Edible flowers are a wonderful way to add a burst of color, flavor, and elegance to your baked goods, but did you know that different flowers are in season at different times of the year? Knowing when and which flowers are available can help you choose the best blooms to enhance your treats while ensuring that they’re at their freshest and most flavorful.
In this post, we’ll walk you through some of the best seasonal flowers to use in baking, and the ideal times to harvest or purchase them. Whether you’re baking with delicate pansies in the spring, or adding hibiscus to your autumn treats, understanding flower seasons can help you make the most of nature’s bounty in your kitchen.
1. Baking With Spring Flowers: Pansies, Violets, and Lavender
Spring is a time when flowers begin to bloom, bringing vibrant colors and fresh flavors that can brighten up any baked good. Pansies, violets, and lavender are some of the best flowers to incorporate into your springtime baking.
- Pansies: Known for their striking colors and gentle flavor, pansies are perfect for garnishing cakes, cookies, or cupcakes. They have a slightly grassy, mild taste that complements both sweet and savory baked goods. Pansies bloom in early spring and can be harvested as soon as they open.
When to Harvest: Pansies are typically in bloom from March to May, depending on your climate. Harvest the flowers in the morning when they’re fresh, and be sure to use them within a day or two to preserve their delicate beauty.
Perfect For: Decorating cakes, cupcakes, and cookies, or infusing into syrups and jams.
- Violets: Violets are another spring flower that adds a fragrant sweetness and stunning purple hue to baked goods. These flowers have a mild, slightly sweet flavor that pairs beautifully with vanilla, chocolate, and citrus. Violets are in season in early to mid-spring, and they can be used in everything from cookies to frostings.
When to Harvest: Violets bloom from March to May. Harvest them early in the morning on a dry day to preserve their fragrance and color.
Perfect For: Sugar cookies, buttercream frosting, or making violet-infused syrups.
- Lavender: A popular flower in baking, lavender brings a calming and aromatic note to a variety of desserts. It’s best known for its ability to pair beautifully with lemon, honey, and chocolate. Lavender flowers bloom from late spring to early summer, and their unique flavor can be used in everything from cakes to shortbread cookies.
When to Harvest: Lavender is typically in bloom from late spring to early summer (May to July). Harvest when the buds are just beginning to open to ensure the best fragrance and flavor. We offer the same dried French lavender buds we use in our baking mixes.
Perfect For: Lavender shortbread, lavender earl grey scones, and lavender-infused syrups.
2. Baking With Summer Flowers: Chamomile, Nasturtiums, and Roses
Summer is a peak season for many edible flowers, and the vibrant colors and bold flavors make them a fantastic addition to your baking. Flowers like chamomile, nasturtiums, and roses are perfect for summer treats.
- Chamomile: Chamomile flowers have a light, apple-like flavor that’s ideal for infusing into baked goods or making teas and syrups. Chamomile blooms during the summer months, offering a floral sweetness that pairs beautifully with honey and lemon. We offer dried chamomile flowers for all your baking needs.
When to Harvest: Chamomile flowers bloom in early to mid-summer (June to August). Harvest them when the flowers are fully open but before they start to fade.
Perfect For: Chamomile scones, tea cakes, and chamomile-infused syrups.
- Nasturtiums: Known for their vibrant orange, yellow, and red petals, nasturtiums offer a peppery, slightly spicy flavor that adds an unexpected twist to baked goods. They’re great for garnishing cakes, cookies, or savory breads.
When to Harvest: Nasturtiums bloom from late spring to fall (May to October). They’re perfect for using in summer baking, and you can harvest the flowers as soon as they appear.
Perfect For: Garnishing cupcakes, savory muffins, or cookies with a peppery bite.
- Roses: Roses bring a rich, sweet flavor that pairs wonderfully with a variety of baked goods. Rose petals have been used in baking for centuries, adding a sophisticated, romantic touch to everything from cakes to cookies. Roses are in season throughout the summer, with many varieties blooming from late spring to early fall. You can purchase our dried rose petals in our store.
