This is a list of easy to grow edible flowers that you can keep in a small garden or on your balcony. These edible flowers will be sure to make your dishes come to life! While growing flowers can be a little scary and off-putting for many, the edible flowers on this list are pretty foolproof and easy to care for.
Many of these edible flowers are perfect to grow in a small garden, containers or window boxes. They offer a great selection of colours and will bring joy and whimsy to any sweet or savoury dish. For more flowers, check out this guide on the best flowers to grow for bees.
Flavour: You can eat the borage flowers which tastes fresh and have a slight cucumber taste. The leaves can be cooked and used as a green, but I dont recommend eating them raw.
Usage: Besides being a honeybees absolute favourite flower, borage makes a pretty addition to salads, cakes, and cocktails. Try adding the flowers to a leafy green salad or use as a garnish for a summer lemonade, gin and tonic, or an iced tea.
How & When to Plant: Borage is super easy to grow and will thrive in full sun to part shade. The seeds can simply be sown on top of the soil one year and they will continue to self seed after that.
Here on the west coast, they can be planted as early as April or May. They have a taproot and prefer not to be moved, so transplanting is not a good idea.
Because of this taproot they do not make good potted plants and are best in a garden plot.
Look: Nasturtiums are one of my favourited edible flowers and come in many colours—from yellow to orange, white, salmon, and even red. The flowers are slightly trumpeted and grow on trailing vines.
Usage: The smaller leaves can be used in salads and blended into pesto and other sauces. The flowers are lovely to use in salads or as a garnish to mains.
How & When to Plant: Nasturtiums grow well in poor and average soil. They prefer to grown in full sun but will also grown in partial shade. Seedlings can be started 2-4 weeks before the last frost, or directly sown outside after the last frost date. Alternatively, you can buy starts from a nursery or farmers market, just make sure they havent been sprayed with pesticides.
Nasturtiums can be grown in pots and make great container plants for those with a deck or balcony.
They are annuals which means they will die each year, but like borage, they will often self seed.
Look: Chamomile has a delicate daisy head with feathery leaves (and can easily be confused with feverfew). When buying seeds, look for German chamomile.
Flavour: Chamomile has a distinct floral and hay-like flavour, along with a sweetness of apple and honey. If the flowers are steeped too long, they do become very bitter.
Usage: Fresh flower heads can be used to decorate desserts and can be dried to make tea, syrups, infusions, and lattes.
Take chamomile with care if you’re allergic to ragweed, as it can cause allergic reactions for some.
How & When to Plant: On the west coast, chamomile can be planted from March to mid-May. You can either direct sow the seeds (about 1 cm or ½ inch deep) or start in containers and transplant.
Look: Calendula looks similar to a daisy with its rows of concentric petals. They come in either a yellow or orange colour and have a distinctive sticky-feeling stem and leaves.
Usage: I usually use calendula petals for medicinal reasons (like to infuse oil and make salve) but they also look cute sprinkled in a salad or used to top a cake.
How & When to Plant: Calendula are great self-seeders, so like borage, I find that you only need to plant them once and they will usually come back the following year.
You can direct sow the seeds (about 5mm or ¼ inch deep) in early spring and continue to sow them until early autumn. Calendula will grow in average garden soil and in partial shade to full sun and can even be grown in containers. It is another annual that will self seed year after year.
Look: Pansies are the cute little flowers many of us know from their heart shape and almost expressive faces. They come in nearly every colour imaginable but white, purple, and yellow are most common.
Usage: They make for a lovely decoration in salads and on desserts. The petals even withstand baking and can be used for cookies.
How & When to Plant: Pansies can be tricky to start from seed, so look for an organic grower who has pesticide-free starts. Farmers markets are a good place to find them. Pansy starts can be planted in the early spring and do wonderful in containers.
Flavour: Chive blooms taste just like chives and onions making them a great addition to savoury dishes, like this vegan hollandaise.
Usage: I love to use chive flowers in savoury dishes like scones and salads (so great in potato salad). They also make an adorable topping for soups and spreads like hummus.
