican dry season and is often planted for shade around coffee plantations. It is used in a very similar manner to Madero negro in agroecological systems throughout Central America. It is an important precious wood as well as food. The edible flowers can be used in dishes like vegetables. They taste like green beans! Use in recipes where you would normally add green beans and be pleasantly surprised.

ROSA DE JAMACIA

Common name: Rosa de Jamaica (Spanish) Hibiscus (English)

Latin binomial: Hibiscus sabdariffa

Family: Malvaceae

Flavour: Sour/Tart

The calyx and flower of this well-known tropical beauty is a delectable edible and medicinal. A popular, delicious (albeit sugary) chilled drink in Costa Rica that nearly every household and restaurant serve, Rosa de Jamaica can be found throughout parts of Central America particularly the Caribbean. Native to West Africa, it has been globally naturalized in tropical areas throughout the world. Depending on the region or part of the world there are often spices added to the traditional tea drinks. In parts of the Caribbean islands, cloves, cinnamon, bay leaves, allspice and/or ginger are added, In Jamaica it’s often drank with Rum! Whereas, in its native West Africa the cold drink is made with mint leaves. A hot tea can also be made and whether hot or cold, Hibiscus sabdifera has many incredible medicinal benefits as well. It is rich in antioxidants and wonderful for the heart, blood and circulatory health as well as for immunity. Sorrel or Saril (Sah-reel), as it is known in English also imparts a vibrant reddish-pink dye and can colour everything from the tea water to fabrics. In parts of Africa and Southeast Asia the calyces are also used in jam preserves. This edible flower is a must taste for even the most hesitant!

Cautions/Contraindications: Do not use (particularly in large amounts) if you are on Diabetes or HBP medication. Hibiscus can decrease blood sugar and blood pressure levels. Use caution during pregnancy if it is put with other spices.

PATA DE VACA

Common name: Pata de Vaca o Arbol Orquidea (Spanish) Buterfly or Orchid Tree (English) 

Latin binomial: Bauhinia purpurea or variegata

Blooms: All Year

Flavor: Bitter when Raw, Eat Cooked. Leaves have citrusy/sour taste

This beautiful flowering tree is a very popular ornamental tree in tropical and subtropical regions throughout the world and attracts pollinators like hummingbirds, though it has become invasive in some areas. At least nine Bauhinia species have edible parts and it is worth noting a new endemic species was discovered in Costa Rica/Panama in 2018, however Bauhinia proboscidea has not been researched as edible (yet!). The young leaves, flowers, nectar, seeds and seed pods can be eaten like a vegetable. While some Ticos know of the edible flowers, most knowledge of the edible usage stems from India and parts of Asia where flower buds are often pickled, cooked or made into a chutney. For instance, Kachnar is a local name in the Indian subcontinent for the edible buds collected from the tree and it is used to make traditional kachnar curry, prepared using kachnar buds, yogurt, onions and native spices.

A Great traditional recipes for cooking with Bauhinia from traditional Indian and Nepalese cuisine can be found here . The orchid tree also has many traditional medicinal uses particularly in Asian and Ayurvedic medicine. In scientific studies Bauhinia has been shown to have exciting antioxidant and anticancer properties.

Cautions/Contraindications: Caution leaves and flowers contain laxative properties. Other parts of the plant are medicinal but only in controlled amounts.

Common name: Okoro or Ochoro (Spanish) Okra (English)

Latin binomial: Abelmoschus esculentus

Flavour: Green and juicy

If you don’t fancy the slimy texture of Okra, give the flower a try! The green seed pod of this Mallow family plant is well known in the Southern US, India and parts of Africa, however a lesser known edible part of the plant is the flower. Okra flower can be stewed or fried similar to the seed pods and taste similar to asparagus. Or, for a fresher flavour add the chilled blossoms to a salad. The flowers can also be dried and used as a tea, which offers similar benefits as Hibiscus to cool and sooth digestive system. Picking the flowers especially when there is an abundance of pods can help to keep the mass of woody dried pods at bay.

Cautions/Contraindications: Use caution similar to Hibiscus

Common name: Moringa (Spanish) Drumstick Tree (English)

Latin binomial: Moringa olifera

Family: Moringaceae

Flavour: Fresh, pungent and a hint of spice

This gorgeous fast growing, drought resistant tree from the Indian subcontinent has recently become a popular tree to plant due to its incredible range of benefits as a food, medicine and regenerative crop. A true Mother tree, it is also one of the most nutrient dense plants in the world. Beyond what you may have already heard about its popular leaf and seed powder for a vast array of medicinal uses, what is commonly unknown in the Western world is that its flowers also carry dynamic uses as a food and medicine. These precious white beauties that bloom with abundance during dry season are first and foremost delicious! Pick one and try! From the first burst of fresh green to the end hint of spice, Moringa flowers carry enough flavor to be eaten by themselves. They also have a long history of use in Indian and African dishes, in which multiple scrumptious recipes can be found.

Being a serious Indian food lover one of my personal favourites is Sojne phool bati chorchori , a Bengali Drumstick tree flower curry!

I also love just experimenting and enjoy Moringa flowers in my tropical version of a salad, which includes the Moringa leaves as well. Seriously, I can’t imagine a dish like salads, stir-fries and curries, that would not be better with an addition of Moringa flowers. To top it off, Moringa flower tea is delicious and carries benefits for nearly every body system particularly the digestive, immune, and nervous systems. Drink hot or cold for all the nutritive and supportive benefits.

Cautions/Contraindications: Moringa has potential interactions with Thyroid, Diabetic and High Blood Pressure medication.

Common name: Maracuya (Spanish) Passionflower (English)

Latin binomial: Passiflora edulis (most common edible fruit species) or incarnata (most common medicinal species)

Family: Passifloraceae

Blooms: Can bloom year around in tropics after the vine is established

Flavour: Green

This exotic tropical beauty is one of my all favourites as a medicinal, and its flower is edible too! Passionflower is a beautiful garnish for deserts and drinks that are bound to impress. It can also be used in salads to add a mild vegetable taste with a big show, or as a topping centre piece on a main dish. To harvest make sure you find flowers that are wide open and cut at the base of the stem at the back of the flower. To enjoy both its edible and medicinal benefits it is best made into tea; the flowers, leaves and tendrils can be used for this either fresh or dried and steeped at least 15 mins. The unique flavour will also leave your nervous system and digestion supported and relaxed.

Cautions/Contraindications: Do not take Passionflower in medicinal doses if you are on antidepressants or sleep medication.

Edible Flowering Fruit Trees

Common name: Banano (Spanish) Banana (English)

Latin binomial: Musa paradisiaca

Family: Musaceae

Blooms: Blooms and fruits only once and grows to full in 12-15months

Flavour: Mildly Bitter (unless prepared or cooked).

The incredibly unique and phallic Banana blossoms are also known as the Banana hearts. Once you see one in person you will never look at this herb (not actually a tree) the same! While much of the world shares in the obsession of partaking of the sweet fruit, the blossoms are also a treat and can be eaten both cooked or raw. If you consume raw make sure to find a non-bitter variety. After harvest, the tough purple outer covering is removed and the tender white part of the blossom is exposed. This is then sliced and let sit in water to leach the sap. Try the tender white blossom chopped with things like shredded Papaya and Carrots for a yummy salad. It has the texture of bamboo shoots or heart of palm. Cooked Banana flowers have deep tradition in South Asian cuisines. They can be chopped and added to soups and stir-fry or steamed and peeled like artichokes to be used with dips. Banana flowers a nutritionally rich in fiber, potassium, calcium, phosphorus, iron, magnesium and vitamin E.

Here is a recommend resource on exactly how to harvest, prepare, and cook with the flowers .

Cautions/Contraindications: There are potential contraindications of eating Banana (in any form) for persons who have kidney or liver disease.

Common name: Bilimbi (Spanish) Bilimbi (English)

Latin binomial: Avvorhoa bilimbi

Family: Oxiliadaceae

Flavour: While the fruit is very tart, the flower is only mildly sour

The flowers of this interesting fruiting tree closely related to Carambola (Starfruit) are both edible and medicinal. The blossoms are sometimes picked and added to the uncooked Bilimbi fruit and prepared as a tart relish to serve with main dishes like rice and beans. They also can be preserved with sugar for a sweet edible décor to deserts and pastries. Medicinally the flower infusion has traditional folk use for coughs and thrush.

Cautions/Contraindications: This oxalate rich plant should be generally avoided by those with kidney disease, gout or rheumatic conditions.

