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April 27, 2010
Pretty Tasty: Edible Flowers
Fresh salads made from garden veggies make our mouth water. If you're bored with the same old standbys, though, kick it up a notch and add some new ingredients. Pass the pansies, please.

Edible flowers add a touch of the exotic to your meals, and they're great eye candy—literally. Give these edible flowers a try:
BorageBorage
This 2- to 4-foot-tall annual has purplish blue, star-shaped flowers that add a cucumber taste to salads, dips, and cold soups. Or freeze flowers in ice cubes to float in drinks.
Calendula Calendula
Also known as pot marigold, this annual grows up to 20 inches tall, with pale yellow to deep orange flowers. Its petals add color to scrambled eggs, cheeses, and rice.
Chamomile Chamomile
This annual grows 1 to 2 feet tall in full sun. The sweet apple flavor and fragrance make a delicious tea.
Click here for five more tasty florals.
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