10 Edible Flowers to Grow and Harvest in June

Edible flowers offer a sensory upgrade to homegrown food—visually vibrant, flavorful, and freshly picked from your own garden. Their petals carry subtle spice, gentle sweetness, or fresh herbaceous notes that elevate meals while supporting local pollinators and sustainable gardening practices. Growing flowers for food turns your garden into a living pantry, where blossoms go from stem to plate in moments. With June offering prime conditions, now is the time to get your bloom basket ready.

Why Grow Edible Flowers?

Growing edible flowers blends aesthetic value with practical utility. Their vibrant petals can elevate any garden's appearance while offering flavor profiles that surprise and delight. These blooms aren’t just ornamental—they're functional additions to your kitchen. Whether you're scattering them over a salad, freezing them into ice cubes, or infusing them into syrups and teas, edible flowers provide a unique way to combine gardening with cooking. Cultivating these flowers gives you immediate access to fresh, pesticide-free ingredients with flavors that range from sweet and floral to spicy and peppery.

Beyond their culinary value, edible flowers support sustainable, home-grown food practices. Instead of relying on packaged garnishes or processed flavorings, you're using plants you’ve nurtured yourself. This not only reduces waste and packaging but also deepens your connection to seasonal rhythms. June is a particularly rewarding month to begin growing flowers for food, as many blooms reach peak maturity and flavor. With proper planting, you can create a continuous cycle of planting and harvesting edible blooms throughout the warm season. Plus, these plants often support local pollinators, attracting bees and butterflies while contributing to a healthy garden ecosystem.

10 Edible Flowers to Grow and Harvest in June

Fresh edible flowers offer flavor, fragrance, and visual beauty at the same time. Their short harvest window makes June a valuable month for gardeners who want to use blooms at their most vibrant. Each of these ten culinary flowers can be grown at home and used fresh or preserved, allowing you to add unique, garden-fresh ingredients to everyday meals. Choosing the right blooms for June depends on local growing conditions, but all of the flowers listed here do well during early summer across most USDA zones.

1. Nasturtiums

Nasturtiums are fast-growing plants that produce striking orange, yellow, and red blooms. Their round, lily pad-shaped leaves and upright or trailing growth habit make them a favorite for container gardens, raised beds, and even hanging baskets. Every part of the plant above ground is edible, but the flowers are the standout feature, offering a bold, peppery bite that pairs well with citrus, soft cheeses, and greens.

These flowers thrive in poor to average soil with good drainage and full sun. Overly rich soil encourages leafy growth at the expense of blooms. Consistent harvesting of flowers and leaves encourages repeat blooming, often extending well into late summer. Nasturtiums also act as trap crops, helping to draw aphids away from other plants in your garden, making them useful beyond the kitchen.

2. Calendula

Calendula, also known as pot marigold, is a reliable edible flower with medicinal and culinary uses. The bright yellow and orange petals contain resins that offer anti-inflammatory properties, and they can also bring a mild, earthy bitterness that works well in broths, omelets, and rice dishes. The petals can be used fresh, dried for storage, or even powdered to create natural food coloring.

Calendula grows best in cooler weather but can still bloom well into June in areas that haven’t yet hit midsummer heat. It prefers full sun and well-drained soil and will reseed itself generously if left to do so. Removing spent blooms regularly encourages prolonged flowering. To preserve their flavor and potency, harvest blossoms early in the morning when oils are most concentrated.

3. Chive Blossoms

Chive blossoms grow as tight globes of small lavender-purple flowers and appear at the tips of established chive stalks. Their mild onion flavor makes them a smart choice for savory cooking. They’re often separated into individual florets and sprinkled onto deviled eggs, potato salads, or savory scones. The flowers can also be infused in white vinegar to create a vibrant, subtly oniony infusion with a pink hue.

To grow chives successfully, keep the soil moist but well-drained and ensure at least six hours of sunlight per day. Chives are perennials in most zones, meaning they return each spring, often producing blooms by late May. Removing the flowers promptly ensures the plant focuses on new stalk production, keeping the entire plant usable throughout the season.

4. Borage

Borage produces clusters of blue, star-shaped flowers with a light, refreshing cucumber flavor. These blooms work beautifully in both savory and sweet dishes, especially when used to garnish drinks or chilled soups. They’re also a popular choice for decorating cakes and serving with soft cheeses. Borage self-seeds easily, often returning year after year once established in the garden.

