Edible Flowers

Edible flowers are a great way to add interest to your garden and dinner plate.  Freshly picked and eaten raw, edible flowers can add a hint of spice to any salad or egg dish, as well as being a colorful garnish. We recommend these varieties:

Trees and shrubs

Camellias (Camellia spp.)
Citrus plants (Citrus spp.)
Apples (Malus spp.)
Pears (Pyrus spp.)
Peaches and Apricots (Prunus spp.)
Rose of Sharon (Hibiscus syriacus)
Honeysuckle (Lonicera spp.)
Linden (Tilea spp.)
Rose (Rosa spp.)
Pineapple Guava (Feijoa sellowiana)
Lilac (Syrnga spp)
Passionflower (Passiflora spp.)
Pomegranate (Punica granatum)


Violets (Viola spp.)
Garden Phlox (Phlox paniculata)
Sweet Woodruff (Gallium spp.)
Alliums (Allium spp.)
Bee-balm (Monarda spp.)
Hyssop (Agastache spp.)
Lavender (Lavandula spp.)
Hollyhock and Checkermallow (Alcea spp and Sidalcea spp.)
Yucca (Yucca spp.)
Bellflower (Campanula spp.)
Candytuft (Iberis sempervirens)
Queen of the Prairie (Filipendula rubra)
Baby’s Breath (Gypsophila spp.)
Peony (Paeonia spp.)
Sage (Salvia spp.)
Carnation/Pink (Dianthus spp.)


Hibiscus (Tropical)
Pansy (Viola spp.)
Scented Geranium (Pelargonium)
Primrose (Primula spp.)
Borage (Borago officionalis)
Sunflower (Helianthus spp.)
Sage (Salvia spp.)

Please note these three points of caution:

1) Just because the flowers are edible does not mean the rest of the plant is too

2) People with strong allergies should be cautious about eating flowers

3) Some plants have very tiny amounts of natural toxins in their flowers, including linden and apple – no problems if you eat in moderation.