Entertaining with Edible flowers

Using edible flowers when entertaining adds color and interest to your presentation, and I think it also adds an extra “something” that you don’t see every day. The taste of most flowers is very mild, but their beauty makes everything extra special.

Edible flowers to entertain and adorn your food.

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Safety Notes

Don’t use flowers with pesticides or other chemicals.

Use flowers you’ve grown, or ask at the nursery if they spray their flowers.

Be careful with those who are sensitive to pollen or who have asthma, as the flowers may cause an allergic reaction.

Check a reference guide to help you correctly identify your flowers and to make sure they are safe. Sometimes you should only eat the petals, as other parts are bitter or even toxic. Check out this handy list from the University of Minnesota’s Extension Unit.


Using Edible Flowers

If you can, pick the flowers in the morning. Rinse them gently with water and place in a plastic bag with a damp paper towel. Then place the bag in the refrigerator until you are ready to use them.

Edible Flowers - Cupcakes - gardenmatter.com

Two very easy ways to add flowers are: in your salad, and as a garnish for other items like the ever-popular cupcake. 

Other uses for edible flowers

Edible flower ice cubes.Freeze them in ice cubes, or make an ice ring for a punch.

Make flower butter blending it with softened butter.  Then roll it into a log, wrap with plastic wrap, and refrigerate.

Make candied edible flowers.Make candied flowers by brushing egg whites over each petal, then dusting with super-fine sugar.

Lavender sugars for cooking or drinks.Make floral scented sugar with rose petals or lavender.

Herbal VinegarFloral vinegar made with white wine and flowers like lavender or red nasturium will turn a beautiful shade of pink.

If you don’t have enough of your own, you can always purchase them online.

They say that many of us eat with our eyes, so what better way to offer a feast for the eyes, than using edible flowers.


About Patti Estep

Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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  1. I would have never thought of freezing flowers into ice cubes, neat idea. I tried Nasturtiums once and the spice flavor knocked my socks off. So when I got married fresh flowers on the cake were a must but I didn’t use edible flowers. I went with Stargazer lilies and beargrass. I wired and floral taped them them together like a corsage and then placed between the open tiers of the cake. Anyways point is fresh flowers incorporated with food is the best. Add to the presentation… Great ideas here!

    • Hi Carole,

      You wedding cake sounds beautiful and it’s a great reminder to add flowers (even if they are not edible) to your food so thanks for sharing that great idea too.
      Thanks for stopping by and have a great week!

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