17 Incredible Edible Seed Plants To Grow In Your Backyard Garden

Let’s explore the best crops with edible seeds for your backyard garden! Whether you want to add some crunch to your Thanksgiving table or cultivate a self-sustaining pantry full of homegrown goodies, these remarkable plants with edible seeds deliver delightful flavors and nutritional benefits.

Mustard seeds along with flax coriander and sunflower seeds in linen bags.

From sunflowers’ sunny smiles to fennel’s fragrant licorice notes, these humble edible seeds are about to take center stage.

17 Best Plants With Yummy, Edible Seeds

Let’s dive into the details of 17 of the best plants for harvesting delectable, nutrient-packed edible seeds.

1. Sunflower (Helianthus annuus)

Yummy roasted salted sunflower seeds and flower on a rustic wooden table.

Sunflowers are the cheerful superstars of the edible seed world! These towering garden giants produce an abundance of delicious, nutrient-packed seeds, and their sunny blooms also attract a bounty of pollinators to your homestead.

USDA Zones: 2 to 11.
Plant Size: Up to 10 feet tall.
Seed Flavor: Nutty, buttery, slightly sweet.
Best Way To Eat: Roasted and lightly salted.

Sunflower seeds also contain many healthy fats, protein, and minerals, making them a fantastic addition to trail mixes, granolas, and baked goods.

2. Pumpkin (Cucurbita pepo)

Freshly scooped pumpkin seeds raw and drying on a table.

Who doesn’t love carving jack-o’-lanterns and baking pumpkin pies in the fall? But did you know that pumpkin seeds are a nutritional powerhouse in their own right? These versatile little seeds are a homesteader’s dream, as they are perfect when roasted, sprinkled on salads, or blended into nut butter for a delightful crunch.

USDA Zones: 3 to 9.
Plant Size: Vines up to 20 feet long.
Seed Flavor: Mildly nutty, buttery.
Best Way To Eat: Roasted with spices.

Pumpkins are also remarkably easy to grow and thrive in various climates. And their big yellow flowers are an attractive addition to any homestead garden.

3. Caraway (Carum carvi)

Caraway is a must-grow for homesteaders who are passionate about baking and herbal remedies! These tiny, crescent-shaped seeds pack a flavorful punch, lending their distinctive licorice-like essence to rye bread, sauerkraut, and even traditional liqueurs.

USDA Zones: 3 to 7.
Plant Size: Up to 2 feet tall.
Seed Flavor: Warm, peppery, licorice-like, slightly citrusy.
Best Way To Eat: Ground in breads or whole in dishes like sauerkraut, liqueurs.

Caraway’s benefits extend beyond the kitchen. The plants themselves are low-maintenance perennials that readily self-seed, ensuring a steady supply of these versatile seeds year after year.

4. Quinoa (Chenopodium quinoa)

White red and black quinoa seeds on a wooden table.

Often referred to as a gardening superfood, quinoa is a crop every homesteader should consider growing. These miniature, protein-rich seeds are elementary to cultivate, thrive in poor soil conditions, and produce an abundant harvest from just a small planting.

USDA Zones: 2 to 11.
Plant Size: 3 to 9 feet tall.
Seed Flavor: Earthy, nutty, fluffy texture.
Best Way To Eat: Cook and use as a grain substitute for pilafs. It’s also perfect for salads, porridge, pancakes, parfaits, burgers, stuffed peppers, and homemade granola.

Beyond their nutritional value, quinoa plants are also quite ornamental. They boast tall stalks and colorful flower plumes that add visual interest to any edible landscape.

5. Amaranth (Amaranthus spp.)

Amaranth seeds made into yummy homemade cakes.

Amaranth is a true all-star for homesteaders seeking a nutrient-dense, easy-to-grow addition to their gardens. This resilient plant produces many tiny, protein-packed seeds that can work in various ways – from popping like miniature popcorn to grinding into nutritious flour.

USDA Zones: 2 to 11.
Plant Size: 3 to 8 feet tall.
Seed Flavor: Nutty, slightly sweet, yet peppery.
Best Way To Eat: Popped like popcorn or cooked as a grain. You can also grind it as a gluten-free flour perfect for muffins, cookies, and bread.

Amaranth’s broad leaves are also edible, offering a spinach-like flavor and texture. The plant’s colorful flowers also attract many friendly pollinators.

6. Chia (Salvia hispanica)

A wooden spoon stuffed with yummy and healthy chia seeds.

For homesteaders and wellness enthusiasts, chia seeds are a true superfood superstar. These tiny but mighty seeds are brimming with omega-3s, fiber, and antioxidants, making them a nutritional powerhouse that can efficiently work into everything from puddings and smoothies to baked goods.

USDA Zones: 9 to 11.
Plant Size: Up to 3 feet tall.
Seed Flavor: Mild, slightly nutty.
Best Way To Eat: Soaked in water or smoothies or used in baked goods. You can also grind chia seeds into gluten-free flour for baking muffins, pancakes, and bread.

