17 Fruits That Grow on Vines (Perfect for Vertical Gardening)

17 Fruits That Grow on Vines (Perfect for Vertical Gardening)

In this guide, I’m sharing 17 of my favourite fruits that grow on vines – perfect for urban food forests, backyard trellises, and small-space gardens. Whether you’re new to gardening or looking to expand your edible garden vertically, there’s something here for everyone.

If you’re looking to make the most of your vertical space, growing fruit on vines is one of the easiest and most rewarding ways to do it. From delicious grapes to exotic, rare passionfruit, there are so many climbing fruits that not only taste amazing but also help create lush, edible walls in your garden.

Why Grow Fruits on Vines?

Vine fruits are great space-savers. They climb up rather than spread out, meaning you can grow more food in less ground space. They’re ideal for small gardens, balconies, or food forests where every layer of the garden is put to work. Plus, many vine fruits are perennial or self-seeding, making them low-maintenance once established.

I also love them for fence screening or adding more green to the backyard, with walls of green vines covered in fruit, they are not just productive, they’re beautiful too!

1. Passionfruit

One of my absolute favourite perennial fruiting vines! Passionfruit vines are fast-growing, evergreen in warmer climates, and produce deliciously tangy fruit. They’ll need strong support, plenty of sun, and a bit of pruning to keep them in check. Passionfruit can also be easily grown from seed to fruit in just 1-2 years.

Growing Tips: Plant in well-drained soil with plenty of compost, and water regularly during the growing season. Allow a lot of water during the summer season to allow them to produce abundant crops.

2. Grapes

Whether you’re growing table grapes or wine grapes, these deciduous vines are classic for a reason. Grapes love full sun and rich, well-drained soil. In winter, prune heavily to encourage fruiting in spring and summer. Grapes are great for areas that get full sun in summer but maybe get more shade in winter(because they are asleep). They can also be used to help offer shade to your veggie patch in summer and let light in during winter when they lose their leaves. I have mine planted over my main veggie patch on a strong arbour.

Growing Tips: Prune annually to control growth and increase yield. Provide sturdy support and full sun.

3. Choko (Chayote)

A vigorous vine that’s great for covering fences or pergolas, but must be kept in check with regular pruning. Chokos produce crisp, mild-flavoured fruit that’s incredibly versatile in the kitchen. Great for making preserves or used to bulk up pies as a substitute for apple or potato! They love warmth, regular watering, and space to sprawl. Chokos are a great option for providing summer shade to your garden in areas like Perth that have scorching hot summer days.

Growing Tips: Plant a whole chayote fruit in rich, moist soil and give it something to climb. It loves heat and humidity.

4. Kiwi Fruit

A beautiful deciduous vine with fuzzy fruit packed with vitamin C. Kiwi fruits need a male and female plant to produce fruit, and prefer a cold winter and warm summer. Provide sturdy support, these vines are strong!

Growing Tips: Train along a strong trellis and prune yearly. Kiwi prefers rich, well-drained soil and full sun (although protect during their first year in hot climates like Perth)

5. Cucamelon

These tiny watermelon lookalikes are actually closer to cucumbers. They’re crunchy, a little tangy, and perfect for pickling or snacking. Cucamelons are easy to grow from seed and do best in full sun with something to climb.

Growing Tips: Easy to grow in warm climates with full sun. Trellis them like cucumbers and harvest regularly.

6. Blackberry

While technically a bramble, many blackberry varieties can be trained like vines. Choose thornless varieties for ease of harvest, and plant them along fences or trellises. Great for attracting pollinators too.

Growing Tips: Plant in full sun with rich, well-drained soil. Train along a fence or wire support.

7. Raspberry

Like blackberries, raspberries can be trained vertically. They’ll reward you with handfuls of juicy berries and are surprisingly low-maintenance. Summer or autumn fruiting varieties are available depending on your climate.

8. Kiwi Berry

Kiwi berries are like miniature kiwifruits without the fuzz — bite-sized, smooth-skinned, and bursting with sweet, tropical flavor. These hardy vines are a great option for gardeners in cooler climates, and once established, they’re prolific producers. Unlike regular kiwis, you can pop these straight into your mouth without peeling! The vines are vigorous climbers and benefit from strong support and annual pruning.

