Top 10 List

10 Best Edible Flowers for Containers

Add beauty and flavor to your container garden with these stunning edible flowers. From peppery nasturtiums to elegant lavender, these blooms transform ordinary dishes into visual masterpieces.

Each flower was selected for container suitability, ease of growing, and culinary versatility. Includes flavor profiles, growing tips, and creative ways to use them in your kitchen.

Important Safety Note

Only eat flowers you have positively identified as safe and edible. Never eat flowers from florists, nurseries, or roadsides - they may be treated with pesticides. When in doubt, do not eat it.

6-12"

Container size range

4-8 hrs

Sunlight needs

All season

Bloom periods

9/10

Beginner-friendly

Quick Navigation

1NasturtiumsPeppery2Violas & PansiesMild3CalendulaSlightly tangy4BorageCool5Chive BlossomsMild onion/garlic depending on variety6Marigolds (Signet Type)Citrusy7LavenderFloral8ChamomileApple-like9Dianthus (Pinks)Clove-like10Squash BlossomsDelicate
1

Nasturtiums

Jewel Mix, Alaska, Empress of India, Trailing

Very Easy

Container Size

8-12 inch pot

Sunlight

6+ hours full to part sun

Flavor Profile

Peppery, spicy like watercress

Bloom Season

Late spring through frost

The ultimate edible flower for beginners, nasturtiums produce abundant blooms in vibrant oranges, reds, and yellows. Both flowers and leaves are edible with a peppery kick that adds interest to salads and garnishes.

Why It Made The List

Nasturtiums are virtually foolproof, blooming prolifically even in poor soil. The entire plant is edible - flowers, leaves, and even seedpods (capers). Trailing varieties cascade beautifully from hanging baskets.

Culinary Uses

  • Add whole flowers to salads for color and spice
  • Stuff flowers with herbed cream cheese for appetizers
  • Use leaves as peppery sandwich greens
  • Pickle green seedpods as poor man's capers

Growing Tips

  • Direct sow seeds - they do not transplant well
  • Poor soil actually increases flower production
  • Do not fertilize - rich soil produces leaves, not flowers
  • Attracts aphids away from vegetables (trap crop)

Compared to Alternatives

Calendula is easier to start but less productive. Violas have milder flavor. Marigolds have similar colors but bitter taste.

Read complete growing guide
2

Violas & Pansies

Johnny Jump Up, Sorbet Mix, Matrix, Cool Wave

Easy

Container Size

6-8 inch pot

Sunlight

4-6 hours part sun

Flavor Profile

Mild, slightly sweet, wintergreen notes

Bloom Season

Spring and fall (cool weather)

These cool-season beauties produce cheerful faces in almost every color imaginable. Their mild, sweet flavor makes them perfect for decorating cakes, adding to drinks, or floating in soups.

Why It Made The List

Violas are the most versatile edible flower for presentation, coming in every color from white to near-black. They bloom in cool weather when other edibles struggle, extending your growing season beautifully.

Culinary Uses

  • Press into cakes and cookies before baking
  • Freeze in ice cubes for elegant drinks
  • Float on soups and cocktails
  • Crystallize with egg white and sugar for confections

Growing Tips

  • Plant in fall or early spring - they love cool weather
  • Deadhead regularly for continuous blooms
  • Will self-sow for next season
  • Can tolerate light frost

Compared to Alternatives

Nasturtiums have stronger flavor but need warmth. Borage has similar mild taste. Calendula blooms in warmer weather.

Read complete growing guide
3

Calendula

Pacific Beauty, Resina, Bon Bon, Flashback

Very Easy

Container Size

8-10 inch pot

Sunlight

6+ hours full sun

Flavor Profile

Slightly tangy, peppery, saffron-like

Bloom Season

Spring through fall

Also known as pot marigold, calendula has been used for centuries in both cooking and medicine. Its golden-orange petals add saffron-like color to rice, soups, and baked goods.

Why It Made The List

Calendula is incredibly easy to grow, self-sows readily, and produces medicinal benefits alongside culinary uses. The petals can substitute for expensive saffron in adding golden color to dishes.

Culinary Uses

  • Add petals to rice for saffron-like color
  • Mix into butter for golden herb butter
  • Sprinkle on salads and soups
  • Infuse in oil for golden cooking oil

Growing Tips

  • Direct sow in spring or fall
  • Deadhead to encourage continuous blooms
  • Allow some flowers to set seed for self-sowing
  • Tolerates poor soil and some drought

Compared to Alternatives

Marigolds look similar but taste bitter. Nasturtiums are spicier. Chrysanthemums have similar uses in Asian cuisine.

Read complete growing guide
4

Borage

Common Borage, Alba (white flowered)

Easy

Container Size

12+ inch deep pot

Sunlight

6+ hours full sun

Flavor Profile

Cool, cucumber-like

Bloom Season

Summer through fall

Borage produces stunning star-shaped blue flowers with a refreshing cucumber flavor. The drooping clusters of flowers attract bees and add instant elegance to summer drinks and salads.

