Are you looking for a list of naturally blue foods? If so, you have come to the right place. This list of naturally blue foods includes vegetables, fruits, mushrooms, salt, algae, and edible blue flowers!

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Blue grapes, blue berries, blue figs, blue honeysuckle and a knife.

What gives blue foods their color?

The bright blue color of blue foods comes from beneficial plant compounds known as polyphenols. Various shades of blue foods are high in a specific type of those compounds called anthocyanins.

They do more than just look pretty, as the benefits of blue foods can provide you with exceptional nutrition. 

What Are The Health Benefits of Foods That Are Blue?

One great thing about anthocyanins found in blue foods is that they reduce oxidative stress in your body. They contribute to your overall health and fight off free radicals that cause disease. 

Anthocyanins have also been found to improve or even prevent chronic diseases. They are antimicrobial, anticancer, and antidiabetic. Anthocyanins have also been shown to prevent cardiovascular diseases.

If you are hoping to prevent heart disease, improve your heart health, or high blood pressure, consuming more plant-based foods that are the color blue is definitely beneficial.

The List: 80 Foods That Are Blue

This list of blue foods includes vegetables, fruits, grains, mushrooms, blue salt, and edible blue flowers. These colorful foods are a great addition to a nutritious diet.

What veggies are blue?

Vegetables with a blue pigment are a great addition to your daily meals. We often think about blue fruits, but there are a number of blue-hued veggies you’ll want to start eating for your best health and protection. 

1. Adirondack Blue Potato

The Adirondack blue potato was a genetic creation by Walter de Jong and his friends at Cornell. It was released in 2003, growing with great success in Northeast North America.

It’s blue all the way through, a show of anthocyanins that are great for your health and can really shake up your ordinary potato dishes. (There are many blue and purple potatoes alike, and they are all delicious!.)

2. All Blue Potato 

Organically grown in the US, these non-GMO blue potatoes feature robust nutrition through vitamins and antioxidants. In fact, they have as much antioxidant power as spinach, kale, and brussels sprouts.

The texture is moist, making them a great option for mashing or frying. To keep that blue hue, shake in just a hint of vinegar. 

3. Blauer Speck Kohlrabi

As an old German heirloom plant, it features violet-blue globes that are stunning in color. It was originally introduced in 1914. You may have heard it called a German turnip. Call it what you like, but this is a relative of cabbage. It tastes a bit like broccoli and cabbage mixed together.

The bulb and the round leaves are edible, either raw or cooked. It’s an excellent source of vitamin C as well as a good source of vitamin B6. 

4. Blue Turmeric

Why, yes! Turmeric can be blue! This rare species is mostly used for medicinal purposes in Southeast Asia, particularly Vietnam. It features a bit of a menthol and pine aroma with an earthy, savory and bitter flavor, making for more complexity in your dishes.

This antimicrobial herb is a great addition to your kitchen to enhance your favorite vegan soups, stews, and curries. 

5. Blue Carrot

Fun fact: carrots all used to be blue or purple. They were originally cultivated in the land that is now known as Afghanistan. Carrots indeed come in many other colors though the blue carrots, sometimes called indigo carrots, feature a bounty of blue anthocyanins.

They are also said to help enhance memory, eyesight, and immune response. Low in calories but high in vitamin C, make your meals more exciting with this type of carrot!

6. Blue Curled Scotch Kale

If you already adore kale, try the blue-curled scotch kale. It features a range of different antioxidants plus has been shown to have anti-inflammatory properties. Eating kale is notoriously a good thing, though this variety may aid in cancer prevention.

Compared to other kale varieties, this curled variety has the highest concentration of glucosinolates. In addition to being healthy, this kale has a sweet and nutty taste. You’ll love it for salads or healthy kale chips!

7. Blue Spice Basil

While its exact origins are unknown for this variety of basil, it is an heirloom that was possibly created by crossing lemon basil and purple basil. With blue spice basil, you get an excellent source of vitamin K that speeds up wound healing. You’ll also find it’s a good source of vitamins A and C, which help reduce inflammation and strengthen the immune system.