Growing Tips: Some Kiwi berries need both a male and female plant for pollination. Plant them in well-drained soil with plenty of sun and compost, and keep them well-watered in dry periods. Patience pays off — they usually start fruiting in their third year, but reward you with loads of delicious fruit for years to come.

9. Giant Granadilla (Passiflora quadrangularis)

Giant Granadilla is the largest of the passionfruit family, producing fruit that can grow over a foot long! Its flavour is mild and slightly sweet, with edible pulp that can be eaten fresh, juiced, or added to desserts. One unique feature is that the white inner rind (or pith) is also edible when cooked, often used in stews, curries, or candied as a sweet treat. The plant also produces large, show-stopping flowers, making it both productive and ornamental. It’s ideal for gardeners who want something bold, tropical, and a little bit out of the ordinary. This one is tricky to grow and needs a warm tropical climate or a greenhouse to thrive.

Growing Tips:
Plant in full sun and well-draining, compost-rich soil. This vigorous vine needs a very strong support structure and plenty of room to spread. Keep it well-watered during hot weather and feed regularly to support its large fruit. It prefers warm, frost-free climates but can be grown in large containers and moved to shelter if needed. Prune after fruiting to encourage new growth and airflow.

10. Dragonfruit (Pitaya)

A striking cactus vine that needs support and warmth. Great for hot and dry areas of your garden. Dragon fruit plants produce stunning flowers followed by bright pink or yellow fruit with speckled flesh. Perfect for tropical or subtropical gardens. Prune regularly to shape the plant and encourage flowering. With a bit of patience and care, you’ll be rewarded with stunning blooms and unique, nutrient-packed fruit.

Growing Tips: Choose a sunny, sheltered spot with well-draining soil. Water deeply but allow the soil to dry out slightly between waterings — too much water can lead to rot.

11. Loofah (Luffa)

While often grown for its spongy interior, young loofah fruits are edible when cooked. This vine loves the heat and needs a long growing season. Let a few mature fully for bath sponges and save the rest for dinner!

Growing Tips: Start from seed in spring. Let fruits mature fully on the vine if you want to harvest them as sponges.

12. Pumpkin

Though typically considered a ground crop, pumpkins will happily climb a strong trellis if you support the fruit. This is a great way to save space and get a better shape on the pumpkins too. Growing vertically can help reduce pest pressure and increase airflow. Choose smaller varieties to help reduce the risk of the stems breaking off the vine. Add small hammock supports to the fruit if you think they are too heavy.

Growing Tips: Plant in mounds with compost-rich soil. Allow plenty of space or use a strong vertical support for smaller varieties.

13. Melons (Rockmelon, Cantaloupe, etc.)

Melons can also be trellised to save space and reduce rot. Use slings or mesh bags to support the fruit as it grows. They love full sun, compost-rich soil, and warm temperatures. Melons are a great choice for annual fruits that grow on a vine.

Growing Tips: Choose smaller varieties. Consistent watering during the hot months will help get the best-tasting melons.

14. Muscadine Grapes

Native to the southeastern United States, muscadine grapes are hardy, disease-resistant vines that produce sweet, thick-skinned grapes perfect for fresh eating, jams, and winemaking. These grapes love warm, humid climates and are a great low-maintenance option for edible gardens. I haven’t been able to find any yet in Perth, but when I do, I will definitely be testing them out!

Growing Tips:
Plant in full sun with well-drained soil. Muscadines prefer slightly acidic soil and benefit from a yearly layer of compost. Provide a strong trellis or arbor to support their vigorous growth. Prune in winter to encourage productive fruiting wood and good airflow. They’re self-fertile, but planting more than one variety can increase yields.

15. Climbing Tomato (Indeterminate Varieties)

While technically a fruiting shrub, indeterminate tomatoes behave like vines and can be grown vertically with supports. Perfect for patios and small garden beds where space is tight. Plant at the back of your container or garden to and train up whilst still utilising the front for short plants like lettuce and carrots.

Growing Tips: Use stakes, cages, or trellises. Pinch off suckers and prune to improve airflow and production.

