30 Edible Flowers to Grow in Your UK Garden (Flavours, Uses & Safety)

Discover 30 edible flowers you can grow in UK gardens. Learn flavours, easy recipes and essential safety tips for using nasturtium, elderflower, lavender, courgette blossoms and more.

Introduction

A few weeks ago I began adding a splash more colour to the allotment by planting some edible flowers. I am hoping to use them for adding instant personality to salads, drinks, puddings and more. I didn't realise that many flowers grown in the garden are edible and once I learned this, I had to explore the topic! Beyond my usual flower remedies and lotions and potions, a whole other world of floral fun awaits me! I though you might be enjoy this practical guide to 30 garden-grown edible flowers, each with a quick flavour note, a simple use or recipe idea and the safety points you must know before eating them. Let's get into it!

(Quick general tips before we start: only eat flowers you’ve positively identified, don’t use blooms treated with pesticides or weedkiller, wash gently, try a small amount first to check for allergies, and avoid flowers gathered from roadsides.)

The List

1. Nasturtium (Tropaeolum)
- Flavour: Peppery, slightly hot, mustard-like.
- Use: Add whole flowers or petals to salads, use as colourful garnish, or stuff with soft cheese.
- Safety: Non-toxic; pungent taste may irritate sensitive mouths.

2. Viola / Pansy (Viola spp.)
- Flavour: Mild, slightly sweet, green undertone.
- Use: Candied for cakes, garnish for salads and desserts.
- Safety: Generally safe; avoid if unknown species or treated with chemicals.

3. Rose (Rosa spp.)
- Flavour: Aromatic, floral, can be sweet or slightly fruity depending on variety.
- Use: Rose petal jam, infused syrups, sugar, or in desserts and salads.
- Safety: Avoid roses sprayed with pesticides; some individuals sensitive to pollen.

4. Lavender (Lavandula angustifolia)
- Flavour: Strong floral, slightly herbal, camphor-like if overused.
- Use: Infuse cream/ice cream, make lavender sugar, shortbread or syrups.
- Safety: Use sparingly—strong flavour; some people may have contact/allergic reactions.

5. Borage (Borago officinalis)
- Flavour: Cucumber-like, mildly sweet.
- Use: Add to summer drinks (garnish in Pimms), salads, or freeze in ice cubes.
- Safety: Generally safe in culinary amounts; avoid if plant is old/woody; avoid contaminated plants.

6. Calendula / Pot marigold (Calendula officinalis)
- Flavour: Tangy, peppery, slightly bitter.
- Use: Petals in salads, savoury rice, or as saffron substitute for colour.
- Safety: Some people may be sensitive/allergic (Asteraceae family).

7. Elderflower (Sambucus nigra) — blossoms
- Flavour: Sweet, floral, musky.
- Use: Elderflower cordial, fritters, or infused in champagne.
- Safety: Only use the opened white blossoms; other parts of the elder (raw berries, leaves, stems) contain cyanogenic glycosides and can be toxic if eaten raw. Cooked/processed berries are commonly used.

8. Dandelion (Taraxacum officinale) — petals and buds
- Flavour: Bitter-sweet, honeyed when fully open; young buds less bitter.
- Use: Petals in salads, or make dandelion wine and fritters from buds.
- Safety: Fine in moderation; bitter taste may upset sensitive stomachs; avoid if treated with chemicals.

9. Chamomile (Matricaria recutita / Chamaemelum nobile) — flowers
- Flavour: Apple-like, floral, herbal.
- Use: Infuse as tea, flavour syrups or desserts.
- Safety: May cause allergic reactions in those allergic to Asteraceae family (e.g. ragweed); avoid during pregnancy if advised by clinician.

10. Cornflower / Bachelor’s button (Centaurea cyanus)
- Flavour: Mild, slightly spicy or clove-like in some types.
- Use: Decorative salad garnish, tea blends, or sprinkled on cakes.
- Safety: Generally safe; ensure correct species and pesticide-free.

11. Primrose (Primula vulgaris)
- Flavour: Mild, slightly sweet, honeyed.
- Use: Candied primroses for cake decoration, or in salads.
- Safety: Use common primrose; avoid wild species with uncertain ID; may cause mild stomach upset in some.

12. Apple blossom (Malus domestica)
- Flavour: Light apple-scented, floral, slightly sweet.
- Use: Garnish desserts, infuse syrups or cordials.
- Safety: Generally safe; avoid blossoms from sprayed trees.

13. Cherry blossom / blossom from other fruit trees (Prunus spp.)
- Flavour: Delicate, almond-like (some varieties), floral.
- Use: Candied decorations, infusion for syrups or sweets.
- Safety: Blossoms are edible, but other parts (leaves/stone kernels) can contain cyanogenic compounds—avoid chewing seeds/kernels.

