When I was growing up, one of the most special treats of early summer was my grandmother’s fried squash blossoms. Dipped in egg and flower, then fried in olive oil with garlic, the blossoms have a sweet, nutty flavor that is like nothing else in this world. Other garden flowers that are delicious in soups and salads include:

Borage – Like the leaves, borage flowers are delicious in salads and cold soups. They have a cool, cucumber like taste that translates well from flower garden to kitchen table.

Carnations – The flavor is as spicy as the scent. Carefully separate the petals from the bitter white of the flower’s base and sprinkle in salads for a surprising touch of color and spice.

Daylilies – Like squash blossoms, day lilies have a mildly sweet, nutty flavor that many people think varies by color. Dredged in flour and dipped in egg, fried daylilies are a succulent vegetable.