Los Angeles Times

6 edible flowers that make a lovely, tasty treat for your spring garden

With their abundant colors and diversity of shapes, flowers are a buoyant feast for the eyes, and often our noses as well, with their varied perfumes.

But many flowers aren't just pretty. They pack a punch for the palate too, with flavors that are surprisingly intense and addicting. They might make a tasty addition to your spring garden.

Some edible flowers are from vegetable plants, like summer squash blossoms, which can be stuffed with cheese, rolled up and quickly sauteed in butter, and they're just delicious, says Tom Yost of Carol Gardens

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