16. Kiwano (Horned Melon)

This spiky, alien-looking fruit is sure to turn heads in the garden. Native to Africa, Kiwano grows on a vigorous climbing vine and produces bright orange, horned fruit filled with lime-green, jelly-like flesh. It has a mild, refreshing flavor, somewhere between cucumber, kiwi, and banana — perfect for smoothies or eating chilled with a spoon.

Growing Tips:
Plant Kiwano in warm, frost-free conditions with full sun and well-drained soil. Like cucumbers, it appreciates regular watering and trellising. Start seeds indoors or direct sow after the last frost. It thrives in hot climates and is drought-tolerant once established.

17. Cucumber

A garden classic, cucumbers are refreshing, fast-growing vine fruits that are perfect for salads, pickling, and even chilled soups. With so many varieties — from crisp slicing cucumbers to cute pickling types — there’s one for every garden. Cucumbers also make a super nutritious and refreshing juice in summer.

Growing Tips:
Plant cucumbers in full sun after the danger of frost has passed. They love warmth, regular watering, and rich, well-draining soil. Train them vertically with a trellis to save space and improve air circulation, which helps prevent powdery mildew. Harvest often to keep plants productive.

Tips for Growing Vine Fruits

  1. Support Structures: Use trellises, arches, pergolas, or fences.
  2. Mulch and Compost: Feed the soil with organic matter to keep your plants thriving.
  3. Water Consistently: especially in dry or windy weather.
  4. Prune as Needed: Keep vines manageable and productive.

Growing Fruit Vertically to Save Space

Growing fruits on vines is such a rewarding way to get more out of your space and your harvest. Whether you’re trailing cucamelons up a balcony rail or letting passionfruit take over a fence, vertical gardening adds beauty, abundance, and a lot more greenery to any garden. So pick one (or a few!) of these climbing fruits and get growing – your future self will thank you for the baskets of delicious fruit!

Maximize Garden Space with Espaliered Fruit Trees

While vine fruits are amazing for vertical gardening, espalier fruit trees are another clever way to grow food in tight spaces. Trained flat against a wall or fence, espaliered trees not only save space but also turn your garden into a living work of art. Apples, pears, figs, and even citrus can be grown this way with a little patience and pruning. They make excellent use of sunlight, are easier to harvest, and can add structure and charm to garden borders or sunny walls. If you’re short on space but big on fruit dreams, espalier might just be your next favorite technique!

Happy Gardening,

Holly 🌿

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Roasted Salt and Vinegar Pumpkin Seeds

Roasted Salt and Vinegar Pumpkin Seeds

Roasted Salt and Vinegar Pumpkin Seeds make a delicious snack that once you start you won’t be able to stop! Below are three delicious flavours: Salt and Vinegar, Cinnamon and Honey and Lime and Cracked Pepper. Get more from your harvests by using the whole pumpkin. After harvesting your pumpkins save the seeds from the best ones – select for the best flavour, biggest size, or whatever traits you desire. With the remaining pumpkins and seeds, you can make these snacks to add crunch to salads, soups, or just enjoy them on their own.

salt and vinegar pumpkin seeds

Roasted Salt and Vinegar Pumpkin Seeds

Reduce your food waste and turn extra pumpkin seeds into delicious snacks.

Ingredients

  • white vinegar
  • pumpkin seeds
  • sea salt

Instructions

  1. Preheat the oven to 200 degrees
  2. Rinse your pumpkin seeds to remove any extra pumpkin flesh.
  3. Coat the seeds in white vinegar and sprinkle with sea salt.
  4. Roast until slightly golden. Approx 5 minutes.
  5. Remove from the oven and allow to cool. They will get crunchier as they cool.
  6. For extra flavour splash with a little vinegar as you serve them.
  7. Enjoy!

Cinnamon and honey pumpkin seeds

Honey and Cinnamon Roasted Pumpkin Seeds

Cook Time: 5 minutes
Total Time: 5 minutes

Turn your leftover pumpkin seeds into a delicious sweet treat.

Ingredients

  • Pumpkin Seeds
  • Honey
  • Cinnamon
  • Sea salt

Instructions

  1. Preheat the oven to 200 degrees celsius.
  2. Wash the pumpkin seeds to remove any flesh.
  3. Drizzle enough honey to coat the seeds and sprinkle with cinnamon and a pinch of sea salt.
  4. Spread the seeds out on a roasting tray and separate them. Roast for 4-5 mins check regularly the honey will caramelize quickly. Remove the seeds from the tray while they are still hot.
  5. Enjoy!

