There are many types of flowers that are edible and can be used in cooking or as a garnish. Generally, the petals and whole flowers can be eaten, but remove the white base of each petal, stem, and interior part (such as the anthers and pistils) as these taste bitter. Also, avoid flowers picked from roadsides or obtained from garden centers, florists, or nurseries as these have often been sprayed with pesticides or other chemicals. Its best to look for organic or grow your own flowers to consume, especially since most are easy low-maintenance plants and look beautiful in your garden anyway! Here are some of the most popular edible flowers:

• Squash Blossoms
• Chamomile
• Rose
• Calendula
• Pansy and Viola
• Nasturtium
• Marigold
• Anise Hyssop
• Honeysuckle
• Scarlet Runner Beans
• Daylily
• Mint

These flowers can be used in a variety of ways, such as decorating cakes, being eaten fresh on salads, frozen in ice cubes, minced for herb butters, or made into jams and teas. They not only add color and beauty to dishes, but they also contain vitamins A and C. Research is beginning to investigate the antioxidant and anti-inflammatory properties of edible flowers.