Common name: Carambola (Spanish) Starfruit (English)

Latin binomial: Averrhoa carambola

Family: Oxiladaceae

Flavour: Sweet-Sour

This is a sweet pink flower of the commonly known tree that produces the yummy Carambola or Star Fruit. It is well known for its edible fruit though it also has scrumptious edible flowers and leaves! The raw flowers can be used to tang a great salad or processed to make a conserve.

Cautions/Contraindications: Contains oxalates and should be avoided by people with kidney problems .

Common name: Mango (Spanish) Mango (English)

Latin binomial: Mangifera indica

Family: Anacardiaceae

Flavour: Fresh

While most of us are very familiar with the flesh of Mango fruit, have you ever thought of tasting the flower?! While not the sweet and rich flavor of the fruit, Mango flowers taste very refreshing and have many uses. The fresh flowers are an excellent addition to salads to enjoy on a hot summer day. Young Mango leaves and flowers can also be boiled and added to dishes like soups. To receive both the scrumptious and beneficial aspects of the flower, try making into a cool infusion by soaking the flower overnight in cold water, straining and then refrigerating a few hours before drinking. This yummy ‘agua fresca’ cools the body and is beneficial for inflamed digestive issues and headaches.

Cautions/Contraindications : Please Note! Mango is in the same family as Poison Ivy and some people have a severe allergy to Mangos, which also transfers to ingesting the flower. If you are allergic to Cashews, which is also in the botanical family, take warning as you are also most likely allergic to Mangos.

Additional Edible Flowers

Albahaca-Basil – Occimum basilicum

Marigold- Tagetes errecta

Nasturtium – Nasus tortus

Purslane – Portulaca oleracea

Ayote – Squash blossoms – Curcubita spp.

Amaranth – Amaranthus sp.

Violet – Viola sp.

Camerón Rojo – Odontonema tubaeforme

Note the following list is from PanClandia . Our team has not done the investigation on these flowers.

Malviscus arboreus

Thumbergia alata

Thumbergia erecta

Thumbergia grandiflora

Camellia japonica

Rubus rosaefolius

Cosmos caudatus

Tagetes patula

Impatiens walleriana

Peumus boldus

Kalanchoe fedtschenkoi

Bidens pilosa

Cosmos sulphureus

Gomphrena globosa

Celosia argentea

Bougainvillea sp

Lonicera japonica

Abutilon darwinii

This article was written by Katie Rose Molina Browning and Scott Gallant

References and Links:

Rodriguez Navas, Hernan- La Utilidad de las Plantas Medicinales en Costa Rica

Zuchowski, Willow – Tropical Plants of Costa Rica

Pucchi & Gamboa- Arboles Magicos Costa Rica

McIntyre, Anne – Flower Power: Flower Remedies for Healing Body and Soul

www.kew.org/science/collections-and-resources/data-and-digital

hwww.edimentals.com/blog/

www.eattheweeds.com

www.mobot.org/mobot/plantmap/

www.indianmedicinalplants.info/

www.maya-ethnobotany.org/

www.netmeds.com

www.thespruceeats.com

www.holisticlivingschool.com

www.chestnutherbs.com

Scott Gallant

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18 Edible Flowers And How To Use Them

Per Dictionary.com , ambrosial is defined as exceptionally pleasing to taste or smell; especially delicious or fragrant; worthy of the gods; divine. So, if you're not yet cooking with edible ambrosial flowers in your recipes, the only question we have for you is ... why not? Flower cookery, as it's called by What's Cooking America , may have had its heyday back when Queen Victoria occupied the throne (and are we surprised?), but that's no reason to dismiss it as a thing of the past. Edible flowers add class to any dish they encounter. They also give us novice chefs a fun challenge as we experiment with colors, flavors, and quantities.

There are two important factors to stay on top of whenever you're cooking with edible flowers. First, be absolutely certain you have the correct plant because many flowers resemble each other, and while some are edible, others are actually poisonous. Check botanical classifications and make purchases from reputable outlets before heading off into the woods to forage on your own. Second, steer clear of plants that have been sprayed with harsh commercial pesticides and always wash petals before adding them to a dish. One final tip from What's Cooking America: Try not to overdo it when it comes to edible flowers. Even the most delicious of these has the potential to cause mild gastrointestinal distress when consumed in large quantities.

With all that said, it's time for some culinary exploration. Below we give you 18 flavorful, edible flowers that go well beyond pretty garnish status, with a slew of new ideas for incorporating them into drinks, side dishes, savory entrées, and desserts.

Apple blossoms

We don't have to wait for fall to enjoy the culinary abundance of apple trees because they grace us with a flush of edible blooms earlier in the year. Perhaps the best thing about apple blossoms is they can be found in abundance on those otherwise-seemingly-useless crab apple trees in our backyards. Though, to be fair, in an excerpt from The Fruit Forager's Companion (via Chelsea Green Publishing ), author Sara Bir explains that there's actually a lot a patient forager can do with crab apples, provided you're willing to take your time picking and taste as you go. 

If risking a super sour bite into an unknown variety is not your cup of tea, stick to using just the flowers, which are guaranteed to offer a subtle yet sweet apple flavor that you can use to create a delicate apple blossom jelly. Keep an eye on the calendar because, as explained by Bishop's Orchards , different varieties of apple trees erupt into bloom at different times of the season.

Bee balm (Monarda didyma) is part of the mint family and is often referred to as bergamot. Its richly textured profile layers hints of mint, oregano, and orange for a taste reminiscent of Earl Grey tea. Per Plant Addicts , it was Oswego Indigenous Americans who first thought to use bee balm leaves and flowers for tea. The concoction yields medicinal benefits, including improved digestion as well as relief of nausea and sore throats. A bee balm plant would be an easy-to-grow addition to a garden considering it is winter hardy in almost every region. The fragrant, stringy crimson flowers bloom from summer to fall.

There's also a pale purple variety called Monarda fistulosa that grows as a wildflower clear across North America. It's relatively easy to find and popular amongst foragers for its similarity to oregano. For a zesty, almost savory biscuit option, you can add it to baked goods, like cookies.

Borage is also blueish-purple, but let's be honest, these petite cucumber-flavored flowers are much cuter than the straggly bee balms. (No offense, Monarda). Borage is a versatile flora that can run the gamut from salad topper to savory soups to desserts, cheeses, and yogurts. Mixologists from Borrago love to use it to enhance refreshing beverages like a non-alcoholic borage fizz with lemon or a strictly-for-adults garden gimlet.

These types of drinks would benefit from a borage simple syrup, which can be made by first boiling equal amounts of sugar and water until the sugar dissolves. Remove your saucepan from the heat and stir in borage flowers to infuse the syrup as it cools. Borrago further recommends creating gorgeous borage flower ice cubes that really up the wow factor when serving these decadent cocktails to your guests. We think this could be done with just about any of the colorful edible petals listed here. With so many uses, your kitchen will flourish under a barrage of borage.

Calendula is well known for its anti-bacterial, -oxidant, -inflammatory, and -viral properties (via The Kitchen Apothecary ). It's a popular addition to soothing balms, lotions, and fizzy bath bombs. Internally, calendula has an ancient history of being consumed as a medicinal herbal tea.

From a culinary perspective, calendula flowers can bring a peppery note to tarts and sauces. The pigment in their petals will dye whatever it's combined with reddish-orange, so use them to enhance the vibrancy of egg yolks and cheeses. In addition to scrambled eggs and frittatas, the Chestnut School of Herbal Medicine  suggests mixing calendula blossoms into salsas, soups, and saag paneer. Dried flowers can be stored for use in the winter months to boost the body's immunity through tonics and bone broths with seaweed and mushrooms. One word of caution here: As an herbal folk medicine, calendula is used to encourage menstrual cycles. Therefore, this flower should be avoided by people who are pregnant or trying to become so.

According to La Cucina Italiana , chamomile is the little flower that could — it has a near-unlimited list of uses. Of course, we all recognize chamomile as a relaxing herbal tea perfect at the end of a stressful day, but the yellow and white flowers of the Chamaemelum plant can do so much more.

You have two primary options when using these flowers in a recipe; sweet German chamomile (Matricaria recutita) or the slightly more bitter Roman chamomile (Anthemis nobilis). Depending on your palate, either will work in jam, sweet cream, pastries, and so much more. Mix 2 tablespoons of fresh flowers with an equal amount of olive oil, a tablespoon of honey, and a splash of lime juice for a simple salad dressing. Season with salt and pepper. And, if our chamomile stone fruit salad recipe is any indication, these edible flowers also ego great with the tastes of the season.

Regular and Chinese chive blossoms can be added to dishes that call for a hint of onion or garlic. In particular, blossoms from Chinese chives will add a kick as a garlic substitute  even more than the plant's leaves can. The buds open up into a small purple pompom. They can be eaten as is, cooked into a recipe, or used for garnish. As noted by Garden Betty , chive blossoms even taste good pickled or deep fried. They also go a long way to flavor up an herb-infused vinegar.

