Rose
Sweet and floral, used for rose water, syrup, jams, salads, desserts, and drinks.
Photo Credit:: Google
Lavender
Sweet, woodsy, with a hint of citrus; flavors tea, desserts, and savory dishes.
Photo Credit:: Google
Chamomile
Soothing, slightly sweet; commonly used for chamomile tea to promote relaxation.
Photo Credit:: Google
Marigold
Slightly spicy, citrusy; garnishes salads, soups, and can be added to baked goods.
Photo Credit:: Google
Nasturtium
Peppery, slightly spicy; used for salads, sandwiches, pesto, and soups.
Photo Credit:: Google
Borage
Cucumber-like with a hint of mint; garnishes salads and soups, also in pesto.
Photo Credit:: Google
Anise Hyssop
Licorice-like with a hint of mint; flavors tea and liqueurs.
Photo Credit:: Google
Squash Blossom
Mild, squash-like; often stuffed with ricotta, herbs, fried, or baked.
Photo Credit:: Google
Butterfly Pea
Mild, sweet; used for tea, rice, noodles, and ice cream, imparting a beautiful blue color.
Photo Credit:: Google
Violas and Pansie
Mild, slightly sweet; garnishes salads, cakes, and used in jams, jellies, and syrups.
Photo Credit:: Google