NOTE: Our plants ship as bare root plants, and are dug fresh to order during the dormant season.

With each new day, more restaurants are beginning to make available a wide variety of dishes and appetizers that include edible flowers

But you do not have to struggle to go to the nearest gourmet restaurant to enjoy these benefits; you can grow and eat your own!

Here are just a few of the several hundred flowers that are categorized as edible by many organizations.

Borage is a beautiful flower-shaped star that comes in a variety of colors. You can eat these raw or put them into teas and iced drinks. To be fancy, freeze them into cubes of ice and add them to your drink next time you have a gathering. Your friends and family will be more than impressed! Chrysanthemums are also delicious. They are pretty strong in their flavor and are a little spicy so use a little when making a dish. Many use these in salads and stir-fry dishes. Another great one is a day lily. They are beautiful in your yard and make salads and desserts appear more colorful and beautiful than they did before.

You can deep fry these for extra enjoyment; One you might already know about is lavender. It is used in desserts, sauces, marinades, and even a variety of drinks. They are exceptionally delicious, and you can grow a lot at one time. Pansies are another popular choice. They are used in salads and for decorating a variety of desserts. Roses are another one that is becoming more and more frequent in the kitchen. They are used to add color and flavor to drinks and desserts, and you can even use the petals to flavor honey. Try a scented geranium as well. They are used to flavor ice creams and sorbets, and you can even decorate a wide range of desserts with the petals. Squash flowers are also popular and used in many Italian dishes. They are great for adding to stuffing mixes, or you can deep fry them. Try planting or even tasting some of these edible flowers and see how they can make any dish better in appearance and taste.

Source of Information on Edible Flowers