The Quick Guide to Growing Edible

Decorate your garden and brighten up many a drab salad. Edible flowers are beloved by bees and are great way to add a tasty dash of colour to your meals.



In recent years edible flowers have been all the rage, but to ensure you pick the right flowers from the right place here are a few tips on what to do.

  Make sure that you either grow from seed, buy organically or from an edible plant section in a garden centre. If you choose flowers that have been grown for ornamental purposes there is no guarantee that they haven’t been sprayed with something that’s unsuitable for human consumption.

Be sure that the flowers you are consuming are edible. If you’re not sure don’t risk it as some flowers are poisonous.



Our Top Picks


Easy to grow, borage self-seeds readily and has broad slightly hairy leaves and gorgeous blue star-shaped flowers that can be candied and used to stunning effect on cakes and muffins. The leaves taste like cucumber and when crushed taste great when added to gin and tonic.


Viola/Heartsease (pictured)

These gorgeous flowers are closely related to pansies, with a similar though smaller flower. The flowers have a strong peppery flavour and are available in a stunning array of bright and vibrant colours. For best results through summer, plant in a semi-shaded spot, protected from the mid-afternoon sun and keep well-watered.


Other great plants to grow for the edible flowers includes calendula, pineapple sage, anise hyssop, geraniums, nasturtiums, shungiku (a type of chrysanthemum), bee balm, chamomile, lemon verbena and zucchini, squash and pumpkin blossoms.


Words: Billy Aiken
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