Often used as an infusion or in bubbly cocktails, this acidic flower has quite a citrusy flavour. While we often taste it either in beverages or cold salads, Hibiscus can also work as a meat substitute in vegetarian enchiladas!

Generally used in tea, chamomile is known to relax the mind and soothe the muscles. If tea isn't your thing, then we recommend that you either pair it with peach in a tart or with lemon in a panna cotta.

This beautiful blue plant has a similar taste to cucumber, which makes it ideal for salads or summer drinks. Try adding it to a glass of Pimm's.

Both lemony and sweet, lavender is regularly used in sweet dishes like honey or cake but has also been paired with cheese. The herb is known to be a great remedy for insomnia as well as general grumpiness.

This sweet bloom makes delicious sorbets, teas, syrups, jams and cakes. Known to be the flower of the heart, roses are said to cure heartbreak, depression and low self-esteem.

While some edible flowers are more up-and-coming, the flowers of the elderberry plant have been used to flavour dishes for hundreds of years. Nowadays, their sweet floral taste is used in fizzy drinks, syrups and sorbets.

This faintly sweet yellow flower is frequently found on Italian menus stuffed with creamy ricotta cheese. Chef Alain Ducasse enjoys preparing them lightly fried à la Provençal.

If you'd like to add a kick to your dish, then nasturtiums will do the trick. These exotic-looking flowers have a peppery, spicy tang to them that make them an ideal ingredient for salads and vinaigrettes.