Mint blossoms give every meal or beverage a breezy touch. Mint flowers can be consumed in either a cooked or raw state.
Arugula flowers can be used as a simple garnish for soups and stews or as a simple addition to a salad
Both sweet and savory meals can benefit from adding lavender flowers, which can be used fresh or dried.
Violet blossoms are a lovely and adaptable garnish for many cuisines. Violets have delicious leaves and blooms that can be utilized either fresh or dried.
Squash blossoms have a delicate flavor that goes well with various recipes and can be used both cooked and raw
Nasturtium blossoms complement both sweet and savory foods because of their peppery, somewhat spicy flavor.
Fresh and cooked meals benefit from chamomile flowers’ sweet, mellow, herbal flavor.
The edible blossoms of the calendula plant have a mildly spicy flavor. Use calendula’s petals to color soups, salads, and other meals.