Edible Flower Recipes

By
Leda Meredith
Leda Meredith
Leda Meredith
Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food.
Learn about The Spruce Eats' Editorial Process
Updated on 02/22/20

Edible flowers make elegant party fare or homemade food gifts. Often they bring surprising colors and aromas to the table. These recipes make edible flowers a feast for your tastebuds as well as your eyes.

  • 01 of 08

    Violet Flower Syrup

    Violets in a bowl

    The Spruce / Leda Meredith

    Violet flowers (Viola species) are a gorgeous part of Spring's blossom display This violet flower syrup can be used for sorbet, to moisten cakes or scones, and for cocktails. The jewel-like color and subtle flavor of this syrup preserves them for year-round enjoyment.

  • 02 of 08

    Dandelion Wine

    Dandelion flower

    Tim Graham / Getty Images / Getty Images

    Many people have heard of dandelion wine, but not many have had the pleasure of actually tasting it. This recipe captures the sunny color of spring's dandelion flowers. Despite the sugar in the recipe, once fully fermented the result is a deliciously dry wine.

  • 03 of 08

    Lilac Syrup

    Lilac Syrup Recipe

    The Spruce Eats / S&C Design Studios

    Lilacs come into bloom for a short time each spring. Take advantage of the soft lavender-like taste with this lilac syrup recipe. The most difficult part is removing the tiny flowers from the bunch, but the aroma makes it a pleasant task. Use the syrup to make a lilac soda, lemonade, or add it to your spring cocktails.

  • 04 of 08

    Elderflower Syrup

    Elderflowers

    The Spruce / Leda Meredith

    This versatile elderflower syrup has a unique aroma and taste. Use it to make beverages or as a topping on fresh fruit, yogurt, and desserts.

    Continue to 5 of 8 below.
  • 05 of 08

    Candied Violet Flowers

    Violet flowers

    The Spruce / Leda Meredith

    Candied violet flowers are an elegant garnish on cakes, custards, ice cream and other desserts. They look fancy but are incredibly easy to make (you'll only spend about 10 minutes in the kitchen; the rest of the time is just waiting for your crystallized flowers to dry).

  • 06 of 08

    Basil Flowers

    Purple basil
    Laurence Mouton / Getty Images

    You may already know that it's a good idea to prune the flowers off of basil plants as soon as they appear: if you don't, leaf production slows, and it's the leaves you want for pesto, Caprese salad, etc. But don't throw those basil flowers out.

  • 07 of 08

    Chive Blossom Vinegar

    Chive Flower close up

    shene / Getty Images

    Chive blossoms have an onion-y flavor that is more delicate than the commonly used leaves. They make an herbal chive blossom vinegar that is a lovely gift and also very useful in your kitchen. Use chive blossom vinegar in salad dressings, potato salad, and marinades.

  • 08 of 08

    Elderflower Champagne

    Elderflowers on dark wood, elevated view
    Westend61 / Getty Images

    Made with the lacy, cream-colored flowers of the elderberry shrub (Sambucus nigra or S. canadensis), elderflower champagne is a naturally bubbly, lightly alcoholic beverage with a delicate taste. Serve it chilled for a unique and refreshing drink on hot summer evenings.