Viola Cornuta "Violet Flare" (Horned Violet), Evergreen Perennial
There are many flowers that we usually cultivate for their ornamental value but surprisingly some can make a wonderful addition to your salad bowl. It makes a green salad look very special indeed.
Here are some to try raw.
Violas are pretty with pastel colours, they are easy to grow and have a delicate flavour.
Borage- pull the blue flower away from its hairy base.
Calendulas - rip the flower apart and spread the petals in your salad.
Chives - break the purple globes up and spread the petals in the salad.
Nasturtiums - these have a strong and peppery taste but add very pretty orange colours to the feast.
Rocket - when the plants start to bolt, leave them in the ground, strip the leaves and the flowers as they have a really hot peppery flavour.
Later in the season courgette flowers offer an opportunity to be fried in a tempura base.But I am ahead of myself here.