14. Pear blossom (Pyrus communis)
- Flavour: Delicate, floral, slightly sweet.
- Use: Garnish, infused syrups, or decorate pavlovas.
- Safety: As for other fruit blossoms, avoid seeds/kernels; ensure flowers are chemical-free.

15. Fuchsia (Fuchsia spp.)
- Flavour: Mildly sweet, tangy nectar in the tubular flowers.
- Use: Use whole flowers in salads, desserts, or make cordial from nectar.
- Safety: Generally safe; attractive to pollinators—harvest sustainably.

16. Sunflower petals (Helianthus annuus)
- Flavour: Mildly nutty, slightly bitter near base.
- Use: Petals in salads, or candied; seeds are used separately.
- Safety: Remove bitter base if present; some varieties more palatable than others.

17. Daylily (Hemerocallis spp.)
- Flavour: Mild, sweet, slightly vegetal.
- Use: Stuffed and fried daylily buds, add petals to salads, or stir-fry.
- Safety: Most Hemerocallis are edible, but some people report stomach upset—only consume known garden daylily varieties and avoid wild lily species (true lilies, Lilium spp., can be toxic to pets and some humans).

18. Squash / Courgette blossoms (Cucurbita spp.)
- Flavour: Delicate, mildly sweet, vegetal.
- Use: Stuff with ricotta and fry (classic stuffed courgette flowers), or add to soups and omelettes.
- Safety: Remove pistil/stamen when stuffing; ensure no pesticide residues.

19. Dahlia (Dahlia spp.)
- Flavour: Varies by variety—mild, sometimes slightly peppery or tuberous sweetness.
- Use: Petals in salads or as garnish; some varieties used for colourful decoration.
- Safety: Generally edible but flavours vary; avoid if unsure of variety; some people may be sensitive.

20. Hollyhock (Alcea rosea)
- Flavour: Mild, slightly sweet, marshmallow-like texture in some.
- Use: Candied for decoration, add petals to salads.
- Safety: Generally safe in small amounts; ensure plant not treated.

21. Chrysanthemum (edible varieties, e.g. Chrysanthemum morifolium)
- Flavour: Tea-like, bitter, sometimes tangy depending on cultivar.
- Use: Sliced petals in salads, or chrysanthemum tea (commonly used in Asian cuisine).
- Safety: Only certain cultivars are edible—confirm variety; Asteraceae allergies possible.

22. Corn cockle? (Agrostemma githago) — NOT edible (toxic). [Excluded]
- Note: not included, example of a toxic garden flower to avoid.

23. Poppy (Papaver spp.) — petals (e.g. common field poppy)
- Flavour: Mild, often slightly tangy or bland; seeds used for flavour.
- Use: Petals as garnish; poppy seeds in baking.
- Safety: Avoid opium poppy (Papaver somniferum) parts other than seeds due to alkaloids; some poppy species and large amounts may cause digestive upset—use petals sparingly and ensure correct species.

24. Honeysuckle (Lonicera spp.) — edible nectar from certain species (e.g. common Japanese & L. japonica nectar used traditionally)
- Flavour: Sweet nectar, intensely sugary.
- Use: Suck nectar from flowers, infuse in syrups or cordials.
- Safety: Many Lonicera species have toxic berries and other parts; only nectar from known edible species should be consumed—do not ingest leaves, stems or berries.

25. Lilac (Syringa vulgaris)
- Flavour: Strongly perfumed, floral, slightly bitter.
- Use: Lilac sugar, syrups, or candied for cakes.
- Safety: Use small amounts—strong aroma; avoid if sprayed.

26. Heather (Calluna vulgaris)
- Flavour: Honey-like, floral, slightly bitter.
- Use: Heather honey is well known; blossoms can flavour infusions and syrups.
- Safety: Generally safe in small amounts; harvesting from unpolluted sites only.

27. Meadowsweet (Filipendula ulmaria)
- Flavour: Sweet, almond/vanilla-like (contains salicylates).
- Use: Infuse in cream for desserts, flavour syrups or jams.
- Safety: Contains salicylates (like aspirin) — avoid if allergic to aspirin, on anticoagulants, or pregnant without medical advice.

28. Sweet violet (Viola odorata) — similar to pansy but stronger perfume
- Flavour: Sweet, perfumed, floral.
- Use: Candied violets, violet syrup, or garnish for desserts.
- Safety: Generally safe; intense aroma—use sparingly.

