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.