Our guide to edible flowers

"There is something special about scattering flowers over your food and the way they make even the simplest dishes look incredible."

Not only are they beautiful to look at, edible flowers add vibrant colour and taste to your cooking. From colourful additions to salads to flavouring baking, edible flowers have so many uses. Try them sprinkled over your iced cakes or freeze them in ice cubes to add to your drinks.

There is something special about scattering flowers over your food and the way they make even the simplest dishes look incredible, turning any salad or dessert into a showstopper. Besides adding uplifting colour to your food, many edible flower varieties are packed with nutrients and antioxidants too.

Our tips:
Ensure you correctly identify the flowers before using them in your dishes. It’s best to only eat the petals unless you are 100% sure you have a flower that is completely edible.

Avoid flowers that have been treated with pesticides and wash your flowers gently but thoroughly.

Flowers are at their best first thing in the morning or later in the day and make sure to eat them the day they are picked.

So which ones can I use?

Nasturtium

Vivid orange, yellow and red flowers with flat rounded petals. Their peppery taste makes a great addition to salads and omelettes.

Marigolds (or Calendula)

Typically known for their bright yellow, orange and bronze colours with a sharp, bitter, spicy taste that is often compared to saffron. Plus, they are known for helping to keep aphids away.

Cornflower

Bright blue flowers with a delicate, pleated appearance and a slightly spicy taste.

Pansy

With flat, rounded petals Pansies are usually the first flowers to bloom early Spring and are available in just about every colour. Pansies have a delicate perfumed flavour so while their beautiful colours make any dish look spectacular be careful not to use too many.

Lavender

Purple flowers with a sweet, herbal taste. Lavender is best used in baking to delicately flavour and decorate shortbread, biscuits and muffins however with it’s strong taste be careful not to use too much (not recommended for cooking).

Borage

Bright blue star-shaped flower with a fresh flavour similar to cucumber. Borage works well sprinkled over salads and in iced drinks.

Rose petals

Their soft, delicate flavour make Roses a popular choice in baking and desserts and pair wonderfully with chocolate. Available in just about every shade you can imagine, Roses add a soft musky flavour to dishes. To keep the petals at their best, try to pick smaller flowers as the tend not to bruise as easily.