Notes

Add on top of ice cream, and cakes, or enjoy them as they are.

lime and cracked pepper pumpkin seeds

Lime and Cracked Pepper Pumpkin Seeds

Cook Time: 5 minutes
Total Time: 5 minutes

Delicious and full of flavour!

Ingredients

  • Pumpkin Seeds
  • 1 lime
  • Cracked Pepper
  • Sea salt

Instructions

    1. Preheat the oven to 200 degrees celsius.
    2. Wash the pumpkin seeds to remove any flesh.
    3. Grate lime zest over the pumpkin seeds and squeeze enough lime juice to coat the seeds. Season with a pinch of sea salt and grind over crack pepper.
    4. Spread the seeds out on a roasting tray and separate them. Roast for 4-5 mins check regularly. Remove the seeds from the tray while they are still hot and allow them to cool on a plate.
    5. Enjoy!
Pumpkin Grow Guide

Pumpkin Grow Guide

Plant of The Month Info Card

Pumpkin (Cucurbita maxima.) is a great base crop to grow that provides your homestead with an abundance of food. Pumpkins can be stored to use throughout the year and provide a variety of uses both sweet and savoury.

Pumpkin is easy to grow if you get these key things right: Rich compost, Sun, Water, and plenty of space to roam.

Pumpkins come in three main species, known as

Cucurbita maxima – Thick skin large pumpkins (eg. Jap, Queensland Blue)

Cucurbita moschata – Winter Squash (Butternut)

Cucurbita pepo Summer Squash

Depending on where you live in the world different species will be known as Pumpkin or winter squash. In this plant of the month, we will just be focusing on the Cucurbita maxima.

PLANT

Plant seeds in late winter-spring

SOIL

Rich fertile compost and well-drained soil.

LOCATION

Sunny Position 6rs. Space to grow. 1m2 per plant.

CARE

Water regularly. Avoid wetting the leaves.

FERTILISE

Feed with compost and with liquid seaweed fertiliser.

PESTS

Slaters, slugs may get young plants. Rats can get to the pumpkins.

HARVEST

From 70-120 days.

REPRODUCE

Save seeds from the best-tasting pumpkins.

toxic free

Why Grow Pumpkins?

Pumpkins are easy to grow and can provide a large amount of food. They are a great base crop to build complete dishes with both sweet and savoury.

Here are some of the many reasons to grow Pumpkins:

  • Easy to grow
  • Low maintenance
  • The whole plant is edible: Fruit, flowers, seeds, young shoots, and leaves
  • A large source of food
  • Have their own “packaging” with a hard exterior
  • Rich in vitamin A
  • High in antioxidants
  • Aid in upset stomachs
  • Nutrient-dense food source
  • Easy to store
  • Save seeds easily for sustainable gardening

‘Jarrahdale’ – Australian heirloom. Ribbed blue/grey skin and orange flesh. Sweet and smooth flesh. Weight approx 5kg. Great storage.

‘Queensland Blue’ – Popular Australian heirloom. Large grey/blue skin. Easy to grow. Great storage.

Turks Turban – Heirloom from the 1800s. Fun to grow for its interesting shape. Orange, green and white colours. Good storage.

‘Bohemian – Australian heirloom once thought to have been lost. Great for roasting. Stores well.

‘Golden Nugget’  – Small compact bushing plant – great for small spaces. Good for stuffing. Small round orange pumpkins. 1kg per pumpkin.

‘Blue Hubbard Large heirloom from the 1700s. Long vines. Great stored up to 12 months. 10kg per pumpkin.

‘Dills Atlantic – Giant Pumpkin grows up to 220kg! Best used for pies and soups or winning competitions.

Lakota’ – Orange and Green skin with bright orange flesh. Bell-shaped. Nutty flavour. Decorative and great for storage. 2.5kg per pumpkin.

When to Plant Pumpkins

For an early season, you can start your seed off in a tray indoors or in a greenhouse. This is best at the end of winter or the start of spring. If you are sowing the seeds directly in the soil, it is best to wait until spring after frost. In warm, frost-free zones, you may be able to grow pumpkins all year round.

