Edible Spring Flowers

Flowers are delightful option to consider in creating a truly sensually scrumptious experience. You will discover new bouquet of flavours bursting in you mouth. Let Mother Nature bountiful colours of culinary plants bloom on your plate. It is time to transform the winter plate into the spring one.

Flowers provide not only various flavours but also an essential nourishment. Many of them you may already know like basil, rosemary, lemon balm, and tiny mint flowers. There are many more blooms that bring the unique culinary creations to your kitchen and in some cases even surprising herbal benefits. 

I would like to share with you my favourite edible plants!

Dandelion blossoms (Taraxacum officinale )


It grows everywhere to the delight of herbalists and to the despair of many gardeners. Don’t weed it out the whole plant brings amazing benefits to your body.  For medical purposes roots and leaves are most often used by herbalists however flowers also have useful herbal properties. 



Red Clover blossoms (Trifolium pratense )


This flowers brings out a sweet memory of childhood. It was a fun way for children to enjoy this edible flower by carefully pulling the little flowers out of the bigger blossom and suck the sweet nectar out of the base of the flower. Otherwise, use the full flower heads to make teas, chop them and add them to food, or pull out the tiny flowers and sprinkle them in your dishes


 Pansy & Violet flowers (Viola)


Pansies and Violets flowers are common on lawns and they are so prolific. They look delightful on a plate, they taste wonderful, and some are also rich in a vitamin C. Herbalists use the flowers to help soothe coughs, sore throats, digestive disturbances.



Calendula petals (Calendula officinalis )


Calendula is a plant that has been used for centuries for ornamental purposes, as well as culinary, cosmetic and medicinal reasons. In terms of the parts of these small, yellow-flowered plants that are consumed, the petals of this calendula are edible. They have traditionally been used in soups and stews and salads. 

Wild Garlic flowers (Allium ursinum)


It is also known as Bear’s garlic or Bear leek and it is closely related to onions and garlic. In spring, the young leaves and flowers are edible. Young leaves are scrumptious add to soups, sauces and pesto. The flowers bring a potent garlic punch to salads and sandwiches.


We would love to see your flowery creations! Share the delight with us on our social media pages!