Edible flowers are gaining popularity as a fun and beautiful way to add flavor and flair to meals, drinks, and desserts. Their delicate petals not only make dishes more attractive but also impart subtle floral flavors. However most edible flowers have a relatively short shelf life compared to other fresh produce. Knowing how to properly store them is key to enjoying these blooms before they wilt.
In this article we’ll cover everything you need to know about how long edible flowers last and how to keep them fresh longer
An Overview on Edible Flowers’ Shelf Life
The shelf life of edible flowers can range quite a bit depending on the type of flower More delicate blossoms like pansies, nasturtiums, and orange blossoms may only last around 5-7 days stored properly in the refrigerator
Hardier flowers like herb flowers (lavender, rosemary), squash blossoms, chive blooms, and marigolds tend to have a slightly longer shelf life of 7-10 days refrigerated.
In general though, most edible flowers will remain fresh for 4-6 days when stored in an airtight container in the fridge.
You can expect to see some wilting and curling of the petals around day 3. It’s best to use up all your edible flowers within a week to get the most vibrance, flavor, and nutritional value out of them.
Proper Storage for Maximum Freshness
To maximize the shelf life of delicate edible flowers, proper storage is key. Here are some tips:
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Store unwashed flowers in an airtight container or plastic bag in the refrigerator. Keeping them cold will slow down respiration and moisture loss.
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Line the container with a dry paper towel to absorb excess moisture and prevent the flowers from getting soggy.
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Don’t wash the flowers until right before using. The added moisture from washing will speed up decay.
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If washing is necessary, do it gently under cold running water. Dry the flowers thoroughly before refrigerating.
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Keep flowers in a single layer, not stacked or crushed for best air circulation and to prevent bruising.
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Check daily and remove any flowers that show signs of wilting or spoilage. These can accelerate decay of the other flowers.
Follow these guidelines, and your edible flowers should stay fresh for 4-6 days when refrigerated.
Reviving Wilted Edible Flowers
If your edible flowers start to wilt before you get a chance to use them, don’t toss them out just yet! There’s a simple trick to perk up limp blooms:
Submerge the wilted flowers in ice cold water for 10-15 minutes. This rehydrates the cells and makes the petals crisp again. Pat dry thoroughly and use the revived flowers immediately for best flavor and texture.
This ice water method can buy you another day or two of freshness. But don’t wait too long to use revived flowers—their shelf life will be shortened.
Freezing for Extended Storage
If you want to keep edible flowers around longer than a week, carefully freezing them is an option.
Freezing works best for sturdy flowers like roses, lavender, chives, squash blossoms, and mums. More delicate flowers tend to turn to mush when frozen.
Here are some tips for successfully freezing edible flowers:
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Leave flowers on the stems instead of plucking off the blossoms.
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Gently wash and thoroughly dry flowers.
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Spread flowers in a single layer on a parchment-lined baking sheet and place in the freezer.
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Once fully frozen, transfer to airtight freezer bags or containers. Squeeze out excess air.
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Store frozen flowers for up to 6 months. They’ll be limp upon thawing but can still be used in cooked foods or blended into smoothies, ice cream, etc.
Freezing can preserve the taste and some texture of heartier flowers. But they won’t retain their vibrancy and full structural integrity like fresh flowers. It’s best to freeze only what you’ll use within 6 months.
Drying for Year-Round Usage
Drying or dehydrating is one of the most popular methods for enjoying edible flowers past their fresh shelf life. Properly dried flowers can retain much of their original color, shape, and flavor for 6 months up to a year when stored in an airtight container in a cool, dark place.
The best candidates for air drying are sturdy herb blossoms like lavender, rosemary, thyme, sage, and oregano. More delicate flowers may shrivel up or lose their color when dried.
Here are some tips for successfully air drying edible flowers:
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Select flowers that are fully open and at peak freshness. Don’t use wilted flowers.
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Gently wash and thoroughly dry the flowers.
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For short-stemmed flowers, spread blossoms in a single layer on a parchment-lined baking sheet or woven drying rack.
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For long-stemmed flowers, gather a small bouquet and hang upside down in a dark, dry area with good air circulation.
