Edible petal


Illustration by SERENE LUSANO

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.