Why It Made The List

True blue flowers are rare in the edible world, and borage delivers with star-shaped blooms that taste like cucumber. Perfect for summer drinks, it is also one of the best bee-attracting plants.

Culinary Uses

  • Float in summer cocktails and lemonade
  • Freeze in ice cubes for drinks
  • Add to salads for cucumber flavor
  • Candy flowers for cake decorations

Growing Tips

  • Direct sow - does not transplant well
  • Self-sows prolifically - can become weedy
  • Needs deep container for taproot
  • Pick flowers in morning when fully open

Compared to Alternatives

Cucumber adds flavor but no visual appeal. Bachelor buttons offer blue color but less flavor. Violas are smaller and milder.

Read complete growing guide
5

Chive Blossoms

Common Chives, Garlic Chives

Very Easy

Container Size

6-8 inch pot

Sunlight

4-6 hours full to part sun

Flavor Profile

Mild onion/garlic depending on variety

Bloom Season

Late spring to early summer

Often overlooked, chive flowers are fully edible with a mild onion flavor. The purple pompoms can be separated into individual florets and add both flavor and visual appeal to dishes.

Why It Made The List

You may already be growing chives - now use those beautiful purple flowers. They come back year after year, require almost no care, and the flowers are as useful as the leaves.

Culinary Uses

  • Separate florets over salads and soups
  • Infuse in vinegar for pink chive vinegar
  • Add to cream cheese or butter
  • Use as edible garnish for any savory dish

Growing Tips

  • Perennial - comes back stronger each year
  • Cut back after flowering for second bloom
  • Divide clumps every 3-4 years
  • Garlic chives have white flowers and garlic flavor

Compared to Alternatives

Onion flowers are similar but plants take up more space. Society garlic has similar flowers. Allium flowers are larger but not as flavorful.

Read complete growing guide
6

Marigolds (Signet Type)

Lemon Gem, Tangerine Gem, Red Gem

Very Easy

Container Size

8-10 inch pot

Sunlight

6+ hours full sun

Flavor Profile

Citrusy, slightly spicy

Bloom Season

Summer through frost

While common marigolds taste bitter, signet marigolds are specifically bred for eating. Their lacy foliage and small citrus-scented flowers taste like citrus with hints of tarragon.

Why It Made The List

Signet marigolds are the only marigold type worth eating, with a pleasant citrus flavor instead of bitterness. They produce hundreds of small edible flowers all season and deter garden pests.

Culinary Uses

  • Scatter petals on desserts for citrus notes
  • Add to salads and grain dishes
  • Use leaves (also edible) in tea
  • Garnish cocktails and appetizers

Growing Tips

  • Must be signet/gem type - other marigolds are bitter
  • Deadhead for continuous blooms
  • Pest-deterrent planted near vegetables
  • Very heat and drought tolerant

Compared to Alternatives

French/African marigolds look similar but taste terrible. Calendula has similar color but different flavor. Nasturtiums are spicier.

Read complete growing guide
7

Lavender

Munstead, Hidcote, Phenomenal, Provence

Moderate

Container Size

10-12 inch pot

Sunlight

6-8 hours full sun

Flavor Profile

Floral, sweet, slightly herbal

Bloom Season

Summer

Lavender's intensely fragrant flowers add a sophisticated floral note to both sweet and savory dishes. A little goes a long way - its strong flavor requires a delicate hand in the kitchen.

Why It Made The List

Lavender brings an unmistakable elegance to culinary creations, from lavender honey to herb-crusted lamb. Its perennial nature means years of harvests, and the dried flowers store beautifully.

Culinary Uses

  • Infuse in sugar, honey, or cream
  • Add sparingly to baked goods
  • Mix into herbs de Provence blend
  • Make lavender simple syrup for cocktails

Growing Tips

  • Excellent drainage is absolutely essential
  • Allow soil to dry between waterings
  • Harvest just as flowers begin to open
  • Prune after flowering to maintain shape

Compared to Alternatives

Rose petals have similar floral notes. Chamomile is milder. Rosemary flowers are also edible with herbal flavor.

Read complete growing guide
8

Chamomile

German Chamomile, Roman Chamomile

Easy

Container Size

8-10 inch pot

Sunlight

6+ hours full to part sun

Flavor Profile

Apple-like, honey-sweet

Bloom Season

Summer

Famous for calming tea, chamomile flowers have a sweet apple-like flavor. The dainty daisy flowers can be used fresh or dried, and the plant adds cottage-garden charm to any container.

Why It Made The List

Chamomile bridges the gap between culinary and medicinal use beautifully. Fresh flowers make superior tea compared to dried, and the apple-honey flavor works in many recipes.

