You can eat these common flowers from your own garden

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The herb garden is our favorite when it comes to preparing eccentric meals, but how about a flower garden? Bright flowers with subtle flavors are the extravagant present in your meal. Eating flowers is hot,  but then it is important that you know which flowers. Culy figured it out for you. Who knows, there might be a shrub in your garden!

7 types of flowers you can eat

Not only tasty, but also very tasty to look at when they parade on your salad or pasta!

garden violet

You can rightly add the ordinary garden violet from the garden center to your ‘spice stash’. The texture and taste are similar to those of leaf spinach, but the garden violet is slightly sweeter. Use the violet on pastries or on salads and cold soups! Can you already see your green gazpacho shining with such a purple violet?


The flowers of the fuchsia are not only beautiful to look at, they are also great to eat. Remove them from the bush when they have just finished flowering, because then they are at their best (and most beautiful). The taste of the fuchsia is – as you might expect with that bright color – nice and a bit spicy and bitter. Are you going for a showstopper? Then freeze the fuchsia flowers in your ice cubes and put them in a cocktail. Good luck!


Eating flowers can be exciting, because is it edible or poison? We usually skip the flowers and plants that look ‘witchy’. Yet that is not necessary with the intimidating snapdragon. The petals do an excellent job in one of your summer meal salads. They are bitter and a little nutty, which makes them great on a ceviche as well .


Do you want to give your salad that extra taste explosion with lemon zest, but you don’t have a lemon at home? Perhaps you have a begonia in the room or in the garden. Then use this one. The flowers of the begonia taste slightly lemon and somewhat apple-like and give that extra kick! Please note: you cannot eat the begonia from the garden centre. Do you want to go outside on the plant? Then look for the tuberous or hybrid begonia.


We already know the calendula, also known as marigold, from all kinds of botanical spreads. Good for the skin, but the calendula is also very welcome on the tongue. How does she taste? A bit peppermint-like (some people make toothpaste out of it). Use the calendula flower as you normally would saffron . Your food will turn a yellow-orange color. You can also dry the calendula leaves and make tea from them.


If you are blessed with a beautiful hibiscus shrub in the garden, you will eat a lot of flowers in the near future. The hibiscus is  hot! The flour is so versatile that you could make an entire dish with it, so to speak (who will take up the challenge?), but we prefer to eat it ‘raw’ or with a drink. The taste? Reminiscent of cranberries but slightly fresher and spicier. Fancy something tasty? Boil the hibiscus in some water with sugar and make a Mexican agua fresca . Blown away!


Roses don’t just work well as a Valentine’s Day stunner, they also steal your heart in your meal. There is only one rule of thumb to remember: the darker the rose, the more intense the flavor of the petals. And that taste, you can best describe it as aromatic and slightly sweet. The rose is also delicious to use in a syrup, but you can also mix the leaves with your ice cream (did someone say rose ice cream?) or use in a salad.

Source: Culy by
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