Edible Flowers – 11 Awesome Recipes To Try

Edible flowers are one of the trends in 2018.  It is so much fun working with edible flowers in food. I have to say that I discovered flavours that I have never tasted before.  Adding flowers to food can be so much fun, it adds color, flavour and are so pretty.  Some are sweet and soft while other are spicy. Chrysanthemums “Asters” surprised me the most of all, each colours tasted different. My favourite is the white one’s. Here is a list of some of my favourite flowers to use in food:  Zucchini flowers, Chrysanthemums, Pansies, marigolds, Daylilies, Lavender, Nasturtiums- you can find my nasturtium pesto HERE, and Roses.  I hope you will have fun creating your own flavours.

1. Berry & Rose Geranium Cooler

This is such a good way to give normal sparkling water a lift.



Place the berries and sugar into a saucepan and bring it to the boil over medium heat. Let the syrup cool down.  Mix the syrup with the cordial and the sparkling water.

Edible Flowers – 11 Awesome Recipes To Try


2. Flavored Waters

Try one of these easy and natural flavoured water recipes for a healthy alternative. In minutes, you can transform boring water into a delicious glass of refreshing, flavoured water.


  • Blueberry & Mint
  • Thyme, Strawberry & Chamomile Ice
  • Strawberry, Cucumber & Mint

 Edible Flowers – 11 Awesome Recipes To Try


3. Courgette & Chick Pea Salad with Hibiscus

Courgette’s can be a bit boring on the palette – that is why I love using strong herbs like mint and basil with some fresh chilli in the salad dressing to make this an unforgettable salad.


  • 500g Courgette’s, sliced into thin slices
  • 1 can (400g) chick peas, drained
  • 1 teaspoon olive oil
  • 1 teaspoon fresh garlic
  • ½ cup of fresh mint leaves
  • ½ cup of fresh basil leaves
  • 1 cup of fresh baby spinach leaves
  • 1 avocado, sliced
  • 1 lemon’s zest


  • Fry the courgette’s and garlic in the olive oil, until the courgette’s gets a little colour, add the chick peas.
  • Let the mixture cool down.  Mix all the salad leaves and put the chick pea mixture on top of the leaves.  Sprinkle with the lemon zest and add the avocado. Season to taste.
  • Drizzle with the salad dressing.


4. Hibiscus Salad dressing:

  • 1/3 cup Hibiscus Vinegar (Rozendal’s)
  • 1/3 cup canola oil (Visit Cape Canola HERE )
  • 1 Fresh chili, chopped
  • Salt and pepper

Pour all the ingredients into a jar and give it a shake.

Edible Flowers – 11 Awesome Recipes To Try


5. Roasted Sweet Potato with a Thai Chili Jam Sauce

This is a super easy recipe that burst with flavour.  The jam can last for up to 2 weeks in the fridge, which you can use on almost everything.


  • 700g of baby sweet potato, washed and sliced in halve
  • ¼ cup of mixed seeds like – sesame, pumpkin, sunflower and linseeds, roasted
  • ½ cup of walnuts
  • 2 handful of Rocket, washed


6. Thai Chili Jam Sauce:

  • 1 tin of chopped tomatoes
  • 2 fresh chillies diced
  • 3 cloves of garlic
  • Thumb size ginger, thinly sliced
  • ½ cup of brown sugar
  • ¼ cup red wine vinegar
  • Salt and pepper


  • Put the sweet potatoes into a roasting dish and sprinkle with some olive oil and season well.  Roast the sweet potatoes in a hot oven at 200C, for 45 minutes.  Let it cool.
  • Put the rocket in a salad bowl, place the cooled sweet potatoes, but still room temperature on top and sprinkle with the seeds and nuts.
  • For the chili jam sauce, put all of the ingredients in a pot and bring to the boil and let it simmer for 20 minutes.
  • Drizzle halve the sauce over the salad.
  • Serve this salad at room temperature.

Edible Flowers – 11 Awesome Recipes To Try


7. Bean, Spinach & Spekboom Salad with an infused Marigold Vinaigrette.

Yes, we can eat Spekboom it’s little succulent leaves and contains heaps of Vitamin C as well as a number of other minerals it has a very fresh, slightly sour taste to it.


