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All blossoms from the allium family (leeks, chives, garlic, garlic chives) are edible and flavorful! Many cultures use flowers in their traditional cooking — think of squash blossoms in Italian food and rose petals in Indian food.
AngelicaDepending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor.


ArugulaBlossoms are small with dark centers and with a peppery flavor much like the leaves. BasilBlossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.





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