Edible flowers are a great way to add interest to your garden and dinner plate.  Freshly picked and eaten raw, edible flowers can add a hint of spice to any salad or egg dish, as well as being a colorful garnish.

The best time to pick flowers is early morning before they receive the heat of the sun. Most often times it is the petal of the flower that is most desirable so you can discard the heel at the base of the petal, as well as stamens, pistil and calyx of large flowers. Gather your flower petals and put them in an air tight container in the fridge and use them within 3 days for best quality. To wash, gently dip the flower or petals in a bowl of water and gently shake to dry.

Choose flowers that are young and lively. Don’t pick faded, dusty, old or discolored flowers. It is also wise to not harvest edible flowers that have been treated with pesticides.

Here are some unique plants with tasty flowers worth exploring in your salads and dishes to come! We recommend these varieties: