Edible Flowers: Which Ones Are Safe to Use and Which to Avoid

Mehgan Markle has recently spoken about eating flowers. Some flowers can be eaten, some are toxic. 

I decided to write this post to help you work out which are which.

Adding flowers to dishes can bring an extra touch of elegance and intrigue, whether you're decorating cakes, garnishing cocktails, or experimenting with floral flavours in your cooking. 

But not all flowers are safe to eat—some can cause anything from mild discomfort to serious illness.

In this post, we’ll explore which flowers you can safely use in the kitchen and which ones to keep strictly ornamental.

Edible Flowers: Safe and Delicious

These flowers are not only safe to eat, but they also add unique flavours and textures to sweet and savoury dishes alike:

1. Violas and Pansies

Delicate and slightly sweet, these are ideal for decorating cakes, salads, and even ice cubes.

2. Calendula (Marigold)

Sometimes called "poor man's saffron", calendula petals add colour and a peppery, slightly tangy flavour to soups, salads, and rice dishes.

3. Nasturtiums

These vibrant flowers offer a peppery kick, making them a great addition to salads, canapés, and cheese boards.

4. Lavender

Best used sparingly, lavender has a strong, floral flavour that works beautifully in baked goods, syrups, and even roast meats.

5. Chive Blossoms

A subtle onion flavour with a touch of sweetness makes chive flowers a brilliant garnish for soups, potatoes, and savoury tarts.

6. Elderflowers

Most famously used in cordials and syrups, elderflowers also pair well with gooseberries, rhubarb, and sparkling wine.

7. Roses

Rose petals (free of pesticides) can be used in syrups, jellies, and desserts. They have a delicate, perfumed flavour—perfect in Turkish delight or rosewater-infused dishes.

8. Borage

With a mild cucumber flavour, borage flowers are great in drinks, summer salads, or frozen into ice cubes for a pretty punch bowl.

Toxic or Inedible Flowers: Avoid These

Some flowers may look lovely but are toxic or at least mildly harmful if ingested. Here are a few to steer clear of:

1. Foxglove

Extremely poisonous. Even small amounts can affect the heart. Never use as a garnish.

2. Lily of the Valley

Highly toxic and absolutely not for consumption, even in small decorative quantities.

3. Hydrangeas

Common in garden displays but contain cyanogenic compounds that can be dangerous when ingested.

4. Daffodils

All parts of the daffodil are toxic. They've been known to cause serious illness if mistaken for leeks or onions.

5. Sweet Peas

Despite the name, sweet peas are not edible and can cause nausea and weakness if consumed.

6. Buttercups

These are mildly toxic and can cause stomach upset. Best to avoid altogether.

Tips for Cooking with Flowers

Buy organic or grow your own: Make sure flowers haven’t been treated with pesticides or chemicals.

Identify with certainty: If you're unsure whether a flower is edible, don’t take a chance.

Use sparingly: Even edible flowers can cause allergic reactions in some people. Test in small amounts.

Remove stamens and pistils: These parts can be bitter or cause allergies—use just the petals in most cases.

Final Thoughts

Cooking with flowers can elevate your food visually and in flavour—but it's important to know exactly what you’re using. Stick with known edible varieties and always avoid flowers that are toxic or chemically treated.

Would you like a printable cheat sheet or a seasonal guide to edible flowers? Let me know and I’ll whip one up!