Flower food

This simple arugula salad is a fun and colorful way to use edible flowers in the cooler months!

Dani Rendina

This recipe for delicately sweet shortbread cookies is taken from Loria Stern's brand-new book release, Eat Your Flowers.

For those celebrating Easter, it is typically a joyous occasion, filled with quality time with their loved ones and, of course, delicious food. And while the delicacies on the table during the holiday can differ from country to country—from family to family, even—many households try to present them in as festive a way as possible.

Mini Vegan Strawberry Tarts with buttery pastry, chocolate filling, strawberry compote and whipping cream. Easy to make and delicious!

Dainty little sandwiches, perfect for a tea party!

When you have a bunch of edible blossoms, let their vibrant colors do the work for you. Simply mix chopped flowers (petals and leaves) into softened goat cheese, then shape into rounds and pat more flowers on top. Any edible flower will work; peppery nasturtium, borage, and pansy are shown here. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).

Edible flowers are rising in popularity, and these flowers are at the top of the list. Let's smell the flowers together! Here are the best ones I've tried.

These Recipes with Fresh Edible Flowers feature Hummingbird Cake, gorgeous cocktails or beverages, other cakes and sweets, and salads.