Edible flowers add a special touch to salads. Once the salad has been tossed with dressing, pick off petals from edible flowers and toss them on top. Many flowers have a strong flavor, so use a light hand when adding them to your greens.
Available in a scope of colors. Both flowers and leaves add a peppery flavor to mixed greens.
A prolific grower, calendula blossoms grow in abundance. Sprinkle individual petals lightly on a salad.
Basil, chives, dill, fennel, and arugula flowers all add a spark of aromatic flavor and a burst of color to salads.
Whether wild or cultivated, delicately flavored violas jazz up a bowl of mesclun greens like nothing else.
Intense blue star shaped flowers add a burst of color that contrasts nicely with greens. The flower’s delicate flavor tastes similar to cucumber. Separate the flower from the stem for a softer texture.