Not all flowers are just for looking at—some are perfectly safe (and surprisingly tasty) to eat. From salads and desserts to teas and cocktails, these edible blooms add color, fragrance, and flavor to your plate without requiring special preparation or caution.

Here are ten flowers you can enjoy freely (as long as they’re pesticide-free and properly identified):

Nasturtiums
Bright and peppery, nasturtiums bring a splash of color and a radish-like kick to salads and savory dishes.

Pansies & Violas
Mild, slightly sweet, and beautiful—these are perfect for topping cakes, cookies, or even ice cubes.

Calendula (Pot Marigold)
Sometimes called "poor man's saffron," its vibrant petals have a tangy, spicy flavor that works well in soups, grains, or egg dishes.

Lavender
Floral and calming, lavender is delicious in teas, honey, syrups, or baked goods like shortbread.

Chive Blossoms
These fluffy purple flowers have a mild onion flavor. Add them to salads, butter, or homemade vinegar for a subtle bite.

Borage
With a flavor reminiscent of cucumber, borage flowers are perfect for cocktails, lemonades, or floating in summer punch.

Cornflower

Mild and clove-like, cornflower is more about color than flavor. Use the bright blue petals to decorate baked goods, salads, or herbal tea blends.

Hibiscus
Tart and cranberry-like, hibiscus petals are often brewed into tea or made into jams and drinks.

Rose (Petals Only)
Fragrant and romantic, rose petals can be added to syrups, jams, desserts, or sprinkled over fruit.

Bee Balm (Monarda)
A relative of mint, bee balm has a spicy, herbal flavor that makes it a great addition to teas and savory dishes.

Violets
Sweet and floral, violets have long been candied or added to spring salads and pastries.

Roses

Fragrant & romantic, rose petals can be added to syrups, jams, desserts, or sprinkled over fruit & salads.

A few tips: Always confirm the flower variety is edible, avoid florists' blooms (which are often sprayed), and wash gently before using.

Safety Note: Only consume flowers that have been grown specifically for culinary use. Avoid roadside plants, treated garden flowers, and any bloom unless you’re certain of its identity and safety.