Colorful & Refreshing Edible Flowers (recipes)

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Green Diva Meg's Lavender from the garden imageA few years ago, I had been inspired by one of my favorite gardening books, The Curious Gardner’s Alamanac: Centuries of Practical Garden Wisdom, by Niall Edworthy, to use my 4th of July party guests as guinea pigs. It is kind of fun experimenting on unsuspecting guests . . . Mr. Edworthy offered a very simple recipe for lavender infused lemonade that I couldn’t resist. I put two and two together and realized I had plenty of lavender in the garden just ripe and ready for this sweet, cool, summer drink.

Of course, it was a hit and now has become an annual expectation at most of our summer gatherings – and I can never make enough!

Refreshing Lavender Lemonade
Serves 8
Refreshing Lavender Lemonade
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 6 cups water
  2. lavender flowers from about 30 stalks
  3. 2 cups sugar
  4. juice of 4 lemons
  5. lemon Slices for garnish
  6. ice to keep cool
  1. put the 6 cups of water in a large pan with the 2 cups of sugar and bring to a boil.
  2. meantime, rinse the lavender and cut off the excess stalks/stems.
  3. when the water reaches a boil, turn it off – take it off the heat and add the lavender flowers and let sit and cool to about room temperature.
  4. then add lemon juice to the flavored water and stir thoroughly.
  5. strain out lavender flowers and reserve them for garnish along with the lemon slices.
  6. do not add ice until you serve or you will water it down.
Adapted from Niall Edworthy
Adapted from Niall Edworthy
The Green Divas

Nasturtiums – Decorative and Yummy in Salad

green diva meg's summer veggie wrap w/ nasturtium image

I plant a healthy amount of nasturtiums every year because I love decorating platters and serving colorful salads in the summer and of course it is fun to watch people’s faces when they ask, “is this edible?” It has a wonderful peppery flavor and the flowers bloom in a wonderful variety of oranges and yellows, which contrast nicely in a green salad or on a cheese or veggie platter.

Get my recipe for this crazy delicious GF, vegan veggie wrap, which is decorated w/ a nasturtium here, but could definitely contain them as well! 

There is a plethora (love that word) of edible flowers, some that you may have in your garden and didn’t even know you could eat! Here’s a great link to find out what flowers are edible and what flowers aren’t!

Also, has a mess of great recipes for edible flowers.

So, stop and smell the flowers and take a bite (of the edible ones only, of course!).

Listen to this Green Divas Foodie-Phile podcast

About the author / 

Green Diva Meg'

(aka Megan McWilliams) is the founder of The Green Divas and GDGD Radio Network (the first green and healthy living radio network on earth for the earth). She's the producer and host of the popular Green Divas Radio Show, one of the first radio shows dedicated to sharing low-stress ways to live a deeper shade of green. Green Diva Meg is a well-known green living expert and media personality.

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