Edible flowers add unique flavor, color and texture to baked goods, salads, sauces, stir-fry dishes and any number of foods. These include the scarlet blossoms of Pineapple Sage (Salvia elegans) and the blue, purple, white or pink flowers of Common Sage (Salvia officinalis).

The cooperative extension service of Colorado State University provides a list of edible flowers, but warns that you should only use blossoms from plants untainted by herbicides, pesticides or untreated manure.

CSU notes that edible blossoms should be picked early in the day and used fresh for best flavor. Here is a tempting recipe for sage blossom pesto from the Gather website and another from Dave's Garden for pineapple sage pound cake that includes the cheerful red blossoms.