21 Delicious Edible Flowers For Growing In Your Garden - Sage, Dandelions, And Calendula!

Looking to transform your flower garden into an edible utopia? These edible flowers are your secret weapon for creating a stunning food forest or jumpstarting an edible garden from scratch. They’re also pollinator magnets that’ll bring bees, butterflies, and beneficial insects flocking to your backyard.

Yummy shortbread cookies with natural organic flowers from the garden.

Sound enticing?

Then, let’s examine these incredible, edible flowers!

21 Best Edible Flowers For Home Gardens

Here are 21 incredible edible flowers that’ll revolutionize your garden and kitchen.

1. Zinnias

Gorgeous pink or purple zinnia flowers growing near the rice farm.

These cheerful, papery blooms come in every color imaginable and taste mildly sweet and slightly bitter. They’re incredibly easy to grow from seed and bloom non-stop until frost, making them perfect for beginner gardeners who want continuous harvests.

USDA Grow Zones: 3 through 10 (typically grown as annuals).
Flower Color: Red, orange, pink, yellow, purple, white.
Flowering Season: Summer to fall.
Flavor Profile: Mild, slightly bitter, sometimes described as crisp and fresh.

There are many ways to eat zinnias. Fresh petals scattered on everything from morning yogurt to evening cocktails – they’re mild enough for kids to love and colorful enough to make any homestead meal feel restaurant-fancy.

2. Bee Balm

Red scarlet bee balm flower growing in the garden.

With their wild, spiky red blooms, bee balm flowers pack a minty, oregano-like punch perfect for herb blends and teas. Native pollinators love them, so you’ll feed yourself and the local ecosystem. The flowers dry beautifully for year-round seasoning and make a gorgeous natural red dye.

USDA Grow Zones: 4 through 9.
Flower Color: Red, pink, purple, white.
Flowering Season: Early to late summer.
Flavor Profile: Minty, citrusy, with a hint of oregano or thyme.

Enjoy bee balm steeped fresh in hot tea for an instant minty pick-me-up, or dried and stored in mason jars to create your unique signature herbal blend that’ll impress every visitor to your homestead.

3. Calendula

A delicious pitcher of calendula tea on a table with a small tea cup.

Often called “pot marigolds,” these goldish orange petals have been dubbed “poor man’s saffron” for their subtle, peppery flavor and natural coloring power. They’re practically indestructible in the garden and self-seed like crazy, giving you endless blooms to toss in soups, rice dishes, or homemade butter for that gorgeous golden hue.

USDA Grow Zones: 2 through 11 (grown as annuals).
Flower Color: Yellow, orange.
Flowering Season: Late spring to fall.
Flavor Profile: Spicy, tangy, peppery, or slightly bitter, sometimes compared to saffron.

Try calendula mixed into rice dishes or soups or whipped into compound butter – they’re your secret weapon for adding golden color and subtle flavor without breaking the budget like real saffron would.

4. Dandelion

Delicious fried dandelion flower fritter ready for eating.

Before you curse these “weeds,” taste their sunny yellow blooms – they’re sweet and honey-like, perfect for making wine or fritters. The entire dandelion plant is safe to eat. And it packs tons of vitamins! Plus, they bloom early when little else is available in the garden. Think of them as nature’s first spring gift to your dinner plate.

USDA Grow Zones: 3 through 10.
Flower Color: Yellow.
Flowering Season: Spring to early summer.
Flavor Profile: Sweet, honey-like when young. Slightly bitter when older.

Try dandelions battered and fried as fritters for a sweet spring treat that turns the “weeds” in your yard into a gourmet delicacy with neighbors asking for the recipe.

5. Chamomile

Cup of delicious chamomile tea and daisy tea bags from the garden.

These tiny, daisy-like flowers with their apple-sweet fragrance are famous for calming teas, but they’re also lovely scattered over desserts or mixed into salad dressings. They self-seed readily and improve the health of nearby plants, making them the ultimate garden companion with culinary benefits.

USDA Grow Zones: 2 through 8.
Flower Color: White with yellow centers.
Flowering Season: Late spring to summer.
Flavor Profile: Floral, earthy, apple-like, slightly bitter.

