Why Every Home Cook Needs an Edible Garnish Garden

By Trace Barnett

Elevate your home cooking, cocktails, and kitchen garden game with a vibrant garnish garden filled with easy-to-grow herbs, edible flowers, and flavorful plants.

Simple. Pretty. Practical.

Whether you’re tossing herbs into a salad, perching a blossom on a cocktail, or adding a touch of green to your plate, this compact edible garnish garden is a small-space stunner: think patio pots, kitchen windowsills, or a sunny raised bed right off the porch!

Check out my herb-flower ice cubes recipe below.

What to Grow in your Garnish Garden?

Here’s a mix of easy, affordable plants that grow well together and serve double duty—kitchen + cocktail.

  1. Herbs with Flair

These are your go-to green garnishes.

  • Mint (Spearmint, Mojito, Chocolate Mint) – muddle in drinks, float in tea, or add a sprig to desserts.
  • Basil (Genovese, Thai, or Purple Basil) – garnish pasta, pizza, and summer drinks.
  • Chives – snip the green tops or use the edible blossoms on eggs or baked potatoes.
  • Parsley (Flat-leaf or Curly) – classic plate finisher; brightens just about everything.
  • Lemon Balm – calming tea garnish, great for fruit salads.

GARDEN PARTY STYLE TIP

Use terra cotta pots, repurposed vintage teacups, or an old wooden crate lined with landscape fabric. Label with garden markers or popsicle sticks written in fun script.

  1. Edible Flowers

Always grow organically (no sprays!), and double-check varieties are edible.

  • Violas/Pansies – delicate and sweet, perfect for cupcakes or champagne.
  • Nasturtiums – peppery bite; use leaves and blooms in salads and as toppers.
  • Borage – cucumber flavor; lovely blue flowers float beautifully in drinks.
  • Calendula (Pot Marigold) – bright yellow/orange petals; looks like saffron and brings color to rice or compound butters.

  1. Leafy Extras

Add texture and color.

  • Microgreens (Sunflower, Radish, Arugula) – grow in shallow trays; quick and snappy finish for dishes.
  • Red Mustard Greens or Purple Shiso – dramatic color for plating or pickling.

COST-SAVING TIPS

  • Start from seed: Basil, chives, nasturtium, and calendula are all easy from seed and very inexpensive.
  • Share cuttings: Mint and lemon balm root easily in water. Ask a neighbor or gardening friend.
  • Regrow kitchen scraps: Green onions/chives can be regrown from ends in water.
  • Grow vertically: Use stacked pots or vertical planters for small spaces.

Examples for Plating & Pouring

On the Plate:

  • Basil flowers atop tomato salad
  • Chive blossoms scattered on deviled eggs
  • Microgreens finishing a soup or grain bowl
  • Calendula petals on roasted vegetables
  • Parsley and mint on grilled lamb or tabbouleh

In the Glass:

  • Borage flower and cucumber slice in a gin & tonic
  • Mint and lemon balm in iced tea or mojitos
  • Nasturtium floating in a garden Bloody Mary
  • Pansy ice cubes in sparkling water or Prosecco

Recipe

Garden Party Herb-Flower Ice Cubes

Perfect for cocktails, mocktails, or just dressing up water pitchers.

INGREDIENTS/MATERIALS:

  • Edible flowers (violas, borage, calendula petals, etc.)
  • Fresh mint, lemon balm, or basil
  • Distilled water (boiled and cooled for clarity)
  • Ice cube tray (silicone works best)

INSTRUCTIONS:

  1. Place a small flower or herb sprig in each cube mold.
  2. Fill halfway with cooled distilled water and freeze.
  3. Top off with more water to fully encase the garnish, then freeze again.
  4. Use within a month for best appearance.

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