The petals of roses can be dried and then used in salads or chop them to make a dessert with cream and strawberries. In Mongolia they use the buds before opening, called saplings, to flavor stews and the Middle East for creams, desserts and even meat. In India the petals of a daisy type, calendula, are common dish on the tables where they appear slightly baked and seasoned with cloves and cinnamon giving them a bitter taste. In Europe this same flower was used as a natural dye for rice and was a cheap substitute for saffron.
Lavender or lavender flowers are also whose presence is not common but should be used with caution because they have a very strong flavor.
With almost any flower petals we can make a tea that if espesamos becomes a pastry cream for cakes or ice cream. The scent of the flower can be transmitted to sugar if you store it in an airtight jar with a few petals and some people even produces its own lavender vinegar chicken, rabbit or rice. We must be cautious because lavender leaves after drying off a very intense aroma so we should not use large quantities but we want to eliminate other flavors.
Nasturtium is a flower native to Peru but has become common in the gardens and parks of our cities. With their seed macerated for six months in white vinegar boiled get an excellent dressing for our salads. If you mix it with white pepper mace and get a potent vinegar. The leaves are used in salads and get a good contrast of flavors mixed with white beans and mushrooms giving a spicy touch. They are also ideal for a julienne once the petals are dry and cut and mixed with the rest and vegetables.
Violet is a flower of a short but sweet, mild flavor. Its petals are eaten raw in salads with endives and serve tortilla filling or cold soups. Violets macerated in water used to flavor puddings and desserts and the three colors are made syrups or rime with icing sugar and egg.