Decorating your foods with edible flowers can turn a plain looking meal into a spectacularly beautiful visual feast. When our campus is open, each morning in the Hollyhock kitchen the gardeners arrive with a basket of freshly picked edible flowers to add beauty to the day’s meals. Spring yields tulips, pansies, and daylilies. High summer is a bounty of hollyhocks, dahlias, and sunflowers. Adding sunny, yellow calendula petals and rich purple borage flowers to a green salad adds bright contrasting colours while remaining mild in taste. Lining a sweet cake or tort with fresh rose petals, lilac, or lavender blossoms will add a strong floral fragrance and flavour to a dessert.