Description

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.

Arugula Blossom

Medium-size, creamy white flowers have the mild flavor of Arugula. Use the blossoms in salads.

Chive Blossom

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.

Oregano Blossom

The white or lavender flowers are small but they make an attractive garnish for oregano-flavored dishes.

Rosemary Blossom

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.

Squash Blossom

Thyme Blossom

These tiny flower clusters are served mainly as garnish.