Can You Eat Parsley Flowers? A Guide to Enjoying This Garden Herb

Parsley is a versatile herb that most people use for its flavorful green leaves. But did you know you can also eat the petite yellowish-green flowers that bloom on parsley plants? While not as widely used as the leaves, parsley flowers impart a delicate, herbal essence that can elevate recipes. Keep reading to learn all about parsley blooms and how to eat them.

What Are Parsley Flowers?

Parsley flowers grow in umbrella-shaped clusters at the ends of long stalks extending upward from the parsley plant. The tiny individual blossoms are only a few millimeters wide. They bloom in hues ranging from pale greenish-yellow to chartreuse.

There are over 30 varieties of parsley, including curly leaf and Italian flat leaf, that produce flowers. In the plant’s second year it bolts and sends up flower stalks. The blooms later form into seeds. That is why parsley is a biennial plant meaning it lives for two years.

When Are Parsley Flowers in Season?

You can harvest parsley flowers during the late spring through summer when the plants begin blooming. The flowering season usually starts around May and lasts through August in most climates. Parsley is easy to grow in gardens and pots, so you can have a ready supply of flowers.

Do Parsley Flowers Taste Like the Leaves?

The blossoms carry a milder version of classic parsley flavor. While the leaves are robust and grassy, the flowers offer subtle herbal notes with a nectar-like sweetness. The tiny blooms burst with a fresh, light parsley essence when eaten. Their flavor is less pungent than the leaves.

How to Use Parsley Flowers in Recipes

• Garnishes – Fresh parsley flowers make beautiful edible garnishes to add color and flavor to dishes. Sprinkle over soups grains pastas, meat, fish and more. The pretty yellow-green blooms look restaurant-worthy.

• Salads – Toss whole parsley flowers into green, potato, pasta, grain and fruit salads. The small blossoms add pops of color and a delicate parsley taste.

• Sandwiches and Tacos – Parsley flowers add a fresh touch when used as a garnish on sandwiches, burgers, tacos and flatbreads. The flowers are a pretty and innovative alternative to regular parsley leaves

• Eggs – Add whole parsley blooms into omelets, frittatas, deviled eggs or scrambled eggs for a light parsley accent. The flowers nicely complement the fluffy textures.

• Cheese – Use parsley blossoms as a garnish on soft goat cheeses, cottage cheese or ricotta. The flowers accent savory, herbed and garlic cheeses beautifully.

• Dips and Spreads – Mix minced parsley flowers into creamy dips, spreads, hummus, tzatziki, tapenades and herb butters or cheeses. They’ll add a pop of color and flavor.

• Sauces – Chopped parsley flowers can be stirred into pesto, chimichurri, salsa verde, green sauces and salad dressings to replace or accent the parsley leaves.

• Desserts – Add tiny parsley flowers as a whimsical garnish for desserts like fruit tarts, cupcakes, chocolates, ice cream and more. The flowers provide a unique fresh note.

Should You Remove the Flower Stems?

Parsley blooms are the tiny clusters at the ends of the long, thin flower stems. The stems are quite fibrous, so you’ll get the best experience by plucking off just the flower bunches. However, the stems are edible. Keep them if you don’t mind the texture.

Storing Parsley Flowers

Parsley blooms are highly perishable. For the best flavor and appearance, use them immediately after harvest. If needed, store the flowers for 1-2 days wrapped in a damp paper towel in an airtight container in the refrigerator. The blossoms will quickly wilt and fade.

Growing Parsley for Flowers

Since parsley flowers the second year after planting, here are tips for a bountiful bloom harvest:

• Plant parsley seeds or transplants in spring in a sunny spot with rich soil. Choose any parsley variety.

• The first year, occasionally cut some outer parsley leaves for use in cooking to keep the plant bushy. Avoid cutting the inner leaves.

• Let the plant overwinter in mild climates. It will sprout flowers the following spring/summer. Plants can re-sprout for a few years.

• In cold areas, pot parsley plants and bring indoors over winter. The protected plant will be ready to bloom when moved outside again.

Other Uses for Parsley Flowers

Aside from adding them to foods, parsley blossoms can also be used in these ways:

• Natural food dye – The flowers infuse a lovely chartreuse color into vinegar, water, milk, etc. Use to tint frostings, beverages, etc.

• Garnish drinks – Float whole parsley blooms in cocktails, lemonades, iced teas, infused waters and punches for a decorative touch.

• Bath and body – Add parsley flowers to baths, lotions, massage oils, soaps and more for a light, herbal aroma. Their properties soothe skin.

• Dried flowers – Hang bouquets of parsley blooms to dry intact to use in arrangements or crafts or crumble for potpourri.

• Medicinal – Parsley flowers offer some of the same antioxidant and anti-inflammatory benefits as the leaves. They can be made into teas, tinctures and infused honey.

Are Parsley Flowers Safe to Eat?

Parsley flowers are not only edible, they are nutritious! The blossoms contain essential vitamins like A, C and K, plus antioxidants like apigenin, apiin and 6-acetylapiin. These compounds fight inflammation.

However, some people may be allergic to parsley and should avoid the flowers. Introduce them slowly and discontinue use if any irritation occurs. Also, don’t overconsume the flowers as very high amounts may provoke uterine contractions in pregnant women.

Enjoying Parsley Blooms from Garden to Table

Adding parsley flowers to your cooking and baking opens up creative new ways to enjoy this classic herb. The dainty yellow-green blossoms provide delicate parsley essence along with beauty. Now that you know all about these edible flowers, try growing your own parsley plant and harvesting the blooms to use in your favorite recipes. Just remember they are fleeting, so sample these petite floral delights as soon as possible!