Candied pansies paired with chocolate is just one delicious example of how edible flowers are having a moment. From seafood to cocktails, here are five fantastic ways to use them.

By F&W Editors
Updated May 23, 2017
Stuff raw blossoms with pimento-laced ricotta for a light and fresh summer hors d’oeuvre.
FREDRIKA STJÄRNE

Candied pansies paired with chocolate is just one delicious example of how edible flowers are having a moment. From seafood to cocktails, here are five fantastic ways to use them.

1. Mussels in Nasturtium Broth
Jean-Georges Vongerichten’s excellent seafood dish features spicy nasturtium flowers.

2. Peach-Lavender Cobbler
Dried lavender blossoms add delicious floral flavor to this summery dessert.

3. Squash Blossoms with Pimento Ricotta
These dainty flowers are terrific stuffed with a mix of ricotta and pimentos.

4. Braised Dandelion Greens
Chef Chris Cosentino makes this healthy vegetable dish with smoky dried chiles.

5. Rose Martinis
Edible rose petals top this refreshing cocktail.

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