It started with planning the Leaf & Luxury Taurus Menu—our ode to the earthiest of earth signs, where indulgence meets intention and every bite feels like velvet on the soul. The theme? A botanical feast fit for the most sensual dinner guests the zodiac has to offer. And let’s be honest, if we were going to truly channel our inner Taurus, the menu needed more than just flavour... it needed flair. Beauty. A touch of magic.

Cue the edible flower obsession.

Somewhere between deciding on curried lamb riblets and designing our verdant tablescape, edible blooms fluttered into our vision like a sign from the garden gods. What started as a “maybe just a few petals” quickly turned into we need an entire garden.

So naturally, Miranda and I each set off to the nursery like two giddy kids in a candy store—except the treats weren’t jelly beans or chocolate bars, they were nasturtiums, calendula, borage, chive blossoms, violas, and more. Rows and rows of colour, texture, and edible enchantment. We whispered to the marigolds like they were old friends. We may or may not have named a few pansies.

That day sparked something deeper than just floral garnish goals. It made us realize: an edible flower garden isn’t just a fun addition to your backyard—it’s a new way to set your table with intention, from the soil up. It’s where beauty meets bounty. Where hosting becomes more than a to-do list, and starts to feel like a sacred practice.

Because here’s the thing:
🌸 A few blooms can turn a simple pasta into a plated masterpiece.
🌸 A lavender garnish can turn a cocktail into a conversation starter.
🌸 A violas-frozen-in-ice moment? That’s not a cube, it’s art.
🌸 And don’t even get us started on salads—they basically become crowd-pleasers the second a petal lands.

In this post, we’re digging into the why, the how, and the yum of edible flower gardens. So grab your gloves (or at least a glass of rosé), and let’s get blooming.

Why You Want an Edible Flower Garden

Spoiler alert: it’s not just about looking pretty (but yeah… it definitely helps).

Edible flower gardens are the unsung heroes of intentional hosting. They’re more than petals on a plate—they’re a whole mood. A little wild, a lot wonderful, and exactly what your table’s been missing. Here’s why you’ll want to grab a trowel and start planting ASAP:

1. They’re Flavour-Full

Yes, they’re gorgeous. But these blossoms didn’t come to the party just to sit pretty—they brought flavour, honey.

Nasturtiums are the extroverts of the garden world—bold, peppery, and dramatic in salads or layered into sandwiches like Mother Nature’s mustard.
Calendula (aka poor man’s saffron) adds an earthy, almost tangy note that sings in rice dishes and soups.
Chive blossoms bring that subtle onion kick, but with a fluffy lavender ballgown vibe.
Violas and pansies? Soft, floral, and slightly sweet—basically the garden’s dessert girls.
Borage is the cool cucumber of the crew, literally, and makes any gin and tonic taste like summer.

Let your taste buds roam the garden path. These petals aren’t just there to flirt—they’re here to flavor.

2. They’re Conversation Starters

There’s a moment—a magical, wide-eyed moment—when someone spots that flower on their plate and says, “Wait... can I eat this?”
And you get to say, with your most charming smile: “Oh yes, you can. It’s from my garden.”
Boom. Instant icebreaker. Whether you’re hosting seasoned foodies or first-time flower-eaters, edible blooms add surprise, delight, and just the right dose of ooooh to your gathering.
Trust us, petals are the new party trick.

3. They’re a Visual Feast

Edible flowers are the ultimate crowd-pleasers. They take your menu from delicious to drop-dead stunning.

Toss a few violas on a lemon tart? Instant spring goddess energy.
Float borage in your signature cocktail? People will talk. (In a good way.)
Mix chive blossoms into compound butter? Chic AF.
Freeze petals into ice cubes for a pitcher of sangria or lemonade? Your table just became the event.

Whether you’re going full garden-core or just looking to add a splash of whimsy, edible blooms are your secret sauce (minus the sauce).

4. They Invite You to Slow Down

There’s something undeniably grounding about planting, tending, and harvesting flowers with your own two hands.

Gardening becomes a ritual—a little breath of calm in your day.
Harvesting is like mini treasure hunting.
Plating with petals is intentional, gentle, even meditative.