  • 200g fresh green beans, tailed and toped and steamed for 3 minutes
  • 1 handful of baby spinach, washed
  • 1 branch of Spekboom’s leaves
  • Goats cheese sliced into big pieces

Infused Marigold Vinaigrette:

  • ¼ cup of Extra Virgin Cape Canola Oil
  • 1/3rd cup of lemon juice
  • 1 marigold flower’s leaves, washed
  • 1 pinch of saffron
  • Salt and pepper
  • In a jar mix all of the vinaigrette’s ingredients and shake well and let it infuse for 2-3 hours.
  • Sprinkle the vinaigrette over the salad.


8. Cannellini bean Hummus

This is a big recipe, you can feed the masses with this beautiful bowl of hummus.  Cannellini beans are so good for your heart, skin, blood sugar and more. They are high in protein and fiber and takes the normal hummus up a level.


  • 1 tin cannellini beans, drained
  • 1 tin chick peas, drained
  • ¼ cup of lemon juice
  • 3 cloves of garlic
  • ½ cup of Tahini
  • 1 teaspoon of ground cumin
  • 2 teaspoons of honey
  • ½ cup of extra virgin cape canola oil
  • Salt and Pepper


Put all the ingredients except the oil into a food processor.  Blitz it all together and add the oil gradually by the Hummus.  Serve with some fresh edible flowers, seed and nuts and some fresh fruit. Drizzle with some of the extra virgin canola oil.

Edible Flowers – 11 Awesome Recipes To Try


9. Flower & Herb Creamed Cheese

This makes such a beautiful statement on any table, who needs flowers? And it tastes amazing on crackers or freshly baked bread.


  • 1 tub creamed cheese
  • 2 tablespoons of double cream Greek yogurt
  • 1 clove of garlic, chopped
  • Salt and pepper
  • 2 tablespoons of edible flower petals


  • In a bowl mix all the ingredients together, except the flowers, until smooth.
  • Sprinkle with the flower petals.  Serve with crackers or freshly baked bread.

Edible Flowers – 11 Awesome Recipes To Try


10. Brownies with Asters

Did you know you can eat Asters? Some are sweet, and the others a little bitter so you need to experiment with them.  I prefer the white one’s they are nice and sweet.


  • 2 cups sugar
  • 2 cups of flour
  • 1 teaspoon bicarbonate soda
  • 2 ml salt
  • ½ cup oil
  • 1 cup milk
  • 5 Aster Flowers
  • ½ cup cocoa
  • 125g butter
  • 2 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract


  • 90g butter
  • 3 tablespoons cocoa
  • 3 tablespoons buttermilk
  • ½ tablespoon vanilla extract
  • 1 ½ cup icing sugar, sifted
  • (Melt all the icing ingredients together and add the icing)


  • Put the Aster flowers into the 1 cup of milk, let it simmer for 20 minutes and let it stand while you make the batter, with the aster’s in so that the milk can infuse a bit more.
  • Pre-heat the oven to 180C.  Grease a Roasting pan with butter and set aside.
  • Combine the sugar, flour, bicarbonate soda and salt together.
  • Melt the oil, infused milk (take the flowers out), cocoa and butter but don’t let it boil.
  • Mix the eggs, buttermilk and vanilla together and add all the wet ingredients now to the flour mixture and mix well.
  • Pour the batter into a greased roasting pan, bake for 20 minutes until a bit firm but still soft to the touch. This cake must be very moist.
  • Spread the icing onto the warm cake and let it cool. Sprinkle with Aster flowers.

Edible Flowers – 11 Awesome Recipes To Try


11. Chamomile & Honey Ice Lolli’s

  • 200ml Ginger ale
  • 3 tablespoons of honey
  • 2 teabags of chamomile tea
  • 2 cups of boiling water
  • Edible flowers

In a bowl let the teabags infuse in the boiling water for 10 minutes. Take the teabags out and add the ginger ale, honey and flowers – mix well, and pour this into popsicle molds and freeze completely.

Photography by Lindy Kriek

Recipe development, food styling Elmarie Berry Good Food

One Comment

  1. Nadine Carroll February 18, 2018 at 1:36 pm - Reply

    Wow! Gorgeous photos. Who knew that flowers could be so versatile in cooking? This must’ve been so much fun to shoot.

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