By Peggy Riccio

During this time of “unintentional pausing” I have been diving even deeper into the world of herbs. I am growing a wider variety of herbs, watching herbal webinars and cooking demonstrations, and experimenting in the kitchen. Recently, I learned that flowers from culinary herbs are edible. “Edible” in this case simply means one can eat them — not that they are necessarily “tasty.” However, because the flowers are edible, regardless of their taste, they can be used for botanical color and decoration. Think of a painter’s palette with each paint symbolizing a culinary herb in your garden. Think of how that flower can add color and interest to your meals and beverages. Imagine how the flower would look whole, separated, or even minced. The following are great for adding botanical color.