From salads, sangria and dessert, your garden offers sumptuous tastes to create a fun way to celebrate summer
It started with the daylilies. My Crown of Flowers collection — a mix of vibrant varieties blooming in waves across the garden.
Lately, I’ve been sampling the tender buds straight from the stalk, and to my surprise, they’re absolutely delicious — with a slightly sweet, satisfying crunch and each variety offering its own subtle twist on flavour.
That discovery opened the gate to a whole world of edible flowers — a beautiful and unexpected way to bring the garden right to the table.
A garden party is the perfect excuse to slow down, dress up and serve something a little unexpected.
Tiger Swallowtail/Monika Rekola photo
Not all flowers are edible, but many are — and quite a few might already be growing in your own garden without you realizing it. Roses, violets, pansies, nasturtiums, lavender and calendula are among the most popular, offering a rainbow of colour and a surprising range of flavours, from peppery and herbal to sweet and floral. Others, like jasmine, honeysuckle, lilac, dianthus, impatiens and snapdragons, bring a delicate perfume that elevates even the simplest dish.
Even more surprising are the petals of plants we often overlook — dandelions, daylilies, cornflowers, or clover. Petals from sunflowers, chrysanthemums and hollyhocks can be tossed into salads or pressed into desserts. Geraniums, carnations and passion flowers can be infused into syrups or frozen into ice cubes for a celebratory drink.
This week, we’re bringing the concept of flower power into the kitchen — not as a garnish, but as a featured ingredient.
Many flowers are not only edible, but downright delicious — and chances are, a few of them are already blooming in your backyard. From the peppery pop of nasturtiums to the soft floral notes of violets and lavender, these blooms add colour and complexity to both sweet and savoury dishes. Others, like jasmine and honeysuckle, lend a delicate fragrance that can transform a simple salad or tea into something truly memorable.
Some edible flowers often go unnoticed — like dandelions, daylilies, or even the golden petals of sunflowers. Calendula and pansies can be tossed fresh into salads, while geraniums and carnations are perfect for infusing syrups for summer drinks.
Just be sure to positively identify your flowers and make sure they’ve never been treated with pesticides.
Pinterest photo
Speaking of ice — floral ice cubes are a garden party must. To make them, half-fill your tray with filtered water and freeze. Then, add clean edible petals (like pansies, roses or violas), top up the water, and freeze again.
It doesn’t take much to set the scene for a magical outdoor gathering — just a few thoughtful touches, a little whimsy and the willingness to let nature set the mood.
You could start with a simple theme — like a laid-back picnic with cushions, blankets and a bit of shade. A flower crown or small bouquet for each guest adds a thoughtful, festive touch.
Lighting can add a dash of enchantment, especially if your party extends into the evening. Strings of fairy lights wound through branches, solar lanterns scattered along the path or simple mason jars with tea lights can transform a backyard into something out of a fairytale. Comfortable seating is a must — whether that’s a cluster of wooden benches around the fire pit or a collection of rattan chairs arranged in dappled shade.
Lawn games like croquet, bocce or even a gentle game of badminton keep things light and fun. For younger guests, a simple scavenger hunt through the garden can become an unexpected highlight.
When it comes to the menu, the key is simplicity. Let the colours and textures of fresh flowers speak for themselves.
A fresh spring salad that’s almost too pretty to eat — tender greens, sweet onions and a scattering of edible flowers come together in a light, seasonal dish perfect for garden gatherings.
Cold pasta with fresh herbs, baby spinach, toasted pine nuts and edible flowers makes the perfect light summer dish.
Lavender shortbread cookies add a fragrant twist to an old favourite and rosewater or jasmine tea can be infused into syrups or lemonade.
If you’re serving a refreshing sangria, try floating citrus blossoms, rose petals or borage flowers on top, along with plenty of ice and thin slices of orange and lime.
For a truly inspired sip, we love the idea of floating edible flower blossoms in your cocktails, like this blushing combination of gin-and-grapefruit. Lillet Rose, a fortified-wine blend of Sauvignon Blanc and Muscatel, has the aroma of flowers and ripe berries—perfect for a summertime aperitif.
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Even dessert can be dressed with blooms. A sponge cake or Bundt topped with whipped cream, fresh berries and a generous tumble of edible petals makes a stunning finale.
Let the flowers fall where they may and embrace the casual elegance of a garden that doesn’t try too hard.
Monika Rekola is a certified landscape designer and horticulturist, passionate about gardening, sustainable living and the great outdoors. Contact her at [email protected].
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