• Nasturtiums (peppery taste)
• Pansies (mild, slightly sweet flavor)
• Calendula (spicy, slightly tangy)
• Lavender (sweet, floral flavor)
• Chamomile (apple-like flavor)
• Rose petals (sweet, fragrant)
• Violets (sweet, floral)
• Borage (cucumber-like flavor)
• Squash blossoms (mild, vegetable-like flavour)

Note: Always double-check that the flowers you’re using are safe to eat and haven’t been sprayed with pesticides. Only use flowers that are specifically labeled as edible.

• Harvesting: Pick flowers early in the morning when they’re fresh and full of moisture. Avoid flowers that are wilting or already open.
• Rinse Gently: Rinse flowers under cold water to remove dirt or insects. Be gentle as flowers are delicate.
• Remove Stems and Pistils: For most flowers, you’ll want to remove the stems and pistils (the center part of the flower), as they may be bitter or not edible.
• Use Fresh: Edible flowers are best used fresh, though some can be dried or crystallized for later use.

1. Floral Salad

Create a beautiful salad with mixed greens, edible flowers, and a light vinaigrette.

• Flowers to Use: Nasturtiums, pansies, violets, and calendula.
• How to Use: Toss the flowers gently into your salad for a pop of color and a mild, peppery flavor. Pansies and violets can be used whole, while nasturtiums can be torn into smaller pieces.

2. Floral-Infused Water or Drinks

Add flowers to your water or beverages for a refreshing, aromatic twist.

• Flowers to Use: Lavender, chamomile, rose petals, and borage.
• How to Use: Drop a few whole flowers into a pitcher of water for infused flavor, or freeze them into ice cubes for a fun touch. You can also add flowers to lemonade, iced tea, or cocktails like gin and tonic.

3. Floral Jams or Jellies

Infuse your homemade jams with the essence of flowers for a unique, fragrant treat.

• Flowers to Use: Lavender, rose petals, and chamomile.
• How to Use: Add a small handful of dried or fresh flowers when making jam or jelly, allowing the flowers to steep in the liquid before straining them out. This adds a subtle floral note to your preserves.

4. Floral Garnishes

Edible flowers can be used to garnish dishes like soups, cakes, or cocktails, giving your food a gorgeous, gourmet look.

• Flowers to Use: Violets, pansies, and marigolds.
• How to Use: Simply place whole flowers on top of a soup or dessert like cakes, cupcakes, or even ice cream for a colorful, edible decoration.

5. Floral Butter or Cream Cheese

Make flavoured butters or cream cheeses by infusing them with flowers for a delicious spread.

• Flowers to Use: Lavender, chamomile, and rosemary (for savory options).
• How to Use: Mix softened butter or cream cheese with finely chopped, edible flowers. For savory, add fresh herbs and for sweet, you can add a touch of honey or vanilla extract along with the flowers.

6. Floral-Infused Honey or Syrup

Infuse honey or syrup with the essence of edible flowers for a delightful topping for pancakes, waffles, or yogurt.

• Flowers to Use: Lavender, rose petals, and jasmine.
• How to Use: Gently heat honey or syrup and add a few edible flowers. Let it steep for 10-15 minutes, then strain out the flowers. This creates a delicately flavored syrup to drizzle over your favorite foods.

7. Floral Muffins or Cakes

Incorporate edible flowers into your baked goods for an elegant touch.

• Flowers to Use: Lavender, rose petals, and violets.
• How to Use: Add chopped flowers into your muffin or cake batter or use whole flowers as decoration on top once baked. For example, lavender muffins or rose petal cakes are light and aromatic.

8. Floral Ice Cubes

Create fun, floral ice cubes that can be added to beverages or served in a bowl as a decorative centerpiece.

• Flowers to Use: Violets, pansies, and borage.
• How to Use: Place whole, clean flowers in ice cube trays, fill with water, and freeze. These ice cubes can be used in cocktails, water, or punch.

Ingredients:

• 1/2 cup fresh lemon juice
• 1 tbsp dried lavender (or 2 tbsp fresh lavender)
• 1/2 cup honey or sugar (to taste)
• 4 cups cold water
• Ice cubes

Instructions:

1. In a small saucepan, bring 1 cup of water to a boil. Add lavender and let it steep for 5 minutes. Strain out the lavender flowers.

2. In a large pitcher, combine the lemon juice, lavender infusion, and honey or sugar. Stir until the sweetener dissolves.

3. Add the remaining 3 cups of cold water and mix well.

4. Serve over ice, and garnish with a sprig of fresh lavender or lemon slices.

• Squash Blossoms: Stuff with cheese and herbs, then fry or bake.
• Rosemary and Thyme Flowers: Use in savory dishes like roasted vegetables or meats for added flavor.
• Chive Blossoms: Add to salads, soups, or baked potatoes for a mild onion flavor.