All culinary herb flowers are edible. Herb blossoms are used for flavorings as well as garnish. Most herb flowers are quite small and are usually sold on the stem.
Medium-size, creamy white flowers have the mild flavor of Arugula. Use the blossoms in salads.
Both onion and garlic chives have very useful flowers. The flowers of onion chives are
lavender-colored and round. Garlic chive flowers are tiny, white and sweetly aromatic.
These delicate flowers are blue to purple. The flowering stems make an attractive garnish. They are sometimes used in cosmetics and have some medicinal value.
These tiny flower clusters are served mainly as garnish.
Remove the petals from the calyx before eating.