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Roses, violets, daisies and nasturtiums are not only delightful to look at - they are edible, too. Their petals and blossoms give salads and desserts, smoothies, syrups and teas a unique and special flavor.
A delicious extra, flowers add color and flavor to many dishes, from savory salads to sweet deserts - and some are more subtle in taste than others.
You might think it's quite daring to sprinkle calendula petals on your salad. Using flowers in preparing food is by no means a novel idea, however, it's a tradition that goes back thousands of years and spans the world.
Just think of rose water, saffron from crocuses, and candied flower treats - violets in particular have been a favorite in Europe for hundreds of years. Grown everywhere, flowers were and are readily available to everyone.
If you like broccoli and cauliflower, you're eating flowers, too. We eat the tiny flower buds of the broccoli plant and the closely packed undeveloped white flower cauliflower buds - basically one big flower head.
Click through the gallery above for more tasty buds.