How & When to Plant: Chives are another plant that are best to get as a start. Look for a plant at your local garden centre in mid to late spring.
Hey there, green thumbs and food lovers! Wanna add a splash of color and some fancy flavors to your meals without stepping outta your house? Well, growing edible flowers indoors is your ticket to turning every dish into a damn masterpiece. I’ve been messin’ around with this for a while now, and trust me, it’s easier than you think to have a mini garden right on your windowsill. Whether you’re in a tiny apartment or just wanna flex your indoor gardening skills, we’re gonna dive deep into how to grow edible flowers indoors with all the deets you need to get started.
Let’s not beat around the bush. Edible flowers ain’t just pretty—they’re tasty, versatile, and a surefire way to impress at dinner. From peppery nasturtiums to sweet lil’ violets, these blooms can transform a boring salad or a plain cake into somethin’ straight outta a gourmet mag. So, grab a cup of coffee, and let’s get into the nitty-gritty of makin’ your home a floral foodie haven.
Why Grow Edible Flowers Indoors? The Real Deal
First off, why bother with this indoor flower gig? I mean, can’t ya just buy ‘em at some fancy store? Sure, but that’s gonna cost you an arm and a leg, plus you don’t know what kinda chemicals they’ve been sprayed with Here’s why growin’ your own edible flowers indoors is where it’s at
- Year-Round Harvests, Baby! No matter if it’s snowin’ or scorchin’ outside, you’ve got fresh blooms ready to snip anytime.
- Control Freak’s Dream. You decide the soil, the light, the water—everything. No pesticides sneakin’ in unless you want ‘em.
- Flavor and Flair. These flowers add unique tastes—think spicy, sweet, or floral—and make your dishes look like art.
- Space-Saver Magic. Got no backyard? No prob. A sunny window or a shelf with a grow light works just fine.
- Braggin’ Rights. Nothin’ says “I’m a badass” like servin’ up a dessert topped with flowers you grew yourself.
I started this on a whim in my cramped city flat, and now I can’t imagine cookin’ without my lil’ flower buddies. It’s like havin’ a secret ingredient always on hand
Pickin’ the Best Edible Flowers for Indoors
Not all flowers are safe to munch on, and not all of ‘em play nice in a pot indoors. You gotta choose varieties that thrive without a big ol’ garden. Based on my own trial and error (and a few sad, wilted plants), here are some top picks that do awesome inside:
- Nasturtiums: These bad boys are super easy to grow and come in bright colors like red and orange. They’ve got a peppery kick that’s killer in salads or as a garnish.
- Pansies & Violas: Cheerful as heck with a mild taste. Perfect for decoratin’ cakes or tossin’ into fruit salads. They love bright light, so keep ‘em near a window.
- Lavender: Needs lots of sun and well-drainin’ soil, but oh man, the floral flavor is amazin’ in sweets or even a fancy drink. Plus, it smells divine.
- Chamomile: Tiny, dainty flowers with a mild apple-like vibe. Great for tea or a cute dessert topper. They ain’t too fussy if you got decent light.
- Marigolds: Bright yellow or orange with a citrusy, spicy bite. They jazz up salads and need full sun to shine.
- Borage: Pretty blue flowers with a cucumber taste. They’re low-maintenance and look stunning in cocktails or on a cheese plate.
- Dandelions: Yup, that weed! Sweet, honey-like petals if you pick ‘em young. They need deep pots for those long roots, though.
A quick heads up—don’t just eat any flower you see. Some are straight-up poisonous, like tulips or lilies. Stick to the safe ones, and if you’re unsure, double-check before nibblin’. I learned that the hard way with a questionable bloom once, and let’s just say, it wasn’t a fun day.
Gettin’ Started: Your Indoor Flower Setup
Alright, let’s roll up our sleeves and set up shop. Growin’ edible flowers indoors ain’t rocket science, but you gotta get the basics right. Here’s how we do it at my place:
1. Find the Perfect Spot with Light
Flowers are hungry for sunshine They need about 6-8 hours of direct light daily to bloom like champs Got a south-facing window? That’s your goldmine. I’ve got mine lined up on a sill, and I turn the pots every few days so they don’t lean all wonky toward the light.
