" I like to use both nasturtium leaves & flowers in grilled cheese sandwiches as well as in salads - the blossoms are lovely to float in a chilled cucumber soup, too " - Wendi of Duluth MN

"I like to put edible flowers in punch, to give it a more romantic look for weddings and showers" - Sandi of VA

"Nasturtiums- can be crushed and chopped and mixed with a light cream rouex/sauce, also put in chopped tomatoes and sautéed onions, and use as a pasta sauce" - Gretchen of Connecticut

"Many flowers are edible such as pansies, and nasturtiums both the leaves and flowers are edible" - Bobby of Tucker, GA

"Stuff large Zucchini flowers with a wild rice -saskatoon mixture- Yummy" - Carolyn of Edm, Alberta.

"Marigold … the flowers look nice in salad and taste isn't really so bad" - Kathe of Shirley NY

"Oh how I love a salad of homegrown greens and nasturtiums, A lot of colour and great peppery flavour" - Nadine of Laconia, New Hampshire.

"If you live where it's warm, try growing a loquat tree, The small yellow fruit is fabulous, the tree can be started from a cutting and it requires little care. Deer and children love the fruit, too - Nina of Davis CA

"Borage although an annual, is a beautiful plant. The flowers are worthy of being in any flower garden. Edible and beautiful in a salad or drink, they taste much like celery. Left to their own devices they will self seed for many years always creating a new charming picture as they sprawl here and there in the flower border"- Vale of Sutton, On, CA

"I grew borage this year and we enjoyed freezing the blossoms in ice cubes for cool summer drinks and they are pretty in salads, too" - Deanna from Southeast

"Day lily blooms are good. They taste something like celery to me. When dried, they're called Chinese needles" _ Diana of Lansing MI

"Try to pick flowers in the morning or late afternoon to maximize water content. Use blossoms that are free of insects, disease and other damage, and do not take blossoms from plants and were treated with pesticides. Gently wash blossoms in water and drain on paper towels. Serve in a few hours- edible blossoms do not keep well, even under refrigeration" - Mary of Evans, GA

"Cooking with flowers is great, not only do they add beautiful colour to a dish but add taste as well. Roses taste somewhat like perfume but other flowers are very tasty. For example, hibiscus taste like citrus, lilies and lilacs are sweet, lavender is herbal, and firewood is spicy" - Joe of Colonna, Illinois