Use them on their own for chive blossom vinegar or include them in a larger mix of herbs. It'll only take a few minutes to set up; then, you'll let it steep for about four days. The purple from the flowers will transfer to the vinegar, giving it a blushy lavender tint. Home cooks can use chive blossom-infused vinegar to brighten up a simple vinaigrette salad dressing that you'll want to mix and shake just before serving. The remaining vinegar will be a shelf-stable item you can store in a cool, dry place and use for other meals later.

If you're not growing them in a garden, you may find chive blossoms at a farmer's market or your local specialty produce store.

From Konnichi Wa , we learn that daikon translates from Japanese to English as large root. Unlike the typical small and spicy red radishes that appear in summer gardens throughout the States, the daikon variety grows up to 3 feet long. It is considered a cool weather crop and is generally harvested later in the year and through winter. Daikons are milder in flavor and have all-white flesh and skin. Any plants left to bolt will produce delicate white flowers with purple rims that taste very similar to the daikon itself, just a milder still.

Available in spring and summer,  Specialty Produce suggests using the blossoms alongside the root as a complementary flavoring, making them a great addition to any Asian-inspired cuisine. Or try blending them into a cream cheese spread the same way you would chive, cilantro, or dill. Daikon blossoms will also mix effortlessly into crab dishes with lemon.

The name daylily is a bit of a misnomer because these robust and brightly colored blooms are not true lilies. This is a good thing when it comes to dining because true lilies are poisonous and should not be ingested. Daylilies (Hemerocallis), on the other hand, are so delicious that James Beard Award-winning chef Hank Shaw goes on about them at length on his Honest Food blog . On their own, unopened flower buds need little more than a few minutes sautéeing in oil with a dash of salt to create a delectable side dish. You'll also find them pickled or as an ingredient in Chinese hot and sour soup.

Daylilies have naturalized themselves in most states across the country, which makes them incredibly easy to find throughout late spring and all of Summer. June is the peak season for these over-abundant bloomers that many now consider a weed, though an absolutely gorgeous one at that.

Does anything scream tropical bliss more than the hibiscus flower? If ever there was a single bloom that could whisk us away to a warm sunny day lounging on the beach of an equatorial island, this is it. Use only the petals to make hibiscus iced tea, the go-to recipe for this bright red flower that produces a deep crimson infusion. According to the Cleveland Clinic , hibiscus tea is not only refreshing on a hot day; it is also rich in antioxidants and known for lowering blood pressure and cholesterol.

Hibiscus cocktails are popular among connoisseurs. For the slightly less adventurous among us, the tart cranberry flavor of the flower petals also combines well with strawberries for a delectable hibiscus jam (that may or may not also taste really good when mixed into those cocktails).

An important note on hibiscus is that not all varieties are edible. Morning Chores lists Jamaican sorrel (Hibiscus sabdariffa) and cranberry (Hibiscus acetosella) as the most common edible options; both have tart cranberry flavors with a touch of lemon. A third, called edible leaf hibiscus, physically resembles hibiscus flowers but actually belongs to a different genus (Abelmoschus manihot). You may see it listed as sunset hibiscus or hibiscus manihot.

Lavender is such a pretty flower with a lovely perfumed scent that many of us wouldn't think of it as an herb. Yet it's actually a member of the mint family and a close cousin to common kitchen spices like thyme, sage, and rosemary. According to What's Cooking America , English lavender (Lavandula angustifolia) rose in popularity during the 17th century and has since become the most commonly used culinary variety. Lavender has a strong floral scent, which is intensified when the flowers are dried, so it needs to be used in moderation.

Chefs like to get very creative with lavender and refuse to limit its uses to pretty desserts. This herb can be incorporated into just about every kind of recipe out there. From a surprising floral ingredient to add within your next latte to this refreshingly aromatic  plum and lavender pie recipe  — there are so many ways to utilize this edible flower. When you're ready to add it to entrées, the citrus notes of lavender pair well with oregano and thyme.

Lilacs arrive in the springtime to refresh our senses and awaken us from our wintery slumber. Their scent and flavor are truly floral, and the color of these flowers is so beautiful it has its own shade of purple named for it. 

The Outdoor Apothecary gives us seven delectable ways to incorporate lovely lilac flowers into our diets. Wine enthusiasts can experiment with lilac wine, while the bakers among us can concoct simple syrup infusions, jellies, and desserts like lilac and lemon shortbread cookies. Pictured above, and for those of us hoping to bottle the essence of early spring, lilac sugar is an easy-to-make staple that requires only two ingredients and a jar. Harvest blossoms when they're in full bloom, and keep them dry, so they don't dissolve the sugar. Then pluck the tiny individual flowers from the larger cluster and drop a tablespoon of them between layers of sugar in the jar; shake, store, and you're done.

Nasturtium-infused vinegar is a popular way to use this radiant trumpet-shaped flower that comes in shades of red, orange, and yellow. Ask the Food Geek  says all colors taste the same and describe its flavor as mild and a bit spicy, similar to arugula. The self-proclaimed food geek adds that nasturtiums' food dye capabilities are the main attraction, so have some fun infusing vinegar and clear alcohols with this one. You could also hang a bouquet of nasturtiums to dry, then crush the dried flowers and mix them into a savory, now-brightly-tinted  seasoning salt .

As a garnish, nasturtium blossoms will vibrantly brighten up salads, cheese plates, and pasta dishes as well. Nasturtium leaves are just as tasty as the flowers. Including them alongside the blossoms will add an earthy layer to any dish. These flowers offer quite a few health benefits as well. They have a high vitamin content level and may help prevent everything from dermatitis to hair loss to cardiovascular disease.

Pea blossoms

An internet search for edible pea flowers may cause some confusion. So, before we dive into cooking with them, let's make sure you've got the right plant in hand. Ornamental sweet pea flowers (Lathyrus odoratus) found in the wild are absolutely poisonous and, therefore, should never be consumed in any capacity. Then, there are butterfly pea flowers (Clitoria ternatea), which are safe to eat and will allow you to create magnificently blue-hued beverages. Try them in lemonade or use them in powdered form as a cerulean substitute in your next  matcha latte .

Finally, true edible culinary pea blossoms (pictured above) come from the same plant as actual garden peas. These are botanically classified as Pisum sativum. The flowers tend to be crunchy and ... guess what? They taste a lot like peas! You may see them listed as  pea tendrils or pea shoots in recipes. These are catch-all terms referring to the vines, stems, and flower blossoms altogether. Unlike their wild cousin, all parts of your standard garden pea plants can be consumed safely and deliciously.

Edible clove pinks, which are also called Dianthus, look a lot like carnations. They're from the same botanical family, but they stand apart when it comes to their culinary prowess. The flowers are equally beautiful, but the fragrance of a clove pink has a touch of spiciness to it. 

Per Gardening Know How , these peppy, bubblegum-colored flowers are easy to find blooming from mid-spring into mid-fall. If you add them to your garden, give them a spot with full sun exposure for part of the day. And if pink is just not your thing, check out some other varieties like Cheddar (Dianthus gratianopolitanus) or Cottage (Dianthus plumarius) for an array of color options.

While this ingredient can make any food beautiful , before tossing pink petals on top of a salad like Wolfgang Puck, you should cut off any white heels to avoid bitterness. One more reason to bring clove pinks into the kitchen is for their medicinal benefits. They've been shown to lower tension and relieve heartburn and gas.

Even when used simply as culinary decorations, roses elevate the elegance of whatever's cooking. With thousands of cultivated hybrids — all of them edible — you're sure to find pleasure in picking your favorite. Each variety will add a slightly different aroma and sweetness to your culinary creations and color. As is to be expected, the stronger the scent, the more flavor punch it will come with it.

Ode Á La Rose suggests cutting flowers in the morning while it's still relatively cool, but remember that fresh petals should not sit out for more than two hours before being added to recipes. If you don't plan to start cooking until later, it may behoove you to hold off on your trip to the garden.

Rose-based recipes abound. Most blossoms have a fruity and floral flavor, sometimes reminiscent of strawberries. They're often used for teas, simple syrups and sugars, and rose butter on pastries. Dried roses can also be crushed and added to savory spice mixes.

Scented geraniums

Scented geraniums can be fun to experiment with because each variety will have a distinct flavor. Choose from peppermint, lemon, rose, and more to find just the right addition to baked goods. Some recommendations, like our scallop, pine, and grapefruit geranium recipe , offer complex options with which to layer your edible flowers. Then keep some flowers intact to use as edible decorations on the final product. You can also opt to drink your geraniums in the form of geranium gin . Hammer & Son came up with a semi-floral spirit that mixes citrus and rose flavors while maintaining the dryness expected in a traditional London Dry style gin.

