7 Edible Flowers Almost Too Pretty To Eat

With their bright yellow, orange, and red blossoms, nasturtiums have a peppery flavor similar to watercress. Both the flowers and leaves are edible and make a vibrant garnish for salads, sandwiches, and platters.


Known for its aromatic and floral flavor with lemon and citrus notes, lavender is ideal for adding a touch of elegance to baked goods, jams, and even savory dishes like lamb.


Petals from roses can vary widely in flavor, from sweet to more aromatic, depending on the type, color, and soil conditions. They’re wonderful in syrups, teas, desserts, and salads.


Often referred to as "poor man's saffron," the bright yellow and orange petals of calendula have a slightly peppery taste and add a golden hue to soups, stews, and rice dishes.


These purple flowers have a mild onion flavor and are a beautiful and tasty addition to salads, cream cheese, and other savory dishes.

Chive Blossoms

With a subtle flavor reminiscent of young zucchinis, squash blossoms can be stuffed, battered, and fried, or used fresh in salads.

Squash Blossoms

Borage flowers are blue and star-shaped, with a taste similar to cucumber. They’re excellent in drinks, salads, or as garnishes for cooling summer dishes.


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