If your place is more cave than greenhouse, don’t sweat it. Grab some grow lights—LED ones are cheap and work like a charm. Position ‘em close to your plants, and you’re golden. I picked up a small panel for under fifty bucks, and my flowers don’t even know they ain’t outside.
2. Choose the Right Pots
Don’t skimp on containers. They gotta have drainage holes so your plants don’t drown in soggy soil. I’ve used self-watering pots for some of mine, and they’re a lifesaver when I forget to water (happens more than I’d admit). For stuff like dandelions with deep roots, go for pots at least 6 inches deep. Wider ones work better for bushy plants like nasturtiums.
Fill ‘em with a good potting mix made for flowers or edibles. I’ve tried mixin’ my own, but honestly, the store-bought stuff saves time and hassle.
3. Plant Them Seeds or Starters
You can start with seeds or small plants from a nursery. Seeds are cheaper and let you control everything from the get-go, avoidin’ any weird pesticides. Just follow the packet instructions for depth and spacing. I usually sprinkle a few extra seeds just in case some don’t sprout—better safe than sorry, right?
Water ‘em gently after plantin’, and keep the soil moist but not a swamp. Place ‘em in your sunny spot or under that grow light, and wait for the magic to happen.
Carin’ for Your Indoor Edible Flowers
Once they’re in, it’s all about keepin’ these beauties happy. I ain’t gonna lie, they need some TLC, but it’s not like you’re babysittin’ a toddler. Here’s the lowdown on care:
- Waterin’ Right: Check the soil every day. If the top inch or two feels dry, give ‘em a drink. Don’t let the pots sit in water, though—root rot is a real buzzkill. After they bloom, ease up a bit to keep the flowers goin’ longer.
- Temperature Vibes: Keep the room around 65-75°F. Too hot or too cold, and they’ll throw a fit. I keep mine away from drafty windows or heat vents. A small fan helps if the air gets stuffy.
- Feed ‘Em Good: Use a balanced liquid fertilizer for bloomin’ plants every 2-3 weeks. Dilute it to half-strength so you don’t overdo it. I’ve burned a few plants by goin’ full throttle—learn from my oops.
- Trim the Dead Stuff: Snip off dead blooms or funky leaves with clean scissors. It keeps the plant lookin’ tidy and pushes energy into new growth. I do a quick cleanup every week while sippin’ my mornin’ coffee.
Here’s a lil’ table I whipped up to summarize care needs for some popular indoor edible flowers:
| Flower | Light Needs | Water Needs | Temp Range | Special Tip |
|---|---|---|---|---|
| Nasturtium | 6-8 hrs direct sun | Moderate, don’t overdo | 65-75°F | Loves containers, easy peasy |
| Pansy/Viola | Bright indoor light | Keep soil moist | 65-75°F | Turn pots for even growth |
| Lavender | Full sun, lots of it | Well-draining, moderate | 65-75°F | Needs gritty soil mix |
| Chamomile | Decent light, 6+ hrs | Moist but not soggy | 65-75°F | Great for small pots |
| Marigold | Full sun all day | Moderate watering | 65-75°F | Pick a sunny spot or use grow light |
Harvestin’ and Usin’ Your Edible Blooms
The best part? Pickin’ those flowers and throwin’ ‘em into your food! Timing is key—snip ‘em in the mornin’ when they’re fresh and full of flavor. I use clean scissors to cut at the base, then give ‘em a gentle rinse to wash off any dirt. Pat ‘em dry with a paper towel and store loosely in the fridge if you ain’t usin’ ‘em right away.
Now, how do we use these pretty petals? Oh, the possibilities are endless, fam! Here are some ideas I’ve played with:
- Salad Pop: Toss nasturtiums or pansies into a green salad for color and a flavor punch.
- Dessert Wow: Top cakes or cupcakes with violets or marigolds. I’ve done this for birthdays, and folks lose their minds over it.
- Drink Fancy: Drop borage flowers into cocktails or freeze ‘em in ice cubes for a cool effect.
