- The Calendula (Calendula officinalis). The name "marigold" attributed to this plant and derived from the Latin "Calendae" highlights the perennial bloom, the flowers are used both fresh and dried (in soup), is known for its antiseptic and digestive properties. Its petals of yellow and orange, have a slightly spicy taste, are used in salads' s summer, pasta, rice in the rice. You can spice up with a few petals olive oil or vinegar.
- Nasturtium (Tropaeolum majus): similar to peppermint flavor with a spicy aftertaste, is one of the most commonly used flowers in cooking, has a reasonable level of vitamin C. They are used to put in salads, fruit salads.
- Rose : has always been one of the flowers used in cooking. It 's easy to use because the taste is well suited to all types of dishes, even if its use is more common in confectionery .- Lavender: Used in small doses, its taste reminiscent of the flavor of rosemary. Used for dessert a few lavender flowers give a nice touch of color to creams and sorbets.
- The violet (purple with two petals): very fragrant has a reasonable content of provitamin A and vitamin C, this delicate flower is preferably consumed in salads. Its sweet taste is slightly bitter taste is suitable for pastry and confectionery, can be candy and sugar.
- Elder, is one of the most famous ancient plants, the flowers have properties useful in the case of raffeddore sweat, sore throat, just in Greece was considered to be the food of the gods, the flowers are used to decorate cakes, tarts, creams, puddings, syrups are made, but they also dipped in batter and fried, you make jam with plums and apples, spice and wine, but amnche cream and yoghurt with dried flowers.
Some of the edible flowers: Acacia , Orange, elderberry , Begonia, Snapdragon Borage, Broccoli , Calendula, Chamomile , Honeysuckle , Chervil, Dandelion , Fiordaliso Jasmine , Geranium, Gladiolus , Nasturtium, Rosa, Rosemary, Sage , Pansy , Zucchini
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