How to use Edible Flowers

With the Spring/Summer season about to hit in full swing there’s no better time to jump on the edible flowers bandwagon! But what exactly are they we hear you ask? Put simply, they’re flowers that are, well, edible. There’s no rule of thumb when it comes to knowing what flowers are edible or not, but your best bet is to stick to tried favourites, like Nasturtiums, Violets, Violas, and French Marigolds.

Amp up the ‘Insta’ factor of your next dish and try incorporating edible flowers, we’ve listed some of our go-to ideas to get you started…


Yes, yes, we’re biased, but edible flowers and yoghurt are a match made in foodie heaven. Try delicately placing a few on your next bowl of MOO; add berries and granola for the full experience.

Smoothie Bowls

If yoghurt and edible flowers are a match made in heaven, then smoothie bowls come a close second. Adorn your next bowl with shaved coconut, fruit, nuts and seeds, topped with 3-4 edible flowers.


Whether it be cheesecake, cupcakes, muffins, sponge cake…(you get the idea), edible flowers are the perfect garnish to take your sweet treat next level.


The perfect addition to fresh Spring/Summer salads; mix with green leaves, cucumber, and pomegranate seeds.


Where to buy

Nowadays you can find a great selection of edible flowers at your local fruit & veg grocer, market or even supermarket. Or why not try growing yourself?



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