10 Edible Flowers to Grow, Cook and Eat

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Author

Danny Lipford

Author

Danny Lipford

Founder

Danny Lipford is a home improvement expert and television personality who started his remodeling business, Lipford Construction, at the age of 21 in Mobile, Alabama. He gained national recognition as the host of the nationally syndicated television show, Today's Homeowner with Danny Lipford, which started as a small cable show in Mobile. Danny's expertise in home improvement has also led him to be a contributor to popular magazines and websites and the go-to source for advice on everything related to the home. He has made over 200 national television appearances and served as the home improvement expert for CBS's The Early Show and The Weather Channel for over a decade. Danny is also the founder of 3 Echoes Content Studio, TodaysHomeowner.com, and Checking In With Chelsea, a décor and lifestyle blog.

Last Updated

March 3, 2025

Edible Flower #6: Hibiscus

One of the easiest and most impressive edible flowers, hibiscus (Hibiscus rosa-sinensis) has a wonderful fruity flavor and color that’s just perfect for a nice pitcher of iced tea.

Steep a spoonful of chopped petals in a cup of water, then add to your favorite tea, punch, or sangria. Or, for a creative appetizer, try serving California rolls (rice, avocado, and crab meat) piled on a bite-sized hibiscus petal.

Chinese hibiscus (Hibiscus rosa-sinensis) is grown in most of the U.S. as an annual, so it’s perfect for your full-sun containers.