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EDIBLE PETALS What better way to savor the delicacies of edible flowers plentiful in our summer gardens – then to bring them to the table. Whether dainty and subtle or a flash of brilliance, as visual seasoning, they lend sparkle, flavor and depth enriching the wholesome, refreshing quality of our culinary experience.
Herbs: borage, fennel, garlic-chives, oregano, rosemary Flowers: apple, calendula, dianthus, geraniums, honeysuckle, lavender, lemon balm, lilac, nasturtium, rose, sweet woodruff, violets
Learn more about safe edible flowers: The Edible Flower Garden (Edible Garden Series) by Rosalind Creasy
Maggie Lee is the proprietor of Terra Flora - a garden design-build landscape firm. She can be reached at 505 982-6879 or through the Terra Flora website.
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As an appetizer fill a scarlet nasturtium flower with guacamole set on a wedge of jicama.
With your freshest salad greens, toss azure blue borage blossoms and the petals of glowing orange calendula, soft pink dianthus and satiny roses. A sensational mélange replete with fragrance, color and texture. 
Float flowers of lemon balm or rose petals in cooling drinks. Try lavender in home-made ice cream or rice pudding.
Diminutive, but flavorful herb flowers make any dish they grace more memorable. Marinate goat cheese in olive oil with oregano flowers and leaves. Or, mix several colors of cherry tomatoes and green beans with garlic-chive blossoms.
Maggie's short list of edible petals:
