Flowers are primarliy the reproductive organs of flowering plants. Flowers have long been admired and used by humans, mainly to beautify their environment but also as a source of food.

People grow flowers around their homes, dedicate entire parts of their living space to flower gardens, pick wildflowers, or buy flowers from florists who depend on an entire network of commercial growers and shippers to support their trade.

Flowers provide less food than other major plants parts (seeds, fruits, roots, stems and leaves) but they provide several important foods and spices. Flower vegetables include broccoli, cauliflower and artichoke. The most expensive spice, saffron, consists of dried stigmas of a crocus. Other flower spices are cloves and capers. Hops flowers are used to flavor beer. Marigold flowers are fed to chickens to give their egg yolks a golden yellow color, which consumers find more desirable. Dandelion flowers are often made into wine. Bee Pollen, pollen collected from bees, is considered a health food by some people. Honey consists of bee-processed flower nectar and is often named for the type of flower, e.g. orange blossom honey, clover honey and tupelo honey.

Hundreds of fresh flowers are edible but few are widely marketed as food. They are often used to add color and flavor to salads. Squash flowers are dipped in breadcrumbs and fried. Edible flowers include nasturtium, chrysanthemum, carnation, cattail, honeysuckle, chicory, cornflower, Canna, and sunflower. Some edible flowers are sometimes candied such as daisy and rose (you may also come across a candied pansy).

Flowers can also be made into herbal teas. Dried flowers such as chrysanthemum, rose, jasmine, camomile are infused into tea both for their fragrance and medical properties. Sometimes, they are also mixed with tea leaves for the added fragrance.

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Fun-Fact: Nasturtium is a genus of five species in the Family Brassicaceae (cabbage family), best known as containing the edible watercresses Nasturtium microphyllum (Rorippa microphylla) and Nasturtium officinale (R. nasturtium-aquaticum).

These plants are related to garden cress and mustard, noteworthy for a peppery, tangy (pungent) flavor. The name Nasturtium comes from the Latin nasus tortus, meaning "twisted nose", in reference to the effect on the nasal passages of eating the plants. Nasturtium is not related to the genus Tropaeolum (Tropaeolaceae), popularly known as "nasturtiums".

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All parts of the "nasturtiums" plant (pictured above) are edible. The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent of watercress, and is also used in stir fry. The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish, sometimes used in place of capers, although the taste is strongly peppery. The mashua (T. tuberosum) produces an edible underground tuber that is a major food source in parts of the Andes.

Nasturtiums are also considered widely useful companion plants. They repel a great many cucurbit pests, like squash bugs, cucumber beetles, and several caterpillars. They had a similar range of benefits for brassica plants, especially broccoli and cauliflower. They also attract black fly aphids, and are sometimes planted in the hope of saving crops susceptible to them (as a trap crop). They may also attract beneficial, predatory insects.

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