Ultimate Guide To Edible Flowers

Edible flowers add a burst of colour and subtle floral flavours to sweet and savoury dishes. Discover what flowers are edible, how to use them in cake decorating, plus how to store them.

What flowers are edible?

As with foraging, when it comes to edible flowers, it’s vital to know how to identify different types of flowers before eating them! 

It’s possible, and easy, to grow many edible flowers in your own garden, but commercial edible flowers are typically grown for the sole purpose of eating. This is so that the use of pesticides (and any other interference from animals) can be controlled. 

The following flowers are edible for humans:

  • Hibiscus
  • Lavender
  • Rose
  • Sweet violet
  • Nasturtium
  • Scented geraniums
  • Elderflower
  • Pot marigold
  • Daisy 
  • Bergamot
  • Primrose

Reference: www.rhs.org.uk 

How to use edible flowers

Dried edible flowers such as mallow and hibiscus come to life in syrups and cocktails. Dried lavender brings a hint of perfume to biscuits and icing. Rose petals add flair and fragrance to cakes and Middle Eastern dishes. Use the petals to top a fragrant rice pudding, or stir through pilaf rice.

Dried edible flowers such as marigold and cornflower are also great in infusions, or even sprinkled over fresh salads. 

Edible Dried Mixed Flower Petals, 3g

Edible dried mixed flower petals make a stunning garnish for sweet and savoury recipes. This joyful mix is blue, orange, pink, cream and lilac. Use the delicate petals to decorate a home-made wedding cake. Or add impact to tabbouleh and mixed grain salads.

Use this edible ‘confetti’ to elevate a simple leaf salad. Or sprinkle the petals over a quenelle of ice-cream for a quick dessert with impact.

Greenfields Lavender, 50g

Greenfields lavender imparts a floral fragrance to cakes and biscuits. Or infuse a small pinch in hot water with green tea for a soothing infusion. Also use to infuse homemade sugar syrups and custards.


Terre Exotique’s dried cornflowers are a beautiful garnish with a delicate, clove-like flavour. Their striking cobalt-blue colour means they liven-up even the simplest of dishes, from pan-fried sea bass to couscous salads.

When infused in just-boiled liquid, the dried cornflower petals release a beautiful colour and aroma. Add a pinch to infused sugar syrups for floral cocktails, marshmallows and meringues, or simply sprinkle over frosted layer cakes for an elegant decoration.

How to store edible flowers

Store dried edible flowers in a sealed container in a dry place. Try to store edible flowers in a dark place as well - too much light will make the vibrant colours fade. 

You can freeze fresh edible flowers to preserve them and they will stay vibrant as long as they are frozen. However, when they defrost they will quickly lose their colour and wilt. You can still use the edible flowers to infuse syrup or tea. If you want to use edible flowers for cake decoration, it’s best not to freeze them. 

Shop our full range of edible flowers, and use your flowers in our rose cake.


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