- Sweet Treats: Mix lavender or rose petals into shortbread or scones. It’s like bakin’ with a secret weapon.
- Savory Twists: Sprinkle chamomile or sage blooms on soups or cheese boards for a subtle touch.
Pro tip: Taste a petal first. Some flowers are strong, and a little goes a long way. I’ve overdone it with nasturtiums once, and my salad was more pepper than greens—live and learn!
Troubleshootin’ Common Hiccups
Things don’t always go smooth, and that’s okay. I’ve had my share of sad plants, but most issues got fixes. Here’s what to watch for:
- Leggy, Stretchy Growth: They ain’t gettin’ enough light. Move ‘em closer to a window or pop a grow light on ‘em. Fixed my nasturtiums this way.
- Wilting Drama: Could be under or overwaterin’, or even pests. Check the soil—if it’s bone dry or soaked, adjust. Peek for bugs too; a lil’ insecticidal soap works wonders.
- No Blooms in Sight: Low light, too much fertilizer, or wrong temps might be the culprit. Cut back on feedin’, crank up the sun, and keep it cozy at 65-75°F.
- Spotty Leaves: Bad air flow or overwaterin’ often does this. Make sure air circulates—crack a window or use a fan—and don’t drown ‘em.
Indoor plants can be more prone to pests since they don’t got natural predators. I’ve battled tiny bugs before, and a quick wipe with soapy water usually does the trick. Keep an eye out, and don’t let ‘em sneak up on ya.
Benefits and Challenges: Keepin’ It Real
Growin’ edible flowers indoors comes with some sweet perks, but it ain’t all roses (pun intended). Here’s the straight talk:
The Good Stuff
- Total Control: You manage light, water, everything. It’s like bein’ the boss of your mini farm.
- Longer Seasons: Start early, harvest late. I’ve had blooms in winter when outside’s a frozen mess.
- Learnin’ Curve: You pick up cool stuff about plants and natural flavors. It’s kinda addictive.
- Personal Touch: Nothin’ beats sayin’, “Yeah, I grew that garnish myself.”
The Tough Bits
- Pest Patrol: Bugs love indoor plants since there’s no birds to eat ‘em. Gotta stay vigilant.
- Ventilation Woes: Stale air can lead to mold or fungus. I’ve lost a pot or two to this—keep air movin’!
- Extra Effort: They need more attention than a fake plant, no doubt. Be ready to check in daily.
Even with the hiccups, I’d say it’s worth it. There’s somethin’ real satisfyin’ about nurturin’ a plant from seed to plate.
Gettin’ Creative in the Kitchen
Beyond the basics, let’s talk about gettin’ wild with your blooms. I’ve experimented a ton, and here are some funky ways to use ‘em that’ll make your friends go “Whoa!”
- Flower-Infused Goodies: Steep petals in honey or simple syrup for a floral twist on pancakes or drinks. Lavender honey on toast? Game-changer.
- Candied Petals: Coat violets or pansies in sugar syrup and let ‘em dry. They’re like lil’ candies for decoratin’ desserts.
- Herb and Flower Combos: Pair sage blooms with rosemary in a butter spread for bread. Sounds weird, tastes unreal.
- Frozen Flair: Freeze small flowers in ice cubes for fancy water or cocktails. Borage in a gin and tonic looks straight-up classy.
Don’t be afraid to play around. Half the fun is seein’ what works. I’ve tossed random petals into stuff just to see, and sometimes, it’s a total win.
Wrappin’ It Up with a Green Thumb Glow
So, there ya have it—everything I’ve learned about how to grow edible flowers indoors, laid out for you to jump in and get started. From pickin’ the right blooms like nasturtiums and lavender to settin’ up a sunny spot and carin’ for ‘em with just the right touch, you’ve got the tools to make your kitchen a floral wonderland. Sure, there’s a bit of work and the odd hiccup, but when you’re garnishing a dish with somethin’ you grew yourself, it feels like you’ve won at life.
