Edible Flowers

Grow them in your garden—eat them in your salad

June 6, 2013
Edible flowers add a special touch to salads. Once the salad has been tossed with dressing, pick off petals from edible flowers and toss them on top. Many flowers have a strong flavor, so use a light hand when adding them to your greens.

 

Nasturtium
Available in a scope of colors. Both flowers and leaves add a peppery flavor to mixed greens.
Calendula
A prolific grower, calendula blossoms grow in abundance. Sprinkle individual petals lightly on a salad.
Herb Flowers
Basil, chives, dill, fennel, and arugula flowers all add a spark of aromatic flavor and a burst of color to salads.


 

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Viola
Whether wild or cultivated, delicately flavored violas jazz up a bowl of mesclun greens like nothing else.
Borage
Intense blue star shaped flowers add a burst of color that contrasts nicely with greens. The flower's delicate flavor tastes similar to cucumber. Separate the flower from the stem for a softer texture.



Learn More: Plant an Edible Landscape.