Grow a variety of edible flowers in your garden (be sure to skip the toxic sprays, pesticides, and fertilizers!) or order them from dealers who ship them straight to your door in clamshell packages. Before going all in, however, sample a petal or two since some flowers can err on the bitter side.
If the flavors get your seal of approval, try freezing them in ice cubes for the prettiest cocktails around or incorporate them into one of our showy recipes.
Because they're all wrapped up in see-through rice paper, spring rolls are a perfect candidate for dressing up with edible rose petals. You can use any color of rose petals you like—try using pink to match the radish slices inside each roll or use yellow petals to add a little contrast and brightness. Add a double dose of flower power by dipping each roll in a soy sauce and rose vinegar dressing.
These might just be the prettiest cakes we've ever seen! Of course, adding rose petals to the batter and pressing a few into the frosting helps, but bright pink peppercorns also play a role in making these gorgeous cakes so appetizing. Dessert doesn't get much more beautiful than this!
Spring desserts don't get any easier (or garden-inspired gorgeous!) than this five-ingredient viola candy bark. Just melt chocolate, candy coating, and shortening, then stir in lavender oil. Spread onto a baking sheet and sprinkle with viola petals.
Edible flowers aren't limited to traditional blooms like roses—you can also use zucchini blossoms in your recipes, too! If you grow your own zucchini, this summery recipe was made for you. Add zucchini to the cake batter to make it moist and tasty, then sprinkle bright yellow squash blossoms on top just before serving.
If you're going to be snacking on almonds anyway, why not make them a little more special? This recipe for candied almonds uses rose water and sugar to turn your usual plain almonds into a sweet treat. But don't worry—we didn't forget the flowers. After baking, sprinkle with edible rose petals for a gorgeous midmorning snack.
You'll never think about salad the same way again after tasting this recipe. Instead of using plain lettuce, this salad has fresh pink rose petals tossed in alongside spinach and fresh raspberries. And if that's not enough edible flowers for you, we also used rose water and rose vinegar in the dressing!
When we think of edible flowers, we usually picture recipes that are light and airy. But that's not the case with these zucchini pizza tacos. They're hearty enough to make a meal! Use pizza crusts as the taco shells, then load them up with zucchini, edible squash blossoms, and your favorite pizza toppings.
Made of meringue and topped with fruit and cream, Pavlova is the perfect light dessert. This version features mango, strawberries, and edible rose petals.
Mix up your Mason jar morning routine by sprinkling a few edible violas on top of your fruit, yogurt, and granola parfait.
Nasturtiums are edible annuals. Their unique flavor is amplified here with the help of a savory goat cheese spread. This impressive appetizer is super easy to make: Just mix together ingredients, roll into balls, and place inside a fresh nasturtium blossom.
For a simple yet showy dessert, pipe a mixture of whipped cream and lemon curd on top of store-bought meringuee shells. Finish with an edible pansy or two.
Dried hibiscus flowers take this gelato to the next level. Start by choosing your melon—cantaloupe or watermelon—then add the remaining ingredients, including orange peel, sugar, and whipping cream. The result is a creamy dessert perfect for a warm night.
Dress up regular or sparkling water with fresh flowers. The petals not only give the water a delicate floral flavor but also create a stunning centerpiece when served in a clear container.
Our favorite meal (brunch!) just got more beautiful with the addition of these dainty tea sandwiches. Chopped viola petals and fresh herbs add a subtle floral flavor to cream cheese.
We know just what your Prosecco has been missing: rose petals! Of course, just adding rose petals as a garnish isn't quite enough for us, so we also mixed some homemade rose syrup into each glass. The drink gets its gorgeous pink color from a splash of grapefruit juice—it fits right in with the bright petals!
Fresh asparagus gets smothered in a fresh lemon sauce that's reminiscent of hollandaise, and it calls for only six ingredients. A sprinkle of edible flowers or fresh herbs further confirms this dish's place at your dinner table.
Sick of the same old jam? Add a new flavor to your morning roundup with this rhubarb and rose petal jam. You need just five ingredients and a bit of patience (the whole process takes about an hour and a half).
Don't be deceived by the pretty petals. These cookies look sweet, but they have a hidden secret: Crushed pink peppercorns mixed into the dough give this shortbread recipe a pleasant bite.
Fresh herb flowers get plated with mixed greens, veggies, and sage in this flavorful salad. A made-from-scratch apple cider vinaigrette completes the vibrant appetizer.
Need a quick fix for a plain store-bought cake? Place fresh flowers on top! Use edible flowers like pansies, roses, or violets. Or top with nonedible flowers and remove before serving.
A boring cake mix gets a boost with marigold petals and leaves. The cupcakes' tiny size makes them a perfect addition to an afternoon tea party.
These wow-worthy cookies are all wrapped up and ready for gift-giving. Rose water and finely snipped rose petals give them a fragrant flavor, and the scalloped edges and candies are a perfect decorative finish. Just add a candy bow!
You control the flavor of this luscious jelly. Choose your favorite combination of fresh herb sprigs and edible flower petals, then mix with apple juice, lemon juice, pectin, and sugar.
Fill zucchini, squash, or pumpkin blossoms with herbed semisoft cheese (a goat cheese would work wonderfully!). In a medium-size bowl combine 1 cup flour and a pinch of salt, then stir in enough seltzer water to make the batter the same consistency as pancake batter. Dip the stuffed blossoms in the batter and fry lightly in hot oil until golden brown.