Looking for quick, easy recipes using edible flowers?
Edible flowers don’t just look pretty – they add flavour, fragrance, and fun to your food.
Read on for 17 delicious recipe ideas that each take less than 30 minutes.
Try them at home with the kids!
Tips for Cooking with Flowers
- Always use flowers from unsprayed areas that animals haven’t been weeing on
- Be 100% sure of your identification – cross-reference using at least 3 reliable sources when learning
- Store-bought flowers are not going to be food-safe
1. Lavender Shortbread Biscuits
Ingredients:
- 175g plain flour
- 50g caster sugar
- 125g unsalted butter
- 1 tbsp dried culinary lavender
Method:
Preheat the oven to 160°C. Cream butter and sugar together. Add flour and lavender. Mix until a dough forms. Roll out and cut into shapes. Bake on a tray for 15–20 minutes until pale golden. Cool before serving.
2. Rose Petal Jam
Ingredients:
- 2 cups fresh, unsprayed rose petals
- 2 cups sugar
- Juice of 1 lemon
- 1½ cups water
Method:
Simmer petals in water for 10 minutes. Add sugar and lemon juice. Boil gently until thick (about 30 mins). Pour into sterilised jars. Lovely on toast or yoghurt1.
3. Courgette (Zucchini) Flower Fritters
Ingredients:
- 6 courgette flowers
- 100g plain flour
- 150ml sparkling water
- Salt, oil (such as coconut oil) for frying
Method:
Whisk flour, sparkling water, and a pinch of salt to make a light batter. Dip flowers, fry in hot oil until golden, then drain on paper towels. Serve warm with lemon wedges.2
4. Viola and Chive Butter
Ingredients:
- 100g unsalted butter (softened)
- 2 tbsp chopped chives
- A dozen or so viola flowers
- Pinch of sea salt
Method:
Chop chives and violas, add salt, and mash them into butter. You could also use chive blossoms, primroses, or another edible flower. Decorate the sides with whole flowers. Shape into a roll in greaseproof paper and chill in the fridge. Try serving on warm bread or new potatoes.
5. Elderflower Cordial
Ingredients:
- 20 elderflower heads
- 1.5 litres water
- 1 kg sugar
- 2 lemons, sliced
Method:
Boil water and pour over flowers and lemons. Cover and steep for 24 hours. Strain, add sugar, heat until dissolved. Bottle once cool. Dilute to taste.
6. Nasturtium Pesto
Ingredients:
- 1 cup nasturtium leaves
- ½ cup nasturtium flowers
- 50g walnuts
- 1 garlic clove
- 50g parmesan
- 100ml olive oil
Method:
Blend all ingredients until smooth. Use on pasta, toast, or roast veg.
7. Calendula Rice Pilaf
Ingredients:
- 200g basmati rice
- 1 onion, chopped
- 1 cup calendula petals
- 500ml vegetable stock
- Zest of 1 lemon
Method:
Sauté onion in oil. Add rice, stir for 1 min. Pour in stock and simmer until cooked. Stir in petals and lemon zest before serving.
8. Violet-Infused Syrup
Ingredients:
- 1 cup violet flowers
- 1 cup water
- 1 cup sugar
Method:
Simmer flowers in water for 10 mins. Strain, then stir in sugar. Heat until syrupy. Cool and bottle. Add to drinks or desserts.
9. Pansy Topped Fairy Cakes
Ingredients:
- 100g butter
- 100g sugar
- 2 eggs
- 100g self-raising flour
- Edible pansies for topping
- Icing sugar and water for glaze
Method:
Bake fairy cakes. Mix icing sugar with water. Ice cakes, press a pansy on top of each. Let dry before serving.
10. Borage Ice Cubes
Ingredients:
- Fresh borage flowers
- Water
Method:
Place flowers in ice cube trays, cover with water. Freeze. Use in drinks for a pretty garnish and a mild cucumber flavour.
11. Dandelion Fritters
Ingredients:
- 12 dandelion flower heads
- 100g flour
- 1 egg
- 100ml milk
- Salt, oil for frying
Method:
Make batter from flour, egg, milk, and salt. Dip flowers and fry until golden. Serve with lemon or a herby dip.
12. Rosewater & Cardamom Rice Pudding
Ingredients:
- 100g pudding rice
- 700ml milk
- 2 tbsp sugar
- ½ tsp cardamom
- 1 tsp rosewater
Method:
Simmer all ingredients gently until rice is soft and creamy. Stir often. Serve warm or cold with rose petals and pistachios.
13. Stuffed Courgette Flowers
Ingredients:
- 6 courgette flowers
- 100g soft cheese
- Zest of 1 lemon
- 1 tbsp chopped herbs (mint or basil)
Method:
Mix cheese, zest, and herbs. Stuff flowers gently. Bake at 180°C for 10 minutes or lightly fry.
14. Chamomile Poached Pears
Ingredients:
- 2 pears, peeled
- 2 chamomile tea bags
- 500ml water
- 2 tbsp honey
- Slice of lemon
Method:
Simmer tea, honey, and lemon. Add pears, cover and poach for 20 mins. Cool in the syrup. Serve with yogurt.
15. Lilac Sugar
Ingredients:
- 1 cup sugar
- ÂĽ cup lilac flowers
Method:
Layer flowers and sugar in a jar. Seal and leave for 3–5 days. Sift out flowers. Use in baking or tea.
16. Marigold Quiche
Ingredients:
- 1 shortcrust pastry case
- 3 eggs
- 200ml milk
- 100g cheese
- ½ cup chopped marigold petals
Method:
Mix eggs, milk, cheese, and petals. Pour into pastry case. Bake at 180°C for 30–40 mins until golden and set.
17. Herbal Flower Salad
Ingredients:
- Baby lettuce
- Nasturtiums, chive blossoms, violas, borage
- Crumbled goat cheese
- Olive oil & lemon juice
Method:
Arrange greens and flowers. Top with cheese. Drizzle with oil and lemon. Serve fresh.
References
- Rose Petal Jam by Feasting at Home ↩︎
- Zucchini flower fritters by Little Ferraro Kitchen ↩︎
Recipes Using Edible Flowers: Final Thoughts
I hope this list of recipes using edible flowers has inspired you to see your garden—and your meals—in a whole new light.
Which flower will you cook with first?
