Edible Flowers You Can Grow in Pots (+ 3 Easy Recipes)
Not every homesteader has acres to work with—or even a backyard. But the homesteader’s heart finds a way. For some, that means turning a patio into a tomato patch. For others, it means choosing blooms over bushels, because even the smallest balcony can hold beauty. If you find joy in the color of petals and the way a single flower can lift your spirit (and your salad), edible flowers might just be the garden of your dreams.
Sometimes we give up a veggie or two to make room for more flowers—and that’s okay. You don’t need a full garden bed to grow food with purpose. With a few well-placed pots, you can grow edible flowers that feed the soul and the body all at once.
Let’s explore which edible flowers thrive in containers, how to grow them with ease, and three simple ways to use them right from your porch or windowsill.
Disclaimer: This guide is intended for informational purposes only. While the flowers listed are commonly recognized as edible and considered safe when grown without pesticides or chemicals, individual allergies or sensitivities may occur. Always positively identify any plant before consuming it, and consult a qualified expert or medical professional if you are unsure. Do not rely solely on this guide for foraging or medical use.
Best Edible Flowers for Container Gardens
Here are my favorite edible flowers that thrive in pots and planters:
1. Nasturtiums
Peppery and bold, nasturtiums love full sun and poor soil (a win for forgetful gardeners). Their round leaves and brilliant blossoms add instant cheer to your containers—and to your salads.
Flavor: Spicy, similar to arugula
Care: Water lightly; don’t over-fertilize
2. Calendula (Pot Marigold)
This sunny flower is not just pretty—it’s also known for its skin-soothing properties. The petals are edible and slightly tangy.
Flavor: Mildly peppery or citrusy
Care: Full sun, regular watering
3. Violas and Pansies
Delicate and colorful, violas love cool weather and bloom prolifically in pots. Their subtle flavor pairs well with sweets and soft cheeses.
Flavor: Mild, slightly sweet or grassy
Care: Partial sun, moist soil
4. Chive Blossoms
Chives are a kitchen staple, and when they flower, the blossoms bring a soft onion flavor to the table.
Flavor: Onion-like, mild
Care: Full sun, regular water, trim often
5. Borage
These starry blue flowers are beloved by bees and humans alike. Toss them into lemonade for a cucumber-like twist.
Flavor: Light cucumber taste
Care: Full sun, well-drained soil
6. Herb Flowers (Basil, Mint, Oregano)
Many herbs bolt and bloom in warmer weather. Don’t toss those blossoms! Mint flowers are especially lovely in tea or desserts.
Flavor: Like the herb, but milder
Care: Full to partial sun, water regularly
How to Harvest and Use Edible Flowers Safely
Always harvest in the morning when the blossoms are fresh and hydrated. Rinse gently and pat dry. Use only blooms that are pesticide-free and grown for culinary use. Avoid flowers from florists, roadsides, or unknown sources.
3 Easy Recipes Using Edible Flowers
These recipes let your flowers shine—each one is simple, fresh, and makes a beautiful impression.
1. Nasturtium & Chive Blossom Butter
A savory compound butter with a peppery twist. Perfect for cornbread, roasted veggies, or grilled meats.
Ingredients:
½ cup unsalted butter, softened
2–3 nasturtium blossoms, torn
2–3 chive blossoms, snipped
Pinch of sea salt
Instructions:
In a small bowl, mash the butter until creamy.
Gently fold in flower petals and salt.
Transfer to a sheet of parchment and roll into a log.
Chill 1 hour before slicing.
2. Calendula Sunshine Salad
Bright and zesty, this salad features edible petals and a homemade lemon vinaigrette.
Ingredients:
4 cups mixed baby greens
½ cup shredded carrots
¼ cup calendula petals
2 tbsp sunflower seeds
Lemon Vinaigrette:
3 tbsp olive oil
1 tbsp lemon juice
½ tsp honey
Pinch of salt
Instructions:
Toss salad ingredients in a large bowl.
Whisk vinaigrette ingredients until emulsified.
Drizzle over salad just before serving.
3. Viola Sugar Cookies
A delicate dessert that looks straight out of a fairy tale.
Ingredients:
½ cup unsalted butter, softened
⅓ cup sugar
1 egg yolk
1 tsp vanilla extract
1 cup flour
Edible viola flowers
1 egg white + 1 tbsp water (for egg wash)
Extra sugar for sprinkling
Instructions:
Cream butter and sugar until fluffy. Add yolk and vanilla.
Stir in flour to form a soft dough.
Chill 30 minutes, then roll and cut into circles.
Place a viola on each cookie. Brush lightly with egg wash and sprinkle with sugar.
Bake at 350°F for 8–10 minutes. Cool completely
A Final Blooming Thought
Whether you’re growing nasturtiums on your windowsill or filling your patio with pansies and calendula, edible flowers are a wonderful way to bring joy to your garden—and your plate. These lovely blossoms invite pollinators, brighten your meals, and nourish your soul.
If you liked this guide, I’d love to hear how you’re using your homegrown petals! Leave a comment or share a photo with us on Instagram. And be sure to check out our garden-to-table posts for more ways to eat what you grow.
