This is the ultimate list of more than 15 flowers that we can eat as vegetables. Eating edible flowers is a great idea, not only for their beauty, but also as a delicious, nutritious vegetable.
I have already explored the diverse world of edible flowers with you and shared more than 100 recipes to enjoy them in syrups, teas, marmalades, salads and desserts. However, in this post I wanted to focus specifically on flowers that are used as vegetables and are therefore perfect for cooking, roasting, stewing or even grilling.
Some of these may surprise you, like cauliflower and broccoli, which are often overlooked flowers.
Table of contents
Characteristics of edible flowers eaten as vegetables
The term ‘vegetable’ includes flowers or flower buds that are used for culinary purposes and often served as a main ingredient in savory dishes. They are nutritious and provide similar benefits to other vegetables, including fiber, vitamins and minerals. These flowers can be baked, steamed, roasted or used in dishes such as soups, stews and casseroles.
Best practices for harvesting edible flowers
Before we begin, let’s recap how to harvest edible flowers.
- Harvest only flowers that are known to be edible and have not been sprayed with pesticides or other contaminants. If you are unsure, use a reliable identification guide.
- Harvest flowers in the morning, when the water content is highest and the flavors are most concentrated. Avoid harvesting during the hottest part of the day, when the flowers may wilt.
- Use clean scissors or pruning shears to cut flowers from the plant, making sure to leave a piece of stem attached for use and presentation.
- Immediately after harvesting, rinse the flowers gently with cold water to remove dirt and insects. Shake off excess water and pat dry with paper towels.
List of flowers that you can eat as vegetables
Broccoli
Broccoli (Brassica oleracea var. Italica) belongs to the Brassicaceae family, which also includes other cruciferous plants such as cauliflower, cabbage and Brussels sprouts. The part of broccoli that is harvested and consumed actually consists of the tightly packed flower buds, which form the dense green head known as the flower. These buds are harvested before they fully develop into yellow flowers.
Broccoli-cauliflower soup
Garlic Parmesan Roasted Broccoli
Broccoli and Cheese Stuffed Chicken
Cauliflower
Like broccoli, cauliflower (Brassica oleracea var. botrytis) consists of tightly packed white flower buds that form the dense, white head known as the curd or flower. Harvested before they blossom into yellow flowers, cauliflower retains its unique texture and flavor as a popular culinary vegetable, prized for its versatility and nutritional value.
Fermented cauliflower
Artichokes
Artichokes (Cynara cardunculus var. Scolymus) are another example of flowers that are considered vegetables. The edible part of the artichoke is the immature flower bud, harvested before it fully blooms. The outer petals and soft center of the bud have a unique texture and a mildly sweet, nutty flavor. You can steam, boil or grill them. Artichokes are great in salads, dips and pasta sauces. They are rich in fiber, vitamins and minerals and make a nutritious addition to meals.
Zucchini Flowers
Zucchini blossoms, or squash flowers, are vibrant yellow-orange flowers found on zucchini plants. These trumpet-shaped flowers are not only visually appealing, but also subtly sweet. To prevent zucchini yields from decreasing, harvest only male flowers that do not produce fruit. They are low in calories but packed with vitamins A and C, along with minerals such as potassium.
This guide contains many recipes for zucchini flowers, whether they are used for stuffing, fryingor sauté.
Italian fried zucchini blossoms
Recipe for stuffed pumpkin blossoms
Banana blossom
Banana blossom, or banana heart, is the large flower found at the end of a bunch of bananas on a banana plant. It is harvested before the bananas develop. The edible part consists of closely packed, fleshy bracts. When raw, banana flowers taste bitter; they become soft and have a mild flavor when cooked. Banana blossoms are popular in Southeast Asian and Indian cuisines and are perfect in salads, curries, soups and stir-fries because of their unique texture and flavor.
