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.