Edible flowers have proven to be a popular trend in recent years, used as vibrant decorations with a unique flavor that will transform and elevate your culinary creations.
In summer, we are spoilt for choice for edible flowers, with marigolds, roses and dahlias all proving useful in the kitchen. Fortunately, many annuals and perennials will produce edible spring flowers that can be grown early in April and May, helping you to add color, flavor and texture to your sweet and savory dishes early in the year.