The plant prefers full sun and tolerates poor soil, making it an excellent choice for low-maintenance edible gardening. The leaves are also edible but become prickly with age, so flowers are often the preferred part for cooking. Harvest the flowers just after they open to capture the mildest and most aromatic flavor profile.

5. Pansies

Pansies are some of the most decorative edible flowers available. With patterns and color combinations that range from solid jewel tones to multicolored face-like markings, they bring charm and variety to desserts, syrups, and salads. Their flavor is mild and slightly grassy, which pairs well with sweet ingredients or used to offset rich, creamy textures.

These blooms perform best in cooler growing conditions, so June is often their final strong bloom period before summer heat sets in. If grown in partial shade and consistently watered, they may continue to flower. Use the entire blossom or just the petals, and apply directly to food shortly before serving, as they wilt quickly once removed from the plant.

6. Dianthus

Dianthus flowers, which include Sweet William and pinks, offer spicy, clove-like notes that work well in sweet and savory dishes alike. Their vibrant pinks, purples, and whites make them visually appealing for syrups, infused vinegars, and decorative garnishes. Only the petals are edible, and it’s important to snip off the white base to avoid a bitter taste.

These plants enjoy well-drained soil and full sunlight, blooming from late spring into early summer. Regular deadheading supports a longer bloom period. Dianthus pairs beautifully with berries and citrus in flavor and color, making it a go-to for fruit salads and flavored waters during hot June afternoons.

7. Bee Balm

Bee balm produces tubular flowers in rich reds, purples, and pinks. Their bold mint flavor comes from their place in the mint family and makes them useful in teas, lemonades, or as a strong aromatic garnish for roasted vegetables and fruit dishes. The plant is especially attractive to pollinators, bringing extra motion and color to any edible flower garden.

Bee balm prefers full sun and slightly acidic to neutral soil. Spacing the plants well prevents powdery mildew, which can sometimes affect foliage. Harvest individual blooms just after opening for the strongest flavor and to encourage further flowering throughout June and into midsummer.

8. Lavender

Lavender’s compact purple flowers and sweet, herbal aroma make it one of the most popular culinary flowers for baking and drink infusions. English lavender is best for flavor—more palatable and less camphorous than other varieties. The flowers can be added to cookies, ice cream, scones, and syrups, or steeped into milk and cream for custards and panna cotta.

Lavender grows well in sandy, well-drained soil and requires plenty of sun. It’s drought-tolerant once established and benefits from light pruning to keep a bushy shape. Harvest spikes early in the day as the first flowers begin to open. Store dried buds in airtight containers to use throughout the year.

9. Chamomile

Chamomile is known for its daisy-like flowers and soothing properties. The flavor is subtly fruity, like green apple, and it’s often steeped into teas or added to baked goods for a calming scent and taste. Only the flowers are edible, and they should be collected when fully open but before petals begin to curl backward.

Chamomile grows well in full sun and prefers well-drained, sandy soil. It blooms steadily through early summer and can be harvested every few days to extend its flowering. Drying the flowers is easy—just lay them out in a single layer in a cool, dark area with good airflow.

10. Roses

Roses add a luxurious scent and flavor to both sweet and savory dishes. The flavor can range from fruity to spicy, depending on the variety, and works well in jams, syrups, vinegars, and desserts. Only petals from unsprayed, organically grown roses should be used, and the bitter white base should be trimmed before use.

Roses grow best in full sun with well-drained soil and consistent watering. Harvest early in the morning after the dew has dried. Fully open blooms are ideal for immediate use, while partially opened buds can be dried for tea blends or future culinary use. Frequent cutting encourages new growth and prolongs the bloom season well into summer.

Tips for Safe Harvesting

Harvesting edible flowers requires careful timing, correct identification, and a few safety measures to make sure every bloom added to your plate is as safe as it is beautiful. Many flowers that look similar to culinary varieties may be toxic if consumed. Using caution during the harvesting process helps protect your health and preserves the quality of the blooms for food use. Proper handling also keeps their texture, flavor, and aroma intact—qualities that degrade quickly once a flower is picked.

