A Taste of Spring: Edible Wildflowers

These fragrant flowers are a fleeting seasonal delight. Capture them with these recipes

Black locust flower fritters have a heady, honeyed fragrance and delicate floral flavor. Sprinkle with sugar or drizzle with locust honey to serve. Photo by Giulia Scarpaleggia

I’ve always had a fascination with all the edible treasures that grow in the wild. 

Before my family had a vegetable garden and an orchard, there were always bitter herbs to be foraged, tiny tart wild apples to be picked, hedgerows of blackberries teeming with life at the end of summer. There were pine nuts collected under century-old pine trees, and wild mushrooms that Grandma would bring home in a wicker basket.