Edible Flowers

Roast in the preheated oven until squash blossoms are hot, about 10 minutes.

As an avid gardener I know how much pleasure my garden can be when it's in full bloom. It's a feast for the eyes, and it always improves my mood just to gaze upon it. My colleague Chef Jerry Pellegrino will take that concept of floral beauty one step further by putting some flowers right on the plate.

Here is an exhaustive list of edible flowers. You'll be amazed at what's on it.

2. Acacia
4. Allium
6. Anise Hyssop
8. Bachelor’s Button
10. Bee Balm
12. Begonia
14. Berries
16. Borage
18. Bougainvillea
20. Calendula
22. Camellia
24. Carnations
26. Chamomile
28. Chicory
30. Chrysanthemum
32. Citrus
34. Clover
36. Coneflower
38. Cosmos
40. Dahlia
42. Daisy
44. Dandelion
46. Daylily

2. Elderflower
4. Evening Primrose
6. Forget-Me-Not
8. Forsythia
10. Fuchsia
12. Gardenia
14. Geranium
16. Gladiolus
18. Hawthorn
20. Hibiscus
22. Hollyhock
24. Honeysuckle
26. Hosta
28. Impatiens
30. Jasmine
32. Lavender
34. Lemon Verbena
36. Lilac
38. Linden
40. Lotus and Water Lily
42. Magnolia
44. Mallow
46. Marigolds

2. Mint
4. Nasturtium
6. Orchid
8. Pansy
10. Passionflower
12. Peas and Beans
14. Peony
16. Phlox
18. Pommes and Stone Fruits
20. Primrose
22. Rosemary
24. Snapdragon
26. Squash and Other Cucurbits
28. Sunflower
30. Sweet Alyssum
32. Sweet William
34. Sweet Woodruff
36. Tulip (flower only)
38. Violet
40. Yarrow
42. Yucca

Then there is a list of flowers that should never be eaten (some are outright poisonous.)

1.  Hydrangea

               2.  Clematis

               3.  Calotropis

               4.  Oleander

               5.  Azalea

               6.  Daffodil

               7.  Lantana

               8.  Foxglove (digitalis)

               9.  Lily of the Valley

               10.  Morning Glory

               11.  Wisteria

               12.  Periwinkle

               13.  Iris

               14.  Wolf's Bane

               15.  Autumn crocus

               Here is a classic idea Jerry has come up with.

Stuffed Squash Blossoms

Ingredients

3 tablespoons olive oil, divided

3 cloves garlic, minced

1 bunch rainbow chard, stems removed and leaves chopped

3 tablespoons chopped fresh basil

salt and ground black pepper to taste

3 ounces goat cheese (chevre)

8 zucchini blossoms, stamen removed

Preheat the oven to 400 degrees F (200 degrees C).

Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.

Stir goat cheese and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat cheese mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
Roast in the preheated oven until squash blossoms are hot, about 10 minutes.