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More than just a pretty garnish, edible flowers elevate summer dishes with unique, subtle flavors.
Edible flowers have a way of making summer recipes feel a little more extravagant. Each type of flower brings its own subtle flavor profile — sometimes honeyed and soft, sometimes peppery, citrusy, herbaceous, or bright with tartness — turning foods such as salads, drinks, desserts, and breads into dishes that look as beautiful as they are delicious.
Some blooms are gentle and almost confectionary — pansies and violets with their mild sweetness, elderflowers soft as perfume, and jasmine and lavender carrying the unmistakable fragrance of high summer. Others brighten the palate, like marigolds and lilacs with their citrusy lift, hibiscus with its ruby tartness, and begonias with a tang that feels almost sparkling. Borage offers a cool hint of cucumber, squash blossoms are delicate and tender, while rose petals bring a sweetness touched with spice. Together, they create a palette of flavors that feels layered, surprising, and endlessly elegant.
Then there are the flowers that lean savory and vivid: nasturtiums and arugula blossoms with their peppery bite, chive blossoms with a gentle onion note, calendula and bachelor’s buttons adding both tang and spark. Chamomile and thyme flowers are softly herbaceous, anise hyssop carries hints of licorice and mint, cilantro flowers bring a green, citrus-edged freshness, and day lilies finish crisp and lightly sweet.
However you choose to use them, seek out flowers from a reputable source and avoid any that have been treated with pesticides. A gentle rinse in a fine-mesh strainer, followed by a careful drying on paper towels, is all they need before getting used or being scattered over a dish like a final, garden-grown flourish.
Tips for Gardening With Edible Flowers
- Use the petals of edible flowers by gently pulling them from the stem and sprinkling on a salad or the edge of a serving platter.
- Nasturtiums do best in dappled light and mild fertilization.
- Bachelor buttons (also known as cornflowers) are cold tolerant and can be started earlier in the season.
- Peonies are not bothered by hungry deer, and they make a great simple syrup for drinks and desserts.
– Roxanne Kapitan, a professional gardener growing a garden of all edible perennials on Martha’s Vineyard.
Summer Salad With Pansies, Peas, Strawberries, and Fried Goat Cheese in a Honey Vinaigrette
- Yield: Serves 4–6 1x
Description
This is the kind of salad that feels made for the height of summer, when the market is full of sweet berries, tender peas, and flowers delicate enough to turn a simple platter into something celebratory. Crisp lettuce and microgreens are tossed with mint, strawberries, and fresh peas, then finished with warm rounds of fried goat cheese and a tangy-sweet vinaigrette that brings just the right balance of richness and brightness. Scattered with pansies, it is vibrant, elegant, and equally at home at a luncheon, brunch table, or supper on the porch.
Ingredients
- 10 oz fresh goat cheese
- 3/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 2 Tbsps grainy mustard
- 1 Tbsp honey
- 3 Tbsps white balsamic vinegar
- 2 Tbsps white wine vinegar
- 1/3 cup olive oil, plus more for frying
- Fine sea salt
- Freshly ground black pepper
- 2 heads butter lettuce, stem trimmed, leaves separated and washed
- 1 cup mixed microgreens
- 1/2 cup fresh mint leaves
- 2 cups sugar snap peas
- 1 cup hulled strawberries, halved or quartered if large
- 1 cup shelled fresh peas
- 1/2 cup fresh pansies
Instructions
- Gently roll the goat cheese into 1-inch balls and place on a parchment-lined baking sheet. You should have about 14 balls.
- Place the flour in a shallow dish, the beaten eggs in a second shallow dish, and breadcrumbs into a third shallow dish. Coat each cheese ball in the flour, dip into the egg, and then roll in the panko breadcrumbs. Place the coated cheese balls back onto the parchment-lined baking sheet and freeze until slightly firm, about 30 minutes.
- Meanwhile, in a small bowl, whisk together the mustard, honey, both vinegars, olive oil, salt, and pepper, and set aside.
- On a large serving platter or bowl, arrange the lettuce, microgreens, mint leaves, snap peas, strawberries, shelled peas, and pansies. Set aside.
- In a medium saucepan, heat 1 inch of olive oil until it reaches 360°F. Place the goat cheese balls, a few at a time, in the hot oil. Fry, gently flipping the balls occasionally, until all the sides are golden brown, about 2 to 3 minutes per batch. Set aside on a towel-lined plate to absorb extra oil. Repeat with the remaining balls.
- Drizzle the dressing over the salad and top with the warm cheese balls. Serve immediately.
Focaccia With Edible Flowers and Herbs
Description
This golden focaccia doubles as a centerpiece, topped with edible flowers and fresh herbs pressed into the dough in a garden-like pattern. Fragrant with oregano and thyme, it is as delicious as it is striking — crisp at the edges, tender within, and perfect for serving alongside salads, cheese boards, or a simple summer supper.
Yield: Makes 1 9-by-12-inch flatbread
Ingredients
- 1 1/2 cups lukewarm water (110° F)
- 1 Tbsp granulated sugar
- 1 1/4-oz envelope dry active yeast (~2 1/4 tsp)
- 2 Tbsps + 2/3 cup olive oil, divided
- 4 cups bread flour
- 1 Tbsp chopped fresh oregano leaves
- 1 Tbsp chopped fresh thyme leaves
- 1 Tbsp kosher salt
- 1/2 cup edible flowers such dandelions, calendula flowers, chamomile flowers, marigolds, borage, pansies, or violets
- 1/2 cup fresh herbs such as chives, parsley, oregano leaves, rosemary, or thyme
- Flaky salt
- Coarsely ground black pepper
Instructions
- In a large mixer bowl, combine the water and sugar, and stir to combine. Sprinkle the yeast over the top and set aside until the mixture becomes foamy, about 10 minutes.
- Add 2 tablespoons of olive oil, the flour, oregano, thyme, and kosher salt to the yeast mixture. Use a mixer fitted with the dough hook on slow speed until just combined. Then, increase the speed to medium and beat until the dough is smooth, sticky, and very pliable, about 10 minutes.
- Use a bench scraper to transfer the dough to a large, lightly oiled bowl. Loosely cover the bowl with a cloth and place in a dry, room-temperature spot until the dough has doubled in size, about 2 hours.
- Pour 1/3 cup of oil in the base of a 9-by-12-inch baking dish. Scrape the dough out into the dish and gently stretch it to fit the dimensions of the dish. Drizzle it with the remaining oil, then use your fingers to make lots of indentations all over the surface of the dough. Gently cover the dish with a large cloth and let it rise, about 1 more hour.
- Preheat the oven to 400° F. Place the baking dish on a standard-sized baking sheet.Arrange edible flowers and herbs in a visually appealing pattern, pressing them gently into the dough. Sprinkle the dough all over with the flaky salt and coarsely ground pepper to taste.
- Transfer the baking sheet with the baking dish on it to the oven, and bake until golden and cooked through, about 25 minutes. Remove from the oven to a cooling rack to cool slightly before serving.
Bake Don’t Buy
Leave out the flowers and herbs for a kitchen staple that is versatile enough to slice as sandwich bread, layer with pizza toppings, chop and crisp into croutons, and more.
Lilac Sugar Cookies With Lemon Lilac Glaze
- Yield: Makes 34 cookies 1x
Description
Buttery and lightly floral, these sugar cookies make the most of lilac season. Fresh blossoms are folded into the dough, then the baked cookies are dipped in a bright lemon glaze and finished with a scattering of petals for a simple, elegant finish.
Ingredients
- 1 cup (2 sticks) salted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 cup fresh lilac blossoms, plus more for garnish
- 1 tsp fresh lemon zest
- 2 3/4 cups all-purpose flour
- 1 1/2 cups confectioners’ sugar
- 4-5 Tbsps fresh lemon juice
Instructions
- Add the butter and sugar to a large mixer bowl fitted with the paddle attachment. Beat on medium-high speed, scraping the sides of the bowl if necessary, until light and fluffy, about 5 minutes.
- Reduce the speed to low and beat in the egg until well combined, then beat in the lilac blossoms and lemon zest. Add the flour one cup at a time and beat until a soft dough forms.
- Divide the dough into two equal pieces and press each into a 1-inch thick square. Wrap each piece of dough well and refrigerate until the dough is chilled, about 30 minutes to 1 hour.
- Preheat the oven to 375° F. Have two baking sheets lined with parchment paper ready and oven racks in the upper and lower thirds of the oven.
- Roll one of the squares of dough out to about 1/4-inch thick and slice or use a cookie cutter to cut into approximately 2 1/4-inch squares. Place the squares on the prepared baking sheets about an inch apart and transfer to the oven. Bake, rotating the pans halfway through cooking until the cookies are lightly golden around the edges and cooked through, about 12 minutes. Repeat this process with the remaining square of chilled dough. Reroll any scraps of dough and cut into additional cookies. Once baked, transfer the cookies to a cooling rack to cool completely.
- Sift the confectioners’ sugar through a fine-mesh strainer over a medium bowl. Add the lemon juice and whisk until a smooth icing is formed.
- Dip one half of each cookie into the icing and sprinkle the iced halves with lilac petals. Let them rest until the icing has set, about 30 minutes. Serve immediately or within a few days. Store at room temperature in an airtight container.
Hibiscus and Berry Cooler
- Yield: Serves 4–6 1x
Description
Refreshing, tart, and lightly sweet, this alcohol-free summer drink is perfect for hot days. It calls for dried hibiscus flowers, available at health food stores, specialty markets, or online. Hibiscus, cherries, and berries are rich in vitamin C and antioxidants, making this cooler a bright, revitalizing sip after time in the sun.
Ingredients
- 2 oz dried hibiscus flowers
- 4 cups water
- 2/3 cup granulated sugar
- 1 cup strawberries, plus more for garnish
- 1 cup raspberries, plus more for garnish
- 1 cup pitted cherries, plus more for garnish
- 1 cup tart cherry juice
- Sparking water
- Sugared flowers for garnish (see box)
Instructions
- Place the hibiscus flowers in a medium saucepan with the water and bring to a boil. Turn off the heat and let steep for 20 minutes.
- Place the sugar, strawberries, raspberries, cherries, and cherry juice in a blender. Blend until smooth.
- Pour the berry mixture through a fine-mesh strainer into the bottom of a large pitcher, then pour the hibiscus tea over the top through the fine-mesh strainer onto the berry mixture. (You can compost what is left in the strainer.) Refrigerate until cold, about 1 hour.
- To serve, fill glasses with ice, and ladle in the cooler. Top with some sparking water. Garnish with fresh berries, cherries, and sugared flowers. Serve immediately or store in a large pitcher in the refrigerator for up to 3 days.
Sugared Flowers
Description
These glistening preserved flowers have a delicate flavor and crunch, making them a colorful and fun garnish for cakes, cupcakes, ice cream, and just about any other sweet treat. They take a couple days to fully dry out and crisp, so you’ll want to make them ahead of time. This recipe calls for aquafaba, the starchy liquid found in a can of chickpeas.
Ingredients
- 1/2 cup superfine sugar
- 1/3 cup aquafaba
- 60 edible flowers with stems, such as marigolds, violets, or dandelions
Instructions
- Have a lined baking sheet ready. Place the sugar in a medium bowl and set aside.
- In another medium bowl, lightly beat the aquafaba with a whisk until frothy, about 1 minute.
- Work with one flower at a time, holding it by the stem. Use a small paintbrush to gently paint a thin layer of aquafaba onto both sides of each petal.
- Hold the flower over the sugar bowl and gently sprinkle sugar over the petals, lightly coating them all over.
- Transfer the flower to the lined baking sheet and use a pair of kitchen shears to snip off the stem. Repeat this process with the remaining flowers.
- Let the sugared flowers completely air dry in a warm, dry spot in the kitchen until the sugar is crisp, about 48 hours.
Notes
Store the sugared flowers in a lined, airtight container at room temperature for up to 3 months.
I see lovely looking recipes but then I see lots of sugar. How about desserts that barely add sugar?