Do you ever see a flower and think, “that looks good enough to eat� Well, maybe it is. Flowers have been eaten since Roman times and are making a comeback in restaurants specializing in fresh, locally grown foods. Flowers are quite fragile and are best plucked fresh from the garden and used right away. It is absolutely essential to know that the flower you are eating is edible and to know what parts of it are safe to eat! In addition to properly identifying a flower before eating it, you must also make sure that it has not be treated with harmful chemicals; I recommend growing your own herbs and flowers so that you know without a doubt that they are safe. As long as you follow these tips, flowers can add beauty, surprise, and taste to your salads; your table will be the talk of the town! Nasturtiums 
Yellow NasturtiumNasturtiums are bright red, yellow, and orange annual flowers easily grown from seed. When eaten, they have a slightly sweet but mostly peppery flavor that is perfect for salads. I recommend growing some in a pot by your window or doorway so that you can conveniently pick some fresh for your salad. They can also be steeped in white wine vinegar to create a salad dressing. The leaves are edible and packed with vitamin C as well. Tips on Using Edible Flowers Flowers You Can Eat Herb Flowers 
Chive Flowers and GreensDid you know that the flowers of most herbs are edible? The lovely purple, round flower heads of chives have an onion-y taste and look gorgeous in salads. The lilac flowers of anise hyssop have a taste like licorice, while mint flowers unsurprisingly have a minty flavor. Basil, dill, thyme, and sage are some other choices to consider; most herb flowers taste similar to their leaves. I grow my herbs on the kitchen window sill to have at any time. Edible Flower Guide Pansies and Violas Both pansies and violas have a perfumed, somewhat sweet taste similar to wintergreen. These lovely beauties will be a welcomed surprise in any salad. Both come in a variety of color combinations of purple, maroon, yellow, orange, and white. Violas are also called Johnny-jump-ups and are much smaller than pansies. Unlike other flowers, pansies and violas can be consumed whole without taking the petals off, and the sepals can be eaten. Edible Flowers in Pictures A “Starter Kit†of Edible Flowers (PDF) Squash Blossoms 
Squash BlossomSquash blossoms are generally large yellow flowers with a vegetal flavor; the color really adds zing to the green of salads. I like to tear the petals into pieces and sprinkle them on my salads. Pumpkin, zucchini, and any other varieties of squash have flowers suitable for salads. Many other vegetables have flowers that are edible too, like the blooms of the scarlet runner bean and peas. Real Food Marigolds 
"Tangerine Gem" Only two varieties of marigolds are suggested for eating — the “Lemon Gem†and the “Tangerine Gem.†One is yellow, and the other is orange; both are small, bright flowers. To use them, pull the petals off and add them to your salad. They have a citrusy flavor similar to tarragon. Edible Flowers (PDF) Edible Flower Gardening Roses 
RosesRose petals add elegance, beauty, and a sweet flavor to any salad. The taste varies by the variety and can range from an apple flavor to a citrus flavor, but generally, the stronger the scent, the stronger the taste. To use roses, remove the petals and cut off the white base of the petal — it is bitter. I would like to add that rose hips are full of vitamin C and can be dried and used like raisins as well. Helpful Hints for Edible Flowers Delectable Delights Dandelions I just have to mention a use for those pesky dandelions that everyone complains about! If you have an overabundance of this weed, consider tossing the yellow petals of the flowers into your salad. Young flowers or buds are said to taste sweet like honey, but older flowers are bitter. Edible Flower List
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