Petals on the Plate
Edible flowers add color, flavor, and interest to salads, soups, drinks, and desserts. Many also attract pollinators, making them useful in both the garden and the kitchen. With a little care in growing and preparing them, edible flowers can be a safe and enjoyable way to expand your culinary options.
Which Part Do I Eat?
For most flowers, the petals are the edible portion. Remove stamens, pistils, and sepals. Rinse petals in a mild salt water solution to remove insects, then dip in cold water to refresh them. Drain on a paper towel.
Storage
- Keep fresh blossoms dry and refrigerated in a plastic bag.
- For longer storage, freeze individual blossoms in ice cube trays filled with water.
Harvesting
- Pick flowers in the cool morning after the dew has dried.
- Choose fully open, unblemished blossoms.
- Shake gently to remove insects before washing.
Edible Flower Safety
Grow edible flowers separately from cut flowers. Do not use pesticides on any flower you intend to eat. If purchasing flowers, choose certified organically grown options. Some pesticides cannot be washed off, so only eat flowers raised specifically for culinary use.
Many landscape flowers are not edible, and some have toxic look alikes. When in doubt, consult a reliable source before eating any flower.
How to Use Edible Flowers in the Kitchen
- Raw: Add petals to salads, fruit dishes, or use as garnish.
- Infused: Steep petals in hot water for teas or floral syrups.
- Candied: Brush blossoms with egg white, sprinkle with sugar, and let dry.
- Savory dishes: Mix finely chopped petals into compound butter, soft cheeses, or spreads.
- Baking: Decorate cakes or cookies. Freeze petals into ice rings for punch bowls.
- Vinegars and oils: Steep blossoms such as chive flowers for color and flavor.
Edible Flowers for North Texas Gardens
- Borage: Spring to early summer. May continue with shade and regular water.
- Calendula: Cool season. Best in spring and fall.
- Carnations (Dianthus): Spring and fall. Stop in summer heat.
- Chive Blossoms: Spring only. Plants tolerate heat but do not bloom in summer.
- Roselle: Excellent summer performer. Blooms reliably in heat.
- Impatiens: Spring to early summer in shade. Decline in midsummer unless kept moist.
- Lavender, culinary varieties: Late spring bloom. Plants survive summer but do not flower in peak heat.
- Marigolds: Strong summer performers. Bloom from late spring through fall.
- Nasturtiums: Cool season annuals. Bloom in spring and fall.
- Roses: Bloom spring through fall with a pause during the hottest months.
For More Information
Texas A&M AgriLife Extension, Bexar County Plant of the Week: Edible Flowers https://bexar-tx.tamu.edu/homehort/archives-of-weekly-articles-davids-plant-of-the-week/edible-flowers/
Aggie Horticulture Specialty Vegetables Guide https://aggie-horticulture.tamu.edu/vegetable/guides/specialty-vegetables/edible-flowers/
Texas Tech Edible Plant Database https://www.depts.ttu.edu/plantresources/Pages/directories/landscape-info-sheets/edible-info/
