With the widespread use of pesticides by commercial growers, it's important to select edible flowers from a supplier who grows them specifically for consumption. Do not eat flowers obtained from a florist.

The culinary use of flowers dates back thousands of years with the first recorded mention being in 140 B.C. Many different cultures have incorporated flowers into their traditional foods.

Slow Food UK, the organisation established to protect and promote a healthy food and wine culture, believes edible flowers should be celebrated and enjoyed by more people. Members were recently invited to attend a workshop, held at Petersham Nurseries in Surrey, to learn more about flowers as food.

Many flowers are edible, although some are toxic, so it’s important to be sure before you tuck in, whether they're picked from your garden or bought from a farm. The flowers of vegetables and herbs are generally safe to eat. In Japan the chrysanthemum is much used. In Europe, nasturtiums, marigolds and violets are more commonly added to salads or used to garnish dishes.

Here is a list of edible flowers traditionally used in cooking and their suggested uses.

Herb flowers – Virtually all herbs have flowers that are edible. Usually the flower tastes very similar to the herb. Common herb flowers used are basil, thyme, sage (a wonderful bright blue), cilantro, and chives.