Fancy without so much fuss. 

Laurey W. Glenn

Everyone loves flowers, and that’s just a fact. They’re beautiful, they smell nice, they inject color into our lives. So why not incorporate them into your cooking? Edible flowers come in a range of colors, flavors, and textures, and can enhance existing flavors in dishes, add new notes of their own, or simply make an impressive garnish. Want add a little something to your next cocktail party? Freeze small blossoms into ice cubes for extra impressive drinks.

Before you go poking around in your neighbor’s yard for next Thursday’s dinner, there are some things you should know:

Here are some of our favorite edible flowers:

Marigolds
Also called poor man’s saffron, these spicy, herbal flowers can sub for tarragon in a pinch. Looking for a recipe? Try our Tarragon Chicken Salad.

Dianthus
This fragrant flower with a floral taste makes a pretty cake embellishment.

Zinnias
Bitter tasting, these are best used as a garnish or mixed in with lettuces. They’re easy to grow and available in a rainbow of colors.  

Bachelor’s Buttons
They have a mild grassy or clovelike flavor and are delicious in salads.

Tuberous Begonias
Their citrusy flavor is perfect for soups and salads. Warning: Only the petals are edible.

 

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