According to Fine Gardening , the leaves of scented geranium plants offer a stronger smell and flavor profile, so be sure to use them as well. In fact, they grow a lot faster than the actual flowers, so you may start adding them to mixed green salads before the blooms even arrive. When finely chopped, buds and leaves can be sprinkled on anything from soups and pasta dishes to fish coming straight from the patio grill.

Wood sorrel

Wood sorrel looks a lot like an Irish shamrock (clover), but it's actually a different plant altogether. The two most common types of wood sorrel have small white or yellow blossoms. They grow wild and can also be found in some garden centers where they will be labeled as Oxalis (their botanical genus name). Oxalis translates to sour due to a sharp burst of flavor that comes from the leaves and flowers. The lemony zest of freshly foraged wood sorrel makes it a tangy base for a sheep's milk yogurt or a complement to juniper berries when cooking  Swedish cuisine .

Alternatively, Mother Earth News suggests a wood sorrel butter sauce for use on vegetables and seafood. Go ahead and add the flowers in with the leaves for any of these recipes. If you're foraging in the wild for wood sorrel, be sure not to confuse it with clovers. True shamrocks shouldn't make you sick, but they won't yield the same citrusy flavor profile as Oxalis.

Almost every part of a yucca plant can be eaten, and Indigenous Americans have been doing so for centuries. Since a mature plant may only flower every other year or less, per Gardening Know How  the flowers should be enjoyed whenever they're available. Your best bet in finding them is to head southwest during the spring of a particularly rainy year. Yucca blooms often last for more than a month, and fresh crunchy flower petals have a taste that resembles artichokes and green beans. Be on the lookout for old flowers, though, as they will start to taste bitter with age.

Yucca flowers are known to work well in combination with eggs and tomatoes (think frittatas and omelets). But as we head back over to James Beard Award-winning chef Hank Shaw's blog, you'll notice he suggests  something very different . Shaw calls for deep frying them in a mesquite flour tempura batter. Get ready for some crispy, fried deliciousness that can be enjoyed on its own or served with your choice of hot sauce for an added kick.

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A Consumer's Guide to Edible Flowers

Edible flowers can be used to add color, fragrance, and flavor to salads, soups, entrees, desserts, and drinks. Since the late 1980s, there has been a resurgence in the popularity of edible flowers used by chefs and people entertaining at home. With the variety of edible flowers available, selections of size, shape, and color suitable for any occasion are easy to find.

Edible Flower Precautions

Consumers should proceed with caution when growing, buying, and eating edible flowers. As with every new food item, slowly introduce edible flowers into your diet to see if you will have an allergic reaction. Consumers with allergies to pollen should proceed with caution before eating any flowers. Also, taste flowers before using them in dishes to insure that the flavor is desirable.

Any edible flower cookbooks or references used for identification should have the following:

• Pictures of the flower/plant
• Description of the flower/plant appearance
• What portion of the flower/plant is edible
• How the flower can be used
• Scientific name (genus and species) for identification.

For example, Tropaeolum majus is the genus and species for nasturtium. See the Nomenclature fact sheet (will add link) for definitions of a genus and species.

Understanding scientific names is one of the most important keys for using edible flowers. Avoid any cookbook or Web site that does include the genus and species for identification. Many flowers share the same common name, and a non-edible flower could be mistaken for a true edible flower.

Purchasing Edible Flowers

Certain grocery store produce departments sell edible flower mixtures in rigid plastic containers. Do not eat flowers on plants or in bouquets that have been purchased from nurseries, florists, or garden centers. These flowers may have been sprayed with pesticides and are not intended for consumption.

Edible Flower Production

Gardeners will find that edible flower production is similar, if not identical, to vegetable production.

• Conduct a soil test to determine soil pH and fertility where the edible flowers will be grown. Contact your county extension office for assistance and to purchase a soil test kit.
• Wait until after the last frost date to transplant seedlings or sow seeds of tender annual varieties.
• Use media, fertilizers, and amendments that are suggested for vegetable production.
• Water plants when necessary.
• Continually deadhead faded or dead flowers to encourage new flowers to grow.
• Alternative pest management strategies must be considered since no pesticides are registered for use on edible flowers. Gardeners will need to scout for pests often and remove them by hand, cut off damaged or infested plant material, or use beneficial insects. Under no circumstances should a gardener apply a pesticide to their edible flowers that they use on their vegetables or ornamental plants to control pests.

Gardeners should only harvest flowers from their own garden or from other gardens that have not been sprayed with chemicals.

• Choose flowers that have just fully opened. Compare edible flowers to fruit. They should not be under- or overripe.
• Flowers should be harvested in the morning right after the dew has dried. Flowers are more turgid (full of water) earlier in the day, before heat from the sun increases the flower's temperature. Flowers will be less likely to stick together when placed in containers if the dew has dried.

After flowers are harvested, they should be stored in a refrigerator and used as soon as possible for best flavor.

• Use a plastic container to store the flowers instead of a plastic bag, as it will be less likely to crush them.
• Place flowers on top of a moist paper towel in the container. The water in the paper towel will increase the humidity and help keep the flowers from wilting.
• If flowers are not dirty or infested with insects, they are considered to be in a ready-to-use condition. If dirt or insects are present, they can be removed gently with a small paintbrush or make-up brush. Flowers can also be dipped in room-temperature water to dislodge debris. Place flowers on a paper towel to dry. When using either method, be especially careful with flowers that have darker colored or sheer/ delicate petals. Damage will be more noticeable on these petals than lighter colored or tougher petals. These methods result in less damage to the flowers compared to rinsing them under a stream of water.
• Avoid using a salad spinner to dry flowers. The rotating motion in the spinner may damage certain species with delicate petals.
• Remove stamens, containing pollen, and pistils from flowers before tasting. Pollen may affect the taster's allergies or may distract from flower's flavor.

Preparing Flowers for Use

With the exception of removing the stamens and pistils, some flowers, including squash blossoms ( Cucurbits pepo spp.), nasturtium ( Tropaeolum majus ), and viola ( Viola tricolor ), can be eaten whole. Others need to be prepared before consumption.

• Dianthus (Dianthus spp.) and rose (Rosa spp.) petals are large enough that they can be cut from the stem. When removing the petals cut off any white or non-colored potion at the base of the petal, which is often bitter tasting.
• Individual florets for flowers such as basil ( Ocimum basilicu ) or lavender ( Lavendula angustifolia ) should also be pulled from the stem. Removing these florets will decrease the likelihood of biting into the tough, bitter stem.
• Remove any visible sepal (plant part just under the flower petals that looks like a group of small green leaves) or other green portions of the flowers; they may also have a bitter taste.
• Consult an edible flower cookbook with recipes to determine how individual edible flower should be prepared and eaten.

Suggested Further Reading

• Barash, C.W. 1993. Edible flowers: From garden to palate. Fulcrum Publishing, Golden, CO.
• Belsinger, S. 1991. Flowers in the kitchen: A bouquet of tasty recipes. Interweave press, Loveland, CO.
• Creasy, R. 1999. The edible flower garden. Periplus Editions.
• Kosztolnyik, L. 1996. Selling edible flowers. National Food Merchandiser 17(7):74.
• McVicar, J. 1997. Good enough to eat: Growing and cooking edible flowers. Kyle Cathie Limited, London, England.

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• Growing Edible Flowers in Your Garden

Flowers You Can Eat!

Many flowers are beautiful—and also completely edible, adding color and flavor to salads, soups, pastas, drinks, and desserts. In fact, in ancient times, flowers were grown more for scent and flavor than looks alone. Here are 15 edible flowers that are also easy to grow.  

For centuries, humans have foraged or cultivated flowers and flower buds for food, drink, and medicine. Think of squash blossoms in Italian food, chamomile or jasmine tea, and rose petals in Indian food. Some are spicy, and some herb-y, some are fragrant. All are colorful.

Flowers You Can Eat

We’re seeing a renewed interest in edible flowers. There are hundreds of common wild and cultivated plants with petals and buds which are edible. Not only are these flowers pretty in the garden, but they will add color, diversity, and new flavor to your meals.

Read Next

How to grow a tea garden (and 10 herbs to plant), a how-to guide: companion planting with herbs, companion planting chart and guide for vegetable gardens.

If you’d like to grow some flowers, why not choose varieties that are also edible? Then dress up your dishes with buds and flowers. Try pansies in a salad, nasturtiums over pasta or in sandwiches! Adventurous folks might also want to explore some of the traditional medicinal uses of common flowers.

