10 Flowers You Didn’t Know You Could Eat

Flowers are nice to look at, but some taste pretty good, too

Dandelions are entirely edible, and their greens are also packed with nutrients. 

As humans, it’s in our nature to look at something and wonder if we can eat it. Sometimes this curiosity gets us into troublesome situations, like eating a questionable mushroom found in the woods, but other times it can be pretty exciting. Case in point: flowers. We bet you didn’t know that these 10 flowers were completely edible.

10 Flowers You Didn’t Know You Could Eat (Slideshow)

Edible flowers are nothing new; they tend to pop up at fancy restaurants, on cakes, and in very expensive salads, and flavorings derived from flowers are incredibly common. Squash and zucchini blossoms are very popular when they’re in season (usually stuffed with cheese, battered, and fried), as is chamomile, especially when brewed into a soothing tea, and blossoms from dill, fennel, and other herbs; and hibiscus, jasmine, honeysuckle, lemon verbena, roses, and lavender are all commonly eaten or used as flavorings. But there are plenty of other well-known flowers that you most likely didn’t know you could eat.

If you’re in the market for edible flowers, don’t just head to your local florist and stock up. Flowers there are treated with chemicals and pesticides, and they’re decidedly not good eats. Instead, we suggest you purchase them online from companies that specialize in edible flowers, like Seattle-based Marx Foods.

So read on to learn about a whole lot of flowers that not only look pretty, but taste pretty good, too. And even if they don’t taste so good, they’re at least edible; You eat with your eyes before your mouth, and who doesn’t like seeing flowers in their food?


Violets are most commonly used to make jelly and tea, and can also be candied. They make for a nice garnish, but also add a burst of color to salads.


Lilacs are among the best-smelling flowers, and they taste just like they smell. They can be used in ice creams, sorbets, and jams, and when infused into simple syrup, they can be part of a great cocktail.