Brew chamomile fresh or dried in tea for those peaceful evenings when you need to unwind from a busy day of gardening and homemaking.

6. Cornflower

Lovely blue cornflower tea and tea pot on a wooden table.

Also known as bachelor’s buttons, these brilliant blue blooms have a sweet, spicy flavor reminiscent of cloves. They’re drought-tolerant once established and attract beneficial insects while adding stunning color to salads and cocktail garnishes. The blue color is so vibrant it almost doesn’t look real on your plate.

USDA Grow Zones: 2 through 11 (grown as annuals).
Flower Color: Blue, pink, white, purple.
Flowering Season: Late spring to summer.
Flavor Profile: Mildly sweet, slightly spicy, with a hint of clove.

Use whole cornflowers frozen in ice cubes or as fresh cocktail garnish – they’re so stunning that guests will think you hired a professional catering team for your backyard gathering.

7. Anise Hyssop

Flowering anise or hyssop flower growing in the backyard herb garden.

These purple flower spikes taste like black licorice, attracting butterflies and hummingbirds from miles around. They’re perennial in most zones, so plant once and enjoy for years. Use the flowers to make unique simple syrups, or dry them for a distinctive herbal tea blend.

USDA Grow Zones: 3 through 9.
Flower Color: Purple (violet).
Flowering Season: Summer.
Flavor Profile: Sweet, lemon-like, with notes of licorice and mint.

Enjoy your anise hyssop infused in simple syrup or honey to create unique flavors for homemade sodas and cocktails. Also, try it drizzled over fresh biscuits straight from your kitchen.

8. Squash Blossoms

Delicious zucchini flower donuts atop a green table next to zucchini flowers.

The large, trumpet-shaped flowers from your zucchini and pumpkin plants are culinary gold – stuff them with cheese and herbs, then batter and fry for an unforgettable appetizer. Since each plant produces way more male flowers than needed for pollination, you can harvest guilt-free while still getting plenty of squash.

USDA Grow Zones: 3 through 10 (varies by squash type).
Flower Color: Yellow, orange.
Flowering Season: Summer.
Flavor Profile: Mild, slightly sweet, with a delicate squash flavor.

Enjoy your squash flowers stuffed with ricotta and herbs, then lightly battered and fried. It’s the ultimate way to turn your abundant zucchini plants into an elegant appetizer that feels like fine dining.

9. Sage Flowers

Lovely sage plant with purple flowers growing in a pot.

These delicate purple or white spikes have a mild sage flavor, perfect for infusing oils or vinegar. The flowers appear when your sage plants bolt, giving you a flavorful harvest even when the leaves become too strong. They’re particularly magical when fried crispy and used as a garnish for pasta dishes.

USDA Grow Zones: 5 through 9.
Flower Color: Purple, blue, white, pink.
Flowering Season: Late spring to summer.
Flavor Profile: Mild sage flavor, slightly sweet and aromatic.

Serve crispy sage flowers with a bit of butter and use as a garnish for pasta, risotto, or roasted vegetables – they add restaurant-level sophistication to simple homestead ingredients.

10. Pansies

Lovely delicious and colorful pansy flower vanilla cake.

With their adorable “faces” and mild, lettuce-like flavor, pansies are the perfect gateway flower for nervous first-time flower-eaters. They thrive in cool weather when most other flowers have given up, and they come in practically every color combination imaginable, making your salads look like edible art.

USDA Grow Zones: 4 through 8 (often grown as annuals elsewhere).
Flower Color: Purple, yellow, orange, white, blue, multicolor.
Flowering Season: Spring to fall (varies by climate).
Flavor Profile: Mild, sweet, slightly grassy or minty.

Pressed whole pansy flowers onto frosted cakes or scattered fresh on salads. They’re so photogenic that your homemade creations will look bakery-perfect every time.

11. Fennel Flowers

Yummy fennel seed infusion for homemade tea.

These tiny yellow umbels taste intensely of licorice and anise, making them perfect for fish dishes and Mediterranean cooking. The flowers appear after the fronds have bolted, extending your fennel harvest season. The flowers also produce seeds that are perfect for homemade tea.