15 Edible Flowers

Looking to grow your own edible flowers? While there are hundreds of choices, here are 15 of our favorites.

1. Nasturtium  

Nasturtium sits at the top of my list. It’s easy to grow from seed, indoors or out, and every above-ground part is edible. They can be sown as seeds or bought as bedding plants in the spring. Some believe that they help keep the cucumber beetle away so I sow mine right in the same beds with the cukes. Tying the cucumbers up a fence, the nasturtiums can flow around their feet on the ground.  See how to grow nasturtium .

2. Violas

3. Calendula

These daisy-like annual flowers come in yellows and oranges, with tan and soft pink varieties available. See how to grow calendula . Calendula petals will add color and spice to just about any cooked or fresh dish.

Leave this in a very dry spot; the top of a warm closet, an attic, or an oven with a pilot light. After a couple of days, they can be collected and put in a sealed jar for storage.

Calendulas are also known for their healing properties. You’ll find calendula listed as an ingredient in many high-end skincare products and healing creams. Here’s a nice recipe for homemade calendula oil or cream : Pull the petals from enough dried or fresh calendula blossoms to give you a cup. Add petals to 200 ml (about 1 cup) of olive oil in a large glass jar with a lid; seal and leave in a sunny window or outside for a week or two. After straining out the petals, you can use the oil as is, or heat it in a double boiler with ¼ cup of melted beeswax to make a spreadable cream.

4. Marigolds

Some marigolds are edible, too. There is a series called “gems” that are just delightful. ‘Lemon Gem’ is bright yellow, while ‘Tangerine Gem’ is a lovely orange. They don’t have a lot of taste, but dress up a dish with pizzaz. The plants also, when rubbed, give off a lemony scent that is a delightful aroma when wandering in the garden.

I plant my marigolds as a companion plant around broccoli, Brussels sprouts, and cabbage to help deter the cabbage moth. See how to plant marigolds .

Many small edible flowers such as violas and marigolds can be added to ice cubes for a cocktail, event, and just because! Fill the tray halfway, add flower, and add a few drops of water. Freeze overnight, and then fill ice trays completely to freeze overnight again.

5. Chives

Chives with their delicate purple flower can also be added to the list. These are very spicy and might be best utilized pulled apart and used judiciously like a spice. They can also be made into chive vinegar. Put the flowers into a clear jar with organic vinegar and leave in the Sun for a couple of weeks. Strain out the buds and keep them in a sealed jar in the pantry. See how to grow chives .

6. Roses 

All roses are edible. The more aromatic the rose, the more flavor it will have. Rosa rugosa is probably the most common edible rose. Harvest roses early in the day. To encourage more blooms, cut flowers at a 45-degree angle down to the lowest, outward-facing blossoms. To use roses, gently pull the petals off the flower and cut off the whitish base.  See how to grow roses .

Strew rose petals across a fresh salad, brew them into tea, or use the entire blossoms to decorate a cake. The petals can also be made into jam. In autumn, you can make rose hip syrup.

7. Sunflowers

Carefully separate the petals and sprinkle them into salads. For a real treat, harvest the unopened buds, remove the sepals, and steam the buds until tender. Meaty and filling, they taste like artichokes. Mmmm! See how to grow sunflowers .

8. Chamomile

Dating back at least 2000 years to the ancient Egyptians, people have used dried chamomile flowers for medicine, cosmetics, and perfumes.

Dried or fresh, chamomile tea is renowned as a safe and gentle calming and sleep-promoting agent. It’s readily available in stores (buy flowers in bulk) and easy to grow in the home garden.  Read more about chamomile tea and healing .

9. Hibiscus

Try making your own hibiscus syrup for cocktails! The flowers are proven to lower blood pressure if used in tea. The calyx of the Roselle variety makes an especially wonderful tea (or jelly due to the high pectin content of the flowers). The flavor is tart and zingy, and the color is a vibrant cranberry. See how to grow hibiscus flowers .

10. Scented Geraniums

Both the flowers and the leaves of scented geraniums are completely edible. Not only are they pretty but they add a fine aroma to salads, meat dishes, and desserts. the aroma depends on the scent! For example, lemon-scented geraniums add a lemony zest to salads and sorbet. See how to grow scented geraniums .

11. Fennel

All parts of the fennel plant are edible. It’s a very tall plant in the carrot family with an umbel-type flower similar to dill, coriander, and caraway.

Fennel’s flower heads contribute a delicious licorice flavor to any dish. Sprinkle over potato salad. Even a small bit of fennel flower adds an anise flavor to stews, sauces, soups, and meat rubs. Of course, the bulbs can be eaten raw, broiled, or pickled. The seeds are commonly used as an after-dinner digestive aid in some countries.

12. Daylily

Daylilies are a popular staple in Asian cuisine. Every part of the daylily plant is edible: you can pluck the young shoots, boil the tubers like potatoes, or spruce up your salads with its bright orange petals. See how to grow daylilies .

Harvested fresh, I like to sauté the plump buds and meaty flowers in a little oil or butter, then season with salt and pepper. Some people stuff the just-opened blossom with a favorite stuffing mix, then saute the stuffed flowers in a little oil or poach them in broth. Use only freshly harvested buds/flowers. The flowers are wonderful in stir-fries! ( Note:  The day “lily” is not related to other types of lilies. Most other lilies are, in fact, NOT  edible.)

13. Dandelions

Let’s not forget about dandelions! In early spring, young dandelion leaves are particularly delicious when they are underground and just about to emerge. These can be washed carefully and steamed for a few minutes. Serve with salt and butter.  See dandelion recipes for cooking dandelion greens, making dandelion wine, canning dandelion jelly, and even frying the dandelion blossoms.

  14. Borage

Borage is one of our favorite herbs to grow. Both the blue flowers and the young leaves (the older ones get too hairy) are edible, lending a cucumber-like flavor to salads and soups. The flowers are also wonderful in a summer drink.

Also, borage is an excellent companion in the vegetable garden bed as it deters pests and attracts beneficials to pollinate your veggies!

15. Squash Blossoms

Squash blossoms are edible, especially right as they drop. Just Google “squash blossoms,” and you’ll see all the recipes! They’re most commonly dipped in light batters and fried or stuffed with cheesy fillings, dusted with flour, and fried or used as a garnish.

Zucchini and summer squash are, of course, incredibly prolific.  Learn more about growing zucchini .

Squash blossoms aren’t the only vegetable flower that’s edible. For example, all brassica flowers are edible (cauliflower, cabbage, brussels sprouts, broccoli, radish, arugula). However, the flowers of the Nightshade family are NOT edible, including flowers of tomato, potato, eggplant, and pepper (capsicum). Asparagus flowers (and berries) are also toxic.

Edible Herbs

Keep in mind that the blossoms of many herbs are edible, and usually taste like a milder version of the leaf. Add rosemary flowers to butter! Sprinkle chive flowers on potato salad. Add lemon verbena to lemonade or sparkling water. Below are 10 herbs to try and here’s how to grow herbs .

• Oregano/Marjoram
• Lemon verbena
• Wild garlic flowers

Invasive/Non-Native Edible Flowers

Keep in mind that many of the invasive plants in your yard are edible, too! Feed two birds with one stone by removing these plants and eating them, too.

White clover (Trifolium repens) is especially enjoyable and tastes a little bit like green beans! Here are 10 invasives/non-natives that you may find in your yard or nearby woodlands. 

• White Clover
• Red Deadnettle
• Garlic Mustard
• Creeping Charlie
• Winter Bittercress
• Little Bur Clover

*Yes, the common dandelion is a non-native and often invasive. If you’re concerned about foraging for dandelion blossoms because it’s bee food, this is not as big an issue as it’s been made out to be. Dandelions are actually not the best food for our native bees.  See best flowers to plant for bees .

Before You Go Picking … 

The right flower can be a lovely addition to a dish, but before you go picking, be aware of the following:

• Don’t eat commercially grown flowers or flowers that came from a florist; they could have been sprayed.
• Don’t forage wildflowers on treated lawns or along roads or in any place that has been sprayed with pesticides or herbicides. 
• Never eat a flower you can’t identify with absolute certainty and know to be safe. Many flowers are not edible including sweet peas, hydrangeas, foxglove, columbines, oleander, rhododendrons, and delphiniums. See this  Edible Flowers Chart  to learn what’s safe.
• There’s a great app called “ Seek” by iNaturlist to help with identification but always do more research to be 100% positive about what parts are edible, whether you can eat it raw, different ways it may look, and poisonous lookalikes. Maybe start with dandelions and things you know and can’t mess up and go from there. Good luck!
• Introduce a new edible flower or floral tea slowly and gradually, especially if you have a serious ragweed or other pollen allergy. On your first try, take a few deep sniffs, then only a bite or two.
• Because flowers may contain powerful phytocompounds (which confer their healing virtues, as well as their flavors and colors), check with your healthcare professional before eating edible flowers if you’re pregnant or taking prescription drugs.