I’m tellin’ ya, start small if you’re nervous. Grab a pot, some seeds, and give it a whirl. Before you know it, you’ll be hooked on this indoor garden game. Got questions or cool ideas for usin’ these flowers? Drop ‘em below—I’m all ears! Let’s keep this green vibe goin’ and make every meal a lil’ more beautiful.“`
Corn Flower (Bachelors Buttons)
Look: Often called cornflower, bachelor’s button, bluebottle, hurtsickle, hardheads, knapweed, or star thistle, these flowers are shaped like little stars and are either pink, white, or shades of blue.
Flavour: The flavour of the petals is slightly peppery with a touch of spice.
Usage: These are one of the cutest edible flowers and once the petals are removed from the flower head, they dry wonderfully. Try adding them to your desserts (they look great on cakes and cookies).
How & When to Plant: Seeds can be sown just after the last frost and up until the end of May. They love full sun and can be grown in containers.
Bachelor buttons are annuals and will need to be reseeded each year.
Look: Lavender has a distinct look with violet, wheat-like, flowers.
Flavour: Lavender has a woody and herbaceous taste, and to some, a soapy flavour.
Usage: It is a wonderful addition to drinks like lemonade and cocktails with lavender syrup, can be made into a nice lavender milk, and is perfect as a garnish for cakes, ice cream, and in baking. Use it to make lavender wands, too.
How & When to Plant: This is another plant youll want to get as a start as growing from seed is a pain. When looking for lavender, look for the “English” variety as not all lavenders are edible. Starts can be planed out in early spring for a summer harvest. It will thrive in both sunny garden beds and containers.
Lavender is a perennial and will come back every year.
How To Start Growing & Selling Edible Flowers
FAQ
What is the easiest edible flower to grow?
“Generally, lavender, chamomile, and rose geranium are easy to grow and aren’t very finicky,” Winslow says. “Borage, nasturtium, and blooms from your standard cooking herbs are also easy to grow.” Tight on outdoor garden space? Edible flowers can still flourish inside.
Can I grow edible plants indoors?
Carrots, potatoes, green onions, peppers, microgreens, and leafy greens like kale and spinach can all be grown indoors. For fruit, you can purchase citrus trees like orange or lemon and keep them in a planter inside. Good luck!
What is the best soil for edible flowers?
Choose a spot with sandy, well-draining soil for best results. Nasturtiums thrive in sparse soil, providing more colorful blossoms. Water regularly, allowing the soil to dry slightly between waterings. Potted nasturtiums may need more frequent watering, with occasional dilute fish emulsion to replace lost nutrients.
How to grow edible flowers indoors?
Soil that is rich in nutrients and drains properly is essential for growing edible flowers indoors, whether for personal use or to sell at a market. When cultivating edible flowers indoors, it is crucial to use pots that are suitable for the plants’ needs due to the fact that plant health is affected by container size and material.
How do you grow edible flowers?
To make soil that is rich in nutrients and ideal for growing edible flowers, use organic resources like worm castings or aged manure to boost fertility. For better drainage in edible flowerpots, mix potting soil with compost and perlite at a ratio of 60% to 30% to 10%.
How much light do you need to grow edible flowers?
Light is crucial for the successful indoor cultivation of edible flowers since it stimulates photosynthesis and the blooming process. To master the art of growing edible flowers indoors, plants need 6–8 hours of sunshine every day and a sunny, south-facing window.
Can you grow an edible garden in an apartment?
Living in an apartment or in a home with no good options for an outdoor garden can seem like a challenge when it comes to growing an edible garden. Limited yourself to inside growing can make gardening feel difficult or impossible.
How do you plant edible flowers in ceramic pots?
Be sure to use pots of the appropriate size for each edible bloom variety; for example, violas need smaller pots for compact growth, while nasturtiums need larger ones for sprawling. When planting edible flowers in ceramic pots, be sure they are glazed so moisture doesn’t escape.
How do I choose the best edible flower seeds?
Warm weather is ideal for some flowers, like marigolds, while cooler weather is perfect for others, like chamomile. Be mindful of the conditions in which you are growing and the surroundings. Check the seed packs for certificates to ensure that the organic edible flower seeds you are purchasing are free of chemical residues.