With summer fast approaching and our gardens begining to burst into life, I love this blog from Dr. Mercola, on the flower petals that are edible! Not only will these ideas add colour and texture to salads and cooking, but some blooms also include beneficial nutrients.
Perhaps the most well-known edible flowers are the blossoms from the allium family (leeks, chives, garlic, garlic chives) Flavours can range from the delicate leek to robust garlic. Every part of these plants is edible.
Chive blossoms (the purple flower of the chive herb) contain vitamin C, iron and sulfur, and have traditionally been used to help support healthy blood pressure levels.
Check the link below for more edible flowers, but do remember - not all blooms are edible and some are actually poisonous. Daphne, foxglove, daffodils, and hyacinths are just a few examples of poisonous flowers that should not be used for food purposes.