Edible Flower List

Abutilon (hybridum)

Abutilon (hybridum)

Abutilon flowers are stunningly beautiful and exotic looking blooms which work so well on a wedding or other celebration cake. They have a mild citrus sweet cos like flavour and are also fabulous for tea.

You can buy abutilon flowers in summer HERE and also see recipe ideas and suggestions.

Aquilegia 

Aquilegia 

Please do your research. Only the petals of certain varieties are edible. The rest of the plant (other than the petals) is poisonous. Aquilegia flowers are lovely tossed in salads and adorning cocktails. You can buy aquilegia flowers HERE and also see recipe ideas and suggestions.

Begonia tuberosa

Begonia tuberosa

These flowers are about the same size as an apricot and beautiful shades of peach, orange, yellow and cream. They are very fleshy in texture and have the most incredible citrus flavour. Sharp and sour and supposedly not disimilar to a cooking apple hence the fact that they are sometimes, rather confusingly, referred to as apple blossom.

Broad Beans

Broad Beans

Broad bean flowers come in a range of colour and have a wonderful beamy flavour. They are fabulous in a salad or work beautifully with an omelette or other egg dishes.

Calendula (Calendula officinalis)

Calendula (Calendula officinalis)

Only the petals can be used. They have a tangy almost citrus flavour and are fabulous in salads, folded into pasta and in a citrus butter for melting over fish or chicken.

Celosia Coral Flowers

Celosia Coral Flowers

A lovely range of strong colours for summer and autumn. Not the greatest flavour or texture for that matter but what they lack in plate appeal they make up for in show bizz. Great for cakes.

Celosia Feather Stick

Celosia Feather Stick

A lovely range of strong colours for summer and autumn. Not the greatest flavour or texture for that matter but what they lack in plate appeal they make up for in show bizz. Great for cocktails.

Chicory (Chicorium intybus)

Chicory (Chicorium intybus)

The petals of chicory can be used and have the same bitter flavour as the plants. They come in blue, pink or white and can be used as a garnish and in a wide range of dishes.

Chives (Allium schoenoprasum)

Chives (Allium schoenoprasum)

The individual florets have a strong onion flavour which is lovely in salads and particularly good with eggs. They are fabulous folded into omelettes or scrambled eggs. A favourite recipe here is chive flower vinegar. Stunning Barbie pink colour with a delicious allium taste, it is perfect for salad dressings. The recipe is here

Chrysanthemum (Garland)

Chrysanthemum (Garland)

Garland Chrysanthemum or Shungiku have a crazy Magic Roundabout quality to them. Very pretty in salads where the small leaves are edible too. The petals are very delicate and like a lot of the daisy family they are nyctinastic which means they close up at night and when cold.

Coriander (Coriandrum sativum)

Coriander (Coriandrum sativum)

Coriander flowers have the same flavour as the leaves and are produced in masses of tiny white delicate fronds which make a beautiful and delicate garnish for many dishes. They don’t hold well so are not suited to cakes but lovely added late in the day to adorn many dishes.

Corn Flower (Centaurea cyanus)

Corn Flower (Centaurea cyanus)

Slightly sweet almost spicy clove like taste. Cornflowers come in a range of pink, blue, mauve, white and almost black. They crystalise well so are great for cupcakes and make a fabulous petal confetti.

Cosmos (Sulphureus)

Cosmos (Sulphureus)

Lovely crunchy bite to salads or floating in summer drinks. The small leaves are also edible and nice in a salad. Supposedly similar to mango but I don’t get that. THE SULPHUREUS IS THE ONLY EDIBLE VARIETY LISTED AND THEREFORE THAT WE SELL ALTHOUGH I AM AWARE OF OTHER EDIBLE FLOWER GROWERS SELLING OTHER VARIETIES.

Courgette (Cucurbita pepo var. courgette or marrow)

Courgette (Cucurbita pepo var. courgette or marrow)

Courgette flowers have a sweet nutty flavour and are robust enough to use in tempura, for stuffing or folding into pasta dishes. We don’t sell courgette flowers as they wilt too much in transport. I would suggest contacting your local organic farmer to source.

Cucumber flowers (Cucumis Sativus)

Cucumber flowers (Cucumis Sativus)

Cucumber flowers have a sweet nutty flavour and are a beautiful garnish for many dishes and cocktails.

Dahlia (Dahlia)

Dahlia (Dahlia)

A lovely range of strong colours for late summer. Related to sunflowers the petals are a pretty addition to salads and have a slightly bitter taste. Stunning as statements on wedding cakes as well. You can buy dahlias HERE.

Daisy (Bellis perennis)

Daisy (Bellis perennis)

The common daisy has some wonderful modern cultivars that come in a range of reds and pinks and white. The petals are not particularly intense in flavour but make a lovely garnish for both sweet and savoury dishes.

