Q. “How do I incorporate edible flowers and leaves in my cooking and baking? Are they just for decoration?” —Brie, Wrightstown
A. Many flowers are edible, although care must be taken to distinguish which are safe to eat because some of them are poisonous. Most people may think of edible flowers as a unique garnish occasionally adorning a salad in a nice restaurant. Nasturtiums are often used as they are both visually appealing and add a slight peppery taste. A few common vegetables we eat are actually flowers including cauliflower, broccoli and artichokes. Many herbs and spices we eat are or have edible flowers including but not limited to fennel, chives, dill, basil, arugula, cilantro, mint, thyme, parsley and rosemary. Leaves including lettuce, kale, mustard greens and collard greens are also edible flowers. The highly coveted saffron is the stamen of the saffron crocus flower, and its price is driven by the laborious way it is harvested by hand with tweezers. Squash blossoms can be stuffed and fried in tempura batter for a unique culinary preparation. Edible flowers can be candied with a sugary crust to add a classy touch to desserts and platters. We probably have more edible flowers in our diet than we realize.