Arugula flowers can be used as a simple garnish for soups and stews or as a simple addition to a salad. Additionally, they go well with egg sandwiches, quiches, and frittatas.
Making lavender sugar, incorporating it into baked goods like shortbread or scones, and flavoring sauces or marinades are common ways to utilize lavender in food.
Violet blossoms are a lovely and adaptable garnish for many cuisines. Violets blend well with both savory and sweet foods thanks to their delicate floral flavor.
Nasturtium blossoms can be used in several common culinary preparations, such as salads, soups, stews, and compound butter.
The edible blossoms of the calendula plant have a mildly spicy flavor. Use calendula’s petals to color soups, salads, and other meals.
Marigold petals have a mildly lemony flavor that goes well with most meals. Additionally, marigold blooms can be used to flavor honey or provide a natural food color.