We love spring! Spring makes us think of flowers in bloom and the explosion of color, scent, and flavor that comes with them. Perhaps when you think of flowers, their "flavor" isn't one of the things that comes to mind, but it should be if it happens to be an edible flower. It's true that not all flowers are edible, but the ones that are can really up the flavor factor and nutrient factor in your meals. Not to mention that they are really, really pretty and pretty much a feast for your eyes.
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If you have a garden, you might be able to use some of the flowers from your own yard to make these dishes. Edible flowers include daisies, dandelions, hibiscus, honeysuckle, lavender, lilac, mums, nasturtium, pansies, roses, sunflowers, and violets. But even if you don't have a garden or don't feel comfortable choosing flowers to use because you're not sure which are safe to eat and which aren't, these recipes have you covered. And remember that you can buy edible flowers at a farmers market or in the produce section of your supermarket.