Edible Flowers Primer

The fascination of edible blooms is one that engages people with the practice of growing in a new way. After all, everyone is an EATER, while not everyone knows how to plant a seed, tend to it as it grows and then harvest it for human consumption.

As more chefs and hosts incorporate edible flowers into their recipes, the notion that there is a nutritional purpose to many annual, perennial and herbal blooms is catching on.

Johnny’s Seeds, a Slow Flowers partner, has published a great guide to familiar and unfamiliar edible flowers you can grow. Download the resource guide here: Edible Flower Brochure (PDF).

Vegetables & Fruit

Arugula

Fava Bean

Mustard

Pea

Strawberry

Herbs

Basil

Borage

Chives

Cilantro/Coriander

Dill

Fennel

Lavender

Mexican Mint Marigold

Mint

Sage

Flowers

Bachelor’s Buttons

Calendula

Dianthus

Hyacinth Bean

Marigold (Standard and Gem)

Monarda

Nasturtium

Scarlet Runner Bean

Snapdragon

Stock

Sunflowers

Viola

Debra Prinzing

Debra Prinzing is a Seattle-based writer, speaker and leading advocate for American-grown flowers. Through her many Slow Flowers-branded projects, she has convened a national conversation that encourages consumers and professionals alike to make conscious choices about their floral purchases. Debra is the producer of SlowFlowers.com, the weekly "Slow Flowers Podcast" and the American Flowers Week (June 28-July 4) campaign. Debra is author of 11 books, including Slow Flowers (2013), The 50 Mile Bouquet (2012) and Slow Flowers Journal (2020). She is the co-founder of BLOOM Imprint, the boutique publishing arm of Slow Flowers.