In a world that rushes, your edible flower garden becomes a space where time stretches, and beauty blooms right under your fingertips.

5. They’re a Connection Point

This is where the real magic happens. Your flower garden isn’t just for your table—it becomes your table.

Invite your guests to snip their own blooms before dinner.
Build your menu around what’s blooming that week.
Host a DIY floral garnish station (with cocktails, of course).

It turns hosting into an experience. An invitation to gather, to be part of the process, to quite literally crowd your table with colour, joy, and togetherness.

And when someone compliments your meal—and they will—you’ll know it all started with a seed and a little sunshine.

How to Plant an Edible Flower Garden

Because a flower-filled table starts with a plan in the dirt.

Before you’re sprinkling petals on panna cotta or freezing violas into cubes for your sangria pitcher, you need a game plan. This is where intention meets soil, and trust us—it’s easier (and more joyful!) than you think. Whether you’ve got a backyard, a balcony, or just a few pots and a sunny windowsill, there’s always a place for you (and your blooms) at your table.

Let’s dig in, shall we?

1. Choose Your Location

Not to sound dramatic, but where your flowers live is everything. These little beauties like the spotlight—so pick a location that makes them feel like Beyoncé on stage.

🌞 Sunshine, please: 6+ hours of direct sunlight is the sweet spot for most edible flowers. Think of it as their daily dose of flower spa.

💦 Well-drained soil: Nobody likes soggy feet—flowers included. Choose a spot where water won’t pool.

🌿 Go where it grows:

Got a backyard? Tuck them into an existing herb or veggie bed.
No garden? No prob. Use containers or raised beds on your patio or deck.
City dweller? A sunny balcony with a few window boxes will do just fine. Urban edible flower goddess vibes? Yes, please.

Bonus points if you plant near your kitchen—because nothing feels more magical than snipping a few petals while your pasta water boils.

2. Select Your Flowers (aka The VIP Guest List)

Think of this as your dream dinner party guest list—but make it botanical. Each bloom brings its own personality to the plate, and you’ll want a mix of flavor, color, and sass.

Here’s our fave floral lineup (and how they like to party on your plate):

🌶 Nasturtiums – Peppery + bold
Use in: Salads, sandwiches, tacos
Gives spicy girl summer energy with vibrant reds, oranges, and yellows. Leaves are edible too!

🌼 Calendula – Earthy + saffron-like
Use in: Rice dishes, soups, stews
Petals can be plucked and sprinkled like sunshine confetti.

💜 Violas/Pansies – Mild + slightly sweet
Use in: Cakes, cookies, cocktails, ice cubes
Basically edible flower fairy dust. Colorful and delicate.

💧 Borage – Cucumbery coolness
Use in: Lemonade, gin & tonics, garden tonics
Blue star-shaped blossoms that scream “I brunch in style.”

🧅 Chive Blossoms – Onion-y with a flair
Use in: Herbed butters, mashed potatoes, savory compound spreads
They’ll purple up your plate and add a little kick.

🌿 Lavender – Strong + floral
Use in: Syrups, shortbread, infused honey
Use sparingly or she’ll steal the show (and your recipe).

🍊 Marigolds (Tagetes) – Citrusy or bitter
Use in: Herb butters, pilafs, savory grains
Zesty little guys with punchy color and personality.

Pro tip? Start small and rotate your “guest list” based on the season. Flowers are seasonal divas, after all.

We have created an Edible Flower Flavour Chart for easy reference.

3. Planting Tips & Tricks

Here’s where we get into the dirt—literally. A few garden hacks to keep your floral stars blooming like the showstoppers they are:

🌿 Companion Planting = Besties in the Bed

Pair flowers with herbs like basil, thyme, or mint—they grow well together and make magical flavor combos.
Calendula and chives deter pests—your garden's bouncers.

🧼 Organic or bust
You’re eating these, friend. Skip the chemicals. Use organic soil and natural fertilizers.
Tip: Look for “edible” or “culinary use” labels at the nursery.

💦 Water Wisely
Mornings are best—avoid soaking petals in the heat of the day. Check the soil with your finger: dry an inch down? Time for a drink.
Deadhead (aka snip off spent blooms) regularly to keep flowers blooming all season long. More petals, more power.