How to Grow Pumpkins

  • Choose a sunny location with plenty of space. Most pumpkins can ramble several metres but 1sqm per plant is enough.
  • Pile on the compost. Pumpkins are heavy feeders so mound up a pile of compost to plant your seed or seedlings on top of.
  • Apply mulch around the seedlings to retain moisture.
  • Poke a stick or stake near the mound. As the vines grow and take off you will have a locater to know where to water. Avoid watering the leaves as this can cause powdery mildew. Water around the stake.

Pumpkins can also be grown vertically if you are short on space. Provide robust trellis support and direct the vines in the direction you want. Once the pumpkins start to form, it is a good idea to place a sport underneath to that the stem can support the pumpkin as it grows. A stretchy “hammock” style support works well.

Care/ Maintenance

  • Try to avoid watering the leaves.
  • The fruit requires pollination to set and grow to maturity. If you notice the small pumpkins shrivel and die off it may be due to a lack of pollination. You can hand-pollinate by wiping pollen from the male flower onto the female flower. See more details on how here.
  • Feed with liquid seaweed for added nutrition if you have poor soil.
  • Pinch the ends of the vine off if it gets too long and wild.

Pests / Disease

Slugs and snails may eat young seedlings. Use natural pest management. Aphids can also be an issue on young shoots. Dip them in soapy water. Rats and mice may also nibble on your pumpkins. If you have issues with this you can build a crate or mesh around the pumpkin until it is ready to harvest.

How/ When to Harvest

Your pumpkins will be ready when the vine starts to die off. The closest curly tendril to the stem will be brown and going dry. The pumpkins should be slightly hollow when you know on them and have hard skins. Use sharp secateurs and cut the stem as close to the vine as you can. This will help with storage (see below).

Reproducing

The best way to reproduce pumpkins is to save the seeds. Save the seeds from your best-tasting or largest pumpkins. See the seeds saving guide here. wash and dry your seeds and store them somewhere dry and cool to replant next season.

Cooking and Using Pumpkins

Pumpkin is a great base for many sweet or savoury dishes. It can even be used as a base for many sauces and preserves.

The young leaves and shoots are also edible. These can be added to soups, curries and stir-fried. The flowers are great stuffed or used in salads. The seeds can be coated in spices and roasted for snacks or added on top of soups.

Pumpkin pairs well with: Blueberry, cauliflower, celery, chestnut, chilli, corn, cranberry, eggplant, endive, fava bean, ginger, pear, radish, buffalo mozzarella, cream cheese, gorgonzola, hazelnut, pecan, walnut, allspice, cloves, curry, maple syrup, nutmeg.

Pumpkin ideas:

  • Roasted in a salad
  • Pumpkin Soup
  • Stir fry
  • Pies
  • Stuffed whole
  • Curry
  • Bread
  • Mashed
  • Cookies
  • Cake
  • Fudge

Preserving the Harvest

Depending on the variety, some pumpkins can be cured and stored for up to 12 months. Most will be around 6 months. The thicker the skin, the longer they last. Check the variety for a guide.

To prepare your pumpkins to store:

  1. Cut the stem as close to the vine so that you do not damage the pumpkin.
  2. Wash any dirt off using a hose.
  3. Wipe the pumpkins down with a mix of Vinegar and water (1:1) This helps remove any further dirt and bacteria. Check for holes or damage to the skin. These will not store well so they should be eaten first.
  4. Place your pumpkins somewhere dry with diffused sunlight to cure for two weeks. On the deck or porch is often a good place. This helps to harden and dry the skin.
  5. Store your pumpkins in a cool and dark space between 10-16 degrees Celsius. Place them on a piece of cardboard or ply to protect them from bacteria or moisture on the floor.
  6. Check your pumpkins regularly for any signs of mould or softening. Discard them so that they don’t affect the others.