USDA Grow Zones: 4 through 9.
Flower Color: Yellow.
Flowering Season: Summer.
Flavor Profile: Anise, licorice-like, aromatic.

Sprinkle fennel sparingly on grilled fish or mix it into Mediterranean dishes. A little pinch goes a long way to elevate simple home-cooked meals into something special.

12. Elderflower

Refreshing homemade elderflower cordial drink and lemons decorated with blossom.

These creamy, lacy clusters smell like paradise and taste floral with hints of tropical fruit or grape. They’re famous in European cuisine for cordials, wines, and fritters, and the bushes are incredibly productive once established. Harvest them on a sunny morning when their fragrance is most pungent for the best flavor.

USDA Grow Zones: 5 through 8.
Flower Color: White.
Flowering Season: Late spring to early summer.
Flavor Profile: Sweet, floral, with notes of pear and lychee.

Elderflower shines brightest when made into a cordial for refreshing summer drinks or dipped in batter for fritters that taste like floral heaven. But don’t eat the berries raw. They are toxic! (You can cook the berries to make jam, however.)

13. Lavender

Delicious handmade lavender cookies using flowers from the garden.

The purple spikes are intensely floral. Use them sparingly. Think of them as the rosemary of the flower world. English lavender varieties are best for cooking and are drought-tolerant and deer-resistant once established. A tiny pinch transforms shortbread, honey, or ice cream into something extraordinary.

USDA Grow Zones: 5 through 9 (some varieties to 10).
Flower Color: Purple, blue, pink, white.
Flowering Season: Summer.
Flavor Profile: Floral, sweet, slightly minty and citrusy.

Lavender is surprisingly potent! Use only tiny pinches in shortbread, honey, cookies, muffins, bread, or homemade ice cream. A little goes a long way, adding sophisticated floral notes that make your baking unforgettable.

14. Cilantro Flowers (Coriander)

Epic cilantro flowers growing in the backyard for coriander seeds.

When your cilantro bolts, don’t despair – harvest those delicate white flowers that taste like a milder version of the leaves with hints of the seeds to come. They’re perfect for those who find cilantro leaves too intense, and you can collect the seeds later for fresh coriander spice.

USDA Grow Zones: 2 through 11 (grown as annuals).
Flower Color: White, pink.
Flowering Season: Late spring to early summer.
Flavor Profile: Mild cilantro flavor, slightly citrusy and floral.

Add fresh coriander to salsas, Asian stir-fries, or anywhere you’d use cilantro leaves but want a milder flavor that won’t overpower delicate home-cooked dishes.

15. Rose

Epic beautiful orange roses growing in the backyard garden.

Choose fragrant varieties for the best flavor. The more aromatic the rose, the better it will taste. The petals range from sweet to slightly spicy depending on the variety, and they’re perfect for Middle Eastern cuisine and elegant desserts. Just make sure they’re pesticide-free and remove the bitter white base of each petal.

USDA Grow Zones: 5 through 9.
Flower Color: Pink, red, white, yellow, lavender.
Flowering Season: Late spring to fall.
Flavor Profile: Floral, sweet, sometimes fruity.

Steep rose petals in honey or vinegar, or use them fresh in Middle Eastern-inspired dishes. Choose the most fragrant varieties from your garden for the best flavor payoff.

16. Nasturtium

Delicious vegetarian garden salad with yummy edible flowers pansy and nasturtium.

These peppery, watercress-like flowers come in fiery colors that match their spicy bite perfectly. They’re incredibly easy to grow, prefer poor soil, and both flowers and leaves are edible. The round leaves make natural serving “plates” for appetizers, and the flowers add serious zing to boring salads.

USDA Grow Zones: 9 through 11 (grown as annuals elsewhere).
Flower Color: Red, orange, yellow, cream.
Flowering Season: Summer to fall.
Flavor Profile: Peppery, spicy, slightly sweet.

Toss whole nasturtium flowers in spicy salads or use them as edible garnish. They pack enough peppery punch to wake up bland winter meals and add serious visual appeal.