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Allow 1-3 weeks for flowers to fully air dry. They’re ready when crunchy and crumbly to the touch.
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Transfer dried flowers to an airtight glass jar or container. Store away from heat, light, and moisture.
Dried flowers like lavender and rose petals can be used in baking, herbal teas, potpourri sachets, and more. Their concentrated flavors and aromas make them great shelf-stable ingredients to have on hand.
Grow Your Own for a Continuous Supply
Rather than buying fresh flowers and racing against their short shelf life, the best way to have an ongoing supply is simply to grow your own!
Having a continuous harvest of homegrown edible flowers means you’ll always have access to the freshest blossoms bursting with flavor and vibrancy.
Focus on planting prolific flowering herb varieties like chives, thyme, oregano, borage, calendula, nasturtiums, violas, and marigolds. You can clip edible flowers as needed for recipes without worrying about storage time.
Any remaining flowers at the end of the season can be dried or frozen to stock up your pantry. With a productive edible flower patch, you’ll get the most out of these short-lived beauties.
Edible flowers have a relatively brief peak freshness, but proper storage can extend their shelf life to 4-6 days. Refrigerate unwashed blossoms in an airtight container lined with a dry towel to maximize freshness. Revive wilted flowers in ice water. Or use freezing and drying techniques to preserve edible flowers for months. Growing your own edible flowers is the best way to have a steady supply of these delicate ingredients. Follow these tips to reduce waste and enjoy edible flowers while they are at their flavorful and vibrant best.
How Long Do Edible Flowers Last?
- Flowers that can be eaten have a very short shelf life. Depending on the type of flower, their “best by” date can be anywhere from two days to a week. Like any other just-picked food, you should use them as soon as possible after they are picked.
- If you keep most edible flowers in the fridge in an airtight container, you can eat them for four to six days. I’ve kept pansies in the fridge for two weeks, but they may start to wilt much sooner—after three days is normal.”
Putting flowers in a bath of ice water for 10 minutes can sometimes bring them back to life if they are wilted or droopy. This helps the flower’s cells get water again and gives it new life! Use these flowers right away after taking them out of the ice bath.
How to Preserve your EDIBLE FLOWERS // What Time of Day is Best to Pick Flowers?
FAQ
How do you keep edible flowers fresh?
How long do flowers last with flower food?
Can you put edible flowers in the fridge?
Are edible flowers perishable?
How long do edible flowers last?
How long edible flowers will keep depends on the flower. If it’s a delicate flower that has been removed from the stem (like pansies, orange blossoms, and nasturtiums) they may only last 8 to 10 days in the refrigerator. Hardier flowers (like herb flowers, chive blossoms, and marigolds) will usually last up to two weeks in the refrigerator.
How long do flowers last in the fridge?
They are perhaps one of the most fragile in terms of shelf life, and their “best by” date is around two days. However, most edible flowers will be usable for 4-6 days if kept in an airtight container in the fridge. You may start to see some wilting and curling around day 3, and you should use all flowers within seven days.
How long does it take to dehydrate edible flowers?
You can dehydrate most edible flowers in a dehydrator at 120 degrees F. They’ll take several hours. For herb flowers like lavender and basil, you can hang them on their stems and allow them to air dry. This process will take several days to weeks. Where can you get edible flowers?
Can you freeze edible flowers?
Another technique is freezing your edible flowers into ice cubes to brighten up any cocktail or any clear colored beverage. Fill an ice cube tray halfway with water, add a flower, and let it set for an hour in the freezer so that the flower stays in the center of the cube.
How do you store edible flowers?
Dry your edible flowers in a food dehydrator. Spread the flowers so they are not touching, and dry on low heat for a couple of hours, until the petals have no remaining moisture. Once dry, you can store them in airtight containers for several months. Sprinkle the dried petals onto cakes or other food that needs a touch of floral beauty.
Where can I buy edible flowers?
At your local supermarket, check the section with the clamshell herb packets – sometimes, they’ll have an edible flower mix. Finally, you can purchase edible flowers online. Fresh flowers can be purchased at Gourmet Sweet Botan icals, and dried flowers can be found on Amazon and Etsy. Here’s how to keep delicate edible flowers fresher for longer.