— a Glimpse of Wonder entry™ —

They hide in plain sight on our dinner plates, quietly disguising themselves as mere vegetables. But surprise—some of the most common “veggies” we eat are actually flowers.

Take cauliflower, for example. What we usually eat is the tightly packed head of immature flower buds. If left unharvested, that pale dome will erupt into a bouquet of small, mustard-yellow blossoms. Broccoli does the same thing—those little green nubs are each waiting their turn to bloom. Given enough time and sunlight, the plant throws a yellow party in the garden that most people never see.

Even the artichoke is a flower—technically a giant thistle bud. And capers? Those are unopened flower buds, carefully plucked before they unfurl. The banana plant, too, produces an enormous blossom with tender inner petals that are cooked as vegetables in many cultures.

But it doesn’t stop there.

Many of the blooms we walk past—or weed out—can also be eaten. Dandelions, for example, are entirely edible, from root to blossom. Their cheerful yellow petals can be turned into jellies or teas, while the young leaves add a peppery bite to salads. Nasturtiums bring color and a zesty tang to any dish. Pansies, violas, and even marigolds aren’t just pretty faces—they’re edible, each with its own subtle flavor.

Some flowers, like chive blossoms, lend a mild onion taste, while others, like borage, echo the coolness of cucumber. The fragrant sweetness of roses, the floral calm of lavender, and the gentle flavor of chamomile have been appreciated for centuries. And if you’ve ever had fried squash blossoms, you’ve tasted the garden’s own delicacy.

Yes, some flowers are not only edible—they’re delicious.

Isn’t that just like Jehovah? To hide beauty in unexpected places. He could’ve made our food boring and gray, but instead He tucked away floral surprises in the produce aisle—little hints of His creativity, bursting into color when given the chance.

So next time you see a stalk of broccoli going to seed, or a cauliflower head turning yellow, pause before pulling it up. You might just be looking at a bouquet Jehovah planted for your table.

I always wondered why the floral department was appropriate for a supermarket . . .

But take care—not all flowers are safe to eat. Some are toxic, and even edible ones can be dangerous if treated with pesticides or collected from roadside areas. Always verify the species, and when in doubt, admire with your eyes, not your fork.

Reference:

Genesis 1:11 – “Let the earth cause vegetation to sprout… and fruit trees…”