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A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A flowering plant with buds, flowers, leaves, and stems that are edible. As an edible flower, the leaves and stems have a peppery flavor and can be added to salads and sandwiches....

To candy edible flower petals, select clean petals that have sufficient size to be candied, such as rose petals.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

Edible items added to food dishes that provide added flavor and appealing appearances for the items being served.

A Chinese plant with thin narrow, firm stalks that grow a small flowering bulb at the top of a tall stalk that may extend to over 12 inches in height.

A condiment made from the Chinese Leek Flower, a long thin and very narrow stem that grows a tiny flowering bulb at the top of the stem.

A flowering plant with buds, flowers, leaves, and stems that are edible. The leaves and stems have a peppery flavor and can be added to salads and sandwiches.

Any parts of any plant that are edible but do not develop from a flower. The edible parts of a plant could include seeds, nuts, fruit, roots, tubers, bulbs, leaves, or stems.

Originating from the Middle East region of Europe, this variety of herb is a flowering plant that grows wild in many areas sprouting a colorful purple, star-shaped flower when mature.

The color leaves from the rose flower, which are edible and have a strong perfume flavor. They are used to make rose water, jams and syrups.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.

An orange flavored extract most commonly used in Middle Eastern cooking that is starting to be used more in Western cooking.

The edible part of a plant, shrub, or tree developed from a flower and consisting of one or more seeds and a mass of juicy flesh that is used as food.

A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for the food.

A type of herb that is most often associated with tea or herbal remedies. Native to Europe, Chamomile is typically classified as either Roman or German Chamomile.