The Shadow
ETTRICK, Va. (VR)—A recent Virginia State University workshop explored ongoing research into edible flowers’ untapped powers—from emerging culinary uses to whole health benefits.
“Flowers are food for the soul and tummy,” emphasized Theresa Nartea, VSU professor and Virginia Cooperative Extension small farm marketing & agribusiness specialist, during a Feb. 27 workshop at VSU Randolph Farm. Young farmers from across Virginia learned about innovative research about edible flowers as part of the 2026 Virginia Farm Bureau Federation Young Farmers Winter Expo.
Nartea, while handing out dried organic lavender bouquets, encouraged workshop participants to crush the buds in their hands and savor the soothing aroma.
“I carry a few stems of dried lavender with me in my pocket so I can keep going, because if you crush just one bud between your fingers, the fragrance becomes even more beautiful,” she noted cheerily. “Life’s trials are like this—you feel a crushing, but the beauty comes from those hard times in our life.”
Nartea highlighted emerging studies on the impacts of lavender supplementation in reducing anxiety, depression and even cigarette cravings; and growing scientific evidence of edible flowers’ healing properties.
Citing a 2021 study by University of Pisa researchers, she highlighted a variety of scientifically proven nutraceuticals, including the anti-cancer properties of Indian chrysanthemums, anti-obesity properties of nasturtiums, visual health benefits of Aztec marigolds, anti-Alzheimer uses for roselles, and antioxidants found in almost all edible flowers. “There are little things we can do every day to help in our healing process,” Nartea remarked.
Through her Nourishing Blooms Program at Randolph Farm, Nartea explores edible flowers, herbs and value-added products like therapeutic tea blends that promote wellness, mental health and community well-being.
Since launching the program’s demonstration garden in 2024, Nartea has studied myriad culinary possibilities of plants suited for Virginia growers, including the hibiscus’ sour leaves long cherished in Jamaican cuisine; the kale-like leaves of the cut-leaf coneflower, a Cherokee superfood; and traditional uses for African blue basil flowers.
“You don’t have to ignore a whole plant—there are things yet to be studied that indigenous cultures have been using for over millennia to feed themselves,” she noted.
To explore the market potential of edible flowers, Nartea has hosted Extension field days inviting the community to pick their own flower bouquets on her half-acre demonstration field. Around 2,550 bouquets valued at $38,250 were picked in 2025.
“There is definitely money to be had in this,” she emphasized. “People stayed even though we were done with the demonstration, because they found so much joy in cutting their own flowers.”
Nartea helped several field day attendees add value to their farming operations with seeds for growing hibiscus, butterfly pea and other therapeutic tea blends.
She cautioned against using pesticides if growing herbs and flowers for edible uses, and encouraged growers to use companion plantings and other alternative control methods.
“That means some things won’t be as beautiful, you’ll have to pick things off and do things that are tedious,” Nartea continued. “But if it’s your passion, you make time for it.”
She plans to further explore value-added uses for butterfly peas and sunflowers with VSU collaborators.
See Nartea’s edible flowers and herbs in an October 2024 “From the Ground Up” segment of Real Virginia, Virginia Farm Bureau’s weekly television show.
Read more about edible flowers in Virginia Farm Bureau’s 2024 summer Cultivate magazine.