Daylily (Hemerocallis)

Daylily (Hemerocallis)

The petals of day lilies have a wonderful sweet crunch and are used in a lot of recipes from East Asian where the plant originated. The buds can be sliced across and eaten or the petals can be removed once the flower has opened.

Dianthus, Carnations, Pinks (Dianthus)

Dianthus, Carnations, Pinks (Dianthus)

These petals can be steeped in wine, sugar, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Lovely for petal confetti. You can buy dianthus flowers HERE.

Elderflower (Sambucus)

Elderflower (Sambucus)

Perhaps one of the most famous of all the edible flowers and used to make Elderflower Cordial. Also a beautiful frilly garnish for decorating cakes, cocktails and desserts and wonderful for makeing elderflower vinegar or gin.

Fennel Flowers

Fennel Flowers

Stunning crunch bites of pure aniseed. Perfect with savoury dishes such as pork and beautiful to garnish desserts and cakes.

Forget-me-not (Myosotis)

Forget-me-not (Myosotis)

Gorgeous little flowers. Mainly in blue blue also in white and pink. Lovely for garnishing salads or canapes or for floating on cocktails.

Fuchsia Flowers

Fuchsia Flowers

Sweet and crunchy fuchsia flowers are lovely in cocktails, set in jellies or served with desserts or salad. The berries on some varieties are edible too.

Garlic Chives – Allium Tuberosum

Garlic Chives – Allium Tuberosum

One of my absolute favourites and also hugely popular with the honey and bumble bees. Crunchy bites of garlic, very similar to wild garlic in the Spring but in late summer. Fabulous with all things savoury. You can never have too much garlic right!

Gladiolus

Gladiolus

Gladiolus are beautiful flags of crunchy sweetness. Really not what you expect tastewise. The flowers have a very sweet floral lettuce flavour. They are beautiful as decorations on cakes or the individual petals can be used within salads or as garnishes. To order click HERE

Lavender (Lavender Augustifolia)

Lavender (Lavender Augustifolia)

English lavender is superior for culinary use and French Lavender for the perfume industry. Lavender is famous for its use in English sweet dishes such as shortbread but it is also a fabulous substitute for savoury herbs such as rosemary or thyme and is fabulous with lamb, chicken or game. It also makes a stunning syrup for cocktails.

Nasturtiums (Tropaeolum majus)

Nasturtiums (Tropaeolum majus)

Both the flowers and leaves have a lovely spicy flavour and the flowers come in a range of fabulous hot colours which look fabulous in a salad. If the stigma and stamens are carefully removed then the flowers can be stuffed with guacamole or cream cheese. You can buy nasturtium flowers HERE and also see recipe ideas and suggestions. We also sell nasturtium leaves which are available HERE.

Rose (Rosa)

Rose (Rosa)

Roses have had culinary uses for centuries. They vary enormously in flavour but generally the more scented the better the flavour will be. They are fabulous in jam, cakes and crystallised. You can buy roses HERE and rose petals HERE and also see recipe ideas and suggestions.

Snapdragon (Antirrhinum)

Snapdragon (Antirrhinum)

Great colour with almost orchid like ‘faces’. Slightly bitter flavour not unlike chicory. Perfect for clipping onto the rim of cocktail glasses. You can buy snapdragon flowers HERE and also see recipe ideas and suggestions.

Sunflower (Helianthus annus)

Sunflower (Helianthus annus)

Sunflower petals have a great bittersweet nutty flavour and a good crunch. They add a fabulous burst of colour to salads, pasta dishes or a stirfry. Sunflower buds can also be cooked and are not dissimilar to Jerusalem Artichokes in flavour. Please phone to check availability of sunflowers.

Tagetes

Tagetes

Tagetes are members of the marigold family. They have a citrus flavour and distinctive ‘marmalade’ perfume which work with both with sweet and savoury dishes. Tagetes are available to buy HERE. We also sell large tagetes HERE.

Tulips (Tulipa)

Tulips (Tulipa)

Tulips come in a range of colours and make wonderful sweet canape ‘containers’ even for ice cream. You can buy edible tulips HERE. Don’t use shop bought tulips as they will have been heavily sprayed with toxic insecticides.

Violets (Viola ororata)

Violets (Viola ororata)

Devon violets are famous across the country and have a distinctive fragrant flavour.

For recipe ideas see our product page on Pinterest HERE.

Wild garlic (Allium ursinum)

Wild garlic (Allium ursinum)

Leaves and flowers available in April. Leaves are broad and spinach like and impart a wonderful subtle garlic flavour when wrapped around chicken or fish. You can buy wild garlic flowers HERE.

Wild Primroses (Primrose vulgaris)

Wild Primroses (Primrose vulgaris)

A delicate fragrant flavour and look beautiful as a Spring garnish. They also look stunning set in a jelly. You can buy wild primrose flowers HERE.