Want to grow your own edible flowers this summer? Here’s a list of easy-to-grow blooms plus cooking suggestions beyond just tossing in salads or garnishing desserts.

Flower Bachelor buttons
Flavor Very mild
Uses Garnish soups, desserts

Flower Begonia
Flavor Citrusy
Uses Steam with veggies or chop and add to salads

Flower Borage
Flavor Cucumber-like
Uses Chop for salads and sauces

Flower Calendula
Flavor Bitter, spicy
Uses Add petals to omelets; use whole to flavor soups and rice dishes

Flower Chive blossoms
Flavor Strong and oniony
Uses Use whole blossoms as garnish

Flower Chrysanthemum
Flavor Mild to peppery
Uses Stir petals into soups, dips, and cooked veggies

Flower Dandelion
Flavor Bittersweet with a hint of honey
Uses Add whole flowers to cooked vegetables; stir petals and flowers into bean dishes

Flower Fuchsia
Flavor Tangy
Uses Cook stems and leaves like spinach; add blooms to salads

Flower Herb flowers (rosemary, oregano, dill, fennel, parsley, basil, etc.)
Flavor Most have milder flavors than the herbs themselves
Uses Pinch off blooms and use to garnish hot and cold dishes

Flower Hibiscus
Flavor Citrusy
Uses Steep in liquids for drinks and desserts; float in punch bowls

Flower Lavender
Flavor Floral
Uses Steep in liquids for drinks and desserts

Flower Marigold (Tagetes erecta)
Flavor Slightly bitter
Uses Add petals to yogurt, pasta sauces, and flavored butters

Flower Nasturtium
Flavor Peppery
Uses Add whole or chopped to pasta and vegetable dishes

Flower Pansy
Flavor Mild, sweet-tart
Uses Use on cakes and desserts

Flower Primrose
Flavor Honey-flavored
Uses Add petals to jams and vinaigrettes; candy blossoms for desserts

Flower Rose
Flavor Sweet and fragrant
Uses Candy petals for desserts, float petals in drinks

Flower Squash or zucchini blossoms
Flavor A mild version of the vegetables
Uses Stuff with cheese and herbs and fry; add whole to omelets

Flower Sunflower
Flavor Artichokey
Uses Steam or sauté buds; add chopped petals to purées

Flower Vegetable flowers (broccoli, carrot, etc.)
Flavor Strong and sometimes spicy
Uses Larger flowers can be battered and fried; smaller ones are best for raw dishes and garnishes

Flower Violet
Flavor Floral and sweet
Uses Steep flowers in syrup for ice cream and jellies; candy for desserts

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  Herbes de Provence

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  Clayudas

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  Za’atar and Goat Cheese Tartines

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  Zucchini Croquettes with Bell Pepper Confetti

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  Ginger-Shiitake Pot Stickers & Red Crystal Sauce

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  Dukka

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  Garlicky Mushrooms

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  Banana Buckwheat Pancakes

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  Spinach and Cheese Bourekas