The flowers of nearly all of our edible plants are edible, as are many of those in our decorative garden.
While we automatically think of eating fruit and vegetables, eating the flowering part of the plant has become uncommon. Though edible flowers have been used in cuisine since ancient times, the use of flowers in cooking was for a while reduced to discarded cake decorations. Now, as more and more people grow their own food, the use of flowers is back in vogue not only for their colour and interest, but for flavour and diversity as well.
This article (read in full here) describes a number of edible flowers including feijoa – “The feijoa flower is sweet and slightly perfumed and is a wonderful decoration for Christmas fruit salads, suspended in jelly or simply nibbled on in the orchard”.
