As you take a slow stroll through the garden in the soft afternoon sun, keep an eye out for uncommon edible flowers to add to your sundowner drinks.
We’re not talking about workaday violas or calendula petals. Think achillea, chamomile, hawthorn, and even holy basil for a summery twist on a refreshing beverage. Explore your creativity and expand your palate by adding these left-of-field flowers to your knock-off drinks.
Achillea
The flowers and leaves of Achillea are traditionally used for their antibacterial and antimicrobial properties. They can be made into a poultice to heal small cuts or steeped in tea to help fight a cold. Achillea has a mildly bitter flavour, making it an excellent botanical pairing with gin.
Chamomile
Chamomile flowers are best known for their calming properties, which aid sleep and relieve stomach cramps. The flowers can be used fresh, added straight to a night cap of hot toddy or honey tea. For night owls, try freezing fresh chamomile blooms in ice cubes for a pretty, aromatic addition to a citrusy vodka cocktail..
Hawthorn
The berries, flowers, and leaves of Crataegus monogyna, or hawthorn, are traditionally used to support heart health and circulation. While magnificent and time-honoured, hawthorn can be quite weedy in Tasmania, making it a perfect plant to forage on long bushwalks. It is typically found in moist, humid woodland areas. The berries, flowers, and leaves can be used fresh or dried—try crushing dried berries and dusting them through sugar or salt to decorate the rim of your glass.
Tulsi ‘Holy Basil’
Tulsi is a sacred herb in India with a bright, spicy flavour reminiscent of cloves and aniseed. Its leaves and flowers can be brewed in teas or used to make pad kra pao. Try muddling the flowers and leaves in a bit of rum, then straining the liquid to use in cocktails. You can also combine the flowers and leaves with crushed berries—blackberry, raspberry, or strawberry—gently macerate with sugar, and strain to add a fragrant, fruity note to a cold glass of cider.
Wild fennel
Along many of our local foreshores lie stretches of wild fennel, ready for harvesting. The sweet yet pungent aroma of fennel makes it an excellent addition to many culinary creations. When foraging, aim for young, vibrant leaves and yellow seeds, which can be muddled with vodka. If you’re feeling particularly fancy, harvest a generous amount of flower heads and place them in a paper bag. Shake the bag vigorously to release the fennel pollen, which can then be folded through sugar. Add this gold-dust concoction to the rims of your cocktail glasses or sprinkle it over the top of a drink for a refined finish.
Nasturtium
There’s no end to the benefits of growing nasturtium in the garden—pollinator-friendly, pest-deterring, and now a cocktail (or mocktail) garnish. Kids can even bite off the tail of the flower and enjoy its sweet nectar. In the heat of summer, however, nasturtium leaves and flowers become particularly spicy, making them an excellent addition to a Bloody Mary. Finish your drink with a sprinkling of Tasmanian pepperberry for an extra kick.
Sources:
Parker, C. The Medicinal Garden (2024), Thames & Hudson Australia
Grubb, A & Raser-Rowland, A. The Weed Forager’s Handbook (2025), CSIRO Publishing