Here are key tips to follow when harvesting edible blooms:

• Confirm edibility with a trusted source: Not all flowers are safe to eat. Some can cause stomach upset, allergic reactions, or more serious health issues. Always cross-reference any plant you're considering with a reputable edible plant database or plant ID guide. If you're unsure, skip it.

• Use flowers grown without chemicals: Only eat flowers that have been grown organically, without synthetic pesticides, herbicides, or chemical fertilizers. Even minimal chemical exposure can be dangerous when flowers are eaten raw. Avoid flowers from florists, nurseries, or garden centers unless they are specifically labeled as safe for consumption.

• Harvest during cool morning hours: Pick flowers early in the day after the dew has evaporated but before full sun causes wilting. Blooms are most hydrated and flavorful during this window. Snipping them during the coolest part of the day also helps retain essential oils and structural integrity.

• Use clean, sharp scissors or snips: Dull blades can bruise or tear delicate petals. A clean, sharp cut keeps the plant healthy and avoids introducing disease. Sanitize your tools before harvesting to prevent contamination from other garden areas.

• Select fully open, fresh-looking blooms: Only harvest flowers that are free from brown spots, insect damage, or drooping petals. Fully opened blooms have the best flavor and aroma. Avoid older flowers that have begun to wilt or go to seed, as their flavor often becomes bitter or flat.

• Remove inedible parts before eating: Many culinary flowers have petals that are safe, but other parts such as the stamens, pistils, or calyx may not be. Remove the bitter white base of petals when needed, and always discard any part of the flower not specified as edible. This step is key for both flavor and safety.

• Rinse gently and dry on a paper towel: Even organically grown flowers can collect dust, pollen, or insects. Rinse flowers quickly under cold water and lay them on paper towels to dry. Do not soak them, as water can cause petals to go limp or fall apart. Handle with care to preserve shape and color.

Safe harvesting is not just about what to do—it's also about what not to ignore. Skip any flower you can’t confidently identify, and never assume a bloom is edible based on color or scent alone. The appeal of growing flowers for food lies in their freshness and purity, so make sure your harvesting practices match that goal. These simple but essential steps allow you to enjoy edible flowers in salads, desserts, and drinks without worry.

FAQs About 10 Edible Flowers to Grow and Harvest in June

What are the easiest edible flowers for beginners to grow?

Nasturtiums, calendula, and chive blossoms are among the easiest edible flowers for beginners. These plants grow quickly, require minimal maintenance, and perform well in containers or garden beds.

Are all parts of an edible flower safe to eat?

Not always. While petals are often the edible part, other parts like stamens, pistils, or sepals may be bitter or unsafe. Always research each flower and remove non-edible parts before use.

How can I make my edible flowers last longer after harvesting?

Store harvested flowers in a container lined with damp paper towels and keep them in the refrigerator. Avoid soaking or freezing, as this damages delicate petals and reduces flavor.

Can edible flowers be grown indoors?

Yes, many culinary flowers like pansies, nasturtiums, and calendula can grow indoors near a sunny window or under grow lights. Use well-draining soil and rotate pots for even light exposure.

Are there edible flowers that bloom throughout the summer?

Yes. Borage, bee balm, and lavender bloom across much of the summer if deadheaded and properly watered. These long-blooming plants ensure a steady supply of harvesting edible blooms through the season.

Fern’s Leafy Learnings

• Edible flowers like nasturtiums, chive blossoms, and calendula offer both beauty and flavor in early summer gardens.

• Safe harvesting depends on correct plant identification, organic growing practices, and proper timing.

• Each flower has a distinct flavor profile, from spicy and minty to sweet and herbal.

• The best blooms for food use are picked early in the day, when oils and flavor compounds are most concentrated.

• Using sharp, sanitized tools and handling flowers gently protects their structure and preserves freshness.

Deepen Your Roots with Flora

Your plant journey doesn’t stop at blooming—it’s just getting colorful. At Flora, connect with everything you need to grow and enjoy edible flowers, from the right plants to helpful care tips and a thriving plant-loving community. With the Flora Pod™, curated collections, and over 300,000 green thumbs learning and sharing daily, your garden becomes more than soil—it becomes connection, flavor, and beauty.

Ready to sow a new layer of joy into your garden? Browse Flora’s edible varieties and start growing with care.

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