Now, check out our beautiful video to see edible flowers and learn how to use them . 

Margaret Boyles

Getting Started with Flower Gardening

• When Should You Plant Flowers? Let's Get Growing!
• How to Start a Flower Garden: We're "Rooting" For You!
• Flower Power: The Surprising Healing Benefits of Flowers
• What to Consider When Starting a New Flower Garden
• How to Plant Flowers: From Starting Seeds to Planting in the Ground

Building a Raised Flower Bed Garden

• Building a Raised Flower Bed: Planning, Preparing, Building
• Filling a Raised Flower Bed With Soil: 6 Steps to Good Soil
• Choosing a Flower Bed Design: Which Flowers Should You Plant?

Choosing Flowers

• 20 Easy-to-Grow Perennial Flowers for Beginners
• Why You Should Plant Annual Flowers
• Which Perennial Flowers Bloom All Summer
• Which Flowers Can Be Started From Seed Indoors
• Discover 20 Self-Sowing Flowers!

Types of Flower Gardens

• Flower Garden Plans | Flower Bed Designs
• Flower Garden Designs: Three-Season Flower Bed
• Perennial Flower Garden Design
• Best Flowers for a Romantic Garden
• Flowers for a Cutting Garden
• What is a Moon Garden? How to Design a Moon Garden of Your Own

Flower Gardening for Pollinators

• Butterfly Gardening
• The Best Flowers for Bees
• How to Make a Pollinator Garden

Growing Flowers in Containers

• Container Gardening with Flowers

Spring and Fall Bulbs

• The Best Flower Bulbs to Plant in the Fall
• Rodent-proof Flower Bulbs
• Summer-Flowering Bulbs Chart
• Protect Bulbs from Rodents and Fixes to Other Bulb Problems

Caring for Flowers

• Caring for Perennial Flowers
• How to Cut Back Perennials in Fall
• How to Overwinter Plants: Geranium, Begonia, and More!
• How and When to Divide Perennials

Harvesting Flowers

• Making a Beautiful Bouquet of Flowers
• How to Press Flowers and Leaves
• The 30 Best Flowers for Drying and Preserving
• How to Save Flower Seeds for Next Year

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Edible Weeds: A List of 20 Edible Weeds in the Garden

It would be so helpful in your articles if you would note plants/flowers that are toxic to pets. Borage, for instance, is extremely toxic to cats, and also toxic to dogs. Same for tansy.

Dandelion heads can make a wine if you're into home brewing. Dandelion roots are probably best avoided as they are a diuretic so we'll know where to find you! Also, probably where the saying "if you pick dandelions you'll wet the bed" comes from. Other parts of the dandelion are diuretic but not so bad (eat them earlier in the day).

One of my favorite soups is 'Hot and Sour Soup'. It's on the menu in most, if not all, Chinese restaurants; even corner 'take out' joints. One of the ingredients is spent (wilted) day lily flowers. Some places don't include them but if you eat at a good quality restaurant they do. I have two excellent Chinese cook books (I'd say Asian, but they only include recipes from China) that include the flowers as traditional ingredients in this soup. I have a couple of stands of day lilies in my yard and have always collected the flowers after the bloom, dry them and save them for soups year round. They're great in good old chicken soup.

I am so fascinated and intrigued by the possibility of eating flowers and I sure hope that I can get the go-ahead from my physician! There is so much good information in this article. My husband and I are growing a different variety of zucchini this year and in all the information I have read about it, they encourage eating the blossoms. We have an abundance of roses, violets, and other wonderful flowers and vegetables as well. The list in the article was great, but I wanted more information so I followed the link for the longer list and was disappointed to find that it did not exist on that website. :( I'm curious if there was supposed to be more to the article also. The way it starts hints that there was more to it. I don't want to miss any information the OFA may have on this subject.

The website containing the list of edible flowers in my original post has obviously disappeared, Karma. Try this one . And happy eating!

I recall eating dandelions and cattail as a kid, my dad would take us out to pick them

GOOD ARTICLE. ARE THERE ANY RECIPE BOOKS OUT THERE USING THE EDIBLE FLOWERS. ?

Interesting! I hope that veryone had a nice Memorial Day. That goes for last year and all the other years that I've missed.

How to Start a Profitable Edibles Business [11 Steps]

By Nick Cotter Updated Feb 02, 2024

Business Steps:

1. perform market analysis., 2. draft a edibles business plan., 3. develop a edibles brand., 4. formalize your business registration., 5. acquire necessary licenses and permits for edibles., 6. open a business bank account and secure funding as needed., 7. set pricing for edibles services., 8. acquire edibles equipment and supplies., 9. obtain business insurance for edibles, if required., 10. begin marketing your edibles services., 11. expand your edibles business..

Before starting an edibles business, it's crucial to understand the competitive landscape and consumer demand within the industry. A comprehensive market analysis will provide valuable insights into your potential customer base, trends, and the level of competition you'll face. Here are some steps to guide you through the process:

• Research the current market size for edibles and projected growth to understand the potential for scalability.
• Analyze consumer demographics, preferences, and purchasing behaviors to tailor your product offerings.
• Identify key competitors in the market, their product range, market share, and pricing strategies.
• Examine legal and regulatory requirements specific to the production and sale of edibles in your target region.
• Explore distribution channels and determine the most effective ways to reach your target audience, such as online, dispensaries, or specialty stores.
• Gather data on market trends, including popular flavors, dietary restrictions or preferences (e.g., vegan, gluten-free), and innovative product types.
• Utilize SWOT analysis (Strengths, Weaknesses, Opportunities, Threats) to assess your potential position in the market and to identify strategic opportunities.

Are edibles businesses profitable?

Yes, edibles businesses can be profitable. However, profitability depends on factors such as the size and scale of the business, the quality of products, the local market conditions, and the strategies used to reach customers.

Creating a solid business plan is a critical step in launching a successful edibles business. This plan will serve as a blueprint for your business, outlining your vision, goals, and the strategies you'll use to achieve them. Here's a guide to help you draft an effective edibles business plan:

• Executive Summary: Briefly describe your business, products, and objectives. This is your chance to hook the reader with your vision.
• Market Analysis: Research your target market, understand your competitors, and identify your customer base. Include data on market trends and consumer behavior.
• Product Line: Detail the types of edibles you plan to offer, how they will be produced, and any unique selling points.
• Marketing and Sales Strategy: Outline how you will brand your products, the marketing channels you will use, and your sales approach.
• Operations Plan: Describe the day-to-day operations, including your production process, suppliers, and facilities.
• Management Team: Introduce your team members and their expertise. Highlight how their skills will contribute to the success of the business.
• Financial Plan: Provide projections for revenue, expenses, and profitability. Include a break-even analysis and funding requirements if applicable.
• Risk Analysis: Acknowledge potential risks and explain how you will mitigate them.

How does a edibles business make money?

Edibles businesses make money by selling food either through retail spaces, online, or food service. For example, a successful air duct cleaning business might target older homeowners who are looking to use professional services to maintain their AC and heating systems. In order to make money, the business would need to sell cleaning services as well as parts and supplies associated with these services. Furthermore, they will likely be able to increase profits by offering maintenance packages or discounts for combining multiple services together. Finally, the business can also increase profits by keeping their overhead low and increasing customer satisfaction rating through customer service initiatives like timely communication or free follow-ups.

Developing an edibles brand is an exciting step in establishing a presence in the cannabis industry. Your brand will be the face of your business, so it's important to create a strong identity that resonates with your target audience. Here are some key points to consider when building your edibles brand:

• Define Your Brand Identity: Choose a brand name, logo, and design that reflect the ethos and values of your company. Consider what makes your products unique and how you want consumers to feel when they see your brand.
• Understand Your Audience: Research your target market to understand their preferences, needs, and habits. Tailor your brand messaging to speak directly to your customer base and build a connection.
• Compliance and Packaging: Ensure your branding complies with all legal requirements for cannabis edibles, including child-resistant packaging and clear labeling. Your packaging should also be appealing and informative.
• Consistent Brand Voice: Develop a consistent brand voice and personality that will be used across all marketing materials and channels. Consistency helps build brand recognition and loyalty.
• Storytelling: Share your brand's story and values through marketing campaigns to create an emotional bond with your customers. People are more likely to remember your brand if they feel a personal connection.

How to come up with a name for your edibles business?

