Chrysanthemums: these flowers run the full range of flavours, from peppery through to a cauliflower-type flavour. Blanche the petals first. Chrysanthemums can be red, yellow, orange and white so they make a colourful addition to salads. Make sure you remove the bitter base and only use the petals.

Hibiscus: tastes surprisingly like cranberry although best used sparingly. Use in salads or as a garnish.

Nasturtiums: one of the better known edible flowers. They have a sweet, spicy flavour and add a peppery kick to salads.

Roses: the darker the flower, the stronger the flavour. Use miniature varieties to garnish ice cream and larger petals for salads.

Apple blossoms: have a sweet floral flavour and aroma. They go well with fruit dishes but should be used in moderation.

Chamomile: these daisy-like flowers have a sweet apple flavour.

Honeysuckle: as the name suggests, they have a lovely honey flavour. But don’t eat the berries — they’re highly poisonous.

Lavender: heaps of uses and a flavour all of its own, although most similar to lemon and other citrus fruits. It can be used in chocolate cake and ice cream as well as in stews.

Dandelions: at their best and sweetest when picked young and should be eaten soon after picking. They have a honey-like flavour (although are bitter when older). They can be eaten raw or steamed.

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