What: Edible flowers

Season: Early summer to fall

About: More decoration than pure substance, edible flowers are still incredibly fun. They add whimsy, color and beauty to a meal. While not all flowers are edible, there are probably more edible blooms than you might imagine. These edible flowers came from Bend’s Tender Greens garden and include a mix of delicate violet pansies, bright orange nasturtiums and velvety snapdragons. The website whatscookingamerica.net offers a great guide to edible flowers and offers the following assertions: Nasturtiums are the most common edible flower, offering a “a sweet, spicy flavor similar to watercress.” The petals of pansies are delicate in flavor, while eating the stem as well offers a more “winter, green overtone.” Snapdragons are probably better looking than tasting; the site calls their flavor “bland to bitter.” Perhaps the most important thing to consider when choosing edible flowers is to ensure they are safe to eat — best to buy from a farm and make sure they are pesticide-free and give the flowers a quick rinse and air dry before eating.

Preparation: Salad is a natural place to add edible flowers, especially if the dinner is a special one. Edible flowers are also a lovely and welcome addition to most cakes — no need for frosted embellishments when you have these straight from Mother Nature. Another idea is to blend a little in with melted butter to pour over cooked vegetables or fish. Certain flowers, like lavender, would also do well added to homemade ice cream.

Produce purchased from Agricultural Connections, which distributes goods from regional farms (www.agriculturalconnections.com).

A weekly look at produce at local farmers markets.