Edible Flowers

Veggies are usually associated with leafy parts of a plant (lettuce, spinach, coriander). But other parts are edible too: roots (garlic, ginger), tubers (potato, carrot), stems (celery, asparagus), fruits (tomato, pineapple, cucumber, chili) and seeds (peppercorn, mustard, soya). Lesser known are edible and drinkable flowers, a sample: [Photo: rice cubes coloured by butterfly pea flowers, served with coconut jam, via My Blue Tea]
  • Tea (jasmine, chrysanthemum, chamomile)
  • Garnish (orange saffron, red rose, blue butterfly pea)
  • Salad (lavender, lilac, marigold, violet)
  • Food (hibiscus, broccoli, cauliflower)
Unless you know what you are doing, best not to pick flowers straight from the garden. Instead, get them from the market if available.