Need Just the Right Edible Flower
for Your Garden?
Introducing THE Edible Flowers List!

I'm compiling the biggest edible flowers list on the Web, from artichokes to zucchini blossoms and everything in between, an encyclopedia of flowers you can eat.

Want to know if a plant you're considering has edible flowers? This is the place to look.

I add new flowers to the edible flowers list all the time. Also, I will tell you about each flower in detail. Click on the links to go to that flower's page.

Subscribe to my blog by clicking on the orange RSS button in the left column to get notified when the edible flowers list and other pages on my site are updated.

Note: While the flowers mentioned in the edible flowers list are edible, other parts of the plants mentioned in this list may be poisonous. Know what you're eating!

Before you eat a new flower, click here for important warning information. (link opens a new window)

A through N

Click here to jump down to O through Z

Allium blossoms (leeks, onion, garlic, chives, etc.)
Angelica (Angelica archangelica)
Anise Hyssop (Agastache foeniculum)
Apple blossoms (Malus species) -- eat in moderation as they contain small amounts of cyanide, just as apple wood, leaves, and seeds do.
Artichoke (Cynara cardunculus) -- the immature flower bud is edible, the mature flower is not
Arugula (Eruca vesicaria) -- flowers have a milder taste than leaves, great in salads or as a snack
Bachelor's button (Centaurea cyanus) -- petals only
Banana blossoms (Musa paradisiaca)
Basil (Ocimum basilicum)
Bee Balm (Monarda didyma)
Borage (Borago officinalis) -- can have a diuretic effect, eat in moderation
Broccoli (Brassica oleracea) -- the heads are composed of flower buds, flowers taste like broccoli
Calendula (Calendula officinalis) -- slightly bitter, used more for the color than the flavor
Carnations (Dianthus caryophyllus) -- petals; remove bitter white base
Cauliflower -- the part you eat is made up of flower buds
Chamomile (Chamaemelum noblis) -- for tea; use in moderation. If you're allergic to ragweed you may be allergic to chamomile as well.
Chervil (Anthriscus cerefolium)
Chicory (Cichorium intybus)
Chives (Allium schoeonoprasum) -- very strong onion taste
Chrysanthemum (petals -- remove the bitter white base) -- strong flavor
Citrus blossoms (orange, lemon, lime, grapefruit, kumquat)
Clover -- use dried in tea
Coriander (Coriandrum sativum)
Cornflower (Centaurea cynaus)
Dandelions (Taraxacum officinale) -- use young flowers and buds, mature flowers are bitter

Dianthus -- remove the bitter narrow base
Dill (Anethum graveolens)
Daylilies (Hemerocallis) -- buds, flowers, petals; eat in moderation, can have diuretic and laxative effects
Elderflower (Sambucus species) -- blossoms for tea; washing flowers removes much of the flavor
English Daisy (Bellis perennis) -- mildly bitter taste
Fennel (Foeniculum vulgare)
Fireweed (Epilobium angustifolium)
Fuchsia (Fuchsia X hybrida)
Garden Sorrel (Rumex acetosa) -- taste like lemon!
Garlic (Allium sativum) -- garlic flowers have a mild garlic flavor and are nice in salads
German chamomile (Matricaria recutita)
Ginger (Zingiber officinale)
Gladiolus -- remove anthers
Green alkanet (Pentaglottis sempervirens) -- only the flowers are edible
Hesperis matronalis (young leaves, flowers)
Hibiscus (Hibiscus rosa-sinensis) -- citrus flavor, often used as a garnish
Hollyhock (Althea rosea) -- vegetable flavor, often used as a garnish
Honeysuckle (Lonicera japonica) -- other species called "honeysuckle" are not edible.
Impatiens (Impatiens wallerana)
Jasmine (Jasminum sambac, Jasmine officinale) -- "false jasmine" is poisonous
Johnny Jump-Ups (Viola tricolor) -- wintergreen flavor. Eat in moderation, contains saponins which are toxic in large amounts
Lavender (Lavandula angustifolia) -- intense flavor
Lemon Verbena (Aloysia triphylla)
Lilac (Syringa vulgaris) -- wide variation in flavor, taste before buying the plant
Linden (Tilla species) -- use in moderation; overuse of linden flower tea can cause heart damage
Lovage (Levisticum officinale) -- taste like celery
Marigold (Tagetes tenuifolia, T. signata, T. patula) -- wide variation in flavor, taste before buying
Marjoram (Origanum majorana)
Mint (Mentha species) -- there is a wide variation in flavor with mint flowers, taste before buying
Moringa oleifera
Mustard (Brassica species) -- some people are highly allergic to mustard, start with a small amount.
Nasturtium (Tropaeolum majus) -- nasturtium flowers have a spicy, peppery taste

The edible flowers list, O through Z

Okra (Abelmoschus esculentus)
Oregano (Origanum vulgare)
Ox-Eye Daisy (Chrysanthemum leucanthemum)
Pak Choy (Brassica chinensis)
Pansy (Viola x Wittrockiana)
Passion flower (Passiflora spp.) -- vegetable flavor, often used as a garnish
Pea blossoms (Pisum sativum) -- the flower called "sweet pea" is poisonous
Peony (Paeonia lactiflora)
Perennial Phlox (Phlox paniculata) -- other species of Phlox (such as annual or creeping phlox) are not edible
Pineapple Guave (Feijoa sellowians)
Pineapple sage (Salvia elegans) -- minty, spicy flavor
Pomegranate (Punica granatum)
Primrose (Primula vulgaris)
Pumpkin blossoms
Punica granatum (pomegranate)
Pot Marigolds (Calendula officinalis) -- petals; remove bitter white base
Quince -- flowers have a mild almond taste; eat in moderation
Radish (Raphanus sativus)
Red clover (Trifolium pratense) -- dry for tea
Rose (Rosa spp.) -- remove white bitter base of the petal.

Rosemary
Safflower (Carthamus tinctorius)
Sage (Salvia officinalis)
Savory (Satureja hortensis)
Scarlet Runner Beans (Phaseolus vulgaris)
Scented Geraniums (Pelargonium species) -- flower tastes like the smell of the leaves
Sesbania bispinosa
Sesbania grandiflora
Signet marigold (Tagetes signata) -- eat in moderation, may be harmful in large amounts
Snapdragon (Anthirrhinum majus) -- bitter flavor, usually used as a garnish
Squash blossoms
Strawberry flowers Fragaria × ananassa
Summer savory (Satureja hortensis)
Sunflower (Helianthus annuus) -- bud tastes like artichoke, petals have a bittersweet flavor. Some people have allergic reactions to the pollen.
Sweet Olive (Osmanthus fragrans)
Sweet Woodruff (Galium odoratum) -- eat in moderation, can have blood thinning effect
Thyme (Thymus species)
Tuberous Begonia (Begonia X tuberosa) - only hybrids are edible.
Tulip (Tulipa) -- petals only. Some people are strongly allergic: if touching tulips causes itching, numbness or rash don't eat them!
Violet (Viola odorata and other Viola species) -- candied violets are especially good on bakery items.
Yucca Petals (Yucca species)
Zucchini blossoms

A good resource for using edible flowers (this includes an edible flowers list also) is this page from the North Carolina Cooperative Extension Service.

Would you like to talk more about growing edible flowers and how to use them? Do you have a flower to add to the edible flowers list? Consider joining the Tasteful Landscape community, a group of people who love edible landscaping as much as you do. All you have to do is fill out the form below and follow the directions:

Learn more

What would you like to read now? Here are some suggestions:

Flower Garden Ideas - List of Annual Flowers