Choosing Edible Flowers

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.

Roses offer a slight sweetness.

Chive blossoms have an oniony flavor.

Squash blossoms taste a little like the squash they come from.

Violas or violets bring a sweet -- but sometimes tangy or spicy -- flavor.

Geranium flavors vary, so taste before using.

Borage has a cucumberlike flavor.

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