When to Harvest: Roses typically bloom from late spring to early fall (May to September). Pick rose petals when they’re fully open and fragrant, and be sure to avoid any roses that have been sprayed with pesticides.
Perfect For: Rose petal cakes, roasted strawberry scones with rosewater glaze, and rose-flavored buttercream.
3. Baking With Fall Flowers: Hibiscus, Marigolds, and Chrysanthemums
As the weather cools and autumn sets in, you can still find beautiful flowers to use in your baking. Fall flowers like hibiscus, marigolds, and chrysanthemums offer unique flavors and stunning colors to enhance your treats.
- Hibiscus: Hibiscus flowers are known for their tangy, fruity flavor that adds a tart, refreshing note to baked goods. Hibiscus is in season during the late summer and early fall months, and its vibrant red petals make it a striking addition to cakes and cookies.
When to Harvest: Hibiscus blooms in late summer to early fall (July to October). Harvest the flowers when they are fully open, but be sure to use them fresh or dry them for later use.
Perfect For: Hibiscus-flavored muffins, tarts, or adding to berry-filled desserts.
- Marigolds: Marigolds have a slightly bitter, peppery flavor, making them a unique addition to both savory and sweet baked goods. Their bright yellow and orange petals bring a cheerful pop of color to any dish. Marigolds bloom throughout the summer and into fall, making them a versatile flower for autumn baking.
When to Harvest: Marigolds bloom from summer to fall (June to October). Pick them in the morning after the dew has dried, and use them fresh or dried.
Perfect For: Decorating savory muffins, cakes, or using in flower petal confetti.
- Chrysanthemums: Chrysanthemums have a slightly peppery, tangy flavor and are often used in Chinese and Korean cuisine. These flowers are available in a wide range of colors, from yellow to deep red, and add both flavor and beauty to your baked goods. Chrysanthemums bloom in late summer to fall.
When to Harvest: Chrysanthemums bloom in late summer to fall (August to October). Use the petals fresh or dried for a unique flavor in your baking.
Perfect For: Garnishing cakes, cookies, or using in floral syrups.
4. Baking With Winter Flowers: Violet, Calendula, and Winter Jasmine
While fewer flowers bloom in the winter, some hardy varieties like violets, calendula, and winter jasmine can still be used to add a splash of color and a touch of floral flavor to your winter baking.
- Violets: Violets can bloom in late fall and early winter in milder climates, making them a lovely choice for winter baking. Their sweet, floral flavor is perfect for sugar cookies, frostings, and syrups.
When to Harvest: Violets can bloom from fall into winter (November to December). Pick them when they’re fresh and fully open.
Perfect For: Sugar cookies, frosting, or infusing into syrups for holiday desserts.
- Calendula: Calendula petals offer a slightly peppery, tangy flavor that adds a hint of spice to baked goods. These flowers bloom in late fall and early winter, making them perfect for decorating winter cakes or adding a pop of color to cookies.
When to Harvest: Calendula blooms from late fall into winter (October to December). Harvest when the flowers are fully open and bright.
Perfect For: Decorating cookies, cakes, or adding to savory breads and muffins.
- Winter Jasmine: Winter jasmine has a delicate, fragrant floral flavor that’s perfect for infusing into syrups or glazes. It blooms during the colder months, providing a touch of sweetness during winter baking.
When to Harvest: Winter jasmine blooms in winter (December to February). Harvest the flowers early in the morning to preserve their fragrance.
Perfect For: Floral syrups, glazes, or garnishing winter cakes.
Edible Flowers Are Great for Baking
Using seasonal flowers in your baking not only enhances the flavor and visual appeal of your treats but also connects your creations to the natural rhythms of the year. Whether you’re using the vibrant colors of spring pansies, the aromatic lavender of summer, or the bold hibiscus of fall, each flower brings a unique flair to your desserts. By understanding which flowers are in season and when to harvest them, you can ensure that your flower-infused treats are as fresh and flavorful as possible.
Ready to start baking with seasonal flowers? Check out The Flower Food Company’s dried edible flowers or our floral-inspired baking mixes and create beautiful, seasonal treats with ease.