Watch how to cure pumpkins here

Other ways to preserve your pumpkin harvest:

  • Puree and freeze
  • Use in baking
  • Steam and freeze
  • Canning
  • Sauces and preserves

Pumpkin Posts

Pumpkin Grow Guide

Plant of The Month Info Card Pumpkin (Cucurbita maxima.) is a great base…

Previous Feature Plants

Rosemary, Feta and Roast Veggie Hand Pies

Rosemary, Feta and Roast Veggie Hand Pies

Rosemary and roast vegetables are a classic combo for a very good reason… They taste amazing! These Rosemary, Feta and Roast Veggie hand pies are so full of flavour and will keep you wanting more. This recipe, like most of my recipes, is completely versatile to what you have growing in your garden. Recipes that can be easily adapted to suit your seasonal harvests will make your life so much easier. Read the notes section for optional ingredients to swap.

This recipe can also be used for leftovers. Pre-make a batch of pastry and keep it in the freezer ready to turn your leftover Sunday roasts into delicious hand pies.

rosemary hand pies

rosemary hand pies

rosemary hand pies

Rosemary, Feta and Roast Veggie Hand Pies

Yield: 16 hand pies
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes

These Rosemary, Feta and Roast Veggie hand pies are so delicious. It may be useful to make two batches of pastry and keep one set in the freezer for future leftover roast veggies. This recipe could also be adapted to make one large family pie.

Ingredients

Pastry

  • 150g cold Butter
  • 2 cups Flour
  • 1/4 tsp Salt
  • 1/2 tsp Apple Cider Vinegar
  • 5 TBS Iced Water
  • 1 TBS Sugar
  • 2 egg yolks
  • 1/2 cup of fresh chopped Rosemary

Filling

  • 500g Butternut Pumpkin
  • 200g Sweet Potato or Potato
  • 4 Radish (optional)
  • 1 Red Onion
  • 3 Cloves Garlic
  • 1 fresh Rosemary stalk
  • Oil for Roasting
  • 200g block of Feta 
  • 5-6 Rainbow Chard Stalks and Leaves

Sauce for Filling

  • 3/4 cup Raw Cashews
  • 3/4 cup Water

Instructions

Pastry

1. Cut the butter into 2cm cubes and place in the freezer for 5-10 minutes while preparing the other ingredients.

2. Add ice and water to a bowl.

3. Add the 5 TBSP of ice-cold water and egg yolks into a bowl and mix until combined. Set aside.

4. In a separate mixing bowl add butter and flour and rub together roughly. Try to do this quickly as to not heat the butter up too much with your hands.

5. Mix in the chopped rosemary, salt, apple cider vinegar, sugar then add the water and egg mixture to the flour mix a little at a time. Mixing to form a dough.

6. Roll to form a ball, cover (I use compostable film) and pop in the fridge to cool while you start on the filling.

Filling

1. Pre-heat your oven to 180degrees celsius.

2. Rinse and chop your Butternut Pumpkin and Sweet Potato into chunks (roughly 6cm. I like to leave the skin on both) and cut your Radish in half or leave whole if they are small.

3. Add to a large roasting dish and drizzle your veggies with oil. Strip and chop 1 stalk of fresh rosemary. Mix in with veggies.

4. Place your veggies in the oven for 25 mins.

5. While your veggies cook, dice the red onion and place in a frying pan with a drizzle of oil. Cook on a medium heat for 10min then add in chopped garlic for a further 2minutes.

6. Cut the rainbow chard stalks in to slices and roughly slice up the leaves. Add to the onion mix, stir and cook for 1-2 minutes. Remove from the heat.

7. After 25minutes remove the roast veggies, mix and turn them over then add the block of feta to the centre. Put back in the oven for a further 20-30 minutes until cooked through.

8. While the veggies continue to cook, blend the raw almonds and water to make a cream. Refrigerate.

9. Remove the roast veggies once cooked and with a fork, roughly smash up the chunks of veggies and mix through the feta. Dont over mix as you want small pieces of veggies and feta in each bite. Add the onion and rainbow chard and mix through. Cover and allow the mix to cool.

Assembly

1. Remove your pastry from the fridge and roll on a floured surface. To make the small round hand pies, cut out 10cm diameter rounds at roughly 5mm thick. Use a cookie cutter or an upturned glass to get the outline and cut around with a knife (ensure you have an even amount for tops and bottoms). If you would like the larger half moon size - use a side plate to cut large rounds. Place the rounds on a plate or tray, cover and return to the fridge to cool down again for 10minutes.

