Not just for “fru-fru” cheffy presentations anymore, alluring and tasty edible flowers can now be found in most produce aisles and farmers’ markets; these colorful gems will enhance the visual and flavor elements of most dishes.

Since we eat with our eyes first, this is a powerful way to step up the appeal of your food, especially where green salads and vegetable-based dishes are concerned. Among the flowers most often available—a few of which may be growing in your yard—are nasturtium, zucchini blossoms, calendula, borage, Szechuan buttons, pansies, mustard and arugula.

A word of caution: Be sure you trust the source of the flowers you purchase. It’s important to ensure they have not been treated with pesticides, preservatives or other chemicals.

Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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