The 10 Best Edible Flowers for Flavor, Beauty, and Creativity

So, what flowers are edible? If you’ve ever caught yourself staring at a blooming herb or a backyard rose bush and thinking, “Could this go in my lemonade?”—you’re in good company.

Edible flowers are no longer just a cute afterthought on fancy plates. These petals are packed with flavor, charm, and a whole lot of personality. Some are peppery, some are sweet, and some just make everything look like it belongs on the cover of a brunch cookbook.

Whether you're all about aesthetics, flavor, or the thrill of tossing petals into everything you make, there's a flower here for you.

1. Nasturtiums – The Spicy MVP

Nasturtiums are basically the cool older cousin of the flower world. Bright, bold, and peppery, these blooms look amazing and taste even better. Their arugula-like bite plays well in salads, sandwiches, or even on pizza. And yes, you can use the leaves too.

If you're working with edible flowers for cocktails, are you using nasturtium petals floating in your glass? Immediate upgrade.

2. Lavender – Floral, Fragrant, and Fancy

You’ve probably sniffed it in soap or candles, but lavender also earns a spot in your kitchen. Its floral-meets-herbal flavor is perfect for baking, syrups, and botanical drinks.

Try it with lemon, honey, or vanilla for a calming, tasty treat. Just use it lightly—think elegant whisper, not full-on perfume aisle.

3. Carnations – Classic and Clove-y

Yep, carnations are edible—and surprisingly delicious. The petals (not the bitter white base) have a sweet, clove-like flavor that works beautifully in cocktails or desserts.

Fun fact: they're rumored to be in the secret recipe for Chartreuse liqueur. Bonus points for drama—they’re rough and eye-catching on literally anything.

4. Dianthus – Spicy Petals with Style

As a member of the carnation family of flowers, Dianthus offers spicy-sweet petals in a rainbow of colors. Their mild clove flavor is perfect for candying or adding a subtle kick to salads. Avoid the petal base and skip the leaves (they’re mildly toxic). Just the good stuff: colorful petals that taste as good as they look.

5. Tulips – Fresh, Crisp, and Unexpected

This might surprise you, but tulip petals are totally edible—and kind of delicious.

The flavor is somewhere between lettuce and peas, making them perfect for light fillings, veggie platters, or appetizer “cups.” Steer clear of the bulb (not edible!), and enjoy the petals for their subtle crunch and spring-forward flavor.

6. Roses – Soft, Sweet, and Romantic

Honestly, is there anything a rose can’t do? The petals on these classic beauties bring a light, fruity flavor (somewhere between apple and strawberry) that works wonders in baked goods, teas, and syrups.

Float them on a latte, toss them into fruit salad, or dress up a chocolate tart. Of all the options, this is one of the best edible flowers for flavor and presentation.

7. Herb Blossoms – Tiny, Punchy, and Deliciously Familiar

When your mint, basil, or thyme plants flower, don't pull them—use them! Herb blossoms carry all the flavor of their leafy counterparts in a daintier package.

Sprinkle mint flowers on brownies, basil blooms on a caprese, or thyme blossoms into cocktails for an herbaceous edge. High reward, zero effort.

8. Sunflowers – Bittersweet and Bright

We love a multitasker. Sunflower petals are edible and slightly bitter (think radicchio vibes), and their color makes any plate pop.

You can also steam the young, unopened buds like baby artichokes. Serve them with garlic butter and pretend you're in a countryside bistro. It's giving rustic chic.

9. Yarrow – Herbal, Bitter, and a Little Witchy

Yarrow isn’t just for the wildflower fields of your cottagecore dreams—it’s totally edible, too.

The tiny white blooms have a sweet yet bitter, slightly medicinal flavor that plays well in teas, syrups, and even spritzes. It’s subtle, slightly witchy, and kind of perfect if you like your cocktails with a side of folklore.

10. Fruit Blossoms – Soft, Pretty, and Worth a Little Googling

Here’s the thing: fruit blossoms are edible, but with a few caveats. Petals from apple, pear, cherry, strawberry, and even raspberry plants can be delicate, lightly sweet, and surprisingly versatile.

Think floating in tea, sprinkled on tarts, or used to dress up a party punch. Just be sure you’re using a safe variety (not all are created equal) and that they’re pesticide-free. When in doubt, source from someone who knows their edible petals. Gorgeous and a conversation starter.

Where to Buy Edible Flowers for Drinks and Dishes

Wondering where to buy edible flowers for drinks or baking projects? Your local farmers' market is a great place to start. Some health food stores carry them (check near the herbs), and online shops now offer fresh or dried edible flowers shipped right to your door. Just make sure they’re labeled as food-grade—regular florist blooms aren’t safe to eat.

Bonus Petals Worth Playing With

Could we stop at ten? Technically yes. Emotionally? Never.

• Chamomile: Soft apple flavor, great in tea and honey.

• Borage: Cucumbery and cute. Float it in a G&T and thank us later.

• Calendula: Earthy and a little spicy—some call it “poor man’s saffron.”

• Pansies & Violas: Slightly grassy and perfect on cupcakes or in ice cubes.

• New England Aster: Pretty and herbal, great for late-summer grazing boards.
  
  

Let Your Cooking (and Cocktails) Bloom

Sure, edible flowers are beautiful—but they’re also a creative playground for flavor and presentation. Toss a few spicy petals on your lunch bowl, stir some floral syrup into happy hour, or dress up your next dessert like it’s headed for a magazine shoot.

Now that you have a better idea of what flowers are edible, it’s your turn to experiment (safely).

Need help picking petals for your next recipe? Or looking for an easy way to source beautiful blossoms for your arrangements? 

Petaljet’s got you—DM us, send a smoke signal, or check out our inventory of farm-fresh flowers for your next event.