Yes! Many flowers are edible. Take for instance roses. They taste just like their fragrance. A few petals added to a salad are beautiful, tasty, and aromatic. If you really want to make a splash, try daylilies or squash blossoms. Early spring flowers that you can eat include pansies, violas, and tulips.
Almost all herb flowers are edible and carry a slight taste of the parent plant. You can sprinkle chamomile, chervil, dill, fennel, rosemary, and thyme flowers on salads or main dishes, after they’ve been cooked. Lemonade with lavender blossoms steeped in it is delicious.
Some flowers are spicy, such as, marigolds (small flower variety only), nasturtiums, and chrysanthemums. Sprinkle the individual petals over the dish for little peppery surprises.
Wedding cakes decorated in edible flowers and leaves are stunningly beautiful. You’ll love the looks of amazement when you present any dish with flowers in it. Sometimes people find them too pretty to eat, though!
A few cautions, only eat flowers you know are safe, some flowers are poisonous. Also, only eat organically grown flowers. Pretty with pesticides isn’t very appetizing. Last, if you have any food or flower allergies, test a blossom or two before you dig in.












