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

This is the biggest edible flowers list on the Web, from alliums 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.

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)

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The edible flowers list, 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 - very strong onion flavor
  • Chrysanthemum (Chrysanthemum morifolium or Chrysanthemum indicum) -- petals, remove the bitter white base, strong flavor, used in tea
  • 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)
Daylily from my front yard - very tasty!
  • Daylilies (Hemerocallis) -- buds, flowers, petals. Remove the stamens. Good in salads or sauteed. Eat in moderation, can have diuretic and laxative effects in some people
  • Elderflower (Sambucus species) -- blossoms used for tea, syrup, jelly, and wine; shake flowers to remove dirt or insects -- 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) -- tastes like lemon!
  • Garland chrysanthemum (Chrysanthemum coronarium) -- petals
  • Garlic (Allium sativum) -- garlic flowers have a mild garlic flavor and are nice in soups and 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
  • Kale blossoms (Brassica oleracea var. acephala)
  • Lavender (Lavandula species) -- 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) -- tastes 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 peanut (Arachis glabrata) -- flowers taste like peanuts, good lawn alternative or ground cover in subtropical areas
  • 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
  • Prickly pear cactus (Opuntia species) -- also called nopales. The entire plant is edible.
  • Primrose (Primula vulgaris)
  • Punica granatum (pomegranate)
  • Pot Marigolds (Calendula officinalis) -- petals; remove bitter white base
  • Quince -- flowers have a mild almond taste; eat in moderation as they contain small amounts of cyanide as all plants in the apple family do
  • Radish (Raphanus sativus)
  • Red clover (Trifolium pratense) -- dry for tea
  • 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
  • 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
  • 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.
  • Wisteria (Wisteria species) -- the flowers are edible raw or cooked, and are made into wine in the southern US. Raw leaves, seeds, seed pods and stems are toxic. 
  • Yucca Petals (Yucca species)
  • Zinnia -- have little flavor but are pretty in salads and drinks

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.

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Flower Garden Ideas - List of Annual Flowers

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