Quick Take: Edible flowers are one of the most underused plants in the kitchen garden. You can grow calendula, chamomile, and echinacea every single season for teas, garnishes, and the beneficial insects they bring to the garden.

By Nicole Johnsey Burke: Founder of Gardenary and Author of Kitchen Garden Revival

The Edible Flowers I Grow Every Single Season (And Why)

It may surprise you to learn just how many flowers are actually edible. You know I love my chive blossoms, and you might have seen me toss a pansy or two onto a garden-fresh salad, but did you also know nasturtium flowers are edible (and delicious)? 

We’re going to focus today on flowers with petals that we can harvest, dry, and use to make teas (or salves, if you’re so inclined). Think: echinacea, chamomile, and one of my favorites, calendula. (Zinnias are technically edible but quite bitter — I grow them for color and pollinator support, not for eating.)

Which Flowers Are Edible? A Quick Reference List

• anise hyssop
• bee balm
• calendula
• carnations
• chamomile
• chive blossoms
• echinacea
• feverfew
• gladiolus
• hibiscus
• honeysuckle
• lavender
• lilac
• marigolds
• nasturtiums
• pansies
• roses
• violas
• violets
• zinnias

A quick word of caution before you eat a flower...

Keep in mind that not all flowers are edible. Some are, in fact, poisonous or toxic and can make you very sick. These include azaleas, buttercups, daffodils, foxgloves, lilies, oleander, wisteria, and the flowers of any plant in the Nightshade family (such as tomato flowers and potato flowers).

Some plants can look very similar, so make sure you have correctly identified the plant and double-checked online that the flowers are edible before consuming anything.

The best way to enjoy edible flowers is by sticking to those you've grown yourself from verified seeds in your garden. You'll know then that you haven't used any herbicides or dangerous chemicals on any part of the plant.

How and When to Harvest Edible Flowers

The optimal time to harvest flowers is once the bud has opened and you see a full flower head. Once the flower has dried and gone to seed, it’s a little late, though you could still pull off some petals and use them to make a tea (you might sacrifice a bit of flavor).

The best time of day to harvest is in the morning.

To harvest, go all the way down to where the stem meets a node to another stem, and cut the whole stem. The only part you need to save is the actual flower head, so you can compost the rest. 

Leave the plant to continue to flower and form more delicious petals for you to eat later. 

Harvesting regularly tells your plant to keep producing blooms. 

Bring your flower heads inside to wash carefully and dry.

The Right Way to Dry Edible Flowers So They Last

I put my petals in a dehydrator, but if you don’t have one, you can also lay your petals on a flat tray to do it the natural way in a cool, dry place. It takes a couple of weeks for the petals to dry naturally. 

Before you toss your petals in a jar or a container, make sure they’re completely dried out—like there is no moisture in them whatsoever. You don’t want to end up with mold or mildew.

How to Use Edible Flowers

Tossing dried petals onto a dish is a great way to get a little taste of summer all winter long. I like to use dried petals to make calendula, echinacea, and/or chamomile tea. (Why limit yourself?) You could get fancy with some pastry, herb butter, or special gourmet dips. 

How to Save Flower Seeds for Next Year

If you leave some flowers in the garden, the plant will eventually go to seed and dry out on its own. The seeds, of course, form right on the flower head. You can pick the flower head and then sift the seeds to separate them from the chaff.  

You could drop the seeds right there in your garden and let the plants essentially reseed themselves, or you could take the seeds from the plants you loved the most and bring them inside to save for next season. That’ll put you on track to grow these flowers for the rest of your life! 

Frequently Asked Questions About Edible Flowers

What flowers are safe to eat from the garden?

Many common garden flowers are edible, including calendula, chamomile, nasturtiums, lavender, echinacea, chive blossoms, pansies, violas, and roses. Always confirm identification before eating any flower, and only consume flowers you've grown yourself without pesticides or herbicides.

Which edible flowers are best for tea?

Calendula, chamomile, echinacea, and lavender are the most popular edible flowers for making tea. Each has a distinct flavor — chamomile is mild and floral, calendula is slightly earthy, lavender is aromatic, and echinacea has a subtle herbal note.

When is the best time to harvest edible flowers?

Harvest in the morning after the dew has dried but before the heat of the day sets in. Pick flowers when the bud has fully opened into a complete flower head for the best flavor and potency.

How do you dry edible flowers at home?

Use a food dehydrator for the fastest results, or spread petals in a single layer on a flat tray in a cool, dry place. Natural drying takes about two weeks. Make sure petals are completely dry before storing — any moisture will cause mold.

Can you eat flowers from a grocery store bouquet?

No. Cut flowers from grocery stores and florists are almost always treated with pesticides, preservatives, and other chemicals that make them unsafe to eat. Only consume flowers you have grown yourself from verified seeds without chemical treatments.

How do you store dried edible flowers?

Store completely dried petals in a sealed glass jar away from direct light and heat. Properly dried and stored flowers can last up to a year.

What edible flowers are good for companion planting?

Calendula is one of the best — it attracts beneficial pollinators and repels harmful insects, making it an excellent companion for cucumbers, squash, and zucchini. Nasturtiums are also great companions and act as a trap crop for aphids.

Start Your Own Edible Flower Garden

I always say the garden keeps on giving, but it really amazes me when I think of edible flowers, which have benefits beyond the nutrients and antioxidants you can get from eating them.

Calendula, for example, attracts beneficial insects and repels bad ones, making it a great thing to put next to your plants (think: cucumbers, squash, and zucchini) that need to be pollinated by bees and butterflies. I can’t imagine having a kitchen garden without these beautiful edible flowers!