Edible Blossoms and Candied Flowers

Many flower blossoms are quite wonderful tasting. But before you start randomly eating flowers from your garden, be sure you know what you are doing—some are deadly poisonous. And of course, if you use pesticides or herbicides in your garden, you might want to avoid eating those blooms. Caveats aside, flowers do wonderfully in salads, as a garnish for chilled soup or serving platters, sprinkled on ice cream, atop spring cocktails, or to decorate cakes.

The following is a list of some of the edible beauties:

Bee balm
Scarlet runner bean

How to make candied flowers:

These delectable treats are easy to create; use them on top of ice cream or cakes. Pick the flowers fresh in the early morning.

You’ll need:

A generous handful of violet blossoms, rose petals, or any flower from the edible flowers list
1 or 2 egg whites, depending on how many flowers you use
Superfine sugar

1. Gently wash flowers and pat dry with a clean towel.
2. Beat the egg whites in a small bowl. Pour the sugar into another bowl. Carefully dip the flowers into the egg whites, then roll in sugar, being sure to cover all sides.
3. Set flowers on a cookie sheet and allow to dry in a warm place. Store in a flat container with waxed paper between the layers. These will last for several days.

Adapted from Every Garden Is a Story: Stories, Crafts and Comforts by Susannah Seton (Conari Press, 2007).


Fred Hoekstra
Fred Hoekstra3 years ago

Thank you Melissa, for Sharing this!

JL A.3 years ago

sounds simple

Snezana Miletic
Snezana Miletic3 years ago


Beverly M.

Great article ~ Thank you!

Bill and Katie D.
Katie D.3 years ago

All are so beautiful! Thank You

Bonnie M.
Bonnie M.3 years ago

I love cut flowers but can not get myself to eat these. They are quite decorative on a plate of food and salads. I float flowers on a punch bowl, thanks but no thanks- am not eating them.

Mia Lowe
Mia Lowe3 years ago

Yum....sounds pretty (LOL) good to me ;)

Terry V.
Terry V.3 years ago

I still prefer flowers in the garden or in a vase. If I want to eat a flower, make it a CHOCOLATE rose :-)

Carol Ann O.
Carol Ann O.3 years ago

I have not had a problem so far.. but raw egg white still carries the risk of salmenella . I subsitue a painting of simple syrup (equal parts sugar and water heated together) and sprinkle sugar on the petals when it dries to a tacky texture.

susan k.
susan k.3 years ago

Great information thanks .