- Edible flowers are a fantastic addition to any salad but if you want to get even more creative you can freeze them in the middle of ice cubes.

- Flowers will wilt fast once picked so make sure to use the same day for the best flavours

- When harvesting don't pick just the flower petals, but rather the whole head

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Annuals

You want to plant these every year in rows like you would normal veggies 

English or pot marigolds = deadhead to keep growth

Cornflower = slightly sweet almost clove flavour

Nasturfium = peppery tase, the fresh seed heads can be picked like capers 

Tagetes = distinctive zesty flavour, don't use blowsy french or african marigolds 

Heartsease = sweet fragrant flavour

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Flowers from crops

Courgette and squash = really tasty stuffed with cheese and using male flowers wont affect your crops. Pick before they fully open and remove central part

All onion family = they are stronger than the leaves in flavour

Rocket = Taste just like the leaves

 

Herbs

Nearly all herb flowers are edible 

Basil = milder than leaves

Borage = Taste like cucumber, good for drinks

Chive = mild onion taste

Dill = stronger than the leaves

Fennel = mild aniseed flavour

Lavender = sweet flavour

Majoram = milder than leaves

Mint = strong mint flavour

Oregano = mild version of leaves 

Rosmary = milder than the leaves 

Sage = milder than the leaves

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Did you know

All roses are edible and the flavour depends on the petals type an colour