17. Borage

Lovely blue borage flowers aka starflower growing in the backyard garden.

These star-shaped blue flowers taste like cucumber and traditionally float in Pimm’s cups and gin cocktails. The plants self-seed enthusiastically and are beloved by bees, earning them the nickname “bee bread.” Freeze individual flowers in ice cubes for the most Instagram-worthy drinks ever.

USDA Grow Zones: 2 through 11 (grown as annuals).
Flower Color: Blue, sometimes pink or white.
Flowering Season: Summer.
Flavor Profile: Subtle cucumber-like flavor.

Freeze borage flowers individually in ice cubes for stunning cocktails and summer drinks – they’re so Instagram-worthy that your backyard brunch will look professionally styled.

18. Sunflower

Epic flower garden with thick healthy sunflowers growing and blooming.

The petals from these cheerful giants have a bittersweet, artichoke-like flavor and can be eaten raw or cooked like vegetables. Remove them before the flower opens completely for the best taste and texture. The only problem is that birds and squirrels seem to eat all of ours before we can!

USDA Grow Zones: 2 through 11 (grown as annuals).
Flower Color: Yellow, orange, red, brown, bicolor.
Flowering Season: Summer to fall.
Flavor Profile: Mild, slightly nutty, sometimes bitter.

Enjoy young, unopened sunflower buds steamed like mini artichokes with butter. It’s like getting a bonus vegetable from your flower garden that most people never think to try.

19. Red Clover

Lovely clover flower tea on a wooden picnic table.

These sweet, honey-flavored pink flowers are nitrogen-fixers that improve your soil while providing edible blooms. They’re traditionally used in teas and are rich in nutrients. They’re perennial and drought-tolerant once established. The flowers are sweetest when picked in full sun on a dry day.

USDA Grow Zones: 3 through 10.
Flower Color: Pinkish-red.
Flowering Season: Early to late summer.
Flavor Profile: Sweet, mild, slightly grassy.

Dry red clover for homemade herbal tea blends that you can package in pretty jars for gifts or enjoy during quiet moments on the porch after a long day in the garden.

20. Hibiscus

Bright red hibiscus flower growing in the organic flower garden.

The large, tropical-looking flowers have a cranberry-like tartness and turn any tea or agua fresca into a gorgeous ruby red. They’re surprisingly easy to grow in containers in a cooler climate, and the flowers dry beautifully for year-round use. Fresh or dried, they pack loads of vitamin C and antioxidants.

USDA Grow Zones: 8 through 11 (grown as annuals elsewhere).
Flower Color: Red, pink, orange, yellow, white.
Flowering Season: Summer to fall.
Flavor Profile: Tart, cranberry-like, floral.

Use hibiscus steeped fresh or dried for gorgeous ruby-red tea loaded with vitamin C – perfect for cold winter days when you need a reminder of summer’s abundance.

21. Chive Blossoms

Beautiful wild onion plants and flowers with a beautiful tufted duck egg nest.

These purple pom-poms taste like mild onions with a slight sweetness and can be used whole as a garnish or broken apart for individual petals. They appear in late spring on your chive plants and are much milder than the leaves, making them perfect for delicate dishes. Pull apart the florets and scatter them over cream cheese, eggs, or potato salad for an instant flavor and color boost.

USDA Grow Zones: 4 through 8.
Flower Color: Pink, purple, white.
Flowering Season: Late spring to early summer.
Flavor Profile: Mild onion or garlic flavor.

Eat chive blossom petals scattered on scrambled eggs, cream cheese bagels, or potato salad. They add mild onion flavor and gorgeous purple specks that make everyday meals look gourmet.

Conclusion

Calendula flowers and yummy delicious honey on wooden picnic table.

The best edible flowers prove that beautiful gardens and delicious food don’t have to be separate dreams. Start with just a few easy varieties like nasturtiums or calendula, and watch as your garden transforms into a buzzing, blooming, edible wonderland that feeds your family and the ecosystem around you.

What about you?

Will you grow an edible flower garden this year?
Which edible flowers will you try first?
Your backyard bees also love these blooms! Will you grow enough to share with everyone?

Thanks for reading.

Have a great day!