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A few of the most common perennial flowers that can be included in a menu are chives, dianthus, day lilies, bee balm and roses. Others include redbud, lilac and Rose of Sharon. Picture these flowers fitting into your meal plans. I can almost taste redbud blooms sprinkled on a salad. And the lavender flowers of a chive plant quartered and placed on a baked potato or salad would lend an excellent taste, as well as eye appeal, to two of my favorite foods.
There are many books about edible flowers. Once you know which flowers are edible, and you can identify those plants, it comes down to personal taste - flavor or garnish.
Different varieties of flowers will have different flavors. If you look at the thousands of roses that are available, with different levels of fragrance, one may have a sweet taste while the next is bitter.
No, I won't be able to supplement my diet with flowers I bring in from the garden, but run-of-the-mill scrambled eggs will taste like quiche when topped with a few red dianthus blooms this spring.
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