Coming up with a name for your edibles business can be a daunting task. First, you should consider what emotions and ideas you want your name to evoke in customers. Consider the combination of your product and the concept of the business. Brainstorm ideas that reflect those feelings. Once you have some options, research the names to make sure they are available through legal and domain registrar searches. When you have a few possible names that are legally available, you can take time to decide which one best suits your vision for your edibles business.

To solidify the legitimacy of your edibles business, formalizing your business registration is a crucial step. This process varies depending on your location, but generally includes registering your business name, obtaining licenses and permits, and understanding your tax obligations. Below are key points to guide you through this step:

• Choose a Business Structure: Decide whether your edibles business will be a sole proprietorship, partnership, LLC, or corporation. Each has different legal and tax implications.
• Register Your Business Name: File a Doing Business As (DBA) if you're operating under a name different from your own. Check for name availability and register to protect your brand.
• Obtain Necessary Licenses and Permits: Food businesses require specific permits. These could include a food handler’s permit, a health department permit, and possibly a license to produce and sell cannabis products, depending on local laws.
• Understand Your Tax Responsibilities: Register for state and federal taxes. You may need an Employer Identification Number (EIN) from the IRS, and you'll have to collect sales tax if it's applicable in your state.
• Local Zoning and Compliance: Ensure that your business location is zoned for commercial use and complies with local laws, especially those pertaining to the production and sale of edible cannabis products.

Resources to help get you started:

Explore crucial resources designed for edibles entrepreneurs to gain insights on market trends, operational best practices, and strategic business growth advice in the edibles industry:

• MJBizDaily : Offers comprehensive cannabis industry reports, daily updates, and insights into the edibles market segment. https://mjbizdaily.com/
• Cannabis Business Times : Provides valuable resources on cultivation, legal issues, and business operations specific to the marijuana industry, including edibles. https://www.cannabisbusinesstimes.com/
• The Cannabis Edibles Expo : An event platform for sharing market trends, regulatory compliance, and manufacturing best practices in the edibles industry. https://cannabisediblesexpo.com/
• Edibles Magazine : A leading source for the latest news, recipes, and products in the cannabis edibles industry. http://ediblesmagazine.com/
• Leafly : Contains a plethora of information on different cannabis strains, products, and state-by-state cannabis laws, helpful for edibles producers to stay informed and compliant. https://www.leafly.com/
• National Cannabis Industry Association (NCIA) : Offers advocacy, information, and community for businesses in the cannabis industry, including those in the edibles market. https://thecannabisindustry.org/

Starting an edibles business requires careful attention to legal requirements, as the industry is heavily regulated. To ensure you operate within the law, acquiring the right licenses and permits is essential. Below is a guide to help you navigate this critical step:

• Research the specific licensing requirements for edibles in your state and local jurisdiction, as they can vary significantly from place to place.
• Contact your state's Department of Health or Cannabis Control Board to understand the process for obtaining a cannabis business license.
• Apply for a food processor license if you're manufacturing edibles, which ensures that you comply with food safety standards.
• Secure a retail food establishment license if you plan to sell edibles directly to consumers from a physical location.
• Look into obtaining a zoning permit, which confirms that your business location is properly zoned for manufacturing and/or selling cannabis products.
• Consider any additional permits related to environmental health, such as waste disposal and water use, which may be required depending on your production methods.

What licenses and permits are needed to run a edibles business?

The specific licenses and permits needed to run an edibles business depend on the state or city in which it is located. Generally, businesses in this industry will need a food establishment license from their local health department, as well as a business license from their local government. In addition, there may be other licensing requirements such as a seller's permit, zoning permits, and product shipping licenses.

Starting an edibles business requires careful financial planning and management. To ensure your business operates smoothly, it's crucial to separate personal finances from business transactions and secure adequate funding. Here's how you can open a business bank account and find the necessary funding:

• Research banks and credit unions that offer business banking services. Compare their fees, services, and any minimum balance requirements.
• Gather the required documentation, which typically includes your business license, EIN, ownership agreements, and personal identification.
• Choose a bank that understands the unique needs of an edibles business and offers the right mix of services, such as merchant services and payroll management.
• Explore funding options, including business loans, lines of credit, investor capital, or crowdfunding platforms specialized for startups.
• Prepare a solid business plan to present to potential lenders or investors, highlighting the market opportunity, your business strategy, and financial projections.
• Consider consulting with a financial advisor or mentor experienced in the edibles industry to guide you through the funding process and help you make informed decisions.

Setting the right prices for your edibles is crucial for the success of your business. It strikes the balance between profitability and customer satisfaction. Here are some steps to guide you through the process:

• Understand Costs: Determine the cost of production for each edible, including ingredients, packaging, labor, and overheads. Ensure your pricing covers these costs and provides a profit margin.
• Analyze Market Prices: Research competitors' pricing to understand the market rate for similar edibles. Position your products competitively, without undercutting your value.
• Value-Based Pricing: Consider the perceived value of your products to customers. If your edibles have unique features or benefits, you may price them higher than standard offerings.
• Consider Pricing Strategies: Decide if you'll use strategies like premium pricing for high-quality goods or economy pricing for cost-conscious consumers. Seasonal or promotional pricing can also attract customers.
• Legal Compliance: Ensure your pricing strategy complies with local regulations regarding the sale of edibles, including taxes and required markups.
• Testing and Feedback: Test your prices with a select customer group and gather feedback. Be prepared to adjust prices based on customer response and sales data.

What does it cost to start a edibles business?

Initiating a edibles business can involve substantial financial commitment, the scale of which is significantly influenced by factors such as geographical location, market dynamics, and operational expenses, among others. Nonetheless, our extensive research and hands-on experience have revealed an estimated starting cost of approximately $39000 for launching such an business. Please note, not all of these costs may be necessary to start up your edibles business.

Starting an edibles business involves careful planning and acquiring the right equipment and supplies to ensure a smooth operation and a quality product. From kitchen appliances to food safety gear, each item plays a crucial role in the production process. Here's a list of essential equipment and supplies you'll need:

• Kitchen Appliances: Industrial-grade ovens, stoves, mixers, and refrigeration units are crucial for large-scale production.
• Food Processors: To grind, chop, and blend ingredients efficiently.
• Extraction Equipment: For extracting cannabinoids from cannabis plants, such as oil presses or solvent extraction systems.
• Molding Trays: Silicone molds are ideal for shaping gummies, chocolates, and other edibles.
• Packaging Supplies: Child-resistant containers, labels, and tamper-evident seals to comply with regulations.
• Measuring Tools: Precision scales and measuring cups for accurate ingredient portions.
• Food Safety Gear: Gloves, hairnets, and lab coats to maintain hygiene standards.
• Testing Kits: To measure the potency and ensure the consistency of your edibles.
• Ingredients: High-quality cannabis, alongside other recipe components like flour, sugar, and flavorings.
• Cleaning Supplies: Sanitizers, soaps, and cleaning equipment to keep the workspace sanitary.

List of software, tools and supplies needed to start a edibles business:

• Legal Licensing ($500 - $5,000)
• Food Safety Training ($50 - $300)
• Kitchen Facilities (Rental Costs Vary)
• Kitchen Equipment ($100 - $5000)
• Packaging Supplies ($50 - $1000)
• Labeling Equipment ($30 - $200)
• Weighing Scale ($20 - $150)
• Food Ingredient Supplies ($50 - $1000)
• Marketing Materials ($50 - $1000)
• Website and Online Ordering System ($500 - $3000)

As you embark on the journey of starting an edibles business, it's crucial to consider the role of business insurance in protecting your enterprise. Insurance can safeguard against potential liabilities and unforeseen events that could impact your operations. Here are some key steps to help you obtain the right business insurance:

• Research the types of insurance policies commonly required for edibles businesses, such as product liability, general liability, and property insurance.
• Contact insurance providers to get quotes and compare coverage options. Be transparent about the nature of your business to ensure accurate coverage recommendations.
• Consult with legal or industry experts to understand the specific risks associated with edibles and to tailor your insurance coverage to these risks.
• Consider any additional coverage that may be necessary, such as commercial auto insurance if you plan to deliver your products, or workers' compensation if you will have employees.
• Ensure that your insurance coverage meets the regulatory requirements of your jurisdiction, as some areas may have specific mandates for edibles businesses.
• Review and update your insurance policies regularly to keep up with changes in your business operations and the regulatory landscape.

