Beyond the Bouquet: 10 Beautiful & Edible Flowers You Can Grow at Home
A Garden Full of Flavor (and Healing)
We often grow flowers for their beauty, but many blooms offer more than just good looks—they’re edible, medicinal, and absolutely enchanting in the kitchen.
Whether sprinkled on a salad, steeped into a calming tea, or pressed into shortbread, edible flowers offer a unique way to bring the garden right to your plate. Here’s a list of our 10 favorite edible flowers to grow—each with its own unique flavor, personality, and purpose.
1. Calendula (Calendula officinalis)
Flavor: Mild, slightly peppery or bitter
Uses: Teas, soups, herbed rice, salves
Why We Love It: Calendula is a skin-loving powerhouse. Its petals add color and gentle healing energy to both food and herbal remedies.
2. Chamomile (Matricaria chamomilla)
Flavor: Sweet, apple-like
Uses: Tea, infused honey, calming cookies
Why We Love It: Known for its gentle, calming properties, chamomile is a must-grow for tea lovers and herbalists alike.
3. Snapdragons (Antirrhinum majus)
Flavor: Mildly bitter, grassy
Uses: Cake toppers, mocktails, salads
Why We Love It: Snapdragons are more for the eyes than the taste buds, but yes—they’re edible! Our first bouquet this season felt extra special with this fun surprise.
4. Nasturtium (Tropaeolum majus)
Flavor: Peppery, bold
Uses: Salads, pastas, herbed butters
Why We Love It: Nasturtiums bring color, flavor, and function. Both the flowers and leaves are edible, and the whole plant is rich in vitamin C.
5. Pansies & Violas (Viola spp.)
Flavor: Mild, slightly sweet
Uses: Pressed into cookies, drink toppers, frozen into floral ice
Why We Love It: Their cheerful blooms are beloved by kids and cottage garden lovers alike.
6. Lavender (Lavandula angustifolia)
Flavor: Floral, slightly minty
Uses: Teas, syrups, shortbread, infused sugar
Why We Love It: A little goes a long way—lavender is calming, fragrant, and deeply grounding.
7. Borage (Borago officinalis)
Flavor: Fresh and cucumber-like
Uses: Salads, herbal lemonade, ice cubes
Why We Love It: Borage’s blue star-shaped flowers are show-stoppers, and bees adore them too.
8. Roses (Rosa spp.)
Flavor: Fruity, floral, sometimes spicy
Uses: Rosewater, teas, desserts, infused honeys
Why We Love It: Heirloom and wild roses are rich in flavor and energetics—but be sure they’re unsprayed and organically grown.
9. Echinacea (Echinacea purpurea)
Flavor: Earthy, floral, slightly bitter
Uses: Teas for immune support
Why We Love It: While it’s not your average garnish, echinacea petals (and cones) can be dried and blended into fall wellness teas.
10. Bee Balm (Monarda spp.)
Flavor: Spicy and minty
Uses: Tea, vinegars, savory dishes
Why We Love It: Bee balm is bold and medicinal—a favorite among pollinators and herbalists alike.
Growing Beauty You Can Eat
Edible flowers remind us that food and beauty don’t have to be separate—and that healing often begins in the garden.
If you’re planning next year’s plantings, or wondering what else you can do with your summer blooms, let this list be your invitation to explore the flavor, color, and gentle power of flowers.
***As always, be sure your flowers are unsprayed, organically grown, and properly identified before using them in food or body care.
Related Reads You May Love:
15 Delicious (& Medicinal) Ways to Use Lemon Balm Beyond Tea
Cellular Hydration: Why Water Isn’t Enough (And How Herbal Teas + Mineral Salts Can Help)
Want more garden-to-apothecary inspiration?
Join the Wild Faith Acres newsletter to get weekly updates from our homestead, early product releases, and seasonal tips for living in rhythm with the land.