With a range of flavors from sweet to spicy, these flowers not only add bright and elegant beauty to any dish but can impart culinary and nutritional diversity as well. Always gorgeous fresh in a salad, some blooms can also be candied or cooked.
Sow mid-season for a second wave of edible blooms in late summer and early fall. Contains Arugula (let flower!), Nasturtiums, Dianthus, Signet Marigolds, Borage, and More.