Marketing your edibles business is essential for reaching potential customers and establishing your brand in the competitive market. A strategic approach to promoting your products can enhance visibility and drive sales. Here are some key tactics to consider when beginning to market your edibles services:

• Build an Online Presence: Create a professional website and engage on social media platforms to showcase your products and interact with your audience.
• Local Networking: Attend local food events, festivals, and farmers' markets to introduce your edibles and forge connections with the community.
• Influencer Partnerships: Collaborate with food bloggers or influencers who can help promote your edibles to a wider audience.
• Email Marketing: Develop an email list to send newsletters, promotions, and updates to keep your customers informed and engaged.
• Loyalty Programs: Implement a loyalty program to encourage repeat business and word-of-mouth referrals.
• SEO & Content Marketing: Optimize your online content for search engines and provide valuable, relevant content to attract organic traffic.

Expanding your edibles business requires strategic planning and a focus on scalability. This step involves broadening your product line, reaching new markets, and increasing production efficiency. Here are key points to guide you in growing your business successfully:

• Diversify Your Product Range: Introduce new flavors, dietary options (e.g., vegan, gluten-free), and innovative products to attract a wider customer base.
• Invest in Marketing: Ramp up your marketing efforts through social media campaigns, collaborations with influencers, and participation in food expos to increase brand visibility.
• Enhance Distribution Networks: Partner with more retailers, explore online sales channels, and consider subscription services to make your products more accessible.
• Streamline Operations: Automate production processes where possible, and consider outsourcing certain tasks to optimize efficiency and reduce costs.
• Compliance and Quality Control: Stay updated with regulations, obtain necessary certifications, and maintain high-quality standards as you scale up to ensure consumer safety and trust.
• Build a Strong Team: As your business grows, hire skilled staff for production, marketing, and management roles to support and sustain expansion efforts.
• Seek Funding: If necessary, secure additional funding through loans, investors, or crowdfunding to finance your expansion strategy.

Northey Street City Farm

May 27, 2020 by Ronni Martin

Edible Flowers

By Ronni Martin. NSCF Education & Support Team Manager

Bring colour and interest to your garden and plate by growing edible flowers. Edible flowers can create a colourful show in your front garden. Or they can be distributed through your vegetable beds or around fruit trees where their other uses in attracting beneficial insects and pollinators will be appreciated.  You can even grow some edible flowers in containers on your deck or balcony where they are close to the kitchen.

Edible flowers can be used to garnish sweet or savoury dishes, as well as in flower butters, oils or liqueurs. They make great decorations on cakes or desserts, either fresh or candied. Zucchini and daylily flowers can be stuffed with tasty fillings and steamed or baked. However, most flowers are served fresh, not cooked, so that they keep their colour and texture.

You are already eating some edible flowers as the common ‘vegetables’ broccoli, cauliflower, and artichokes are all flowers. The spice saffron is the stamen from the crocus flower, while cloves are flower buds. Capers are the unopened flower buds of a bush native in the Mediterranean.

Flowers are part of the traditional cuisine around the world. In the Middle East, Eastern Europe and India, floral waters such as rosewater and orange flower water are used to flavour sweets, meats and beverages. The French mixture known as “Herbes de Provence” has dried lavender flowers in it, while the liqueur Chartreuse contains carnation flowers.

Choosing edible flowers

Some flowers are poisonous so always identify flowers accurately before eating them.  And use flowers as a garnish, so you eat them in moderation.

Some common garden flowers to be avoided (but not a complete list) are: arum, azalea, crocus, daffodil, foxglove, hydrangea, iris, oleander, lilies, lily of the valley, lobelia, and wisteria.

Only the petals of composite flowers (daisy-like flowers) are edible. The pollen of composite flowers is allergenic and may cause reactions in sensitive people. Sufferers of asthma and hay-fever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all. If you have any allergies, consult your doctor before consuming edible flowers.

There are a few cautions to remember before harvesting any flowers:

• Don’t harvest any flowers that could have been exposed to animal excrement.
• Don’t harvest any flowers that have had insecticides sprayed on them.
• Don’t harvest any flowers from the side of roads where they have been exposed to carbon monoxide or other pollutants.
• Don’t eat any flowers from florists as they may have been sprayed with pesticides.
• Don’t pick any flowers that show signs of disease or have been eaten by insects.

Common edible flowers for the subtropics

*= Composite flowers.  Only the petals of composite flowers (daisy-like flowers) are edible.

Anise Hyssop

Apple Blossom

* Chamomile

Chives (garden & garlic)

Cilantro / Coriander

*Cornflower

*English Daisy

Honeysuckle

Iceland Poppy

Impatiens / Busy lizzie

Jasmine (Arabian)

Johnny Jump Up (Heartsease)

Lemon Verbena

Passionflower

Pineapple guava / Feijoa

Pineapple Sage

Rose of Sharon

Runner Bean

Scented Geranium

Society Garlic

Squash Blossom

Summer Savory

Sweet William

Winter Savory

Using edible flowers

Pick your flowers in the morning when their water content is at its highest. Then wash the flowers gently in salt-water and immediately drop them in cold water for 1 minute. Dry on a tea towel. Then separate the petals, remove the stamens and stems as they are often woody or bitter. Use your flower petals immediately, or store the whole flower in a glass of water in the refrigerator overnight.

  Growing Edible Flowers

The first task when planning to grow flowers is to find out the growing conditions the different types need. Seed packets or plant labels will tell you their soil, light and temperature requirements.

Most flowers thrive in well-drained, fertile soil enriched with compost. However, go easy on high-Nitrogen soil amendments as they will increase leaf growth at the expense of flowering. A layer of mulch around the plants will help to keep the soil cool in summer, retain moisture, and feed soil micro-organisms.

Grow plants with similar light and water requirements together to make it easier to give them the conditions they need. Most plants will flower better in full sun, but in the subtropics they will do just as well in part-shade, especially shade from the summer afternoon sun.

Give plants at least one good watering a week but more often in hot summers. Container grown flowers may need daily watering.

To ensure the edible flowers look their best, give them some shelter from strong winds. Even a few taller plants in the main wind direction will help to shelter smaller plants behind them.

‘Deadheading’, removing flowers once they drop their petals, extends the flowering time by encouraging the plant to create more flowers. However, you can collect your own seed if you leave some flowers on selected plants to set seed.

My ‘Top 10’ edible flowers for the subtropics , in alphabetical order, are:

Borage (Borago officinalis)

Sow seed spring to summer. Sun to part shade.  Grows to 90cm. Bee attracting blue flowers, edible leaves.

Calendula (Calendula officinalis)

Sow seed autumn to spring. Sunny position. Fertile soil. Collect seed and deadhead regularly. Orange to yellow flowers.

Cornflower (Centaurea cyanea)

Sow seed autumn to winter. Sun to part shade. Fertile soil. Grows to 60cm. Blue (pink to mauve) flowers.

Cosmos ( Cosmos bipinnatus, C.sulphureus )

Sow seed in late winter to spring. Sun to part shade. Drought tolerant.

C. bipinnatus : pink to red flowers, up to 1.5m tall.

C. sulphurea : orange to yellow flowers, 45 – 50cm tall

Daylily ( Hemerocallis fulva and cultivars)

Propagate by division. Full sun. drought tolerant. Strappy leaves form a clump to 50cm. Botanically it is not a Lily, so the flowers are edible. Numerous colours and cultivars.

Dianthus (Dianthus spp)

Propagate from cuttings. Biennial. Full sun. Drought tolerant, needs good drainage. In acid soils, add lime. Deadhead regularly. Pinks to reds. 10 to 50cm. Pinks, Carnations and Sweet Williams are all species of Dianthus .

Hibiscus (Hibiscus rosa-sinensis, H. acetosella, H.sabdariffa, H. tiliaceus)

Propagate from cuttings or seed. Full sun. There are many species of hibiscus, all with edible flowers.

H. rosa-sinensis – ‘hawaiian hibiscus’ – small trees or shrubs. Many cultivars with flowers from pink to yellow, red and white.

H. acetosella – cranberry hibiscus. –small shrub to 2m. Deep pink flowers and red leaves are edible.

H. sabdariffa – roselle. Swollen calyxes are used to make jam or drinks.

H. tiliaceus -native hibiscus. This tree is too big for most backyards, but the flower is edible if you spot a tree in flower somewhere.

Nasturtium (Tropaeolum majus)

Sow seed direct, in spring to autumn. Sun to part shade Poor soil increases flower production. Drought tolerant. Orange to yellow flowers, edible leaves. Groundcover.

Pineapple Sage (Salvia elegans)

Propagate by cuttings. Sun to part shade.. Red flowers and pineapple-scented leaves are edible. Small shrub to 1.5m.

Viola (Viola spp)

Sow seed summer to winter. Fertile soil, mulch to protect surface roots. Keep moist. Deadhead regularly. Purples, yellows, whites. Viola, pansy, heartsease, and Johnny Jump Up are all species of Viola.

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