A remarkable number of common flowers are edible, and they make wonderful taste and color garnishes for your cooking.
Case in point: I recently attended a potluck to which I contributed a salad composed primarily of fresh-from-the-market lettuce and spinach. For color and added flavor interest I added some end-of-season orange slices, chives, goat cheese and, from my yard, violets. They’re approaching the end of their spring bloom, but what a great addition to the salad’s eye appeal.
Other common flowers that you can eat include the famous, peppery nasturtium, peonies, day lilies and the flowers from lots of culinary herbs. (Don’t eat anything that’s been sprayed.) What’s Cooking America offers a a list with notes.
Do you say it with flowers?