If you've been on my blog for more than five minutes you can tell that I love edible flower recipes. I include them as often as possible because I love the flavor, love the look.
Flowers add a touch of sophistication and just plain fanciness, whether it's to enhance the flavor of a salad, or to look pretty perched on the edge of a cocktail!
Where Can You Find Edible Flowers?
Edible flowers generally come from two sources: natural foods stores, and outside. I recommend starting with natural food stores to begin with for safety. Everything they sell will be food grade and definitely edible, as not all flowers are.
You'll mostly find dried flowers available, often in the bulk spice section. I've found rosebuds, lavender buds, calendula, chamomile, and hibiscus at my local natural foods stores, but selection will vary depending on your area. If you don't want to hunt for them, there are options for bulk edible flowers online too. I have my eye on pretty blue cornflowers to order soon.
You can also grow your own edible flowers if you want a fresh option. I grow pansies every fall and use them through the spring to garnish salads, desserts, and more. I've tried to grow nasturtiums before but they never made it, maybe this will be the year! For more information, check out this guide to edible flowers, and always make sure you know what you're putting in your mouth before you eat it.
Edible Flower Food
Quaffable Flower Drinks
Edible flowers make great natural decorations for cookies too. These are just sugar cookies decorated with royal icing and sprinkled with various dried edible flowers. From left to right: lavender buds, hibiscus, calendula, and rose petals.
