Summer is the season of flowers. Plants make a bold statement, unfurling elegant petals, vibrant colours, alluring scents, and sweet nectars to attract pollinators. Bees, butterflies, and other beneficial insects visit for a sip of nectar and a dusting of pollen before carrying that precious cargo to the next bloom.
Humans are equally captivated by flowers, and we are fortunate to enjoy an abundance of floral beauty throughout the summer months. Beyond bouquets and fragrant teas, many flowers can also find their way into the kitchen.
Edible flowers add colour and sometimes a surprising burst of flavour to a meal — petals can be tucked into recipes for taste as well as beauty. A handful of petals can turn an ordinary meal into an extraordinary celebration of the season.
Some common edible flowers include:
- Begonia
- Bergamot
- Borage
- Calendula
- Chicory
- Chive blossoms
- Dandelion
- Daylily
- Evening Primrose
- Hollyhock
- Hyssop
- Impatiens
- Johnny-jump-up
- Lavender
- Nasturtium
- Pansy
- Red Clover
- Rose
- Rosemary
- Sage flowers
- Thyme
- Violet
Ways to Enjoy Edible Flowers
- Toss them into salads
- Sprinkle over yogurt, fruit, or granola
- Add to fruit salads
- Decorate cakes and desserts
- Garnish porridge or oatmeal
- Stir into pasta dishes
- Bake into cookies (lavender shortbread is a personal favourite)
Flowers can be enjoyed fresh from the garden or dried and stored for use during the colder months.
As always, be certain of a flower’s identity before eating it. Not all flowers are edible, and proper identification is essential for safe enjoyment. Only eat flowers grown without pesticides, and never florist or roadside blooms.
Perhaps the greatest lesson of edible flowers is that beauty itself can be nourishing. Take advantage of the fleeting abundance of summer blooms while they are here—the season passes quickly, but the memories of a beautiful meal linger.
Calendula Pesto
from The Healing Herbs Cookbook by Pat Crocker)
- 2 cloves garlic
- 1 cm piece fresh ginger
- ½ c almonds
- 1 c fresh calendula petals (or other fresh flower petals)
- ½ c fresh basil leaves
- ½ c fresh thyme leaves and flowers
- ¾ c freshly grated parmesan cheese
- ¾ c olive oil
1. In a food processor or blender, mince garlic and ginger for 1 minute. Add nuts; process until coarsely chopped. Add calendula, basil, thyme and cheese; process until minced. With motor running, add olive oil in a steady stream. process until well mixed. Season to taste with salt and pepper.
2. Store in a covered jar for up to 2 days, freeze for up to 1 month.