Commonly used during the Roman Empire and especially popular during the Victorian era, edible flowers have taken a long break from mainstream cooking… Up until a couple of seasons ago!
We’re happy to report there’s a wide range of flowers you can eat, including dandelions, lilac, pansies, and, wait for it… peonies! Not only do they look delightful and take a meal from ‘meh’ to ‘wow’ in seconds, but they’re also flavorful. Just make sure you don’t harvest them from the side of the road or from plants that have been sprayed with pesticides, choosing trusted sources instead.
11 Edible Flower Recipes
Ready to take your summer get togethers to the next level? Here are 11 gorgeous ways to use edible flowers in your kitchen.
This chocolate bark is actually healthy: made with antioxidant, anti-inflammatory, antibacterial bee pollen, dark chocolate, and beautiful edible flowers.
Adaptogen Chocolate Bark from Healthfully Ever After
Try the classic French radish + butter combination, enriched with fresh chives and edible flowers (chives, kale or arugula all work perfectly!)
Radish Toast with Chive Butter from Coley Cooks
This flavorful combination is the perfect summer entree: sweet raspberries, tangy kale, grilled chicken, and aromatic marigold and pansies, with a raspberry shrub vinaigrette on top.
Raspberry Kale Salad with Edible Flowers from One Armed Mama
Of course, you can always use flowers for tea! Chrysanthemum, rosebud and osmanthus are healing herbal flowers commonly used in China, and they look beautiful as they bloom in your mug.
Easy DIY Floral Tea 3 Ways from Yang’s Nourishing Kitchen
We don’t normally think of flowers as… stuffable, but zucchini flowers are actually perfect for that! Chinese dumplings get a botanical makeover in this awe-inspiring recipe.
Steam Stuffed Zucchini Flowers from Belly Rumbles
This ripe olive grilled flatbread is topped with basil ricotta, provolone, lemon greens, and edible flowers, and we’re totally cancelling pizza night for it!
California Ripe Olive Grilled Flatbread from Fake Food Free
Matcha cookies are a great alternative for the health-conscious baker. Topped with edible flowers, they are ready to entertain!
Matcha Flower Cookies from Crumbs & Cookies
Take your avocado toast to a whole new level by adding pistachio dukkah and gorgeous chive flowers on top. Don’t forget the soft boiled or poached eggs for that restaurant brunch effect!
Avocado Toast with Dukkah, Spring Flowers + Soft Boiled Eggs from Hello My Dumpling
Poached fish, fresh salad greens, and pansies are sprinkled with a refreshing Meyer lemon vinaigrette in this salad that absolutely tastes like spring!
Poached Halibut Salad with Meyer Lemon Vinaigrette from The View From Great Island
This refreshing treat combines a few of our favorite things: fruit, edible flowers, rosé and ice cold goodness!