Flowers are always a visual treat to have in the garden, but sometimes they can be a culinary treat, as well. Whether you’re a beginner gardener or a seasoned pro, growing edible flowers is a great way to expand your repertoire—both in the garden and the kitchen.
Edible flowers can be used in cocktails, salads, cakes, and more—and many of them are rather low-maintenance, too. Here are seven easy-to-grow edible flowers that are perfect to consider adding to your garden.
- Andrew Bunting, vice president of horticulture at Pennsylvania Horticultural Society
- Tess Kuracina, director of living collections and curator of herbaceous collections at New York Botanical Garden
Nasturtiums (Tropaeolum majus)
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Nasturtiums are a first pick for edible flower lovers. They’re fast-growing, bold in color, and the entire plant—from leaf to bloom—is edible. Their cascading vines and sunset-hued flowers (think red, orange, and yellow) are perfect for windowsill containers.
Andrew Bunting, Pennsylvania Horticultural Society’s vice president of horticulture, says nasturtium plants can be easily started from seeds and they’re a “great addition to a salad.” Their flavor is zippy and peppery, often likened to arugula.
Pansies
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These cool-weather flowers are both charming and tasty. “These flowers come in a wide range of colors, including pink, red, orange, purple, blue, yellow and white and some are bicolored with white,” says Bunting. Their flavor is mildly sweet, so they make a beautiful garnish for baked goods or summer salads. If growing them indoors, expose them to cool temperatures, bright indirect light, and regular watering. They also do well under grow lights.
Calendula (Calendula officinalis)
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Often confused for marigolds, calendula is an edible that’s always a hit for home growers. The petals—ranging from golden orange to soft yellow—have a tangy, peppery flavor that pairs well with savory dishes like soups and risotto.
Calendula is also an heirloom. “Many heirloom varieties are ornamental, in addition to being delicious,” says Tess Kuracina, director of living collections and curator of herbaceous collections at New York Botanical Garden. Calendula has a long history in traditional medicine, too, so herbalists may also enjoy this one.
Chive Blossoms (Allium schoenoprasum)
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Chives are some of the easiest herbs to grow, and not only are their green stalks edible, but so are their pom-pom-like flowers (which typically bloom in late spring to early summer). These flowers offer a light oniony flavor to elevate the plating of eggs, dips, or compound butters. They’re a two-in-one plant: tasty and attractive.
To grow chives, be sure to give them 4–6 hours of sun per day. Keep the soil moist and trim the leaves regularly to stimulate leaf and flower production.
Eastern Redbud (Cercis canadensis)
“The Eastern redbud is a small flowering native tree found throughout woodlands in the Eastern half of the United States,” Bunting says. “These small flowers have a tangy taste and are a decorative addition to a salad.”
This might seem an unconventional growing choice, but these small flowering trees can be brought indoors in containers—or harvested from your backyard. These trees bloom in early spring with pinkish, magenta flowers that grow on their bark.
Redbuds usually start outside or from nursery saplings. Indoors, they would need to be in a large container.
Borage (Borago officinalis)
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This lesser-known star-shaped blue flower has a cucumber-like flavor, making it a perfect addition to summer drinks, yogurts, or gazpachos.
Borage also belongs to the class of specialty heirlooms that Kuracina champions. “These plants are often not available from big-box stores, so see if your community has a seed exchange event or look for online companies that offer these unique crops,” she says. These plants need full sun and deep soil, so choose a container with depth. Fertilize every few weeks for a steady bloom cycle.
While borage is generally not considered invasive, it is a prolific self-seeder. So, keep that in mind before deciding to plant it in your garden.
Marigolds (Tagetes spp.)
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Marigolds come in edible varieties, which offer a citrusy tang and vibrant gold or red hues. They’re often used to color rice, flavor tea, or top salads with a confetti-like sprinkle. They’re easy to eat dry or fresh. They also have the added advantage of deterring pests.
They grow well in containers and thrive in dry conditions, too. Marigolds love direct sunlight, so position them well for the best blooms.
