Learning How to make Edible flowers SPRINKLES is a beautiful gift of spring!

This week, I am sharing about spring blooms and how to make edible flower sprinkles. 🌸 A relatively well-known fact is that sugar-filled sprinkles don’t add much to our quality of life. And yet I am fascinated with them. Seriously, a cupcake with sprinkles is so fun to look at, but maybe not so much of a benefit for our health.

In my “kitchen clinic”, I return again and again to nature’s pharmacy—where color, aroma, and nourishment intersect. Edible flowers are one of the most vibrant, poetic ways to infuse our meals with phytonutrient richness, mindfulness, and joy.

These delicate petals aren’t just decorative—they are a communication and gift from nature. Culinary medicine is about synergy: beauty and biochemistry, aesthetics and antioxidants. Edible flower sprinkles capture all of that in each sprinkle.

From an Ayurvedic lens, flowers often bring cooling, calming energy. Their lightness and pranic (life-force) vitality are ideal for springtime or pitta-dominant constitutions. From a scientific perspective, the polyphenols, flavonoids, and essential oils found in these blooms offer a wide range of benefits.

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My Favorite Blend: Calendula, Lavender, Rose, Viola

Calendula (Calendula officinalis): Studies have demonstrated that calendula possesses significant anti-inflammatory properties. For instance, research indicates that calendula extract can effectively reduce inflammation in acute conditions, such as carrageenan-induced paw edema in animal models. ​PubMed

Lavender (Lavandula angustifolia): Lavender is renowned for its calming effects on the nervous system. Clinical studies have shown that inhalation of lavender oil can decrease blood pressure, heart rate, and skin temperature, indicative of reduced autonomic arousal. Additionally, participants reported increased feelings of relaxation and freshness. ​PubMed

Rose Petals (Rosa species): Research into the cardiovascular effects of rose petal extracts suggests potential benefits, including endothelium-dependent vasorelaxation and anti-inflammatory effects in endothelial cells. These findings indicate a positive impact on vascular health. ​PubMed

How to Dry Edible Flowers for Sprinkles

Step 1: Choose Your Flowers Wisely
Select fresh, pesticide-free edible flowers such as:

• Rose petals (Rosa spp.)
• Calendula (Calendula officinalis)
• Lavender buds (Lavandula spp.)
• Violas, pansies, rosemary blossoms (or other culinary herbs in season)
• Citrus Blossoms

💡 Harvest in the morning after dew evaporates when oils are strongest.

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Prep the Petals

• Gently rinse under cool water to remove dust or insects.
• Pat dry carefully with a paper towel or let air dry (it is ok to crush them as you are going to break them into smaller pieces over time
• Remove petals from stems and discard any brown or damaged parts I also sometimes leave them on, but I think the color is brighter if you remove them

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Air Drying Method (best for color retention)

• Spread petals in a single layer on parchment or a mesh screen in a shaded, well-ventilated area.
• Avoid direct sunlight, which can bleach the color.
• I like to have a screen or cover over them for dust and critters
• If you live in a moist climate, watch for mold
• Let dry for 3–5 days, turning occasionally. Petals should feel crisp when ready.

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Dehydrator Method (faster + efficient)

• Set your dehydrator to the lowest temp (around 95°F or 35°C).
• Line trays with petals in a single layer.
• Dry for 2–4 hours, checking for dryness and avoiding browning.
• I have a tried but true Excalibur but you can also use a Breville low temp setting ie, bread proofing
• I have also microwaved them… lol I said what I said.

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Step 5: Storage

• Once completely dry, gently crush or leave whole.
• Store in an airtight glass jar away from direct light and heat.
• Use within 6 months for best potency and color.

Here is how I harvested and blended them. Please note the yellow bulbs and straw flowers are for decoration only and not in my edible mix. This is rose, calendula, lavender, and chamomile. Not all flowers are edible so please be careful in your explorations!

A Happy Discovery

One day, after cleaning up dried flowers on the counter, I noticed the color was still so brilliant. I thought, “Hey, maybe these would make great sprinkles… And the rest is history, as you can see. Consider planting edible flowers if you are on the fence about spring. They can grace your landscape and your sense of smell. I am always on the lookout for healthy switches in the kitchen.

Spending time in gardens nourishes me

🤓 If you want a thorough edible flower resource, check out Alison Wu’s blog post!

Not all flowers are edible, so it’s essential to take care when you consider which ones you’d like to eat. Please check with your local garden center about organic gardening practices and which ones are edible. Also, many commercial flowers will be sprayed with chemicals that would make them inedible. The best practice is to grow your edible flower sprinkles. Please note that NOT ALL FLOWERS ARE EDIBLE, and it is important to take care when making treats for yourself and others.

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The blend pictured here includes rose, calendula, lavender, and rosemary blooms. I love to save them until later in the year, when they can be harder to find. When I open the boxes I store them in, it is like a buried treasure.

this recipe

If you make this, tag me on social media at @doctorsirichand. I would love to see your variations and flavor options. Save this recipe for later use in your favorite place. I like using PINTEREST, but you could also clip it elsewhere.

Thank you for your interest and passion for bringing nature deeply into your life!

I also love to add them to cheese and cracker spreads. You can also have edible flowers that are not dried as a great color accent.

Review recent seasonal plant-based posts here!

* post updated 04/09/2025