It’s spring and flowers are in bloom. We regularly eat flowers without even realizing it, like broccoli and artichokes. Meanwhile, there are pansies, which make for colorful additions to salads with a surprising root beer flavor. Borage, or starflower, has a blue bloom. The flowers and leaves have a slight cucumber taste and are high in essential fatty acids and calcium. Lavender is best used sparingly, but can add a unique note to spice rubs for pork or chicken. In addition to enjoying chamomile in stomach-calming teas, try adding it to lemonade or iced tea.