The golden rules
▶ Grow and enjoy your blooms safely by following our guidance for ensuring that what you grow is suitable for dishing up
If you want to grow your own edible flowers, always use either seed or source plants from organic growers to ensure they are produced without the use of non-edible chemicals. Plants or flowers from garden centres, supermarkets or florists are grown to look great and therefore may contain chemicals that have been added to promote luscious, bountiful and long-lasting growth. You need to avoid these as you’ll never be sure that they are safe for human consumption.
We use most edible flowers raw, as cooking will diminish not only the flavour, but also cause many to wilt into an unrecognisable clump of mush. Before use, give them a light wash in clean water and dry with paper towels. We pick early in the morning, ideally in dry conditions, as this is when the flavour is best and when harvesting temperatures are optimum, as edible flowers are prone to wilting in heat. Once picked, they will need to be kept cool, so store them in a container in the fridge.
Edible flowers can be allergens for some people, especially if you already experience allergies to other foods. Flowers are often full of pollen, which is what sets off hay fever sufferers. Eating just the petals and removing pistils and stamens will help, but always try them in moderation first and check if you are serving them to others, especially those who might be prone to allergies or have not tried edible flowers before. Make sure you are completely certain of the flower you’re eating – if you’re not, don’t eat it.
There are some seriously dangerous and poisonous flowers, and it’s not worth the risk unless you are confident you know what you’re eating. Common plants such as foxglove, sweet pea, larkspur, bluebell, lily, poppy and clematis are all examples of plants that are lovely in the garden but not safe to eat.
For more advice, go to bit.ly/rhs-edible-flowers