Arugula is fine, but for real flavor I like the flowers and leaves of nasturtiums, they are just the best. Grandkids love the flowers in salads. I also will throw in a few rose petals, for fun (and nutrition).
“...but for real flavor I like the flowers and leaves of nasturtiums...”
Me, too!
The blossoms are nice stuffed with an herbed cream cheese for a “fancy snack.” (Remove the stamens in the middle, first.)
I also like to put cream cheese on a Triscuit or Water Cracker and add chopped nasturtium blossoms, lavender blossoms, calendula petals (pot marigold to some) and/or chive blossoms or blue bachelor buttons. The combinations vary depending on what’s blooming in the garden at any given time.
Edible flowers are such fun, and there are tons of them to choose from. Just don’t be spraying bug killer and stuff on them if you plan on eating them! :)
Another neat idea is to put an edible blossom in each cup of an ice cube tray and make flower-filled ice cubes for summer drinks like iced tea or “adult beverages.” Scarlet Runner Bean blossoms are a favorite of mine for this project, as are small, whole rose blossoms from “The Fairy” rose.
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm