Imagine having a salad of bright violet, yellow and fuchsia blossoms. Or having a cake strewn with flowers you can actually eat. Flowers are just too pretty not to eat right? And since our flowers have been grown without pesticides, they are quite the safest to eat.
Let’s start with the most common culinary herbs flowers: You can actually eat the flowers of culinary herbs like thyme, sage, basil, rosemary, chives, cilantro, dill, and arugula. Their flowers are as tasty as the herb, even more attractive.
Next are the real flowers! First, we grow those bright and pretty nasturtiums. These are quite beautiful on the plate and the palate too. They taste peppery and a bit like watercress. You can add these to salads, vegetable dishes and to make your herb butter, infuse your vinegar or even vodka. Then there’s the pansy flower, with its mild and minty flavor. The rose petals are edible too! There are different flavors, depending on the kind of rose variety, some a very mild whole others are quite lush you can use them for flavoring sweets and sorbets. Chrysanthemums have been heavily used in Chinese cuisine and have a pungent, slightly bitter flavor. They can be used for garnishes. Lastly, we grow snapdragons, which have a bitter taste but is used as a garnish.
The most important thing to remember about edible flowers is to be fully familiar with them. Don’t go around the garden nibbling at everything- some flowers are poisonous and make sure they are organically grown. – David Hirsch
Taken in part: Old Farmer’s Almanac, Flower Gardening Secrets