The diminutive off-white blossoms are redolent of lemon–and great for teas and desserts.
The blooms are pungent, but the floral citrusy aroma translates to its flavor as well.
The flowers are–surprise!–minty. Their intensity varies among varieties.
One of the most popular edible flowers, nasturtium blossoms are brilliantly colored with a sweet, floral flavor bursting with a spicy pepper finish. When the flowers go to seed, the seed pod is a marvel of sweet and spicy. You can stuff flowers, add leaves to salads, pickle buds like capers, and garnish to your heart’s content.
The flowers are a pretty, subtle version of the leaf.
The petals are somewhat nondescript, but if you eat the whole flower you get more taste.
Varying in color, radish flowers have a distinctive, peppery bite.
Remove the white, bitter base and the remaining petals have a strongly perfumed flavor perfect for floating in drinks or scattering across desserts, and for a variety of jams. All roses are edible, with flavor more pronounced in darker varieties.
Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary.
Blossoms have a subtle flavor similar to the leaves.
Petals can be eaten, the bud steamed like an artichoke.
Another famous edible flower, violets are floral, sweet, and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.
Excerpted from the book True Food: Eight Simple Steps to a Healthier You (National Geographic, 2009) By Annie B. Bond, Melissa Breyer, and Wendy Gordon