Make sure the flowers you choose
are pesticide free.

Edible flowers add unexpected color and flavor to salads and other foods. Here are a few favorites to choose from:

• Pansies are slightly spicy.
• Calendulas are bland, but with their yellow and gold colors, they make a pretty garnish.
• Nasturtiums are peppery.
• Chive blossoms have an oniony flavor.
• Squash blossoms taste a little like the squash they come from.
• Roses offer a slight sweetness.
• Violas or violets bring a sweet -- but sometimes tangy or spicy -- flavor.
• Geranium flavors vary, so taste before using.
• Borage has a cucumber-like flavor.

Note: Use only flowers that have been grown without pesticides or other chemicals.