Alliums (leeks, chives, garlic, garlic chives) - Known as the "Flowering Onions." There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.

Angelica- Angelica is valued culinarily from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The root lends an interesting juniper-like flavor to breads. Often the leaves are minced and used as a part of a court boullion to season poaching liquid. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Siberia and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter, Young leaves can be made into a tea.

Anise Hyssop Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes

Apple Blossoms 10.0pt; - Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. Eat in moderation; may contain cyanide precursors.

Arugula - An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. Arugula is now popular as a gourmet salad green. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature.

Basil - Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color that gives any dish a fresh, festive look.

Bee Balm - Wild beebalm tastes like oregano and mint. The red flowers have a minty flavor, as Monarda is a member of the mint family. This is a flavorful addition to salads. Any place you use oregano use bee balm blossoms.

Borage - Has lovely cornflower blue star-shaped flowers. Blossoms have cool, cucumber taste. Lovely in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.

Broccoli Florets - The top portion of broccoli is actually flower buds. Given time each will burst into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer.

Burnet - The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage.

Calendula - A wonderful edible flower. Calendula has a slightly bitter flavor, and it best used with tangier greens. Also known as Poor Man’s Saffron, adds color, nutritional, and medicinal value. Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads or scrambled eggs.

Carnations - Steep in wine, candy or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics.

Chamomile - The flowers are small and daisy-like and have a sweet, apple-like flavor.

Chevil - Chervil flowers are delicate white umbels with an anise flavor. Chervil's flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state

Chicory - Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive.

Chive Blossoms- Use whenever a light oniony flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.

Chrysanthemums- Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower; blanch first and then scatter the petals on a salad. The leaves can be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.

Cilantro - Like the leaves and seeds, the flowers have a strong herbal Flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.

Citrus blossoms (orange, lemon, lime, grapefruit, kumquat) - Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor, lemony

Clover - Sweet, anise-like, licorice.

Coriander/Cilantro- The flavor of the flower is somewhat different from both the leaves and the seed, more like a pungent mix of anise, cumin, sage, and orange.

Cornflower - Also called Bachelor’s button. Bloom is a natural food dye. More commonly used as garnish.

Dandelions - Member of Daisy family. Flowers are sweetest when picked young, and just before eating. They have a sweet, honey-like flavor. Mature flowers are bitter. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.

Daylilies - Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus.

Dill - Tangy; like leaves but stronger. Use yellow dill flowers as you would the herb itself - to season hot or cold soups, seafood, dressings or dips. Seeds used in pickling and baking.

Elderberry - The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fraagrance and flavor. Instead check them carefully for insects. The fruit is used to make wine. CAUTION: All other parts of this plant are poisonous! Do not even eat the stems of the flowers!

English Daisy- The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads.

Fennel - Lovely, star-burst yellow flowers have a mile anise flavor. Use with desserts or cold soups, or as a garnish with entrees.

Fuchsia - Blooms have no distinct flavor. Explosive colors and graceful shape make it ideal as garnish.

Gardenia - Intensely fragrant light cream-colored blossom used for decorative purposes. In the Far East, dried gardenia blossoms impart fragrance to jasmine tea.

Garden Sorrel- Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.

Ginger

Gladiolas - Flowers (anthers removed) have a nondescript flavor (taste vaquely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads.

Hibiscus - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish.

Hollyhock - Very bland tasting flavor.

Honeysuckle - Sweet honey flavor. Berries are highly poisonous - Do not eat them!

Hyacinth - The bulb of this plant is edible and was a particular favorite of the Nez Perce Indians. It was eaten either raw or cooked and has a sweet, nutlike flavor.

Jasmine - The flowers are intensely fragrant and are traditionally used for scenting tea.

Johnny-Jump-Ups - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese and are a great addition to drinks, soups, desserts or salads.

Kale - The ornamental Kales (or flowering kale) are especially nice and the "flowers" which are their leaves in a rosette, are edible.

Lavender - Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. Dried lavender blossoms used in perfumes and pot pourris.

Lemon Blossoms- Lemon flowers are very fragrant. The flavor is citrusy and sweet.

Lemon Verbena- Tiny cream-colored citrus-scented blossoms. Leaves and flowers steeped as an herb tea, and used to flavor custards and flans.

Lilac - The flavor of lilacs varies from plant to plant. Very perfumy, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads.

Linden - Small flowers, white to yellow was are delightfully fragrant and have a honey-like flavor.

Marjoram - Milder version of leaf. Use as you would the herb.

Marigolds - They have a citrus flavor like lemon-tangerine. Their sharp taste resembles saffron. Petals can be sprinkled on salads, open-faced sandwiches, herb buttes, pasta or rice, and steamed vegetables before serving.

Mint - The flavor of the flowers is minty, with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.

Mustard - Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach.

Nasturtiums - Come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Okra - Taste is similar to squash blossoms.

Orange Blossoms - They have a sweet citrusy flavor.

Oregano - Milder version of leaf. Use as you would the herb.

Pansy - Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, reen overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.

Pea Blossoms- Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra.

Peach blossoms

Pear blossoms

Petunia - Petunia flowers have a mild flowery taste and can be used as a garnish.

Pineapple Guava- The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.

Poppy - Poppy petals can be used as a garnish and in salads. They have a slight crunch and the flavor ranges from bland to bitter.

Queen Anne's Lace- Flavor is lightly carrot like. Great in salads.

Radish Flowers- Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads.

Rosemary - Milder version of leaf. Do not cook blossoms. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings.

Roses - Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads.

Safflower - Its dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron.

Sage - Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.

Savory - The flavor of the flowers is somewhat hot and peppery.

Scarlet Runner Beans- Bean pods toughen as they age, so make use of young pods as well as flowers. Please note: Sweet Pea flowers are not edible.

Scented Geraniums- The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes.

Snap Dragon - These have a melon flavor.

Squash Blossoms- Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens.

Sunflower - The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet.

Sweet Woodruff - The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor.

Thyme - Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. (anywhere the herb might be used).

Tuberous Begonia- The petals of the tuberous begonias are edible. Their bright colors and sour, fruity taste bring flavor and beauty to any summer salad. Begonia blossoms have a delicious citrusy sour taste and a juicy crunch. The petals are used as a garnish and in salads. Stems, also, can be used in place of rhubarb.

Tulip Petals- Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce or fresh baby peas.

Violets - Sweet, perfumed flavor. I like to eat the tender leaves in salads and use the flowers to beautifully embellish desserts and iced drinks. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well.

Yucca Petals- The white Yucca flower is crunchy with a mildly sweet taste. in the spring, they can be used in salads and as a garnish.