Many flowers commonly found in home gardens are edible and can add flavor and color to meals, according to Terry Pellegrini, a UC Stanislaus Master Gardener since 2020. Pellegrini highlights that while enjoying edible flowers can be a unique experience, there are important safety guidelines to follow.
“Flowers should come from your personal garden or from a trusted source that have not been sprayed with pesticides,” Pellegrini advises. She also emphasizes the importance of correctly identifying flowers before consuming them, noting that “since flowers often share common names, check the scientific name to be certain you have the correct flower. Not all flowers are edible no matter how similar they look.” Additionally, those with asthma, allergies or hay fever may want to avoid eating flowers due to potential allergic reactions.
Among the edible varieties mentioned are bee balm (Monarda fistulosa), which offers a minty, citrusy flavor; borage (Borago officinalis), whose blue star-shaped blooms and leaves have mild cucumber notes; calendula (Calendula officinalis), known for its peppery and citrus-like taste; chamomile (Matricaria recutita and Chamaemelum nobile), used mainly in teas for its sweet aroma; hollyhock (Alcea rosea, Malva alcea), which is fully edible though somewhat bland; and several types of viola (Viola tricolor and others) that range from mild to sweetly floral flavors.
Pellegrini recommends harvesting these flowers during cooler parts of the day when blooms are fully open for best taste and freshness. She concludes: “These are but a few of the many tasty treats to be found in your garden beds. So, the next time you plan your garden, don’t forget the edible flowers. You, and the pollinators, will be happy you did!”
UC Agriculture and Natural Resources (UC ANR) provides science-based practices across California through research centers and local offices in every county (https://ucanr.edu/). The organization is affiliated with the University of California system (https://ucanr.edu/) and applies university expertise statewide via outreach initiatives focused on farming, environmental conservation, nutrition education and more (https://ucanr.edu/). Glenda Humiston serves as vice president of UC ANR (https://ucanr.edu/).
For more information about edible flowers or gardening resources provided by UC ANR, visit their official website.