The University of Missouri Extension reported on Apr. 27 that edible flowers are experiencing renewed popularity in cooking, according to horticulturist David Trinklein.
Trinklein said the use of flowers in cuisine has a long history, peaking during England’s Victorian era before declining and now returning to favor. “Today using flowers in meal preparation is having somewhat of a resurgence,” Trinklein said. He added that edible flowers are valued for both their appearance and flavor, often featured in salads but also finding new roles in various dishes.
Safety is important when consuming edible flowers, Trinklein said. He advised only eating known nontoxic varieties and being cautious about potential allergies or pesticide exposure. “If you are in doubt, pass them by. Never experiment by eating plant parts unless you are sure they are harmless,” he said.
Popular choices include calendula, nasturtium, pansy, lavender and squash blossoms. Each offers distinct flavors and uses: calendula petals can be used as a food dye; nasturtium seeds may be pickled; pansies add color to cakes or salads; lavender enhances both sweet and savory dishes; squash blossoms can be stuffed or fried.
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“Whether you are harvesting herbs for a backyard dinner or sprinkling petals on a summer salad, these plants invite you to savor the season with all your senses,” Trinklein said.
