Most of the sunflower head is edible. The petals, the smaller unopened heads can be peeled like an artichoke and tastes similar. Or grill the entire head when the seeds are still white...

All parts of the Easter lilly are poisinous. Petals, flowers, stems. Even the pollen. I have pets so i never purchase.

Our summer treats are stuffed squash blossoms--pumpkin, winter and summer squashes.

I keep summer squashes going all summer through the first Fall frost by sucession planting. Poke in a few fresh seeds every 2-3 weeks.

They keep well for 3-4 days in a lided container with a very lightly dampened p-towl bottom and top--if waiting to collect enough for a first course or side.

I stuff with herbed goat cheese and sometimes a bit of mozz.

We just dredge in egg, then corn flour---just the bottom side and eat the whole thing, stem and all. First timers usually just use the stems as a handle like shrimp tails. (moot here. we eat the shrimp tails. so much flavor)

Should have titled this 'the edible landscape' and 'garden food waste'.

I have a big bag of carrot tops and beet greens in the crisper. I added carrots tops to my last batch of falafel and humus. Beet greens into soup.

Looking for some mini muffin and egg bite ideas for my parents, i watched a mother of four after a grocery haul and bulk lunch and breakfast prep for her freezer.

3 big Costco containers of strawberries. She cut off the top third with the greens. Looked like 2 pounds into the garbage. Lots of food value in those green tops. Freeze and add to smoothies. Fair enough she has her hands full feeding a family of six, but already has lots of gallon zip-locks in the freezer for after school smoothies.

Another is celery tops. Farmers hack off the leafy tops in their fields. So they fit in tidy grocery store bags for shipping. So pleased when our local farm share and Misfits sends the entire leafy tops.

Another Emmy video about pumpkin flowers...

I have had a hard time consuming my daylillies. So pretty on both sides of my farm entrance driveway. I did start another patch but DH keeps plowing them down with the bush hog year after year and have never recovered but a dozen or so.

I might try this from my first link above.

Never had enough daylilies to eat, but I've had so many winter squash blossoms, I used to make fritters with them, chopped up, with fresh dill and green onions...

I'll have to remember that. When the fresh corn comes into market, we make corn and zucchini fritters. I'll put a stuffed flower in each one.

I'm not a fan of eating squash blossoms, but I've never had Daylily blossoms. I guess I will have to try that.

Here in CA we get a wild plant coming up every Spring called Minor's Lettuce. It has round, fleshy leaves, mild taste, and you use just like spinach. I couldn't wait for it to arrive every year so the grands and I could go out with baskets and pick enought for a meal. I just learned that I can get seeds for Minor's Lettuce and can perhaps grow some here at home.

Of course, if you let the roses go in the Fall (or any time) you can get the 'hips' to cook with or make teas.

I've been growing edible flowers for years. Johnny's edible seed collection

Not necessarily much food value but ifi'm growing garden pretties, may as well eat them.

Exception is nasturtium. Leaves and flowers in salads. The flower buds are like big capers and can be pickled. Nice in pasta/potato . salads.

@ Kate, Pinetree sells those seeds for miner's lettuce...

https://www.superseeds.com/products/miners-lettuce-claytonia

Thank you, Carol!

I wouldn't count on edible flowers for survival, but I've had most of these. Day lily fritters pretty good. I think the pollen gives them a big of a buttery flavor, like saffron. Again, the ditch lily kind, not the ornamental!! Bachelor's buttons kind of oniony and nasturtiums peppery. Violets to me were "meh" but gave a lovely color to jelly. Same with lavender, not a distinctive flavor, IMHO but fun. The smell is the bigger draw for me with them. Borage flowers have a cucumber taste but their real appeal is the bright blue color. I hope to grow some this year just for that. The leaves also have the same taste, are an OK salad green or chopped in with maybe some other herbs for a cream cheese spread. I haven't done much with calendula, I never seem to be able to get it to really thrive in my garden. It gets leggy, not a lot of bloom.