Borage blossoms: These beautifully blue star-shaped blossoms add a pop of color to any dish. Flavor notes: mild cucumber and slightly salty.
Lavender: As a member of the same family as many popular herbs, it's not surprising that lavender is edible – fresh or dried. If you’re in NYC, head to Sel Rrose for their Lavender Piscine cocktail. Flavor notes: floral and spicy aroma with notes of mint and lemon.
Hibiscus: Go big or go home. This large bloom is most widely known for taking over the world of tea, but you can eat it raw, too. Flavor notes: lemony-tart and berry-rich.
Calendula: Similar to it’s California-sounding name, this flower is all about bringing you sunshine. On top of looking pretty on top of your food, Calendula also has anti-inflammatory and antibacterial properties. Flavor notes: range from spicy to bitter, tangy to peppery.
Purslane: Often labeled as the weed worth eating, this small but mighty plant is packed with omega-3 fatty acids and is high in vitamins and minerals. Flavor notes: crunch, tangy, lemony and peppery.
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