Roses: Infuse fruity essence into teas and jams with rose petals or rosewater. Be mindful of the quantity, a little goes a long way!
Marigolds: Both French and African marigolds are edible. Enjoy their bitter-sweet flavor and use them to keep pests away from your vegetable garden.
Anise Hyssop: Tiny purple blooms with a licorice flavor, perfect for sprinkling on ice cream, salads, or garnishing tarts.
Squash Blossoms: Fried or stuffed with cheese, these blossoms from zucchini and squash plants are a delicious treat. Remember to leave the female blossoms for fruit production.
Butterfly Pea: Make vibrant purple-colored icing, tea, or dye with this flower.
Violas and Pansies: Candied violets were popular in Victorian times, and pansies add an earthy, minty touch to spring salads.
Chamomile: Steep chamomile flowers for a soothing tea or use them as a beautiful groundcover in your garden.
Lavender: Add a sweet floral perfume to baked goods or teas with edible lavender flowers. English lavender is best for culinary use.