Edible blooms: Growing nasturtiums, calendula, and chamomile
Here’s a Hopewood guide to help you plant, harvest, and use edible flowers in teas, salads, and skincare.
As spring softens into summer, nature offers a vibrant palette of edible blooms that nourish both body and spirit. Nasturtiums, calendula, and chamomile are three easy-to-grow flowers that bring colour to your garden and versatility to your wellness rituals. Whether steeped in tea, scattered over a salad, or infused into oils, these blooms offer gentle healing and sensory delight.
Nasturtiums: Peppery petals with a punch
Planting: Sow seeds directly into well-drained soil in full sun. They thrive in poor soil and require minimal care.
Harvesting: Pick flowers and young leaves regularly to encourage blooming.
Uses:
- Salads: Add a peppery kick and vibrant colour.
- Garnishes: Use whole blooms to decorate platters or drinks.
- Skincare: Infuse petals into apple cider vinegar for a clarifying facial toner.
Calendula: Sunshine in a petal
Planting: Start from seed or seedlings in full sun. Calendula prefers cooler temperatures, so plant early and deadhead often to extend flowering.
Harvesting: Snip blooms when fully open, ideally in the morning. Dry petals flat for later use.
Uses:
- Teas: Soothing for digestion and skin health.
- Balms: Infuse dried petals into oil for a healing salve.
- Baths: Sprinkle into warm water for a calming soak.
Chamomile: Gentle calm in bloom
Planting: Grow from seed in full sun or part shade. German chamomile is best for tea; Roman chamomile is more ground-covering.
Harvesting: Pick flower heads when petals begin to droop. Dry thoroughly before storing.
Uses:
- Teas: Classic calming brew for sleep and stress.
- Compresses: Steep flowers and apply to tired eyes or irritated skin.
- Hair rinse: Add to warm water for a softening, golden glow.
Tips for success with your edible flowers
- Always grow organically, in other words, don’t use pesticides or chemical fertilisers.
- Harvest in the morning when oils are most concentrated.
- Dry flowers in a cool, dark place to preserve colour and potency.
