Edible flowers are one of the most delightful crossovers between the garden and the kitchen. Beautiful enough to stop you in your tracks, and flavourful enough to transform a simple dish into something extraordinary — they're the secret ingredient your cooking has been missing.
Here's everything you need to know to grow, harvest, and use edible flowers at home.
What Are Edible Flowers?
Edible flowers are blooms that are safe to eat and add colour, flavour, and visual drama to food and drinks. Some are mildly sweet, others peppery or citrusy — each variety brings something unique to the table (quite literally).
Top Edible Flowers to Grow at Home
- Nasturtiums — The easiest edible flower to grow from seed. Peppery, vibrant, and both the flowers and leaves are edible. Perfect in salads, on canapés, or as a garnish.
- Pansies & Violas — Mildly sweet with a subtle wintergreen flavour. Stunning on cakes, desserts, and cocktails. They thrive in cool weather, making them ideal for late winter and spring growing.
- Calendula (Pot Marigold) — Slightly tangy with a saffron-like colour. Use petals in rice dishes, soups, or as a natural food colouring.
- Sweet Peas — Fragrant and beautiful, but note: only Lathyrus odoratus varieties are edible. Always confirm before eating.
- Borage — Delicate blue star-shaped flowers with a mild cucumber flavour. Perfect frozen into ice cubes for summer drinks.
- Lavender — Intensely fragrant. Use sparingly in baking, lemonade, or infused syrups. A little goes a long way.
- Roses — Petals are edible and wonderfully fragrant. Use in jams, teas, or scattered over desserts.
How to Grow Edible Flowers from Seed
Most edible flowers are surprisingly easy to grow from seed:
- Choose a sunny spot — most edible flowers need at least 6 hours of sun a day.
- Sow in well-draining soil — or start in seed trays and transplant once established.
- Water regularly but don't overwater — soggy roots are the enemy of most flowering plants.
- Avoid pesticides — if you're eating the flowers, keep your growing chemical-free.
- Harvest in the morning — flowers are at their freshest just after the dew has dried.
How to Harvest & Store Edible Flowers
Pick flowers just before you need them for the best flavour and appearance. If you need to store them, place loosely in a container lined with damp paper towel and refrigerate for up to 2 days. Avoid washing until just before use.
Simple Ways to Use Edible Flowers in the Kitchen
- Scatter nasturtiums and violas over a green salad
- Press pansies onto the top of a frosted cake
- Freeze borage flowers into ice cubes for a stunning drinks display
- Infuse lavender into cream or simple syrup for baking
- Stir calendula petals into rice or risotto for colour and mild flavour
- Float rose petals in a fruit punch or herbal tea
Grow Your Own Edible Garden
Ready to start? Browse our Edible Garden in a Box — seeds selected for South African growing conditions, with everything you need to get started.
From garden to table — the most beautiful ingredient is the one you grew yourself. 🌸
You might also enjoy:
What to Plant in August: A South African Flower Seed Guide
The Art of Gifting Green: Why Garden Gift Boxes Are the New Luxury