Citrus (orange, lemon, lime, grapefruit, kumquat)
Citrus blossoms are sweet and highly-scented. Use frugally or they will over-perfume a dish.
Flowers are sweet with a hint of licorice.
Read a whole post about dandelions here: Eating and Harvesting Dandelions. (I am nuts about dandelions.)
Yellow dill flowers taste much like the herb’s leaves.
These aren’t the best-tasting petals–they are somewhat bitter, but they look great!
Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself.
Tangy fuchsia flowers make a beautiful garnish.
Who knew? Although gladioli are bland, they can be stuffed, or their petals removed for an interesting salad garnish.
Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly.
Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish.
Flowers don’t have much flavor–best as a pretty garnish or for candying.
These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.
Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes, and drinks.
Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes.
Related: 15 Drought-Tolerant Perennials