We’ve long been tossing pansies in salads and sautéing squash blossoms. Roses, lavender, and elderflower infuse water, syrups and oils; bergamot, bee balm, and hibiscus add dimension to teas, tarts, and tinctures.
But there’s also room in the kitchen for geraniums, daylilies, marigolds, and zinnias. Ditto daisies, orchids, snapdragons, and lilacs. You’ll find that some of your garden favorites can pull double duty and turn your summer spreads into works of art.
Use dahlias, impatiens, and geraniums to decorate and flavor cakes. Press marigold petals into pasta, and fresh herbs into biscuits or savory scones. Don’t toss the blooms—those on chives, tarragon, basil, thyme, rosemary, and more are edible and often mimic the herbal flavors….