Beautiful in the Yard, and On the Table--Edible Flowers

From the Morning Call (PA).

"Often overlooked, edible flowers are a great addition to the garden and the dinner table. Many common flowers are edible and some are quite tasty.

However, before eating any flower, check to confirm that it is edible and be sure that it has been grown using only fertilizers and other common garden treatments that have been approved for use on food products.

A partial list of edible flowers includes: anise hyssop, basil, bee balm, borage, calendula, chamomile, chives, dandelion, daylily, hibiscus, Johnny-Jump-Up, lavender, marigold (Signet marigolds such as Tangerine Gem or Lemon Gem), nasturtium, okra, pansies, rose, rose geranium (and other scented varieties), runner beans, squash blossoms, sweet violets and tulips.

The best practice is, whenever possible, to grow your own from seed or buy only when you know how the plant was grown and what products have been used on it.

Never eat any flower that you are allergic to, and if you do have allergies, this may be one treat you should avoid. An excellent reference book is "Edible Flowers" by Cathy Wilkinson Barash (Golden, Colo. Fulcrum Publishing, 350 Indiana St., Suite 350; 1995; ISBN: 1-55591-246-x) although there are other outstanding books as well."