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Edible Flowers

Artichoke flower buds, Broccoli and Cauliflower flower buds, Zucchini blossoms are used cooked.

Caper flower buds are preserved salted or pickled.

Chamomile, Bergamot and Jasmine are used for tea.

Chives flowers or buds are used fresh in salads.

Borage flowers, Chrysanthemum flower, Citrus blossoms, Clover (Trifolium), Daisies (Bellis perennis quills), Honeysuckle and Lilac are used as garnish.

Dandelions leaves are used for salads, roots are roasted and grind and use as a coffee substitute, flowers are used to make jelly, petals are used as garnish, and buds are pickled.

Daylilies (Hemerocallis) buds, flowers, petals are used as garnish.

Elderflower blossoms are used for drinks, making syrup or some sort of champagne.

Hibiscus flowers are used for tea or as garnish.

Lavender flowers are used as garnish or for flavoring tea and pastry.

Nasturtium blossoms are used as garnish and seedpods are pickled as caper.

Marigolds petals with white heel removed are used as garnish.

Roses petals with white heel removed are used in tea or to make jelly, rose hips are use for syrup, tea or to make jelly.

Rocket flowers are also used in salads.

Sunflowers buds are cooked like artichoke, petals are used as garnish and seeds are eaten row or salted.

Violet leaf and flowers are used in salads, candied flowers are used for pastry decoration and for making jelly and syrup.

Zucchini flowers can be fried, stuffed, or used in salads.

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