Tired of serving up colorless meals? Edible flowers may be just the answer. Jacobs Farm in Pescadero, 50 miles south of San Francisco, grows edible flowers year-round, in greenhouses. Pansies are the most popular, with nasturtiums a close second. Edible flowers are not only a feast for the eyes; they add flavor for the palate, too. Borage blossoms taste like cucumber, calendula adds a tangy bit, and arugula blossoms add a sharp, peppery bite. Now, eating flowers may seem strange to you, but you've probably eaten some without even realizing it. Broccoli and artichokes are technically flower buds, and many herbal teas are made with flowers. Cooking with flowers may seem new, but it actually has quite a history. The Chinese used them thousands of years ago, as did the Romans. And the English used roses in a variety of dishes during the Victorian period. Today, these eye-catching edible flowers are enjoying a resurgence. For tips on how to serve them up with flair, we stopped at the Zuni Cafe in San Francisco. But before you start eating flowers from out of your backyard, be careful! Some flowers are poisonous, so be sure to consult a reputable produce expert before plucking some for your next salad! Executive Chef and owner Judy Rogers whipped up one of her edible flower favorites for us, the Zuni Cafe Mixed Green Salad. Zuni Cafe Mixed Green Salad Ingredients Mixture of lettuces and arugula Olive Oil Salt Edible flowers, such as nasturtiums Vinegar Preparation Toss mixed greens with a little olive oil and a pinch of salt. Next, add the edible flowers and a splash of vinegar. Then toss and you're done! It's simple - and simply delicious. Here's another tip from Executive Chef Judy Rogers: don't throw whole flowers into the salad. Remove the stem first and then tear the individual petals off. That way you get a little bit of flower in every bite. If you have questions or comments about this story, please E-mail us at calheart@kvie.org.