Chia plants and their seeds help boost your diet’s nutritional value and add visual interest to your edible landscape. They’re also easy to grow, drought-tolerant, and produce lovely blue-violet flowers.

7. Cilantro (Coriandrum sativum)

Wooden bowl with uncooked coriander seeds atop a wooden table.

Cilantro is a true multitasker in the homestead garden, offering flavorful leaves and nutrient-packed seeds. While the plant’s distinctive, slightly soapy-tasting foliage is a staple in many global cuisines, the seeds – known as coriander – provide a more subtle, citrusy flavor that works to season everything from curries to baked goods.

USDA Zones: 3 to 11.
Plant Size: 1 to 2 feet tall.
Seed Flavor: Citrus-like, slightly spicy, sage-like aftertaste.
Best Way To Eat: Whole or ground in cooking for curries, baked goods, and seasonings. Add whole seeds to stews, pickles, and marinades. Add ground seeds to your baked goodies.

Homesteaders love growing cilantro for its ease of cultivation, ability to self-seed for a continuous harvest, and appeal to a wide range of beneficial insects, including ladybugs and lacewings.

8. Flax (Linum usitatissimum)

Flax is a must-grow for homesteaders seeking a versatile and nutritious addition to their gardens. These unassuming plants produce tiny, nutty-flavored seeds brimming with omega-3s, fiber, and lignans – making them a superfood powerhouse.

USDA Zones: 5 to 9.
Plant Size: 1 to 3 feet tall.
Seed Flavor: Mild, nutty, earthy.
Best Way To Eat: Ground in smoothies, yogurts, homemade bread, and other baked goods.

The benefits of flax continue beyond the yummy seeds. The plant’s vibrant blue flowers are a real visual treat, while the fibrous stems can even be harvested and processed into a sustainable textile.

9. Nigella (Nigella sativa)

Black cumin seeds in a wooden bowl with wooden spoon.

Also known as black cumin or love-in-a-mist, nigella is a delightful addition to any homesteader’s garden. These miniature, onion-flavored seeds pack a surprising punch, lending their distinctive aroma and taste to an array of global cuisines – from Middle Eastern rice dishes to traditional European baked goods.

USDA Zones: 4 to 11.
Plant Size: Up to 2 feet tall.
Seed Flavor: Nutty, slightly bitter, oniony, peppery.
Best Way To Eat: Sprinkled on bread or in salads. It is also great for homemade rice dishes and pickling.

Nigella’s benefits extend beyond the culinary realm. The plant’s finely textured, feathery foliage and delicate, violet-hued flowers make it a visual standout in your backyard food forest garden.

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10. Sesame (Sesamum indicum)

A sack stuffed with white sesame seeds atop a wooden table.

It’s easy to fall in love with sesame seeds’ nutty, toasted flavor. These diminutive seeds are a bastion of nutrients, boasting high levels of healthy fats, protein, and minerals. Beyond their culinary uses, sesame plants are also straightforward to grow, thriving in hot, sunny conditions with minimal fuss.

USDA Zones: 9 to 11.
Plant Size: 3 to 6 feet tall.
Seed Flavor: Nutty, toasted.
Best Way To Eat: Toasted and added to dishes, baked treats, and snacks or pressed into oil.

There are so many delicious ways to enjoy homegrown sesame seeds. Whether sprinkling some on baked goods, incorporating them into homemade tahini, or simply enjoying them as a wholesome snack, growing your own is a rewarding and sustainable choice.

11. Fennel (Foeniculum vulgare)

Healthy organic fennel seeds in a wooden spoon.

For homesteaders passionate about cooking and gardening, fennel is a dual-purpose plant worth exploring. The plant’s feathery fronds provide a delightful licorice-like flavor to countless dishes, and the seeds themselves are a versatile culinary treasure, lending their distinct aroma to everything from sausages to baked bread.

USDA Zones: 4 to 9.
Plant Size: 4 to 6 feet tall.
Seed Flavor: Sweet, anise-like.
Best Way To Eat: Whole in cooking or ground in spice mixes. It’s also great for sausage, meat, pork tenderloin seasoning, and homemade tea.

Fennel is also surprisingly easy to grow. It thrives nearly anywhere in full sun and well-drained soil. Homesteaders will appreciate the plant’s hardy, self-seeding nature and ability to attract a wealth of beneficial insects, including ladybugs and lacewings.

12. Mustard (Brassica spp.)

Organic raw brown mustard seeds in a wooden bowl.

Mustard offers an abundance of edible seeds while serving as a versatile cover crop and natural pest deterrent. These spicy little seeds are robust, lending their distinctive heat and tanginess to condiments, salad dressings, and even homemade beauty products.

USDA Zones: 6 to 11.
Plant Size: 1 to 3 feet tall.
Seed Flavor: Pungent, spicy.
Best Way To Eat: Whole in pickling or ground into mustard or other condiments. Add them to stews or mixed veggies for a flavorful kick.