Vada made from banana blossoms
Vegan banana blossom fish tacos
Loroco flowers
Loroco (Fernaldia pandurata) is a flower widely used in Central American cuisine, especially in El Salvador and Guatemala. The edible part of the loroco flower is the bud and young shoots. It has a delicate, slightly spicy taste with a hint of nuttiness. Loroco is often used as a filling for pupusas (thick corn tortillas filled with various fillings), added to soups, scrambled eggs and rice dishes. It is valued not only for its taste, but also for its cultural significance in traditional Central American cuisine.
Chicken with Loroco in Cream Sauce
Nasturtium flowers
Nasturtium flowers and leaves (Tropaeolum majus) are often eaten as a vegetable. They are colorful and flavorful, with shades ranging from yellow to red. Their leaves and flowers have a peppery flavor and enhance salads, sandwiches and garnishes. They are rich in vitamins C and K and are commonly used by chefs and kitchens around the world.
Guacamole from nasturtium blossoms
Pumpkin Flowers
Like the fruit, pumpkin flowers, from the Cucurbita pepo plant, are also edible and eaten as a vegetable in many cuisines. These flowers, especially the larger male flowers, offer a subtle sweetness reminiscent of pumpkin. Their flowers are used in dishes such as soups, quesadillas and fritters. They are especially popular in the east and northeast parts of India and Latin America.
Quesadillas with pumpkin flowers
Dandelion
Dandelions (Taraxacum officinale) are another example of flowers that can be eaten as a vegetable. The entire plant, including the flowers, dandelion leaves and roots, is edible and used in various culinary preparations. The flowers have a mild, slightly sweet taste and are often used in salads or brewed in wine. However, you can also bake them or use the buds to make dandelion capers. Their flowers are rich in vitamins A, C and K, as well as minerals such as iron and potassium.
Fritters
Capers
Okra flowers
Although not commonly consumed, okra flowers (Abelmoschus esculentus) are edible and can be used in soups, stews and stir-fries. They contribute a delicate flavor that complements okra pods. Cooking them briefly preserves their texture and nutritional value because they contain vitamins, minerals and antioxidants similar to those of other parts of the okra plant.
Daylily
Daylilies, scientific name – Hemerocallis, offer gardeners more than just decorative beauty. They also provide edible flower buds, young shoots and petals that are often used in East Asian cuisine. Stir-fried, sautéed or added to soups and stews, daylilies add a mild, slightly sweet flavor to dishes. Not only are they tasty, they are also low in calories and packed with essential nutrients such as vitamin C and beta-carotene. With a rich culinary tradition in Chinese and other Asian cultures, daylilies provide both flavor and nutritional benefits in garden-to-table cooking, making them a surprising yet valuable addition to your vegetable garden.
Filled Daylilies with Chcheese and herbs
Edible flowers in savory dishes: add color and flavor to dishes
This category includes edible flowers that are often used in savory dishes to enhance taste and appearance. These flowers taste unique, such as citrusy, spicy, cucumber or onion, to chutneys and dips. Although they are not the main vegetable in the dish, they bring aesthetic beauty and striking floral notes to the gourmet kitchen.
Marigold – Calendula flowers
Marigold flowers add a subtle, peppery flavor and vibrant color to salads and soups, enhancing both flavor and presentation with their sunny petals. The attractive orange color is rich in antioxidants such as anthocyanins.
Calendula Energy Bars
Borage flowers
Borage’s small flowers offer a refreshing cucumber flavor and make a delicious pesto or fritters.
Chives are blooming
Chive blossoms have a mild onion flavor that brightens dishes like salads and omelettes, while their purple flowers add a decorative touch.
Dive
Vinegar with chive blossoms
Chamomile flowers
Chamomile flowers (Matricaria chamomilla) are known for their use in tea, but can also be eaten in savory dishes. These small, daisy-like flowers have a mild, apple-like flavor and can be used to infuse soups, stews or risottos. They can also be used to flavor stock and add a subtle floral note to savory dishes.
Salad of asparagus, peas and chamomile with fried ricotta
Hibiscus flowers
Hibiscus flowers have a sour, citrusy taste with a hint of bitterness and are popular in dishes such as chamoy, chutney or rasam.