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When these early spring plants go to flower, never fear. You can eat the pink or purple chive flowers. Try them in anomelet .The allium family (chives, onions, and garlic) is known for its profusion of edible blossoms.
Photo of edible flowers picked in Lindaâs garden in July (lavender, thyme, dill, cilantro, day lily, squash blossom, Nasturtiums, chives, and basil). One very important thing that you need to remember is that not every flower is edible. In fact, sampling some flowers can make you very, very sick. You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat. Never harvest flowers growing by the roadside. Identify the flower exactly and eat only edible flowers and edible parts of those flowers. Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate. Most herb flowers have a taste thatâs similar to the leaf, but spicier.