2. Preheat oven to 200degrees celsius.

3. Drizzle the cashew cream over the roast veggie mix. Divide your pastry rounds in half so there are tops and bottoms. Then add one heaped tablespoon of veggie mix to each bottom. Place the other pastry round on top and carefully push down the edges to secure. Use a folk to further press and secure the edges. Make a small hole or slit in the top to allow air to escape during cooking. If making the half moon pies - add mixture to one side the fold the pastry over down the middle and secure the edges.

4. To create a nice brown finish, brush the pastry with egg wash (one egg mixed) or milk.

5. Return to the fridge for 10minutes to cool again.

6. Bake for 12-15 minutes until golden. The larger half moon pies may take 15-20minutes.

7. Remove and serve warm with a fresh garden side salad or the green sauce from the Cauliflower recipe is also delicious combo.

Notes

1. The butter needs to be as cold as possible.

2. It is best to make the pastry ahead of time so it has a few hours to cool in the fridge.

3. Mix and match your favourite root vegetables such as carrots or beetroot.

4. To replace the fresh rosemary with dried rosemary use 1 TBS in the pastry and 1 tsp on the roast veggies.

5. Optional - replace the cashew cream with gravy.

6. Swap Rainbow chard for spinach or other greens.

7. Swap Feta for Cottage Cheese, Mozzarella or leave out if preferred.

Beginners Guide to Edible Flowers

Beginners Guide to Edible Flowers

Edible flowers offer so many beneficial relationships within a home garden. When creating a sustainable permaculture garden, everything should have multiple functions and uses. The more the better! Edible flowers not only look beautiful, but they also aid in pollination, provide food and habitat to beneficial insects for pest management, add diversity to the soil and provide food, and in some cases, offer medicinal qualities for us.

Without adequate pollination, crops may be smaller, less abundant or may not produce at all. So, it is important that we attract pollinators to our gardens to increase yields along with the quality of produce.

Note: not all flowers are edible. Make sure you identify them correctly. Do not eat flowers from florists or areas unknown, as they may have been sprayed with pesticides. The safest option is to grow your own.

Why Grow Edible Flowers?

  • Attract beneficial insects to your garden for natural pest management
  • Attract pollinators to increase harvests
  • Create diversity in the garden
  • Add colour and aesthetics to your garden
  • Have subtle, delicate flavours
  • Add nutrients to your meals
  • Living ground cover to protect the soil
  • Have medicinal qualities
  • Create beautiful aesthetic dishes

How to Harvest Edible Flowers?

Pick your edible flowers in the morning but after the sun has come up. First thing in the morning the flowers will still be closed, so wait until they fully open up. They will be at their best in the morning, full of life and well-hydrated. If you are serving them fresh, pick your edible flowers as close to serving time as possible. Otherwise, place stems in a jar of water or keep in a moistened towel somewhere cool.

Read How to Preserve Edible Flowers – click here

A-Z Top Edible Flowers

Flowers for the bees

Borage

Borago Officinalis

Sow Spring to Autumn

  • Edible flowers
  • Great living ground cover to protect the soil and drop leaves for added nutrients
  • Very popular with the bees!
  • Great for salads and cocktail garnishes

best edible flowers

Calendula

Calendula officinalis

Sow Spring to Autumn

  • Edible petals and leaves (leaves are a bit bitter)
  • Medicinal properties
  • Attracts pollinators
  • Often used as natural dye
  • Vibrant coloured edible petals that look striking as garnishes.

Cornflower

Centaurea Cyanus

Sow Spring & summer

  • Edible petals – no flavour
  • Great living ground cover to protect the soil and drop leaves for added nutrients
  • Attracts pollinators
  • Dry the petals and use as cocktail garnishes or floral salt, tea anything really they are amazing!

