Stop and Eat the Roses

Stop and Eat the Roses


That is the saying, right?



Springtime is here and the flowers will be in bloom soon! After the seriously long and wicked winter we had, I am stoked for the change of season.

I also happen to love gardening, plants in general, and the pops of color flowers bring. Oh, and I like eating.

Just recently, I found out I can combine ALL THOSE THINGS.



I’m talking about edible flowers, yo! Now, maybe you all were weird kids too and ate those tiny little yellow flowers off of clovers in your yard… the tangy, sour, yet kinda sweet ones, remember?



Yeah, you do.

Well, now that I’m an adult, I like to pretend I’m fancy sometimes, and I have found some truly beautiful desserts to make with flowers meant to be eaten!

What I’ve uncovered so far points to these being the easiest edible flowers to cultivate:

















Now, remember, there are toxic flowers out there, so double check before getting too adventurous.



Be sure to avoid using flowers that have been sprayed with pesticides or other chemicals.

When cooking with or serving edible flowers, clean them by washing them gently in a large bowl of cold water and letting them air dry on a paper towel. Use them immediately or store them in the refrigerator for up to a week in an airtight container lined with a damp paper towel.

Wanna get creative with me?! Here are some recipes that I’m going to try out –

Decorate your dishes with these Candied Rose Petals:

Wake up happy and adorable with these Pansy petal Pancakes:

Be the hit of the Garden Party with this Viola Candy Bark:

Or become an edible cookie artist with Pink Peppercorn-Viola Shortbread:

I am legit excited to see how these turn out. Happy baking!