Growing Edible Flowers

What is more lovely than the scent of a flower? Eating a flower! Edible flowers add beauty and flavor to dishes and drinks. They’re sure to be a conversation piece at a party. When growing edible flowers, follow these simple tips:

Everything in this salad came from my garden, including the flowers! There’s bidens alba, nasturtiums, radish and borage flowers.
  1. Be sure of the variety that you are picking. Some plants, even edible plants, have flowers that are poisonous.
  2. Consider removing the stamen and style from the flower before eating; some people have an allergic reaction when they eat pollen.
  3. Pick flowers in the morning when they are fresh and hydrated. Store them in the refrigerator up to 3 days in a damp paper towel.
  4. Wash the flowers in cool water and shake them to dislodge insects.
  5. Only eat flowers from plants that have not been treated with chemicals and are grown organically. Many plants from commercial nurseries are grown as edibles, so make sure you ask about the chemical treatments that may have been applied before consuming.

This list is provided for informational purposes only. Please thoroughly check scientific names of plants, research edibility and obtain proper identifications before consuming.

This post contains affiliate links which may generate some money for us at no additional cost to you.

We recommend their Edible Beauties edible flower mix for beginners. It’s perfect for fall and spring gardens in Florida.
Nasturtiums come in a variety of colors. Plant them in the fall or early spring. They may survive a while into the summer but generally do not like Florida summers.
Both the leaves and the flowers are edible. The flowers have a peppery taste.

Annual Flowers for Florida:

Pansies

Pea

Marigold

Spanish needle (bidens alba)

Cosmos (cosmos sulphureus – orange and yellow)

Nasturtiums

Radish blossoms

Squash blossoms

Dandelion

Arugula blossoms

Calendula

Dill (reseeds easily)

Basil

Borage

Coriander (cilantro)

Chamomile

These delicate pink flowers are from a radish plant. The green seed pods are also edible and very tasty.
Borage flowers can be pink or blue. They sometimes open pink then change to blue.
Arugula flowers attract pollinators. They remind me of antique lace.

Perennial Flowers:

If you’re short on space, consider growing your annual veggies, herbs and edible flowers in a space saving vertical garden. Our favorite is the GreenStalk Vertical Garden. It is soil based, affordable and really easy to use. Plus, it’s made of recycled materials in the USA, and family owned.

Blue butterfly pea vine is a lovely flowering. The blooms are popular as a tea. You can add citrus juice or hibiscus to change the color of the tea.
This is one of our favorite salad additions. Cranberry hibiscus, also known as false roselle, has a tart flavor.
Ohio spiderwort is a Florida native that happens to be edible.

Hibiscus

Dotted Horsemint (monarda punctata)

Rose

Turks cap hibiscus

Mint

Violets

Blue butterfly pea vine

Chrysanthemum

Sage

Passionflower (not passiflora subterosa)

Chives

Spiderwort

What are you going to do with all these edible flowers?

It depends on their flavor. Some are spicy or garlicy tasty. I like those for salads and savory dishes, either as a garnish or in the dish. Others are sweet tasting. Those are great in salads too, as a pretty topping for a cupcake or other dessert treat, or even as a snack. Many make a wonderful tea.

I’ve seen people make herbed butter and fancy butter rolls for holiday meals with edible flowers, herbs and even dried fruit. There really aren’t limits to what you do with your edible blooms. Just keep in mind that most flowers are quite delicate, and will simply wilt away if they’re cooked.

Are you local to Tampa Bay?

Stop by our Garden Shop, opening in January 2021. It’s in St. Petersburg, near Gulfport, at The Hive St. Pete. We carry organically grown veggies and herbs, including edible flowers, small fruit trees, native Florida and Florida friendly plants, and garden essentials. We are looking forward to being one of the few distributors of ollas in Florida.

Published by Amanda Streets

I have always had a passion for gardening and growing my own vegetables. As a child, my family grew most of our vegetables in our garden and picked wild berries and fruit, canning or freezing the excess, and sharing with friends and family. We never had a lot of money but I had no clue - we ate like royalty because we grew it all! I didn't appreciate the opportunities that I was provided then; I was a child. But I always loved the plants. Now, I see the problems our communities face with food being grown in unhealthy ways, crops shipped from one side of the world to the other, and processed with so many chemicals. I'd like to offer families a way out of this wasteful cycle and a chance to reconnect with nature. Using regenerative permaculture techniques, fruits and vegetables can be grown easily in your own yards. We live in an area with the capacity to produce such bounty. Let's grow together!

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