Bachelor’s Button, Centaura cyanus
Grassy in flavor, the petals are edible. Avoid the bitter calyx (the green petal-looking parts that sit beneath the petals).
Basil, Ocimum basilicum
Part of the mint (Lamiaceae) family, basil blossoms come in a variety of colors, depending on the cultivar you choose. The flowers are either bright white, pale pink or delicate lavender. The flavor of the flower is milder, but similar to the leaves. You can have a lot of fun choosing different varieties that have unique flavors such as anise, licorice, cinnamon and lemon. Sprinkle them over salad or pasta for a concentrated flavor and a festive look.
Borage, Borago officinalis
The blue, star-shaped borage flowers are simply beautiful and hold up really well out of water, which naturally lends itself to using fresh. The taste is similar to a mild cucumber, so they’re a wonderful addition to salads. You can also float the blossoms in punch bowls or freeze them into ice cubes to drop into lemonade or sun tea over the summer.
Broccoli, Brassica oleracea
Eating broccoli is pretty commonplace to most people, but if you allow the head to mature a little longer, you’ll be blessed with a head of bright yellow flowers. These small blossoms have a mild broccoli flavor with very slight spiciness. They are delicious in stir-fry or steamed and added to rice or quinoa dishes.