9 Edible Flowers That Will Make Any Dish Look Gorgeous (and 6 Types to Skip)

Adding a garnish of bright green basil or a sprig of parsley, rosemary, or mint is an easy way to add a touch of visual interest and taste to your dishes — but if you’re looking to level up your home cooking even more, consider using edible flowers. That’s right, many common flowers can be consumed, in both foods and beverages. Not only can they add a unique taste and flair to your food, but many have important vitamins and minerals, too. 

Of course, it’s essential to keep safety top of mind when choosing which edible flowers to put in your dishes. Anyone who’s seen or read Into the Wild knows the danger of consuming poisonous plants! That’s why I reached out to a few culinary experts to bring you everything you need to know about using edible flowers in the kitchen, including how it works, which to avoid, and where to get them. Read on to learn more about this brilliant way to add a splash of delicious color to your cooking.

“When used properly and safely, edible flowers can add a bright burst of color to food and drinks, along with complex and unique flavors,” says Brandi Eide, senior director of facilities and strategic initiatives at San Diego Botanic Garden. “Additionally, some are full of nutrients and health benefits.”

Another popular use for edible flowers? Entertaining, of course! A pretty flower frozen in an ice cube is a super simple way to add a pop of color to a cocktail. Or, frost a batch of cupcakes and place a petite violet or pansy flower atop each one for a baby or bridal shower. Excited to get started? Let’s dive in! But first, a word of caution about using flowers and herbs in your food or beverages. 

Safety first! When it comes to putting florals in your dishes or drinks, it’s essential you know what you’re doing, says Susannah Schmurak, author and founder of HealthyGreenSavvy, a site devoted to herbal remedies, foraging, and all things plants. 

“There’s a long list of plants that shouldn’t be consumed,” Schmurak says. “Before adding any plant or flower to your food, always check whether it is edible or not using a reliable guide to plants.” And even then, adds Eide, “it’s best to try a small amount of any new plant to ensure you don’t have a negative reaction.” While this is far from an exhaustive list, some common flowers that are poisonous to humans (and in many cases, animals as well) are: 

Schmurak also warns against using flowers from a conventional florist in food “as they’re notoriously high in pesticide residues.” Instead, farmers markets are often a great source of edible flowers, as are many gourmet grocers, Eide says. There are several online options as well, like Growers Exchange, Gourmet Sweet Botanicals, and Marx Foods. 

But the best way to find edible flowers, says Schmurak, is in your own backyard or neighborhood. “I highly recommend growing and/or foraging them instead!” While doing this could be a fun and fulfilling activity (farm to table and all), be sure you’re aware of any pesticide usage in the area you’re foraging. “Be sure to use plants that have not been treated with chemicals, (including flowers from florists), or are growing along busy roadsides,” Eide advises.

While there are many, below you’ll find nine of the best edible flowers you can add to recipes or drinks. In addition, learn where to buy them and how to grow them right in your own backyard. 

Elderflowers come from the Sambucus Nigra plant, which is the same plant that produces elderberries. Elderflowers bloom in late spring, and turn into elderberries as summer turns to fall. When harvesting elderflowers, be aware that any flowers you remove will reduce your crop of elderberries (which have potent immune support properties). 

Pretty and purple, wild violets begin sprouting in late winter and early spring. They’re simple to forage and are widely available, making them one of the most popular edible flowers. 

Borage is a tall, fast-growing plant with pretty blue star-shaped flowers. It’s been used for centuries for medicinal purposes, particularly known for its effectiveness for rheumatoid arthritis. Borage is self-seeding and grows in sunny conditions throughout much of the U.S. 

You likely think of pesky dandelions as weeds that pop up in your yard uninvited every summer. But in reality, these misunderstood plants should be embraced; they’re not only delicious, they’re incredibly good for you, Shmurak says. 

Calendula flower petals have been used for medicinal purposes since at least the 12th century, according to Mount Sinai Health. The pretty golden flower has high amounts of flavonoids, which are plant-based antioxidants that can fight inflammation, viruses, and bacteria.

Bee balm is a member of the mint family, and has a pleasant citrus-mint aroma. The entire bee balm plant is edible, including its flower, which comes in a variety of colors and grows readily. Bee balm is well known for its medicinal properties, as it’s said to be antifungal, antibacterial, and anti-inflammatory.

While roses are widely considered one of America’s most popular flowers (and poem subjects), they’re as good for you as they are for your favorite vase. The Valentine’s Day staple contains vitamin A, vitamin C, niacin, potassium, iron, calcium, and phosphorus. 

Beautiful, bountiful, and highly aromatic, lavender is a flower you may already have (or want) in your garden. It’s also amazing for planter boxes under your windows! Lavender is an edible flower, and is widely used in both food and drinks. 

These stunning flowers definitely deserve a spot to call home in your yard. They boast a ton of benefits: the entire plant is edible, they attract pollinators but repel pests, and they have medicinal benefits for UTIs, coughs, and even bronchitis.