Apple (Malus species) Apple blossoms have a delicate floral flavor and aroma.

Bee Balm (Monarda species) Used in place of bergamot to make a tea with a flavor similar to Earl Grey tea.

Borage (Borago officinalis) has lovely cornflower blue star-shaped flowers. Lovely in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas and dips. Light cucumber flavor.

Calendula (Calendula officinalis) has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters and salads. Tastes like poor man’s saffron, spicy, tangy, peppery; adds a golden hue to foods.

Carnation (Dianthus caryo-phyllus) (aka Dianthus) Carnations have a spicy, peppery, clove-like flavor.

Chamomile (Chamaemelum nobile) Chamomile has a faint apple flavor, frequently used in teas.

Chrysanthemum Garland (Chrysanthemum coronarium) Chrysanthemums have a slight to bitter flavor, pungent.

Clover (Trifolium species) Raw flower heads can be difficult to digest.

Coriander or Cilantro (Coriander sativum) Cilantro or coriander flowers have a citrusy, biting tang.

Cornflower (Centaurea cynaus) (aka Bachelor’s Buttons) Cornflower has a sweet to spicy, clove-like flavor.

Citronella variety may not be edible.

Dandelion (Taraxacum officinalis) Very young buds fried in butter taste similar to mushrooms. Makes a potent wine.

Daylily (Hemerocallis fulva) flowers look beautiful on composed salad platters or crowning a frosted cake. Daylilies may act as a laxative. Tastes sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans. Sprinkle the large petals in a spring salad.

Many Lilies (lillium species) contain alkaloids and are NOT Edible.

English Daisy (Bellis perennis) English daisy has a tangy, leafy flavor.

Scented Geranium (Pelargonium species) flowers come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes.  Tastes vary with differing varieties, from lemon to mint.

Lavender (Lavandula angustifolia) flowers look beautiful and taste good, too, in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Lavender oil may be poisonous. Tastes floral, slightly perfumey.

Marigold (Tagetes species) petals can be sprinkled on salads, open-faced sandwiches, herb butters, pasta or rice and steamed vegetables before serving. Tastes spicy to bitter.

Nasturtiums (Tropaeolum majus) come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches and savory appetizers. Buds are often pickled and used like capers. Tastes sweet, mildly pungent, peppery flavor. Pickle unripe seeds in vinegar and use them in salads.

Roses (Rosa species) in miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Crystallized petals or entire miniature roses are quite lovely. Tastes sweet, aromatic flavor, stronger fragrance produces a stronger flavor.