chive

Chive Flowers

Allium schoenoprasum

Sow Spring to Autumn

  • Edible flowers (mild chive flavour) and leaves
  • Press the petals or let them dry naturally to use throughout the year
  • Great for pollination
  • Culinary herb – try infusing in vinegar for salad dressings
  • Deter pests for natural pest management

feijoa flower

Feijoa Flowers

Acca sellowiana

Flowers in Spring

  • Edible petals – subtle strawberry flavour
  • Fruit trees that produce sweet green fruit
  • Edible hedge option
  • Attracts small birds and bees for pollination
  • Only select a few to eat as this may reduce fruit crops

fennel

Fennel Flowers

Foeniculum vulgare

Sow Spring & summer

  • Edible flowers, leaves and bulb
  • Attract both bees and butterflies to the garden
  • Anise or liquorice flavour pairs well with pasta and savoury dishes
  • Flowers look like popping Fireworks

hollyhock

Hollyhock

Alcea rosea

Sow Late Summer & Autumn

  • Edible petals
  • Press the petals or let them dry naturally to use throughout the year
  • Attracts Bees, Butterflies and Birds
  • Tall Striking flowers
  • Great for stuffing

hibiscus

Hibiscus

Hibiscus rosa-sinensis

Bloom Spring to Autumn

  • Edible Flowers – citrus notes
  • Press or air dry to preserve
  • Attracts Bees, Butterflies and Birds
  • Medicinal properties
  • Used for teas, jams and garnishes

lavender

English Lavender

Lavandula angustifolia

Blooms Spring & Summer

  • Edible flowers – can be very pungent
  • Attracts Bees and Butterflies
  • Fragrant flowers – pairs well with citrus
  • Dried flowers can be used for teas, baking, fragrance, skincare
  • Medicinal properties

marigold

Marigold

Tagetes patula

Sow Spring to Autumn

  • Edible petals only – peppery can be bitter
  • Strong aroma deters pests
  • Attracts Pollinators to the garden
  • Brighten up the garden

Nasturtium

Tropaeolum Majus

Sow Spring to Autumn

  • Edible flowers , leaves, stem and seeds
  • Peppery flavour
  • Great pollinators
  • Medicinal properties
  • Chicken & animal feed
  • Nasturtiums make great living mulch

best edible flowers

Pansy

Viola Wittrockiana

Sow Spring to Autumn

  • Edible Flowers
  • Press or air dry to preserve
  • Attracts Pollinators to the garden
  • Add fresh to salads or garnishes
  • Crystallise for baking and cakes

pumpkin

Pumpkin

Cucurbita Maxima

Blooms Spring & Summer

  • Edible flowers – choose male (no small pumpkin at the base) or you will not get pumpkins!
  • Attracts Bees
  • Can be eaten raw, stir-fried, stuffed or battered
  • Added nutritional value

rose

Rose

Rosa

Boom Spring to Autumn

  • Edible petals and buds – flavour varies
  • Some have strong scents
  • Attracts Pollinators to the garden
  • Great cut flowers
  • Drinks, baking, jams, sugars

rosemary

Rosemary

Salvia rosmarinus

Blooms mainly Spring to Autumn

  • Edible Flowers – subtle rosemary flavour
  • Medicinal properties
  • Attracts Pollinators to the garden
  • Add fresh to salads, pickles, baking or garnishes

snapdragon

Snapdragon

Antirrhinum Majus

Sow Spring to Autumn

  • Edible flowers
  • Bright vibrant colours
  • Attracts Pollinators to the garden
  • Can be eaten raw in salads or garnish
  • Added nutritional value

Flowers for the bees

Sunflowers

Helianthus Annuus

Sow Spring & summer

  • Edible petals and seeds
  • Press the petals or let them dry naturally to use throughout the year.
  • The bees LOVE sunflowers and so do the birds
  • Sunflowers remove toxins from the soil
  • Tall and don’t take up much space.

zinnia

Zinnia

Zinnia Elegans

Sow Spring & summer

  • Edible petals – slightly bitter
  • Lush green leaves that are great for beneficial insects to live
  • Beautiful stand out cut flowers. The more you cut Zinnia, the more flowers they produce
  • Attract both bees and butterflies to the garden
  • Vibrant coloured edible petals that look striking as garnishes

How to use Edible Flowers?

  • Herbal Teas
  • Cocktail Garnish
  • Infused oils
  • Infused Vinegar
  • Cake decorating
  • Every day meal garnishing
  • Salads
  • Botanical Salts
  • Arts and crafts
  • Bath bombs or decoration
  • Hand scrubs
  • Infused spirits
  • Healing body balms and lotions

More on Edible Flowers

Botanical Shortbread

Beautiful and delicious floral shortbread with subtle flavours of orange and thyme….