Culinary Uses

  • Steep fresh flowers for superior tea
  • Infuse in cream for desserts
  • Add to fruit salads
  • Use in simple syrups for cocktails

Growing Tips

  • German chamomile is annual, Roman is perennial
  • Self-sows readily
  • Harvest when flowers are fully open
  • Dry quickly to preserve flavor

Compared to Alternatives

Lavender has stronger flavor. Calendula is easier to grow. Feverfew looks similar but has bitter taste.

Read complete growing guide
9

Dianthus (Pinks)

Cheddar Pinks, Sweet William, Clove Pinks

Easy

Container Size

8-10 inch pot

Sunlight

6+ hours full sun

Flavor Profile

Clove-like, spicy-sweet

Bloom Season

Late spring through summer

Also called pinks (for their fringed petals, not their color), these old-fashioned flowers have a spicy clove-like flavor. The petals have been used in wine, vinegar, and desserts for centuries.

Why It Made The List

Dianthus brings a unique clove flavor to edible flowers. The frilly petals come in pinks, reds, and whites, adding both visual appeal and sophisticated spice to dishes.

Culinary Uses

  • Remove bitter white base before eating
  • Add petals to fruit salads and desserts
  • Infuse in wine or vinegar
  • Use in potpourri and sachets

Growing Tips

  • Excellent drainage required
  • Deadhead for continued blooming
  • Many varieties are perennial
  • Avoid wetting foliage to prevent disease

Compared to Alternatives

Carnations are related but less flavorful. Roses have different floral notes. Cloves provide similar flavor but not the visual appeal.

Read complete growing guide
10

Squash Blossoms

Any zucchini, yellow squash, or pumpkin

Moderate

Container Size

10+ gallons for plant

Sunlight

6-8 hours full sun

Flavor Profile

Delicate, mildly squash-like

Bloom Season

Summer

The golden trumpets of squash flowers are a culinary delicacy, traditionally stuffed and fried in Italian and Mexican cuisine. Harvest male flowers (with straight stems) to enjoy without sacrificing fruit production.

Why It Made The List

If you are growing squash anyway, the flowers are a bonus harvest that restaurants charge premium prices for. The mild squash flavor and delicate texture make them perfect for stuffing.

Culinary Uses

  • Stuff with ricotta and herbs, then fry
  • Add to quesadillas and tacos
  • Slice into salads and pasta
  • Dip in tempura batter and fry

Growing Tips

  • Harvest male flowers (straight stems) in morning
  • Leave some males for pollination
  • Use within a day - they wilt quickly
  • Remove pistil/stamen before cooking

Compared to Alternatives

Other squash varieties work similarly. Day lily flowers are also edible but different flavor. Pumpkin blossoms are identical in use.

Read complete growing guide

Edible Flower Flavor Guide

Spicy/Peppery

  • Nasturtiums
  • Calendula
  • Signet Marigolds

Floral/Sweet

  • Violas
  • Lavender
  • Chamomile
  • Dianthus

Savory/Mild

  • Chive Blossoms
  • Squash Blossoms
  • Borage

Frequently Asked Questions

Are all flowers edible?

No, many flowers are toxic. Only eat flowers you have positively identified as edible. Never eat flowers from florists, nurseries, or roadsides as they may have been treated with pesticides. When in doubt, do not eat it. This list includes only well-known, safe edible flowers.

How do I prepare edible flowers for eating?

Gently wash flowers and pat dry. Remove stamens, pistils, and the white base of petals (often bitter). For most flowers, only the petals are eaten. Harvest in the morning after dew dries but before heat sets in. Use within a day or two for best quality - most do not store well.

Can I eat flowers from plants treated with pesticides?

Never eat flowers that have been treated with pesticides, herbicides, or non-organic fertilizers. Grow your own edible flowers organically, or purchase from sources specifically marketing them as food-safe. Florist flowers and nursery plants are almost always chemically treated.

What is the best edible flower for beginners?

Nasturtiums are the easiest edible flower for beginners. They are virtually impossible to kill, bloom prolifically, and the entire plant is edible. They grow quickly from seed, do not need fertilizer, and self-sow for next year. The peppery flavor is familiar and easy to use in cooking.

How do I grow edible flowers in containers?

Use quality potting mix with good drainage. Most edible flowers prefer full sun (6+ hours). Water when the top inch of soil is dry. Deadhead regularly to encourage more blooms. Feed with balanced organic fertilizer monthly. Many edible flowers actually bloom more prolifically in somewhat lean conditions.

Can I dry edible flowers to use later?

Yes, many edible flowers dry well. Harvest when fully open, remove stems, and dry in a single layer in a dark, well-ventilated space. Calendula, chamomile, and lavender dry particularly well. Store dried flowers in airtight containers away from light. Use within a year for best flavor.

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