EDIBLE BLOOMS

Edible flowers, used since ancient Roman times, are now embraced by top chefs and restaurants to find creative ways of incorporating them into their dishes.

Here Are 5 Edible Flowers You Didn’t Know You Could Eat:

Calendula or marigold's edible golden-yellow petals offer a bold, spicy, and slightly peppery flavour, serving as a natural yellow food colouring to dishes.

Lilacs' delightful fragrance and a distinct zesty, floral flavour, make them a perfect addition to fresh salads.

Sunflower buds, when still unopened, can be steamed and enjoyed just like artichokes, adding a subtle touch of flavour to your salads. 

In China, peony petals are widely used as a popular tea ingredient, prepared by steeping the petals in boiling water for a delicate floral touch.

Roses have a sweet and fruity flavour, reminiscent of strawberries and green apples. All roses are edible, with darker varieties offering a more intense flavour.