Peppery nasturtium flowers are great tossed in salads and for garnishing cold soups.

ANGELICA (Angelica archangelica) is grown for its stems, which can be candied, but the flowers are used in Chinese dishes and as a salad garnish for their licorice/celery flavor

BASIL (Ocimum basilicum) flowers taste like mild versions of the leaves.

BEE BALM (Monarda spp.) flower tastes vary depending on color and species, from oregano crossed with mint to lemon and orange. Use as an oregano substitute.

BORAGE (Borago officinalis) blue star-shaped flowers have a cucumber flavor. Try in chilled soups, or punch, and gin and tonic.

BURNET (Sanguisorba minor) petals also taste like cucumbers.

CALENDULA is the pot marigold. Add petals to soups.

CHERVIL (Anthriscus cerefolium) flowers are best eaten fresh for their delicate anise flavor on salads.

CHINESE HIBISCUS (Hibiscus rosa-sinensis) tastes a bit like cranberries, rose hips, or lemon and is an ingredient in many herbal teas.

CHIVE BLOSSOMS (Allium schoenoprasum) and other allium flowers can be used as mild onion substitutes in salads or to flavor vinegars.

CHRYSANTHEMUMS petals are a tad bitter, tangy, and peppery, a bit like cauliflower. Blanch before using.

CITRUS BLOSSOMS are very fragrant and can be overpowering. The petals may be distilled for flower water to be used in Middle Eastern confections.

CORNFLOWERS, also called bachelor’s buttons (Centaurea cyanus), have a mild clove flavor. Use as a garnish.

DANDELIONS (Taraxacum officinale) should be picked when young or just opening for their honey-like flavor.

DAYLILIES (Hemerocallis species and varieties) can be picked as buds and stir-fried, or tear petals for a garnish that tastes like sweet lettuce. I find yellow flowers taste best.

DILL (Anethum graveolens) flowers have a strong flavor good for adding to dips, cold soups, and fish.

FENNEL (Foeniculum vulgare) umbels have an anise flavor that can be used with desserts.

GARDEN SORREL (Rumex acetosa) flowers taste lemony, like the leaves, and are great for garnishing cream soups.

IMPATIENS (Impatiens walleriana) blossoms are a bit sweet and may be used mostly as a garnish.

JOHNNY JUMP-UPS (Viola tricolor) have pretty, tiny pansy-like flowers that are very often used for garnishing soft cheeses and have a slight wintergreen flavor.

LAVENDER (Lavandula angustifolia) flowers are more floral and less medicinal than their leafy counterparts and can be used to flavor ice cream.

LILAC (Syringa vulgaris) blossoms may have a lemony flavor, but they vary greatly. Most often the tiny flowers are candied.

MARIGOLD (Tagetes tenuifolia) petals are used as a substitute for saffron with a mild citrus flavor.

MARJORAM (Origanum majorana) flowers are used like the leaves.

MINT (Mentha spp.) blossoms vary according to the variety, like the leaves. The flavor is a bit milder.

NASTURTIUMS (Tropaeolum majus) flowers have a terrific peppery, watercress-like taste that varies by color and variety. They can be stuffed with soft cheeses.

OREGANO (Origanum vulgare) flowers are milder than the leaves, but may be used in the same way.

PANSY (Viola x wittrockiana) blossoms have a mild taste, like Johnny jump-ups diluted, somewhat wintergreen or perhaps just “green.”

PINKS (Dianthus varieties) taste a bit like clove—candy or steep in wine.

ROSEMARY (Rosmarinus officinalis), like oregano and marjoram, has flowers that provide a similar taste in a milder form.

ROSES (Rosa species and varieties) vary from species to species. All are edible (but watch out for pesticide residue). Use petals as garnish, freeze them in ice cubes for drinks, and mix colored parts of petals with butter for a scented spread. Rose water is used in Middle Eastern candies and cakes.

SAFFLOWER (Carthamus tinctorius) flowers are dried for a saffron substitute that will add color to dishes.

SAGE (Salvia officinalis) blossoms have a milder taste than the leaves.

SAVORY (Satureja hortensis) flowers are hot and peppery.

SUNFLOWER (Helianthus annuus) flower buds can be picked and steamed like little artichokes.

THYME (Thymus spp.) flowers, like sage, are a gentler version of the plant’s leaves and stems.

VIOLET (Viola spp.) flowers have a perfume flavor, and may be candied to garnish desserts.

YUCCA (Yucca spp.) petals are mild with a hint of sweetness like an artichoke.

The flowers of most culinary herbs (see this page) are also edible and often offer lighter versions of the flavors of the leaves.

One of the pink flowered lavenders is the sturdy, hardy Lavandula ‘Hidcote Pink’.

There are many Viola varieties to grow, some of which may be used to garnish salads or cold soups, or be candied.