There are several edible flowers that not only add beauty to dishes but also enhance flavors. Here are some popular ones:
Nasturtiums: Peppery flavor, great in salads.
Pansies: Mildly sweet, colorful garnish for desserts and salads.
Calendula (Marigold): Slightly spicy, often used as a saffron substitute.
Chive Blossoms: Mild onion flavor, perfect for salads or garnishes.
Lavender: Sweet and fragrant, used in desserts and teas.
Hibiscus: Tart flavor, often used in teas or syrups.
Borage: Cucumber-like flavor, great in salads or drinks.
Rose: Sweet and fragrant, used in jams, teas, and desserts.
Dandelion: Both leaves and flowers are edible; flowers can be used in salads or wine.
Also read about: Eat your flowers
Always ensure that the flowers you consume are grown in pesticide-free areas and are safe for eating!
