Edible flowers are flowers that can be consumed safely. Flowers may be eaten as vegetables as a main part of a meal, or may be used as herbs. Flowers are part of many regional cuisines, including Asian, European, and Middle Eastern cuisines.
Blue borage is used as a sweet-flavored garnish
Moringa oleifera flowers are a popular food item on the Indian subcontinent
The Vietnamese dish gỏi bông điên điển và tép đồng with Sesbania bispinosa flowers
Snapdragons
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.
Vegetables in a market in the Philippines
An arrangement of fruits commonly thought of as culinary vegetables, including corn (maize), tomatoes, and various squash
Image: Filoma Kohl vor der Ernte
Image: Turnip 2622027
