1 / 5

Nasturtiums come in a variety of warm colors. Their petals add a spicy or peppery flavor to foods.

Courtesy Meredith Seaver, USU Extension

2 / 5

You can find hibiscus flowers in a variety of colors. They can be a showy garnish as whole flowers or the petals can add a mild citrusy flavor to teas and salads.

Courtesy Meredith Seaver, USU Extension

3 / 5

Pea blossoms have a fresh spring flavor. Some snow pea varieties have colorful petals instead of white, but the peas pods are still delicious.

Courtesy Meredith Seaver, USU Extension

4 / 5

The flavors of rose petals are as varied as the colors of roses — from fruity to minty or spicy. The darker the color, the more flavorful the petals. The white base on the rose petals can be bitter, so remove that part before using them.

Courtesy Meredith Seaver, USU Extension

5 / 5

When used as whole flowers instead of petals, little violas can add a wintergreen-like flavor to salads and beverages.

Courtesy Meredith Seaver, USU Extension

❮ ❯

I saw some edible flowers at the farmers market last summer. I’d like to try growing edible flowers this year. Now that all my seed catalogs have arrived, can you recommend some good seed varieties that I can order?

There are so many edible flower possibilities that you have probably already been including edible flowers in your flowerbeds and vegetable garden. Do you grow summer squash, beans, peas, marigolds, yucca, sunflowers or pansies? All those flowers are edible!

Edible flowers have grown in popularity during the last several years. Small individual flowers and petals of larger flowers add color, flavor, aroma and texture to salads, soups, baked goods, desserts, beverages and savory dishes. They’re also used to decorate cakes or provide a colorful garnish in a variety of ways. If you like to dry your own herbs, you can include edible flowers this gardening season and try them in your herbal teas and winter meals.

You don’t need to set aside a special garden spot for your edible flowers. The easygoing needs of most edible flowers means you can include them as part of your herb garden, vegetable garden and flowerbeds. Many of these flowering plants are low growing, so they can also be grown in raised beds, hanging baskets, large planters and window boxes as well.

Plants with edible flowers require the same good care that your other flower and vegetable choices require — planting at the right time in the right place in fertile soil and deep, but not frequent, watering.

If you already grow a few floral varieties for use as cut flowers, they may be edibles that will do double duty. Harvest your edible flowers as you would cut flowers for indoor bouquets; gather fresh, young blossoms in the cool of the morning after the dew has dried off.

There are just a couple of things to keep in mind when you’re growing edible flowers. First, you must avoid using chemical pesticides on your edible flowers. Scout your plants frequently to catch any problems early and handpick pests or prune or pinch off infested plant parts. Frequent strong sprays of water may also solve a pest problem.

Second, if your goal is a constant supply of fresh, young flowers, you’ll need to continually deadhead to encourage new blooms. You can do this every time you’re out in your garden harvesting your flowers.

Some vegetable and herb flowers have the flavor you’d expect: bean flowers taste “beany,” and chive flowers have a mild onion flavor. And mint flowers? They’re minty! But other flower species can be less predictable; some are bitter, others sweet and still others spicy. Always take a taste first before committing an entire dish to a new edible flower.

Not every flowering species is safely edible. Always check reliable sources before adding a plant to your edibles garden.

Annual plants are a good way for beginners to get started with edible flowers: marigolds, cornflowers (bachelor buttons), nasturtiums, calendula (pot marigold), sunflowers (both young buds and petals) pansies and violas (Johnny-jump-ups). Consider planting extra basil plants, radishes, broccoli and cauliflower and leave the extra plants to bloom. Don’t overlook the flowers on your annual and perennial herbs, either!

Also, look around your landscape each season. The blossoms on fruit trees, lilacs, elderberry, rose petals (trim away the white base of the petals), redbuds, chrysanthemum petals, hibiscus petals, peony petals and young dandelions are all edible.

As you experiment with growing edible flowers, you’ll find your own favorites and learn to recognize others in each season that are already growing in your landscape. Bon appetit!