Edible Flowers

Plentiful in the spring and summer, edible flowers like anise hyssop, borage, calendula, chrysanthemum, marigold, and nasturtiums bring color and flavor to salads, and make beautiful accents to savory dishes and desserts. Many common vegetables and herbs also have flowers you can eat, like squash blossoms, which can be sauteed or stuffed, or chive and cilantro flowers, which make a tasty garnish.