People have been eating flowers since Roman times. Many flowers have a slight citrus or peppery flavor, while the taste of others is similar to their scent. Flowers add a bright, fresh aspect to many dishes. They can also be used in a starring role as the main flavor, such as in jams or jellies.
Sprinkle in salads. Nasturtium flowers have a slightly peppery flavor, similar to watercress, and are an ideal addition to salads. Calendula flower petals are citrus tasting and are also a good addition to salads.
Stuff the flowers, dip in a light batter and deep fry. Squash blossoms, particularly zucchini blossoms, are ideally suited for stuffing. The flowers should be harvested no more than a few hours before cooking. Unstuffed squash blossoms can be added to stir-fries at the last minute.
Candy the flowers to use as edible cake decorations. The flowers of violas, also called johnny jump-ups, taste slightly of wintergreen and are ideal for this. Using a paintbrush, carefully paint the petals with slightly beaten egg white and sprinkle them with extra-fine sugar. Set the flowers on a rack to dry for several hours. Store in tins in a single layer until used.
Make flowers into jellies and jams. Try making rose petal or lavender jelly or jam. Use the seed pods of roses, called "rose hips," to make jam.