“They’re almost too pretty to eat!”
– Everyone, about these recipes
Flowers aren’t just for aesthetics. Edible flowers have been added to dishes and drinks that satisfy our adventurous appetite for centuries.
Several varieties of delicate blooms—such as lavender, calendula and hibiscus—are not only visually stunning but also pack a powerful punch in the taste (and health) department.
Ready for some flower power? We’ve rounded up some of our favorite recipes that will bring a burst of color and flavor to your next meal or gathering.
Edible Flower Cookies
Flowers such as lavender, roses, pansies, violas, cornflowers and hibiscus can all be used to make cookies and desserts that look extraordinary—and are as tasty as they look.
Recipe from Edible Sarasota
Blueberry Lavender Pop Tarts
Grab some fresh blueberries and dried lavender to upgrade this classic breakfast hand-held pastry. Don’t forget the glaze!
Recipe from Edible Northeast Florida
Flower-Filled Spring Rolls
These are a great way to highlight the fresh local vegetables of spring and a creative opportunity to impress friends and family alike. The rolls themselves are brightly flavored, but the sauces take them to a new level.
Recipe from Edible San Fernando Valley
Lilac Lemonade
Add a few cups of fresh purple lilacs to a pitcher of lemonade and let them steep overnight. By morning the lemonade will have a vibrant pink color and after straining the flowers you can enjoy the most delicious liquid refreshment full of floral notes.
Recipe from Edible Inland Northwest
Rhubarb & Rose Tart
Infused with rose water and fresh rhubarb, this tart boasts a pop of flavor that matches the bright garnish.
Recipe from Edible New Mexico
Flower Petal Morning Buns
Brighten any morning with these sweet buns, and try the green-forward variation with nasturtium greens.
Recipe from Edible LA
Composed Pea Salad
Make this sunny spring salad when you have the absolute freshest local peas and tender pea greens. Swap in your favorite ingredients for a different pea salad every week of pea season!
Recipe from Edible Boston
Nasturtium Wraps
Pick the largest leaves on your nasturtium plant and use them to wrap decadent goat cheese and chives.
Recipe from Edible Western NY
Wild Rose Syrup
Make this beautiful syrup to remind you of summer all year round. It’s delicious in cocktails, mocktails, or just drizzled over fresh fruit. Try it in a vinaigrette or over vanilla ice cream.
Recipe from Edible Alaska
Goat Cheese Stuffed Tempura Zucchini Blossoms
This Japanese-influenced spring/summer dish is one yummy way to utilize the abundance of zucchini blossoms without being overwhelmed by the squash itself.
Recipe from Edible Ojai & Ventura County
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