Blooming beautiful: How to cook with edible flowers

Baklava with pistachios and orange blossom syrup. Photo / Babiche Martens
They’re spring’s prettiest ingredient – here’s how to cook with them.
Spring brings with it an abundance of fresh produce, but one ingredient that’s particularly eye-catching this season is edible flowers. These vibrant, delicate blooms aren’t just a garnish – they can add subtle flavours, texture and a pop of colour to both sweet and savoury dishes. From salads to desserts, edible flowers are the perfect way to elevate your springtime cooking. Here’s everything you need to know about using edible flowers in your kitchen.
Not all flowers are safe to eat, so it’s important to know which ones are edible and how to source them properly. Some common edible flowers include:
If you’re buying edible flowers, make sure they’re specifically labelled for culinary use, as flowers from florists or garden centres may have been treated with chemicals. Alternatively, you can grow your own edible flowers at home, ensuring they’re pesticide-free.
Edible flowers are as versatile as they are beautiful. Their subtle flavours and visual appeal make them an excellent addition to a variety of dishes. Here are some easy ways to incorporate edible flowers into your cooking:
When cooking with edible flowers, it’s best to add them at the end of the preparation process. Heat can cause the flowers to wilt and lose their vibrant colour, so use them as a final touch just before serving. For example, if you’re adding flowers to a pasta dish, sprinkle them on top after the pasta has been plated.
It’s also important to clean the flowers gently before using them. Rinse them in cool water and pat dry with a paper towel, taking care not to bruise the petals. For the freshest flavour, use the flowers as soon as possible after picking or buying them.
For a show-stopping spring dessert, try this limoncello strawberries with lavender shortbread recipe. The floral aroma of lavender pairs beautifully with the buttery richness of the biscuits, making them a perfect afternoon treat.
Or, brighten up your next cocktail or mocktail with Warren Elwin’s pretty lime ice. Speaking of pretty, check out Kathy Paterson’s sponge cake with dried apricot puree, whipped cream and edible flowers recipe.
Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she’s shared some helpful advice recently, including spring salad ideas, how to keep your herbs fresh, and whether it’s worth the effort to make pesto from scratch.