Most of this information is from"Canadian Gardening", for educational purposes.

Blooms add dazzling colour to many of your dishes.Flowers are not only for decoration; their subtle bouquet also enhances and complements a variety of flavours, adding freshness and fun to your cuisine. Fresh, dried, raw or cooked, flowers can be served in a variety of useful ways; as garnish, side vegetable, sald or in dessert. They are also ideal for ifusing vinegars, oils, syrup and teas.
The only drawback? Anyone with pollen allegies is advised to avoid these tasty morsels.

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1. Nasturtium
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Annual flowers, best in average to poor garden soil,
requires well drained soil.

Fresh in salads, preserved buds in vinegars

2. Zucchini
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Annual. Requires rich, well drained soil.

Fresh in salads, cooked in soups, tempura stuffings.

3. Tuberous Begonia
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Tender perennial,( save tubers indoors over winter and start indoors in pots) need rich, well drained soil.

Fresh in salads and with fresh fruit, cooked with sauteed vegetables, cakes desserts.

4. Pot Marigold
******************]

Annual, requires well drained soil.

Fresh in oils and vinegars, cooked in omelettes and couscous, rice.

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5. Daylily
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Perennial, average to rich garden soil.

Fresh or buds salads and dips. Cooked in stews, braised or sauteed. Buds on the stalk will open when placed in hot water.

6. Marigold
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Annual, average garden soil.

Fresh in syrups, vinegars, fruit salads, ice cubes.

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7. Hollyhock
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Perennial, well drained soil.

Fresh in salads and other cold plates, crystallized.

8. Cornflower
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Moist, well drained soil.

Fresh in salads, desserts, ice cubes. Cooked in cake of muffin dough.

9. English Lavender
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Perennial, drought tolerant once established.

Fresh in white meat, game and dessert.

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10. Anise Hyssop
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Perennial, drought tolerant once established.

Fresh in butters, oils, vinegar, drinks, fruit desserts.

11. Pansy
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Annual, rich, moist, well drained soil.

Fresh in salads, fresh fruit, frozen in teas and desserts, preserves.

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Thank you for this lovely post.

Violets can also be used as food

When newly opened, Viola flowers may be used to decorate salads or in stuffings for poultry or fish. Soufflés, cream and similar desserts can be flavoured with essence of Viola flowers.

Even the bunny thinks that they may be nice to eat?



Love,
yoko
Edible flowers have been used in the culinary arts for flavor and garnish for hundreds of years. Early reports indicate that the Romans used flowers in cooking, as did the Chinese, Middle Eastern and Indian cultures. During Queen Victoria’s reign, edible flowers were popular and they are again popular in North America and Europe.
Pick flowers early in the day. Use them at their peak for the best flavor. Avoid unopened blossoms (except daylilies) and wilted or faded flowers. They may have a bitter or unappealing flavor. Do not use flowers that have been sprayed with pesticides, which often occurs along roadsides, or collect flowers from plants that have been fertilized with untreated manure. Generally avoid purchasing flowers from florists, garden centers or nurseries. These flowers are not grown for consumption.

Edible flowers have been used in the culinary arts for flavor and garnish for hundreds of years.

http://www.ext.colostate.edu/pubs/garden/07237.html


Tulips are also edible. The petals, if not treated with chemicals, make good garnishes. The bulbs can be poisonous, so avoid them.

Sue
Common Lilac (Syringa vulgaris)
This widely planted shrub grows to
15 feet in height and puts on a colorful,
fragrant display in early spring. Lilacs
perform best in well-drained soils in
full sun. Remove spent flower heads to
encourage heavy bloom the following spring. Some lilacs have a perfumed, floral taste that
lends itself to many uses. Try it with vanilla yogurt
or candied as a cake or pie decoration.

http://www.extension.iastate.e...blications/RG302.pdf

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