Spring in South Africa isn’t just for admiring flowers. It is the perfect time to taste them too.
Edible flowers this spring can add vibrant colour, unique flavour, and a fresh twist to your meals. From salads and desserts to braai platters, these petals turn everyday dishes into something unforgettable.
Many of these flowers are easy to grow in gardens, making it simple to sprinkle a little magic straight from the garden to the table.
ADD A FLORAL TWIST WITH EDIBLE FLOWERS THIS SPRING
Flowers are no longer just a decoration. Edible flowers are like nature’s spice rack. They can add sweet, peppery, citrusy, or slightly nutty notes to your dishes. Most can be grown at home or found at local markets, allowing you to add freshness and flavour without the fuss. If you’ve never tried gardening before, don’t worry, here is how to start an edible garden without green fingers.
Here are some of the edible flowers you can try this spring:
NASTURTIUMS: GARDEN’S LITTLE STARS
Did you know that every part of this plant is edible? Bright, peppery nasturtium petals and leaves add a gentle kick to salads, sandwiches, or grilled veggie skewers. The seeds? Pickle them as tangy ‘false capers.’ They are hardy, happy growers, even in small pots.
ROSES: ROMANCE ON A PLATE
Fragrant and subtly sweet, rose petals elevate desserts, infused drinks, and fresh fruit platters. Feeling fancy? Try a rose petal harissa alongside your next Moroccan-inspired tagine or scatter them over vanilla ice cream for instant elegance.
LAVENDER: SWEET, SUBTLE AND A BIT WILD
This floral favourite has a gentle herbal note that pairs beautifully with honey, baked goods, or even grilled veggies. Go easy because a few buds go a long way. For a treat, stir dried lavender into sugar for the prettiest cup of tea you will ever sip.
BORAGE: COOL AS A CUCUMBER
With its delicate, star-shaped blue flowers and refreshing cucumber-like taste, borage is the definition of edible beauty. Add it to salads, drinks, or even freeze the blooms into ice cubes for your next sundowner. The edible leaves? Mild and perfect for tossing into green salads.
CALENDULA: SUNSHINE YOU CAN EAT
Another edible flowers you can try this spring is calendula, also called pot marigold. Their cheerful petals brighten any plate. Their tangy, peppery flavour adds zest to omelettes, rice dishes, or salads. Think of them as saffron’s sunny cousin. Careful, they say not all marigolds are edible.
VIOLETS: WHIMSICAL AND SWEET
Soft, perfumed, and almost too pretty to eat, violets make gorgeous garnishes for spring salads, cupcakes, or cocktails. Try candying them for an afternoon tea treat that looks straight out of a storybook.
SQUASH FLOWERS: GOLDEN AND DELICIOUS
Growing pumpkins or marrows in your vegetable patch? The male flowers don’t bare fruit, so use the extra male flowers. They are delicious when stuffed and fried. Remove the pollen stamens, stuff with cream cheese, dip in batter, and crisp up in hot oil. Golden, crunchy, and absolutely irresistible.
Once you’ve picked your petals, here’s how to bring them to life in your kitchen:
HOW TO USE EDIBLE FLOWERS IN EVERYDAY COOKING
- Add fresh petals to salads, desserts, or cold drinks for a colour burst.
- Freeze petals into ice cubes (great for sundowners or spritzers).
- Infuse petals (rose, lavender, calendula) into syrups, honeys, or teas for floral flavour.
- Press petals into cookies or cakes before baking for natural decoration.
- Make floral sugar or salt: layer dried petals with sugar or sea salt for about a week, perfect for rimming glasses or sprinkling on pastries.
SAFETY TIPS FOR EATING EDIBLE FLOWERS THIS SPRING
Not every flower is edible, and even safe varieties should be enjoyed in moderation. Always:
- Choose flowers grown without pesticides or chemicals.
- Avoid blooms from florists, nurseries, or roadsides.
- Make sure you’ve identified the species correctly before eating.
- Rinse gently and remove stamens or pollen before serving. They can be bitter.
If you are unsure, start with well-known edible flowers like nasturtiums, borage, or violets. They are safe, flavourful, and beginner-friendly.
A BLOOMING GOOD IDEA
Bringing edible flowers this spring into your kitchen adds colour, flavour and conversation. If you are more adventurous, you can also try these edible weeds. With local availability and some creative use, you can turn any dish into something uniquely beautiful and delicious.
Have you tried cooking with flowers before? Share your favourite edible blooms in the comments below.
