Plant these beautiful & pretty yummy—flowers in your yard this year

Plant these pretty—and pretty yummy—flowers in your yard, and you can enjoy their flavours as well as their beauty.

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Your salad’s never looked so pretty.

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Nasturtium

These sun-loving annuals bloom from midsummer until the first frost, so they can flavor your food for the second half of the summer and into fall. And you can use every part of the plant, as the stems, leaves, and blossoms are all edible (and don’t need to be cooked).

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The peppery-tasting flowers, which bloom in shades of bright red and yellow (the red varieties actually taste spicier), look beautiful as a garnish or can be used in sandwiches instead of mustard.

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Or try chopping up the stems and leaves, which have a radish-like flavor, and tossing them in a salad.

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Squash Blossoms( Kaddu ka Phool)

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Thanks to the popularity of Mexican and Italian cuisines, whose chefs often cook with these flowers, you may have already sampled squash blossoms in dishes at local restaurants. Thankfully, they’re a snap to prepare at home, too.

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The beautiful and large blossoms from all kinds of squash—including both summer and winter varieties, and even pumpkins—can be stuffed, breaded, kaddu ke phool ke pakode and then fried for a tasty appetizer.

Angelica

Want a new way to add some seasoning to your seafood? Add some angelica. Its celery-like flavor works particularly well when paired with fish:

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You can mince the leaves—which have a strong, clean taste—then use them in poaching water.

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Calendula

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Sprinkle individual petals of this prolific grower lightly on a salad for a colorful and tasty touch.

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Herb Flowers

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Basil, chives, dill, fennel, and arugula flowers all add a spark of aromatic flavor and a burst of color to salads.

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Viola

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Whether wild or cultivated, these flowers are common among 9 Jaw-Dropping Desert Gardens.

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Delicately flavored, violas jazz up a bowl of mesclun greens like nothing else.

Borage

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These intense blue star-shaped flowers add a burst of color that contrasts nicely with greens.

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The flower’s delicate flavor tastes similar to cucumber. Separate the flower from the stem for a softer texture.

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