All blossoms from the allium family (leeks, chives, garlic, garlic chives) are edible and flavorful! Flavors run the gamut from delicate leek to robust garlic. Every part of these plants is edible.
Depending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor.
Both flowers and leaves have a subtle anise or licorice flavor.
Blossoms are small with dark centers and with a peppery flavor much like the leaves. They range in color from white to yellow with dark purple streaks.
Grassy in flavor, the petals are edible but avoid the bitter calyx.
Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.
The red flowers have a minty flavor.
Blossoms are a lovely blue hue and taste like cucumber!
Calendula / Marigold
A great flower for eating, calendula blossoms are peppery, tangy, and spicy–and their vibrant golden color adds dash to any dish.
Carnations / Dianthus
Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma.
Small and daisylike, the flowers have a sweet flavor and are often used in tea. Ragweed sufferers may be allergic to chamomile.
Delicate blossoms and flavor, which is anise-tinged.
Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled.
A little bitter, mums come in a rainbow of colors and a range of flavors range from peppery to pungent. Use only the petals.
Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated.