Nasturtiums are peppery, chive flowers taste garlicky and whole pansies are spicy like wintergreen.
Edible blossoms can make both sweet and savory dishes even more enticing and delicious, so here are a few ways to try them with your favorite foods. It's important to know that not all flowers can go from the garden to the kitchen. Many are not edible, and some are even toxic. Choose flowers carefully, using those you know for certain are edible, and always use special caution when serving them to guests who have hay fever or asthma. For safe consumption, flowers must be grown organically and not sprayed with pesticides.