Arricca Elin SanSone is a freelance writer, editor, and digital content developer. She specializes in lifestyle and interior design content with a focus on gardening. Arricca earned dual bachelor’s degrees summa cum laude in English and classics from Hiram College, as well as an MBA cum laude from Georgia Southern University. Before writing full-time, Arricca studied in Rome, traveled in Europe, and taught school in Asia. With over a decade of experience, Arricca has pitched, researched, and crafted fresh story ideas and content to appeal to national audiences. She has written thousands of articles for print and digital publications such as Country Living, Good Housekeeping, Prevention, House Beautiful, and more. She’s passionate about gardening, baking, reading, and spending time with the people and dogs she loves.","jobTitle":"Contributing Writer","image":"https://hips.hearstapps.com/rover/profile_photos/29dc1f78-ddae-4377-840a-1dba434b76d7_1525357351.file"},{"name":"Janece Maze","url":"https://www.countryliving.com/author/244999/janece-maze/","@type":"Person","description":"
Janece Maze is Associate Editor at Country Living, where she covers DIY projects, gardening, and travel. When she’s not in the kitchen creating a new recipe with farm fresh ingredients, you can find her on the road heading to a music festival or browsing a local consignment shop. "}],"@context":"http://schema.org","about":{"@type":"ItemList","numberOfItems":15,"itemListElement":[{"@type":"ListItem","position":1,"item":{"@type":"Thing","name":"Pansies and Violas","url":"https://www.countryliving.com/food-drinks/g40277800/edible-flowers/#slide-1","description":"These charming annuals are so easy to grow! Snip off the flower heads and top cakes and cupcakes, salads, or freeze in ice cubes to dress up summer beverages. 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Are you a little over the top and like making every detail of each meal a bit special? If your dinner table doesn't also look right without a centerpiece of fresh-cut flowers, we're with you. You're probably the kind of host who knows people eat with their eyes as much as they do with other senses, and a little beauty can make a simple meal extraordinary too!
Edible Flowers Usage 101
Well, you can enjoy the beauty of flowers not just on your table, but actually on the dinner plate! Edible flowers are an easy and pretty way to add color and flavor to a dish, either as a garnish, or even incorporated into the dish itself. And fresh flowers make a simple dish like salad, or an otherwise undecorated cakes into a guest-worthy serving.
Gardening Tips for Edible Flowers
Many edible flowers actually are easy to grow, too! You can tuck a few of these plants into window boxes or flower beds so you’ll always have a steady supply. When choosing flowers from your garden, pick them first thing in the morning and when they’ve just opened so they look and taste their freshest. Gently rinse them off, let dry on a paper towel, and add to your dishes right before serving. Fresh flowers topping cakes and baked goods usually look fine for up to two days.
One very important note: If you're buying edible flowers, make sure they have not been treated with insecticides or fungicides. It’s best to source them from your own garden or online companies that specialize in edible flowers. If you're buying flowers at a farmer's market, talk to the farmer to make sure they've not been sprayed. We would recommend avoiding flower shops, unless the shop specifically advertises that their flowers have not been treated.
Here are some of our very favorite edible flowers that are both beautiful and delicious:
1
Pansies and Violas
Westend61//Getty Images
These charming annuals are so easy to grow! Snip off the flower heads and top cakes and cupcakes, salads, or freeze in ice cubes to dress up summer beverages.
Signet marigolds have tiny flowers and beautiful feathery foliage. Add the flowers of this hardy annual to salads for a citrusy kick. Other marigolds are edible, too, but they have a stronger tang which more closely resembles tarragon. Best of all, they're very easy to grow!
Add it as garnish in: Salads and Seasonal Casseroles
This lesser-known annual herb is easy to grow from seed and will self-seed readily for years in your garden — and they're great for pollinators. The charming blue flowers have a cucumber-y flavor and are amazing floated in lemonade and cocktails such as a gin and tonic. The leaves are edible, too, but not particularly appealing because of their fuzzy texture. Try in in: Cocktails, Citrus Punches, and Herbal Infusions
Squash blossoms are considered a delicacy in some cuisines. They’re great as flatbread toppings, and are also often stuffed with cheese and deep-fried!
These visually stunning pink, purple , and blue-hued edible flowers are also known as cornflowers. The sharp shaped but harmless petals emits a peppery, raw green bean, and slightly sweet taste to dishes. Add petals to fresh salads and smoothies. Dried petals are great additions to herbal tea blends too.
Try it in: Salads, Quiches, Smoothies, and Tea Infusions
The petals of the rose add a sweet or spicy kick, depending on the rose variety, to dinners, desserts or cocktails. Make sure they’ve not been sprayed before using.
Nasturtiums are easy to grow from seed. Plant these annuals throughout the garden, then use the fresh leaves and flowers to add a peppery kick to salads. Even the seeds can be pickled and used as a substitute for capers! Try it on: Snap Pea Salad with Feta, Almonds, and Prosciutto
Gregoria Gregoriou Crowe fine art and creative photography.//Getty Images
Once your arugula (also called rocket) has gone to seed, harvest the little flowers to add to salads for a peppery accent. They have a mildly spicy flavor.
Tuberous begonia flower petals are the only edible variety. Add these zesty edible flowers to sweet cakes, salads, and sandwiches to add a fresh citrus flavored note to sweet and savory dishes.
Try it in: Soups, Salads, Sandwiches, Cakes, and Cocktails
In addition to the leaves, the round purple globe-shaped flowers of chives are edible. Toss them onto salads for a an onion flavor that's stronger than the leaves.
Grow English chamomile, the perennial type, in your garden, then use the tiny daisy-like flowers to steep fresh or dried for tea. They also make a beautiful cake garnish! But if you’re allergic to ragweed, avoid this plant, which is related.
Of course, you know the tiny leaves of this perennial herb are edible, but so are the delicate flowers, which come in shades of purple, pink and white, and have a slightly milder flavor. Use them in salads, soups, or cheese spreads.
This pretty edible flowers' leaves and blossoms are naturally sweet and include notes of mint and licorice. Whether you want add it to a tea infusion or buttery cookies or cakes, it will give a new dimension of flavor to your kitchen creations.
Try it in: Smoothies, Salads, Pastries, Cookies, and Pies
Once your cilantro has bolted (or gone to flower), use the flowers to dress up salads and soups. If it's gone to seed, that's coriander; save for cooking or to plant again next year.