Homesteaders love growing mustard for its ease of cultivation, ability to self-seed for a continuous harvest, and delightfully bright yellow flowers, which are also a cheerful addition to any edible landscape.

13. Poppy (Papaver somniferum)

A lovely garden display featuring poppy and poppy seeds.

For homesteaders passionate about culinary and ornamental delights, the opium poppy is a true showstopper. While the plant’s seeds are the real star of the show – offering a delightful nutty flavor that lends itself perfectly to yummy baked goods and other culinary creations – the plant’s iconic, tissue-paper-like blooms are equally captivating.

USDA Zones: 3 to 9.
Plant Size: Up to 5 feet tall.
Seed Flavor: Nutty, slightly sweet, delicate.
Best Way To Eat: Sprinkled on baked goods, salads, cereal, yogurt, or granola. Also great for culinary garnish.

Research your local laws and regulations before growing the opium poppy, as it is subject to restrictions in certain areas. However, this stunning plant can be a lovely centerpiece with some care and attention.

14. Watermelon (Citrullus lanatus)

Lovely watermelon seeds perfect for baking as a healthy organic treat.

When it comes to edible seeds, watermelon is tragically underrated! These juicy, thirst-quenching fruits provide a refreshing summertime treat, and their seeds are a nutritional powerhouse – rich in healthy fats, protein, and various essential vitamins and minerals.

USDA Zones: 3 to 11.
Plant Size: Vines up to 20 feet long.
Seed Flavor: Nutty, slightly sweet.
Best Way To Eat: Roasted and salted. It’s also perfect for nut butter and salads.

Whether you’re sprinkling the toasted seeds on salads, blending them into homemade nut butter, or simply enjoying them as a satisfying snack, watermelon is a homestead-friendly plant that’s sure to delight.

15. Cardamom (Elettaria cardamomum)

Organic and dried cardamom pods and seeds on a wooden table.

Cardamom is another underrated choice that offers culinary and ornamental appeal. This member of the ginger family produces aromatic pods filled with tiny, flavorful seeds that are prized in sweet and savory dishes worldwide.

USDA Zones: 10 to 12.
Plant Size: 4 to 8 feet tall.
Seed Flavor: Sweet and intense, with notes of mint and citrus.
Best Way To Eat: Perfect for cakes, muffins, breads, curries, rice dishes, curries, coffee, and teas.

While cardamom can be challenging to grow outside of tropical climates, adventurous gardeners can successfully cultivate it in greenhouses or as an indoor plant.

16. Cumin (Cuminum cyminum)

Wooden spoon stuffed with dry cumin seeds.

This unassuming annual herb packs a powerful punch in the garden and the kitchen! Cumin’s tiny, boat-shaped seeds are the secret ingredient behind countless global cuisines, from Mexican to Indian dishes. While the plant is relatively short-lived, it’s surprisingly easy to grow and produces many seeds from its delicate, lacy umbels of white or pink flowers.

USDA Zones: 5 to 10.
Plant Size: 12 to 24 inches tall.
Seed Flavor: Warm, earthy, with slight citrus notes. Best Way To Eat: Whole or ground in curries, chili, Mexican dishes, spice blends.

Homesteaders will appreciate cumin’s drought tolerance and ability to attract beneficial insects, including tiny parasitic wasps that help control garden pests. For maximum flavor, harvest the seeds just as they turn brown and dry them thoroughly before storing them.

17. Sorghum (Sorghum bicolor)

Raw white sorghum grain seeds in a wooden bowl atop the table.

For homesteaders seeking a versatile, drought-tolerant grain crop, sorghum is a true sustainability champion. This remarkable plant produces dense heads packed with nutritious seeds, making a lovely rice replacement. What makes sorghum particularly appealing is its incredible resilience. It thrives in hot, dry conditions where other grains might struggle, making it a dependable crop for food security.

USDA Zones: 6 to 11.
Plant Size: 5 to 12 feet tall.
Seed Flavor: Mild, nutty, slightly sweet.
Best Way To Eat: Cooked whole like rice, ground into flour, or popped like popcorn for an organic homemade snack.

Beyond its edible seeds, sorghum offers multiple benefits to the homestead – its tall stalks can be processed for syrup (similar to molasses), used as animal fodder, or transformed into natural broom materials.

Conclusion

As the autumn leaves finish falling and the wintry air descends, there’s no better time to explore the wonderful world of edible seeds. We hope you enjoyed exploring our favorites with us. We’re still determining which is our top choice. But sunflowers and pumpkins are two we grow yearly!

What about you?

Which of these edible seed-bearing plants are you most excited to try growing on your homestead or in your garden?
Do you have a favorite way to enjoy edible seeds, whether sprinkling them on salads, baking them into bread, or simply snacking them straight?
Can you think of other remarkable plants with delicious, nutritious seeds that we may have overlooked in our list?

Thanks for reading.

Have a great day!