In light of autumn harvests, the Royal Horticultural Society (RHS) has highlighted a list of edible plants that not only provide beautiful flowers and interest, but that can also help to diversify diets and provide a boost to garden produce. The so called, ‘Edimentals’ are ornamental plants that are edible and represent an untapped food source, often readily available in gardens across the country. According to the RHS, their dual purpose offers a very practical solution to growing plants in urban areas or gardens with limited space.

Liz Mooney, Horticulturist in the Edibles team at RHS Garden Wisley, said: “At this time of year gardeners across the UK are reaping the rewards of their vegetable patches – but without realising they already have edible, ornamental flowers and plants lurking in their borders that can provide a much more diverse range of plants to eat. Many people know about edible flowers often used on cakes and in drinks – such as violas, geraniums, borage and elderflower, but did you know you can eat Berberis and Fuchsia berries, day lily flowers, Dahlia tubers, Hosta, sea kale and Mahonia?”

Sheila Das, Garden Manager at RHS Garden Wisley, said: “Edimental plants are a beautiful and easy way to grow food. They are resilient and have longevity and if you have a small garden they can be both decorative and delicious. However, take care the accurate identification of flowers and plants is essential, if in doubt don’t eat it, and you can find help with identification by visiting the RHS website or RHS members can contact RHS Gardening Advice.”

For added reference, the botanical stylist and planting designer, Carolyn Dunster is the author of A Floral Feast (Pimpernel), a book all about demystifying the eating home-grown flowers and introduces a whole range of blooms, leaves, flowering herbs and edible seeds.

Common edimentals that have great flavours

Lily (Lilium) – shoots, leaves and flowers are edible plus lily bulbs can be cooked as a substitute to potatoes.
Day lily (Hemerocallis) – add buds and flowers to stir fries, salads and soups. Crunchy with a peppery aftertaste.
Tiger lily (Lilium leucanthemum var. tigrinum) – delicate fragrance and flavour enhances salads, omelettes and poultry
Dahlia tubers – these nutty flavoured tubers need to be cooked – boiled, roaster or fried
Fuchsia – edible flowers and berries make a good jam
Wisteria – edible flowers
Plantain lily (Hosta) – shoots are tasty spring veg and the flowers are edible too.
Magnolia – young spring flower buds and flowers are edible
Bergamot (Monarda) – the whole plant is edible but particularly flowers, and there is a oregano scent to the leaves
Pot marigold (Calendula officinalis) – intense colour and peppery taste useful in soups, stews and puddings.
Alpine pinks (Dianthus) – a clove-like flavour ideal for adding to cakes
Alliums – all parts are edible with an onion or garlic taste – use for drinks, soups and salad
Nasturtium (Tropaeolum majus) – brightly coloured, peppery flowers are good in salads and pasta dishes. The whole flower, leaves and buds can be used and seeds make a caper substitute
Garden lady’s-mantle (Alchemilla mollis) – use young leaves in salads
Camassia bulbs – edible when cooked
Hyacinth bean (Lablab purpureus) – leaves, roots, flowers, pods and beans are all edible with the beans turned into tofu and pods used in curries.
Daisy (Bellis perennis) – not a strong flavour but petals make an interesting garnish for cakes and salads
Cardoons (Cynara cardunculus) – essentially globe artichoke plants eaten as a cooked celery
Cherry plums (Prunus cerasifera) – common garden ornamental tree notably ‘Pissardii’ and ‘Nigra’
Sea kale (Crambe maritima) – popular in herbaceous borders but can also be forced. It’s shoots, leaves, flower bud, roots and stems are all edible.
Oregon grape (Mahonia aquifolium) – has edible berries and whilst safe to eat can be sharp
Barberry (Berberis) – edible berries
Japanese quince (Chaenomeles speiosa) – invaluable spring flowering shrub, fruits make jelly
Crab apples (Malus sylvestris) – jelly or sauce