Some people like to arrange flowers in vases. We prefer to eat them. Spicy, aromatic and beautiful, edible flowers are an incredible way to spruce up delicious spring dishes. Here, six flowers to try.
Super-seasonal, lightly sweet and beautifully orange and yellow, squash blossoms are terrific raw (try them stuffed with pimento-flecked ricotta), chopped up and cooked into a creamy rice or fried until super-crispy.
Available in a range of vibrant colors, nasturtiums have a naturally peppery, spicy flavor. Try them stirred into a delicate broth for mussels, tossed in a salad or as a garnish for springy cocktails.