A rose by any other name would smell as sweet…and taste as sweet, too! Not only can edible flowers brighten up a plate as a garnish, they can also be frozen into ice cubes, dusted with sugar or tossed in a salad. Here are some tips:

angelica anise hyssop apple blossoms arugula blossoms basil blossoms bee balm blossoms borage burnet calendula carnation chamomile chicory chive blossoms chrysanthemum citrus blossoms clover coriander cornflower dandelion day lily dill blossoms English daisy fennel fuschia gardenia gladiolus hibiscus hollyhock honeysuckle hyssop impatiens jasmine Johnny-jump-up lavender lemon verbena lilac mallow marigold marjoram mint blossoms mustard blossoms nasturtium okra blossoms pansy pea blossoms pineapple guava primrose radish redbud rose rosemary runnerbean safflower sage blossoms savory blossoms scented geranium snapdragon society garlic squash blossom sunflower thyme blossoms tuberous begonia violet yucca blossoms

•  Eat flowers only when you are positive they are edible (some are poisonous) and organically grown for consumption. Not all flowers served with food are edible. Never serve inedible flowers with your food.
• Do not eat flowers from a florist, nursery or garden center (they are likely to contain chemicals), or those picked from a roadside (they are contaminated from car emissions).
• Do not eat flowers if you have hay fever/allergies.
• Eat flowers in small quantities.
• Remove pistil & stamens and eat only the petals.
• Remove the white part of the petals because they tend to be bitter.
• Taste the flower before pairing with food because each type tastes different.
• Use freshly picked flowers that have been gently washed in salt water. Plunge into an ice water bath to perk them up. Store flowers in a glass of water or petals in a plastic bag in the refrigerator until you use them, preferably within a few hours.