29. Hops flowers (Humulus lupulus) — female cones
- Flavour: Bitter, citrusy, resinous depending on variety.
- Use: Brewing beer, or small amounts as bittering agent in culinary infusions/savoury dishes.
- Safety: Bitter—use sparingly; some people sensitive to lupulin; ensure correct plant (male vs female cones).

30. Agastache / Anise hyssop (Agastache spp.)
- Flavour: Anise/licorice-like, minty undertone.
- Use: Flowers in salads, garnish, or infuse into syrups and teas.
- Safety: Generally safe; possible allergic reactions in Asteraceae-sensitive people; avoid if unsure of species/variety..

Things to try

1) Elderflower Cordial (classic, refreshing)
Ingredients
- 25–30 heads elderflower (Sambucus nigra), freshly picked, whites only
- 1.5 litres water
- 1.2 kg granulated sugar
- 2 unwaxed lemons, thinly sliced
- 50 g citric acid (or juice of 2 lemons as alternative)

Method
1. Shake flowers gently to remove insects; do not wash (you’ll lose flavour).
2. In a large pan, dissolve sugar in the water over a low heat; cool to room temperature.
3. Add elderflower heads, lemon slices and citric acid. Cover and leave in a cool place for 24–48 hours, stirring once.
4. Strain through muslin, squeeze out liquid, discard solids. Bottle and refrigerate for up to 2 weeks, or freeze/sugar-sterilise for longer storage.
Use: Dilute 1:6 with sparkling water, add to prosecco, or drizzle over desserts.

Safety: Only use the open white flower heads. Do not use other parts of elder (berries/leaf/stem) raw. Ensure flowers are pesticide-free.

2) Stuffed Courgette (Zucchini) Flowers — Ricotta & Herb (serves 4)
Ingredients
- 8 large courgette flowers, pistils removed
- 250 g ricotta
- 50 g grated Parmesan
- Zest of 1 lemon
- Handful chopped basil or chives
- Salt & pepper
- Plain flour and 1 egg beaten (for light batter) or olive oil for roasting

Method (fried)
1. Mix ricotta, Parmesan, lemon zest and herbs; season.
2. Gently open each flower and pipe or spoon in filling; twist ends to close.
3. Dust with flour, dip in beaten egg and shallow-fry in olive oil until golden (2–3 mins each side). Drain on kitchen paper.
Method (baked/roasted)
1. Place filled flowers on a baking tray, brush with olive oil and roast at 200°C (fan 180°C) for 8–10 mins until warmed and slightly golden.

Use: Serve warm as a starter or with a green salad.

Safety: Remove pistils/stamens (can be bitter); ensure flowers are pesticide-free and harvested young. Use only courgette blossoms (Cucurbita spp.), not other similar-looking flowers.

3) Candied Violets & Rose Petal Jam (two small treats)
A) Candied Violets
Ingredients
- Small bowl of fresh violets/pansies
- 1 egg white, lightly beaten
- Caster sugar

Method
1. Brush petals lightly with egg white.
2. Sprinkle caster sugar over petals (or dip into sugar), place on a rack to dry for 12–24 hours until crisp.
Use: Decorate cakes, cupcakes and petits fours.

Safety: Use only pesticide-free flowers; discard if petals bruise or show mould.

B) Quick Rose Petal Jam (makes ~300 ml)
Ingredients
- 200 g unsprayed rose petals (fragrant varieties)
- 300 g jam sugar (with pectin)
- 150 ml water
- Juice of 1 lemon

Method
1. Rinse petals briefly and pat dry.
2. In a saucepan, combine water and sugar, bring to a simmer until sugar dissolves. Add rose petals and lemon juice.
3. Simmer gently for 8–10 mins until jam sets (test on chilled plate). Pour into sterilised jar and seal.

Use: Spread on scones, stir into yogurt or glaze cakes.

Safety: Ensure petals are from edible rose varieties and unsprayed; use small amounts initially if you’re pollen-sensitive.

I may return with a part two or pop back and add more entries here. In the meantime, why not try one of the recipes this week — take a photo and tag us on socials!

References & further reading

- Royal Horticultural Society (RHS) plant pages
- Plants For A Future (PFAF) edible plant database
- UK Foraging guides and local conservation trusts

Disclaimer: Never eat something you have not definitively identified using a minimum of three different trusted resources. Always do your own research, I am only learning about edible flowers myself, and am only qualified in traditional herbalism and flower remedies. I accept no responsibility for the use of the information within the article. Please seek additional advice from an authority in this area such as the RHS

Keywords: edible flowers UK, edible flowers list, garden edible flowers, edible flowers recipes, safe edible flowers, nasturtium recipes, elderflower cordial, courgette flowers stuffed, candied violets, foraging flowers UK