In the leaves, the antioxidants work their magic along with iron to build hemoglobin for better blood flow. Both sweet and savory, you’ll love it paired with fruits and vegetables. 

8. Dazzling Blue Kale

A breed from North Carolina, dazzling blue kale just looks exciting on a plate. It’s got those purple midribs and blue leaves that dazzle. Even more dazzling is the nutrition profile with vitamins A, C, and K, plus manganese, fiber, calcium, iron, beta-carotene, and potassium. It’s wonderful in raw salad and will help you make it a more nutritious one at that too!

9. Giant Blue Feather Leaf Lettuce

It’s giant for a reason, growing several feet tall and producing crisp, massive leaves. The giant blue feather leaf lettuce is a great option for salad lovers. You can grow them with ease or find them at your farmer’s market. Young leaves make the best salads, while those larger leaves are going to amaze you in your veggie stir-fry dishes. 

10. Portuguese Kale

Another healthy variety of kale is Portuguese kale. As the name suggests, it’s from Portugal and is a delicious specialty for its mild flavor and tender texture. The paddle-shaped leaves are a deep blue-green hue. If you’re tired of other kale varieties, this blue version from Portugal will certainly please. 

11. Sirius Blue Sage

Fill your garden with these gorgeous blue flowers, and you’ll see an array of nature come to visit. Sirius blue sage attracts butterflies, honeybees, and hummingbirds.

It’s from Mexico and grows in Texas. A hardy plant that can handle drought. You can safely eat the leaves and flowers. They make a great garnish raw for salads or a pretty presentation for dinner guests. 

Vibrant blue sage in a field.

12. Yod Fah Chinese Broccoli  

This variety of broccoli from China gives you crisp stems and shoots that have a satisfying snappy crunch. The entire plant is edible and features a beautiful blue-green color with leaves that are similar to kale. You’re in for a treat with a nutty and buttery flavor. Plus, it is full of nutrients, including high amounts of beta-carotene, and is a good source of vitamin E. 

13. Vates Blue Curled Scotch Kale

With tender blue-green leaves, the Vates blue curled scotch kale won’t yellow from heat or frost. Grown in colder places, that frost can make it more tender. Rich in vitamin A, a harvest of this kale helps you with cancer-fighting antioxidants and excellent calcium and fiber content. Roasted, it is one of the most delicious things you can imagine!

What fruits are blue?

For blue-purple fruit, most people think of blueberries. While those are amazing, there are many other blue fruits you should try to eat to get ample antioxidants and vitamins. 

14. Baby Blue Hubbard Squash

Also known as the New England Blue Hubbard, this squash gives you an excellent source of beta-carotene. It’s also a good way to get your potassium. This sweet-tasting winter squash has a blue exterior and a deep orange interior.

It’s dense, starchy, and nutty, almost like a sweet potato. The skin is not edible but the interior is so enjoy this squash steamed or baked for the best flavors, texture, and nutrition. 

15. Blue Bayou Tomato

Created in Washington, this beautiful tomato features a deeply dark skin that looks almost black though it’s really more of a navy blue/purple. The stems are strong and tough, and the results of slicing these open will reveal a nice red flesh, much like regular tomatoes. They feature the same great source of lycopene as other tomatoes too, a great way to shake up salads and sandwiches with more color. 

16. Blue Beauty Tomato

Brad Gates created this cross between a Beauty King and blue tomato to make a beefsteak-style blue fruit. The outside is deep blue on the top while fading to red below. Inside is red too, with this delicious flesh ready to eat.

Like blueberries, the blue beauty has high levels of anthocyanin, plus it’s rich in vitamins A, B, and C. The dense and meaty texture make it a favorite for vegetarian and vegan meals. 

17. Blue Coco Snap Bean

Bored with green beans? Blue coco snap beans are a striking purple color. When you cook these as young purple pods, they fade to green. But you can also eat them raw and really make salads pop with color. It’s a French heirloom that has been around since 1775. The name comes from the pods that are blue and coco-colored seeds. 

18. Blue Cream Berries Tomato

Delicate and complex all at once, if you can find these cream-colored berries jazzed up with splashes of purply blue, you’re in luck. They’re a Wild Boar variety, brimming with high levels of anthocyanin and rich with vitamin C. They also give you vitamins A and B, calcium, iron, and potassium. And of course, as any tomato would, you get lycopene. You don’t need to do a thing to these except enjoy them raw, where you’ll be treated to the exceptional flavors of this unique tomato. 

19. Blue Gold Tomato

This gold cherry tomato has a blush of dark blue and purple. This is from where the skin is touched by the sun. It’s almost too pretty to eat, but don’t let it go to waste. This Wild Boar heirloom variety is another one to throw on top of salads with a robust nutritional profile like other tomatoes. 

Are you interested in reading about yellow foods? Check out this blog post, 100 Foods That Are Yellow.

20. Blue Hubbard Squash

The Blue Hubbard Squash holds up quite well in colder months thanks to its exterior. It came from South America by way of J. H. Gregory. He named it after the woman who gave him the seeds, telling him it was the best-tasting squash. Today, this variety is a wonderful source of beta carotene with a fleshy interior that conflicts with the blue exterior in a vibrant orange. 

Two blue Hubbard squash in a field.
Image from High Mowing Organic Seeds.

21. Blue Java Banana 

From Southeast Asia, the blue java banana is often called the ‘ice cream banana’ because it has a different flavor and consistency that’s similar to a custardy vanilla dessert. If you struggle to eat enough fruits, seek this one out for its tasty profile will give you an excellent source of fiber and vitamin C, making it great for digestion as well as immunity. 

22. Blue Lake Bush Bean

This stringless heirloom snap bean isn’t blue in hue at all. It was developed as a canning bean and came from the Blue Lake pole bean, one that had been around since the early 1900s. As for Blue Lake bush beans, they were developed in 1961. They’re a healthy choice that fills you up with only a few calories per serving. The flavor and texture will make them a favorite for your meals too. 

23. Blue Marble Tree Fruit

Hailing from Australia, the blue marble tree fruit gets its name for its appearance, making it look like bright blue shiny marbles. The fruit is edible though the rest is not.

Once, the nuts were traded and used for jewelry. These fruits have also been used medicinally and in religious ceremonies. If you get a chance to eat them, be prepared for the sour taste.

24. Blue Olive

From Sri Lanka, blue olives are another kind of Ceylon olive. Blue olives are almost perfect spheres with bright blue skin. The flesh inside is firm and green. When unripe, it’s more astringent in taste though ripe fruits give a slightly sour experience. They’re often eaten like pickles or sprinkled with chili and salt. 

25. Blue Pearmain Apple

Rowan Jacobsen wrote of how beautiful and distinctive this apple appears. The blue exterior makes them almost look like plums, and the taste is a sweet one through firm flesh.

This variety of apples ripens in upstate New York at the end of October. Don’t be alarmed that this fruity classic dries and shrivels while stored…it has a great flavor. As an apple that has been around since 1833, it has proven staying power. 

26. Blue Sausage Fruit

Some call it the ‘dead man’s finger’ because it’s long and blue, but blue sausage fruit sounds much more appetizing. There’s no meat here, just a unique blue fruit that comes from Northeastern India. The indigenous people there have long favored it for its pulpy freshness that tastes a bit like cucumber and melon. That blue peel is not edible, but the inside is a good source of fatty acids and phosphorous. 

27. Bluecrop Blueberry

This form of everyone’s favorite blue superfruit thrives in colder climates. It was developed in 1934. For nearly 100 years, these sweet blueberries have been bringing nutrition through those antioxidants to those who eat them. They’re naturally sweet to tart and are just as good to eat by the handful as they are to make a pie. If you are looking for good blue snacks for on-the-go, blueberries are an excellent choice!

Tray full of fresh blueberries.

28. Blueray Blueberry

They’re extra large and extra sweet. These light blue berries are known for not cracking. Known as the largest blueberries on the market, they’re really a treat for your taste buds while giving your body all the nutrients that blueberries have long been known for. 

29. Bosque Blue Bumblebee Tomato

Bright yellow with marbled dark blue tops, these tomatoes deepen in color with the sun. They’re small and ideal for salads though they are bigger than those cherry tomatoes. These are mild and a bit citrusy, with a robust juiciness in texture. With high levels of anthocyanin plus vitamin C and lycopene, these tomatoes are a great choice for blue fruits to put on your plate. 

30. Brightwell Blueberry

Another blueberry you should try is the Brightwell. It’s a variety of Rabbiteye blueberry. This highly productive crop flourishes in the Southern US, yielding delicious berries that are a dazzling blue color. Grow them yourself, and you’ll have a beautiful yard as well as all the blueberry nutrition you can eat!

31. Brad’s Atomic Grape Tomato

With an elongated shape, these colorful grape tomatoes are incredibly unique. They have lavender and purple stripes with a green interior that turns red when ripe. The sweetness they elicit is one that got Wild Boar Farms the best in show in 2017’s National Heirloom Expo.

If you can track down Brad’s atomic grape tomatoes, you’re going to love the sweet, tart, and acidic flavors. They are excellent for vitamins A and C, plus antioxidants, and they look beautiful when added to your plate. 

32. Candy Roaster Squash

From Northern Georgia, candy roaster squash is like a sinful treat in flavor with all that squash nutrition inside. It’s sweet and creamy when you bake it. While it is orange and fleshy, the exterior boasts blue tips that make it a part of the blue foods you should be eating. 

33. Cascade Huckleberry

Indigenous people consumed these cascade huckleberries. If you get a chance to taste them, they’re absolutely delicious. They also would make a beautiful fall centerpiece. Pluck these berries, and you’ll get a rich dose of antioxidants plus vitamins B and C.

34. Concord Grape

Here’s something unique about the concord grape. While most grapes started in the Mediterranean, this one was native to New England. It’s named after Concord, Massachusetts, where this grape was developed in 1854.

It has a deep and sweet flavor with contrasting tartness for balance. Eating these grapes gives you the same polyphenols that you get from red wine, so make sure you grab a bunch!

35. Crowberry

Crowberry tends to grow in the Arctic and sub-Arctic regions. Native to Northern Europe, Asia, and North America, the berries are the only edible part of the plant.

The twigs can be used to make tea. They’re best for jams, jellies, wine, and pies with an acrid taste. When you eat them, you’re treated to an excellent source of fiber as well as more antioxidants than blueberries. You’ll also get vitamins C and K. 

36. Cherokee Blackberry

The vigorous Cherokee blackberry plant grows sweet, firm, and large fruits. These are rich in vitamin C and have high levels of manganese and fiber. Because of this, they are a satisfying snack when you need something sweet. They’d also make a great addition to a salad for a pop of pretty color and juicy fruity flavors. 

37. Choctaw Blackberry

When it’s fully ripe, the Choctaw blackberry is the sweetest. This thorny blackberry variety darkens in color as it ripens, turning almost black. The skin is thin and very soft, delivering a sweet flavor that any berry lover will adore.

38. Damson Plum

These plums bloom late in spring, making them less likely to succumb to frost. It grows on a beautiful tree that provides a lovely contrast to the purple-blue fruits. Unlike other plum varieties, though, Damson plums are not recommended to eat fresh right off the tree. After waiting, you can eat around the stone inside of it. 

Waiting is important since it could be sour if you choose one that isn’t fully ripened. You’ll be rewarded with a sweet-sour flavor when you eat it at the right time. Still, others prefer to make them into jelly and jam as the addition of sweeteners balances the flavors. These plums have lots of fiber and vitamin C, making them a nutritious fruit to use as fillings for your favorite treats. 

Blue plums many of which are sliced in half showing their bright yellow-green flesh.

39. Desiree Dwarf Blauwschokkers Garden Pea

Hailing from Holland, these beautiful violet-blue pea pods are absolutely delicious. They will make a fine addition to soups and stews. If you find them picked while they are small, you can use them as snow peas for another nutritious side to any meal. 

40. Filius Blue Pepper

When you think of hot peppers and chilies, blue is likely the last color to come to mind. But the Filius blue pepper is a unique one with deep indigo blue and purple colors. If you like spicy, find this one, and you won’t be disappointed. It brings the heat like cayenne pepper for 30,000 to 50,000 Scoville heat units, making it perfect for spicing up sauces or an epic game-day salsa. 

Are you interested in reading about orange foods? Check out this blog post, 52 Foods That Are Orange.

41. Himalayan Blackberry

Native to Armenia and Northern Iran, the Himalayan blackberry grows quickly in sunny areas. Because it displaces native plants and shrubs, it’s considered an invasive plant. But the good news is that the fruits are quite edible and well-adored by berry pickers. You can enjoy them fresh, canned, or frozen.

42. Honeysuckle

Before you start chomping on any honeysuckle plants in your home or garden, please know that these are generally not for eating. Make sure you have a sweet berry honeysuckle, though, and you can enjoy the berries from this plant. 

43. Jarrahdale Pumpkin

What’s great about the Jarrahdale pumpkin is that its beautiful slate-blue color is perfect for display. From Australia, this unique variety has a golden-orange flesh inside with a fine texture and sweet taste. It is so versatile that you can use it in just about everything from soups and stews to pies too.

Like other pumpkins, you will get a high amount of beta-carotene, vitamins A and C, fiber, and potassium when you use them in your meals.

44. Kew Blue Beans

This heirloom pole snap bean came about from England, making its way to the Pacific Northwest. They’re flat and purple, adding gorgeous color to your meals. Best of all, they taste delicious whether you eat them raw or cook them.

45. Legacy Blueberry

Regularly touted as the most flavorful blueberry available, legacy blueberries are firm, medium-to-large blueberries. They have blue flesh and a small scar, and when they ripen on the bush, they have an incredibly sweet flavor. And, of course, they have all the nutrition you’ve come to expect from blueberries. 

46. Marina Di Chioggia Pumpkin

If you love the nutrition you get from pumpkins, give the Marina Di Chioggia pumpkin a try. It’s an heirloom sea pumpkin from an Italian fishing village called Chioggia. The unique bumpy exterior is a deep blue-green hue. Inside, it features a rich and sweet flesh that is yellow-orange in color.

They still serve this squash along the canals in Venice, grilling it with olive oil for a sweet and savory bite. The meaty texture makes it great for fillings in ravioli though baking or grilling it the way they do in Venice is a simpler way to enjoy the flavor.

47. Marionberries

In Oregon, over half of the blackberries that are grown there are called Marionberries. They came about from crossbreeding the Chehalem and Olallie blackberries, a release that happened in the mid-1950s after testing in Marion County. Hence the name!

These berries are medium-sized and are longer than they are wide. You’ll recognize them from the shape as well as the color that appears dark purple, almost black. These are tart and sweet with a little earthiness. They can often be found at your local farmer’s market.

48. Nonna Agnes Blue Bean

This beautiful pole bean comes from Bernardo, located in Northern Italy. What makes it stand out is that blue pigment. Because it is heat sensitive, it degrades quickly when the seeds ripen in hot weather. When ripened in cooler weather, the seeds are sapphire blue. These will brighten up your vegetarian meals with a color that’s almost too pretty to eat.

49. Oval-Leaved Blueberry

These flavorful yet tart berries were often eaten by the indigenous peoples. They enjoyed them fresh as well as dried. Similar to the black huckleberry, the oval-leaved blueberry makes for a sweet treat that is excellent for preserving or cooking. 

Are you interested in learning about black foods? Check out this blog post, 85 Foods That Are Black!

50. Powder Blue Blueberry

You can see why it’s called the powder blue blueberry with its powdery blue finish as it ripens. They’re large and grow in clusters. Try them for all that blueberry superfruit nutrition, and you’ll be treated to a sweet blueberry taste!

51. Prunus Spinosa

Otherwise known as blackthorn, the prunus Spinosa berries. These are best for baking and boiling. The flesh is edible though tart when it’s raw. As for the seeds inside of the berries, they are poisonous. You will need to remove them before eating the berry’s flesh. 

52. Wonderberry

Wonderberries are incredibly tasty. These small blue-purple fruits are delicious fresh, or cooked. This heirloom plant features anthocyanins and plenty of antioxidants. It’s rich in vitamin A too.

Make sure you only eat the fully ripe berries, which will be a dark blue to black color. You can also eat the leaves too if you like for a bit more nutrition and vitamin K. 

53. Ribier Grape

Seedless Ribier grapes are blue-black in hue and large in size. The skins tend to be a little bitter, but inside, they are sweet and have a tender bite. They’re wonderful for snacking.

These grapes are rich in vitamin K and manganese. Additionally, you’ll get plenty of vitamin C from enjoying these juicy grapes. 

Bold blue grapes with bright green stems.

54. Salal Berry

Salal berries grow in the wilds of coastal portions in western North America. You’ll be in for an antioxidant-rich treat if you can find them.

From the heather family, this shrub produces small berries that ripen late in summer. They are blue-black and feature a slightly hairy texture.

The flavor is a bit like a blueberry and blackcurrant with an earthy hint. Salal berries have more tannins and anthocyanins than blueberries, making them an incredible find!

55. Saskatoon Berry

The Saskatoon bushes that grow these berries are sometimes called Juneberry or Shadbush. Native to Canada, they grow throughout North America. Get these healthy berries and enjoy more anthocyanins and flavonols. They also contain calcium, manganese, vitamin C, and plenty of fiber too. Saskatoon berries are juicy and sweet, with a little almond hint that makes them even more delicious. 

56. Sunshine Blue Blueberry

Sunshine blue blueberries are medium-sized and beautifully blue. They offer a sweet taste plus a high amount of bioflavonoids. They’re easy to grow in areas that have a mild winter, making for a prettier yard that can grow you a scrumptious snack. 

57. Texas Blue Giant Fig

It’s the biggest fig variety, but then again, with “Texas” in the name, you probably guessed that. The Texas blue giant fig thrives in the south, producing huge fruits with pretty purple skin and a wonderful flesh the color of amber. These figs become very sweet when they have the chance to ripen on the tree, a delicious treat for anyone that loves figs.

58. Top Hat Blueberry

Developed by Michigan State University, the top hat blueberry is a dwarf blueberry made in the 1960s. It wasn’t until the 1980s that it became more popular, particularly for those with small spaces that wanted to grow them. These berries are sweet but offer the same tartness as wild blueberries. With a firm and juicy texture, they’re a great choice when looking for blueberries. 

Grains that are Blue

Another way to get blue food nutrition is going with grains. It might surprise you just how many blue grains are available to round out your meals!

59. Blue Clarage Corn

Blue Clarage corn started out in Ohio, United States, in the early 1900s. Find this heirloom variety, and you’ll love its sweet taste that stands out over the original yellow corn.

It is also loaded with antioxidants and nearly twice the digestible protein of other more conventional corn styles. Ever had blue tortillas or blue corn tortilla chips? They’re delicious!

60. Cherokee White Eagle Corn

You will be amazed by the colors if you can find Cherokee white eagle corn. The corn is blue and white on a red cob. You may even find an all-blue ear out there. Some say they see an image of a white eagle when looking in the kernels. Whatever the case, it’s great as corn meal or, if you pick the ears young, perfect for roasting. 

61. Glass Gem Corn

It’s almost too pretty to eat, but try it if you find glass gem corn! It features gorgeous translucent kernels in jewel tones. Every single one is unique, and you’ll find ones rich with blues as well as other colors of the rainbow. 

62. Hopi Turquois Corn

This beautiful blue corn is believed to have originated in the Southwest from the Hopi people. You’ll find a range of gorgeous blue hues on each ear, some with purples too. Often, these are ground up for cornmeal. 

63. Kulli Corn

Kulli corn is the darkest one that we know of, appearing almost purple in color. Due to this, it has one of the highest amounts of anthocyanins compared to any other type of corn. It comes from Peru’s Andes highlands area, an ancient variety that is absolutely delicious and sweet.

In South America, they brew it to make a drink called ‘chicha morado,’ which was an important part of ceremonies and rituals for the Incan Empire and prior civilizations. 

Thinking about #eattherainbow? Check out this blog post, 75 Foods That Are Pink!

64. Mini Blue Popcorn

You won’t be able to get over how cute these little, shiny, and blue ears of corn are! You’ll find them in indigo, blue, or even a deep purple. At only 2 to 4 inches long, they’re tiny.

They’re not ideal for eating fresh because the texture is too firm. You can use them for decorations as well as for making a healthy popcorn snack. Try out this Rosemary & Garlic Popcorn Seasoning recipe!

65. Po’suwaegeh Blue Corn

A Native American heirloom variety, this blue corn comes from New Mexico. It is usually grown to make blue corn atole. You’ll need to nixtamalize it first before trying that out. 

66. Utrecht Blue Wheat

This Dutch heirloom comes from Utrecht. It came about in the early 1900s and features a stunning blue along long black bristles. Because it’s durable and beautiful, it’s great for weaving and flower arrangements. While it is edible, it is hard to thresh, so you may just want to use it for decorative purposes. 

Blue Fungi

If you enjoy eating mushrooms, adding one with a blue hue can round out the number of blue foods you eat. Discover which mushroom has this quality below!

67. Indigo Milk Cap

The indigo milk cap mushroom or Lactarius indigo is an edible mushroom. It’s also commonly known as the blue milk mushroom. The bright blue pigment Is used as a natural blue food dye. Eating it will remind you of a portobello mushroom. As such, it’s best to cook this one but plan on a grainier texture compared to the portobello. You can also dehydrate it for later use in soups and stews. 

Blue Salt

68. Persian Blue Sea Salt

Persian blue sea salt from Iran is one of the oldest and rarest salts. The color comes from the way the salt crystals refract the light, thanks to the extreme pressure that formed it millions of years ago. It’s clean and pure, coming from oceans that dried up millions of years ago. 

Persian blue salt has an intense flavor that creates a delicate and subtle aftertaste, making it ideal for any dish you create. However, because it is easily soluble, you should season with it just before serving to get the most out of the texture and flavor. 

Blue Algae

69. Blue Spirulina

A blue vegetable of the sea! This is a blue-green algae. Rich in micronutrients, blue algae is a good source of copper, iron, and vitamins B2 and B3. Add this superfood to your next smoothie to start your day off packed with both macro and micronutrients.

Edible Blue Flowers

Edible blue flowers make gorgeous garnishes for your meals. Add a pop of color when serving, or decorate your desserts to give them that extra beauty and nutrition. For all of these edible flowers, make sure you’re choosing them from a pesticide-free source before you attempt to eat them.

70. Berna Velvet Blue Pansy

The Berna velvet blue pansy is such a pretty, purplish blue flower. Not only will they look lovely in your garden but also, they are edible and really add a special touch to the dishes you create in your kitchen.

71. Bachelor’s Button

Bachelor’s buttons come in an array of colors, including blue. These blossoms are edible and bring a pop of pretty color to salads and other dishes. You can also dry them and make a tea blend from these flowers. 

72. Blue Borage

These star-shaped blue flowers add a vibrant look to your cuisine. They taste a bit like cucumber and honey with a hint of salt. The delicate texture of these flowers features very small, fine hairs. All of it is edible and absolutely delicious. Borage seed oil also has many health benefits, including improving inflammation, arthritis, cardiovascular disease, menopause, eczema, rosacea, and acne.

Bright blue borage flowers laying on slate.

73. Blue Butterfly Peas

Blue butterfly peas are wonderful to make into tea. You can eat the flowers, leaves, pods, and young shoots. As a tea, it will turn the water into a beautiful indigo blue. 

74. Celestial Blue Pansy

These beautiful blooms look glorious in your garden, as blue as the sky. And you can eat them too. They look so pretty plated up and add a lovely blue to salads. You can put them in vegan spring rolls too. Those translucent rice paper wraps will reveal this stunningly colorful addition. 

75. Forget-me-nots

The forget-me-nots known as M. sylvatica are edible, though you must watch out for other species of this plant as they can be mildly toxic and will cause harm if you eat a large amount. If you are certain your forget-me-nots are the M. sylvatica species, you can use them in salads, turn them into candied blossoms, or add them to baked treats.

76. Freckles Viola Pansy

These white blooms are flecked with violet, a flower that’s almost too pretty to eat. Make a bouquet with them and then enjoy the leaves and flowers, both of which are edible.

Interested In Learning About Orange Foods? Check Out This Blog Post, 52 Foods That Are Orange!

77. Grape Hyacinth

Even though “grape” is in the name, this pretty flower is part of the onion family. As such, it has an oniony taste, making it ideal for salads or as a garnish for your main dishes. 

78. Lake of Thun Pansy

All pansies are edible, including the stunningly blue Lake of Thun pansy. You can eat them fresh by tossing them into your salads. Candy them for desserts for a unique sweet treat. The petals, pistils, stamen, and sepals are all edible parts of this flower.  

79. Rosemary

If you love rosemary to flavor your meals, try the rosemary flowers. These blue beauties can be infused into your olive oil for a special burst of flavor. You can steep them in teas or put them in baked goods too.

80. Thai Double Blue Butterfly Pea

Thai double blue butterfly pea flowers natively grow in Southeast Asia. They are absolutely beautiful blue flowers that you can use to make a natural food dye. They also create soothing herbal tea. If you want to add natural color to any of your foods, use this flower! Ever think about making homemade vegan blue ice cream? Adding blue pea flower powder to your nice cream recipe would do the trick!

Bright blue butterfly pea flower latte in a clear glass cup.


What is blue food coloring made of?

Often called ‘brilliant blue,’ Blue No. 1 modern food coloring is made from this substance. It was once made from coal tar though now it is made from an oil base.

As for Blue No. 2, it is a synthetic version of plant-based indigo. Using natural foods that are blue is a better way to make blue food coloring.

How to make blue food coloring?

Instead of going to the store and buying synthetic chemicals, try using one of the blue foods or flowers on this list.

With Thai double-blue butterfly pea flowers, you can safely dye your foods blue without chemicals or artificial ingredients.

When do blueberries ripen?

Blueberries will ripen depending on the variety and where they are grown. In most cases, they will be harvested between the months of June and August. Some of them are considered early in that they ripen in June, while mid-ripening varieties are ready to eat in July. August is the late-ripening period for blueberries. 


Delicious blue foods are all around you. Now that you know that there are more blue foods to eat besides blueberries, hopefully, you’ll start adding more of this elusive color to your plate!

Remember when building out your plate at each meal to “eat the rainbow” for a colorful, nutritious diet!

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  1. When I was thinking about all the different naturally blue foods, I definitely couldn’t think of more than about 25, much less 80. Thanks for the info!