Edible Flowers

Petal Power: How to Safely Cook with Edible Flowers

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We eat with our eyes first, so what could be more inviting than adorning your food with edible flowers? You don't need to be a master gardener, food stylist or duchess to get in on this Instagrammable trend.

To avoid ingesting toxins, it’s best to grow your own flowers or buy grocery store flowers that are labeled as food-grade. If you’re growing your own, avoid pesticides on or near the plants. When you’re ready to enjoy your harvest, rather than washing the flowers, dip them in cold water to preserve the delicate petals. And always know what you’re eating; use an app like Seek to be sure.

 

Here are some easy-to-grow flowers that you can use in your kitchen.

Pansies: These bite-sized blooms are perfect for adding color to a salad or pizza.

Marigolds: Not all varieties are edible, but the French, signet and Mexican mint varieties are easy to come by and safe to consume. Sprinkle dried or fresh petals on top of an omelet for a peppery kick.

Squash blossoms: Using your favorite pesto recipe, replace basil with zucchini flowers for a golden-hued dip, pasta sauce or sandwich spread. Save the actual zucchini for the aforementioned omelet.

Chives: With a slightly less oniony flavor than the stems, these purple blooms make a perfect addition to potato salad, pasta dishes or avocado toast. You can also make chive-infused oil, vinegar or compound butter.

Begonias: Sauté these citrus-flavored blooms into a stir-fry with your favorite protein and veggies. You can also steep the petals in hot water and chill for a refreshing iced tea.

Hibiscus: Boil the petals with water, sugar and lemon juice to make a syrup that you can serve with pancakes, drizzle over ice cream or stir into an adult beverage.

Lavender: Elevate glazed donuts, cookies or frosted cupcakes with a sprinkle of petals. For a savory option, add dried or crushed petals to your favorite marinade to give it floral notes.

Chamomile: Steep the flower heads to make – you guessed it – tea. To add a classy touch to any cold beverage, make flower ice cubes: Fill an ice tray halfway with distilled or boiled water that’s been cooled, add a single flower head, freeze, then top with more water and freeze again.

Roses: Beat the heat with rose petal yogurt ice pops. Stir diced petals into your favorite freezer pop recipe. Sprinkle the remaining petals on top before freezing for a cool treat that’s almost too pretty to eat. Almost.

 

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Originally published in the June 2025 issue of Tampa Bay Parenting Magazine.