Other herbs, such as dill and basil, provide different and exciting flavors. Harvest a few young garlic leaves and add them. If chickweed or lamb's quarters are encroaching on the garden, harvest some for the salad bowl. Pea tendrils, especially the multiple tendrils on semi-leafless varieties, provide a different texture and a preview of pea season. The salad garnishes available in the garden are even more interesting.
Many flowers are edible and add a beautiful touch to the dinner plate.
As most people know, nasturtium leaves, blossoms, and buds all are edible and have a spicy taste. Pair the orange of nasturtiums with bright yellow calendula petals for some first course excitement. Many herb blossoms are as edible as the rest of the plant. Borage has lovely and edible blue flowers, chives provide lavender blooms, and sage has tiny lavender flowers to delight the eye and the palate. From the flower garden come rose petals, marigold petals, violas, and pansies.