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Written by Ceri Thomas, 2008   
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Whether used to add flavour in foods, as a garnish, an infusion in oil or vinegar, or to decorate a cake, edible flowers will add a little zest and individuality to your cooking, says Ceri Thomas, editor of Which? Gardening

If you're bored with simple salads, shop-bought herbal teas and the same old jam, look no further than your garden for inspiration. Many of the flowers we grow can in fact be eaten and will lend a welcome splash of colour or new flavour to your food.

Most of us will have come across the few edible flower products that have made it on to the supermarket shelves. Flowery favourites include saffron, camomile tea and elderflower cordial, but there are over 100 different plants grown in the UK that have edible flowers.

Flowers have many edible uses. They make an interesting garnish, can be dried to flavour tea, crystallised to decorate cakes, infused in jars of vinegar, added fresh to salads, made into sauces for meat and more. Dishes such as rice flavoured with pot marigold are likely to be a great talking point at a dinner party, and the flowers will have looked pretty in the garden before they end up in your kitchen.

Gardening advice to rely on

Woman's World asked Which? Gardening* for some 'tried and tasted' varieties of flowers that will look great on your plate and taste good, too. They grew them all from seed at their trial gardens at Capel Manor College earlier this year. Their appearance, size and ornamental value were assessed and they were also tasted at the Which? Gardening test site. The Latin name of the favourite(s) have been provided.

Flowers that win the taste-bud test

Borage Borago officinalis

Culpepper's Herbal reads: "Borage flowers candied or made into a conserve are used to comfort the hearts and spirits of those that are troubled."
Appearance: This plant grew to 90cm during the trial so isn't suitable for small spaces. Lots of blue flowers appeared in June and July.
Taste: Cucumber-like, slightly sweet.
Use: Borage can be added to sweet or savoury food. Flowers are used to best effect frozen in ice cubes and floated in jugs of Pimm's.

Musk mallow Malva moschata

Appearance: The pale pink flowers of this plant appeared in July during the Which? Gardening trial, and they grew to a height of 70cm. They are good middle-of-the-border plants - cut them back to the ground when flowers are almost over for a fresh flush of flowers in late summer.
Taste: Sweet.
Use: The flowers taste sweetest when eaten whole - individual petals are ideal for livening up a salad.

Nasturtium Tropaeolum 'Alaska Salmon Orange'

Appearance: Of the three varieties trialled, Which? Gardening recommends 'Alaska Salmon Orange'. It was a good compact plant with unusual marbled foliage and produced lots of flowers in June and July.
Taste: Pleasantly peppery.
Use: Use whole as a garnish, add to salads or steep to flavour oil and vinegar.
Safety: Use sparingly as large quantities can irritate the digestive system.

Pink Dianthus deltoides 'Flashing Light' and Dianthus 'Spring Beauty'

Appearance: Of the three varieties trialled, 'Fenbow Nutmeg Clove' didn't flower, 'Spring Beauty' reached 60cm in height and had frilly pink flowers in July, and 'Flashing Light' was smaller at 25cm with cerise flowers in July. Pinks provide attractive ground cover and make lovely pot plants.
Taste: Sweet, clove-like.
Use: Before using the flowers, remove each petal and cut off the bitter white 'heel' at their bases. Add the petals to cakes, puddings, fruit salads and ice cream.

Pot marigold Calendula officinalis 'Coffee Cream'

Appearance: The unusual two-toned flowers of 'Coffee Cream' gave lots of impact at the front of the border. Another variety, 'Apricot Tart', had pale orange blooms. Both flowered from May to July and need deadheading to keep the flowers coming.
Taste: Peppery, slightly bitter.
Use: 'Coffee Cream' was the least bitter of the two varieties grown and is good for adding to savoury dishes. Yellower varieties of pot marigold will give a saffron-like colour to rice or soup.
Safety: Only eat the petals as they are the edible part. Wash any pollen off before use.

Sweet rocket Hesperis matronalis

Appearance: Fragrant, pale purple flowers opened in July. This was a robust plant, well worth a place in the perennial border.
Taste: Faintly perfumed.
Use: The mild flavour of these flowers makes them suitable for a wide range of dishes. Add them to salads or use to decorate desserts.

Violet Viola 'Brush Strokes'

Appearance: Four violets were tested and the testers' favourite, 'Brush Strokes', had small crimson, yellow and white flowers.
Taste: Very faintly perfumed.
Use: The testers preferred the taste of 'Brush Strokes' to 'Sawyer's Black', which had a faintly medicinal flavour. Violets make an excellent decoration as they look very pretty but won't interfere with any other flavours. Alternatively, dry violets to flavour tea.

Basil Ocimum x citriodorum

Appearance: Three basils were trialled: 'Siam Queen' and 'Anise' looked great with their purple-tinted foliage, but 'Lemon' stood up best under heavy rain. Flowers appeared in July.
Taste: The experts recommend 'Lemon', which is wonderfully zesty. The aniseed flavour of 'Anise' and 'Siam Queen' was too strong for the testers.
Use: Use the flowers as you would use the leaves - such as in pasta dishes or salads - and remember that basil grows best in pots.

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