Flowers are right at home in the kitchen

We've long been tossing pansies in salads and sautéing squash blossoms. Roses, lavender and elderflower infuse water, syrups and oils; bergamot, bee balm and hibiscus add dimension to teas, tarts and tinctures.

But there's also room in the kitchen for geraniums, daylilies, marigolds and zinnias. Ditto daisies, orchids, snapdragons and lilacs. You'll find that some of your garden favorites can pull double duty and turn your summer spreads into works of art.

Use dahlias, impatiens and geraniums to decorate and flavor cakes. Press marigold petals into pasta, and fresh herbs into biscuits or savory scones. Don't toss the blooms — those on chives, tarragon, basil, thyme, rosemary and more are edible and often mimic the herbal flavors.

Before raiding flower beds and herb gardens, educate yourself and use common sense. Gently wash all parts of the flower before using, don't pluck from unfamiliar sources and steer clear of pesticides. A word of caution from the University of Minnesota Extension Office: Edible doesn't always mean palatable. Just because you can eat lavender flowers, doesn't mean you'll want to.