🌸 Harvest in the morning
Petals are perkier and more flavorful before the sun gets too spicy.

4. Invite the Pollinators

Here’s the part where we go full-circle with intentional hosting. Planting edible flowers isn’t just about garnishing your goat cheese crostini—it’s about creating a living, breathing, buzzing third place.

🐝 Bees, butterflies, and hummingbirds will flock to your flower bar.
✨ That soft hum of life? That’s nature’s background music.
🌼 That look on a guest’s face when they harvest their own blooms before dinner? Unforgettable.

So yes—this garden feeds your table. But it also feeds the soul of your space. It becomes a gathering place. A crowded table for petals, pollinators, and people alike.

How to Use Edible Flowers

From garden to garnish: the fun, flavorful, and totally fabulous ways to crowd your table with blooms.

So you've planted, watered, and maybe even whispered affirmations to your garden (no judgment—we do it too). Now it’s time to harvest the magic and make your meals sing with color, scent, and whimsy. Let’s talk all the ways to use these blooms like the floral food artist you were born to be.

1. Plating Like a Pro (or a Fairy Chef)

Edible flowers are nature’s sprinkles. They don’t just sit pretty—they elevate every bite.

🍽️ Savoury Dishes

Top a summer salad with nasturtiums for a peppery pop.
Garnish soup bowls with calendula petals for a golden glow.
Add chive blossoms to deviled eggs or roasted potatoes—trust us, it’s giving “culinary goddess.”

🎂 Desserts

Press violas into sugar cookies or shortbread.
Scatter lavender buds over honey panna cotta.
Dust cupcakes with a flurry of edible petals like confetti before a toast.

Our Honey Lavender Shortbread with Camomile Cream

2. Freeze 'Em, Babe

Flowers in your freezer? We’re in our bloom girl era.

🧊 Floral Ice Cubes

Place a petal or small bloom in each cube tray compartment. Fill halfway, freeze, then top off and freeze again for a crystal-clear cube.
Use in: lemonade, herbal iced teas, cocktails, sparkling water.

✨ Instant conversation starter. Like, “OMG did you MAKE these!?” (Yes. Yes, you did.)

3. Infuse with Intention

Edible flowers are dreamy when steeped, soaked, or stirred into your favourite kitchen staples.

🌸 Herb + Flower Butters
Mix finely chopped lavender, calendula, or chive blossoms into softened butter. Serve with crusty bread, grilled corn, or roasted veggies. Yes. Yes. Yes.

🍯 Infused Honeys + Syrups

Steep borage or lavender in simple syrup to use in cocktails or drizzle over pancakes.
Add petals to a jar of honey and let sit for a week—it’s magic for cheese boards.

🫖 Tea Time, Darling
Make your own floral tea blends with dried marigold, borage, and lavender. A perfect pre-dinner ritual (or post-party wind-down).

4. Bloom in Your Booze

Let’s talk cocktails. Edible flowers don’t just belong at the table—they belong in your glass too.

🍸 Garnish the rim with a calendula petal or viola.
🍋 Float a bloom in a spritz, martini, or garden gin fizz.
🍹 Muddle with mint to add subtle floral notes to mojitos or juleps.

Hosting a garden-to-glass night? We are SO there.

5. Let Guests Harvest Their Own Garnishes

Hosting a gathering? Here's a little Crowded Table by design magic:

🌿 Create a mini harvest station before dinner.
Give guests small shears or scissors and a little bowl, and let them snip their own edible garnish.
🧺 It turns your backyard into a true third place—a space where connection blossoms as naturally as the calendula.

🎉 Final Petal of Wisdom:

Using edible flowers is about more than food—it’s about crafting moments that bloom.
When someone says, “This table looks like a magazine,” or “Can I actually eat this flower?”—you know you’ve set the table with love, intention, and just a dash of flower power.

So go ahead, gather your crowd.
Let your garden grow wild and wonderful.
And may your table always be crowded—with blooms, laughter, and a whole lot of flavour.

With warmth, wonder, and a wine glass or teacup always half full,

Krysta & Miranda

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How to Create an Edible Flower Garden (and Why Your Table Will Thank You)