Edible flowers

Long before they became a favorite of modern chefs, edible flowers were brightening tables around the world. Ancient Romans scattered violets over salads, monks tended flowering herbs in medieval gardens, and cooks across Asia and the Middle East have long used blossoms for both flavor and beauty. Far from being mere decoration, many edible flowers contribute delicate aromas ranging from peppery to citrusy to gently sweet.

There is no single "edible flower" plant. Nasturtiums offer a lively, peppery bite, violas are mild and colorful, calendula petals lend a subtle saffron-like note, while borage flowers taste faintly of cucumber. Squash blossoms are treasured in Italian and Mexican cooking, often stuffed with cheese or lightly fried, and lavender and rose petals perfume desserts, teas, and preserves. As with any flower, proper identification is essential—only blossoms specifically grown and sold for eating should find their way to the table.

Fresh organic edible flowers are as delightful to taste as they are to admire. Scatter them over green salads, garnish soups, decorate cakes, freeze them into ice cubes, or simply let them bring a bit of the garden to everyday meals. LocalHarvest makes it easy to find edible flowers from nearby farms, where they are grown without unnecessary chemicals and harvested at their freshest, when both their beauty and flavor are at their peak.