Everyone loves the bright colours and wonderful fragrances of flowers in the garden, but did you know that many different flowers can be eaten? Have a look at some of our top edible flowers you can add to your next plate.
Chive flowers have a similar flavour to the stems. Sprinkle on top of egg and cheese dishes or on salads.
BorageThese blue and white star shaped flowers can be used in sweet or savoury dishes. Flowers can also be crystallised in sugar and used in baking. Borage is also a great addition to your garden to help the bees as they like to feast on the blossoms.
Commonly known as Pot Marigold, the petals have a slight sweet buttery taste with a hint of pepper. Ideal in sandwiches or asparagus rolls.
A rainbow of colours! The miniature member of the pansy family have a great taste and are great for sprucing up dishes in the cooler months of the year.
Probably the most recognisable edible flower, these generous, carpeting and rambling flowers bloom for months on end and are great in salads, pastas and stir fry. Plus, an added bonus is that their bright, open faced flowers attract bees and butterflies.
Savoured by foodies for stuffing, these delicate looking flowers are actually quite robust and hold up to being deep fried, crumbed and battered.
A distinctive bean flavour, the bright scarlet flowers are lovely in omelettes and raw salads.
Pungent, perfumed flavour usually best suited to sweet food like cakes, biscuits and drinks.
Rose petals are sweet and delicate and can be crystallised with sugar. A great decoration on cakes.
A sharp, tangy taste, similar to saffron. Marigold are also a great companion plant in your garden, check out our guide to companion planting here.