01/10/2026
Not every flower belongs on your plate.
As we garnish, clarity matters. Some flowers are meant to be eaten, while others should be simply admired in an arrangement. Knowing the difference keeps things safe, simple, and enjoyable.
Here are some nitty gritty details about a few flowers not safe to eat and a few that are!
❌ 3 Flowers NOT safe to eat or have in contact with food
1. Daffodil (Narcissus spp.) – All parts of the plant contain toxic alkaloids like lycorine and can cause nausea, vomiting, diarrhea, and irritation if ingested. In some cases even handling can cause skin irritation. 
2. Foxglove (Digitalis purpurea) – Contains cardiac glycosides (digitoxin/digoxin) that are poisonous if ingested. These compounds affect the heart and can be fatal if eaten in even modest amounts. 
3. Delphinium (Larkspur family) – Widely recognized as poisonous; delphinium species contain toxic alkaloids that can cause serious health effects if consumed.
✅ 3 Flowers common to eat, garnish, and cook with
1. Pansy (Viola spp.) – Generally used in salads, desserts, and garnishes beverages when grown specifically for food use. 
2. Calendula (Calendula officinalis) – Often used as a culinary edible flower with a mild, tangy flavor. Petals are commonly included in salads or dishes. 
3. Nasturtium (Tropaeolum majus) – Edible flowers, leaves, and seedpods are all used in cooking, offering a peppery flavor.
Save this for later and follow along as we share what’s growing and when. Happy flowering!
