Edible Flowers

Edible Flowers add a Pop of Pretty to Your Dishes

Flowers are a wonderful way to add beauty to your garden. Edible flowers add another element to this in that they make wonderful garden plants as well as beautiful additions to your meals.

Edible Flowers: Pansy, Calendula, Viola, Sunflower, Nasturtium, Pea Blooms, Dandelion, Dianthus, Stock, Bachelor’s Button, Hibiscus, Lavender, Elderflower, Dahlia, Marigold, Snapdragon and more.

Growing flowers add an element of color and beauty to a garden space with many of these edible flowers also making lovely additions to cut flower arrangements. This dual purpose of being a cutting flower and having an edible element, makes these flowers some of the more valuable additions to gardens. At the Jewel of Encanto Farm we are growing a variety of these flowers in our fall gardens. So far, the calendulas, hibiscus, violas, pansy and lavender have all produced beautiful edible flowers. Calendulas, lavender, sunflower, dianthus, stock, bachelor’s button, dahlia, and snapdragon all make good cut flowers.

If you are looking for more edible flowers in your garden: Try eating squash blossoms (these are wonderful either raw or stuffed and fried), chive blossoms, dill flowers, rosemary flowers, or basil flowers.

Edible flowers make great additions to salads, dressing the top of a meal, to drinks, or on top of pastries. While many are too delicate to be cooked, their mild flavor will not overwhelm a dish, but rather make it standout!