The flowers of nearly all of our edible plants are edible, as are many of those in our decorative garden. Though edible flowers have been used in cuisine since ancient times, the use of flowers in cooking was for a while reduced to discarded cake decorations. Edible flowers of course must be spray free and are best picked and used fresh. PIXABAY Chive flowersHERB FLOWERSThe flowers of rosemary, basil, lavender, chives, chamomile, thyme, oregano and sage are all as edible as the leaves and impart flavours. VIOLETSImparting more flavour than most spring flowers, the sweet violet (Viola odorata) is strongly perfumed and imparts a sweet, floral flavour.

Source: Stuff December 15, 2019 21:00 UTC