Flavorful flowers

By AMY GRISAK • For the Tribune • July 25, 2009

Here are a few flowers that are simple to grow and easy to use in the kitchen.

• Calendula— Remove the yellow or orange petals and add to muffins or as a garnish in salads. Marigold — Use the single-petal varieties such as Tangerine or Lemon Gem. The bright orange and yellow blossoms are great on salads or in egg dishes.


• Lavender — Steep lavender blossoms in cream to make lavender-infused homemade ice cream. Sprinkle blossoms on desserts.


• Daylilies — Sauté the buds, or pull off the petals to add to salads.


• Borage— The pale blue, star-shaped flowers taste like mild cucumbers. Add to salads or freeze in ice for summer drinks.


• Bee balm— Bee balm (also called bergamot) is one of the flavorings in Earl Grey tea. The orange-like flavor of the bright red blossoms works well in desserts.


• Roses— Rose petals are slightly sweet and do well in any baked good or dessert.


• Scarlet Runner Beans— Brilliantly colored red or orange runner bean flowers add a subtle bean flavor to dishes. Toss them in salads or side dishes.