Grow your own flowers to add to salads, cakes, teas or simply as a garnish for colour and beauty. Commercially grown flowers are usually covered with pesticides and should not be eaten unless they are sourced from a certified organic grower. Flowers sourced from street trees and weeds similarly should be viewed with caution as these are likely to have been sprayed with toxic chemicals.
Red edible flowers
amaranth
begonia
callistemon (bottom right)
carnation
day lily
dianthus
fuschia
geranium
grevillea (top)
hibiscus (bottom centre)
orchid
peonies
pineapple sage (bottom left)
rose
Orange edible flowers
day lily
calendula (top right)
cosmos
marigold (top left)
nasturtium (bottom)
orchid (top centre)
peonies
sunflower
zucchini
Yellow edible flowers
bok choi
broccoli
calendula
chamomile
chrysanthemum
cosmos (centre right)
dandelion (bottom)
dill (centre)
hibiscus
fennel
grevillea
okra
orchid
pansy (top right)
peonies
pumpkin
sunflower (top left)
Green edible flowers
Orchid
As green flowers are rare you may need to choose from the selection of edible green leaves in order to have this colour in your edible arrangement
Blue edible flowers
Edible blue flowers are less common but there are still some spectacular ones to grow including:
borage (top right)
chicory
common sage
cornflower (top left)
daisy
orchid
pansy
violets (bottom)
Purple edible flowers
alfalfa/ lucerne (top right)
bauhinia
basil (top left)
chives
common sage
lavender
mint
orchid
pansy (lower left)
passionfruit
rosemary (bottom right)
violets
Pink edible flowers
amaranth
apple flower
common sage
cornflower
dianthus (centre right)
echinacea
fruit sage
geranium (bottom right)
orchid
peonies
pig face (top right)
rose (left)
White edible flowers
basil
citrus
common sage
coriander (bottom left)
dianthus
elderflower (middle right)
gardenia (top left)
honeysuckle
mint
mock orange
onion flowers (centre left)
papaya flowers (centre bottom)
pansies (bottom right)
peonies
rocket (top right)
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