Check out our guide to edible flowers, including where to buy it and plenty of recipe inspiration, then read about what is rose water, coconut sugar and almond flour.

What are edible flowers?

Edible flowers are just that – flowers that can be eaten. The most commonly found varieties are violas, corn flowers and pansies, which have beautiful colours and are great for decorating cakes and cocktails. Their flavour is very mild, but some, such as nasturtium petals, can have subtle peppery, bitter or sweet notes.

Where to buy edible flowers

Edible pressed flowers, £6.99/approx 15-20 flowers, Lakeland
A mixture of real pansy, viola and primrose flowers that have been dried and pressed so can be kept longer than fresh flowers.

Corn flowers, £6.50/1 punnet, Fine Food Specialist
Fresh cornflowers look like vibrant pompoms - use 1-2 days after arriving for striking cake decorations.

Viola flowers, £6.50/1 punnet, Fine Food Specialist
Viola flowers are slightly smaller than pansies and can be used on sweet or savoury dishes and even frozen into floral ice cubes.


Edible flower recipes

Lemon cake

A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses on top.

Lemon Layer Cake With Lemon Curd

Blood orange sticky iced buns

These are a more refined version of the cake shop staple, topped with a zesty blood orange icing and pretty edible flowers.

Orange Sticky Buns Recipe

Blueberry smoothie and granola bowls

Make this vibrant smoothie bowl topped with crunchy granola, blueberries and shaved coconut for a vibrant vegan brunch.

Blueberry Smoothie and Granola Bowls in a White Bowl

Jasmine set custard with strawberry sorbet

This recipe for jasmine set custard with strawberry sorbet comes from Bulrush in Bristol. It’s a bit of a challenge, but a great summer dish, and the hard work will pay off.

jasmine set custard with strawberry sorbet

Bacalar cocktail

Made with lemongrass, basil, lime and mezcal, this zingy cocktail has some subtle savoury notes. To serve it Mexican-style, top with an edible flower

A stemmed cocktail glass filled with an opaque white liquid topped with a purple flower

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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