Flowers are typically given as gifts or used for decoration, but when it comes to preparing a meal, flowers are not high on the list of ingredients. Kerry Smith, home horticulturist for the Alabama Cooperative Extension System and coordinator for the Alabama Master Gardeners Program, suggests some various types of edible flowers as well as simple guidelines to keep in mind for anyone interested in adding something different to meals and snacks.

"One of the most important things I can remind people of is to be certain that the flowers they intend to eat are in fact, edible," says Smith. "If there is ever any doubt, I suggest that they consult a good reference book." Once flowers are deemed as edible, Smith advises removing pistils and stamens from them, "The best part of an edible flower will usually be the petals," says Smith. A few other things Smith advises keeping in mind is that flowers from florists, nurseries or garden centers are not edible flowers. Smith says such flowers "may have been treated with pesticides and therefore are not labeled for food crops." Flowers picked from the side of the road may also have been treated with chemicals and are not edible types of flowers. Smith suggests using the list below as a guide for edible flowers and the possible ways in which they can be incorporated into dishes.

• Alliums (leeks, chives, garlic, garlic chives) - All onion flowers are edible, but some are rather bitter. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves. The flowers of alliums add a sharp bite to fresh salads, floating on soup or on top of pasta.

• Basil - Flower color varies from bright white, pale pink, to delicate lavender. Remember there are numerous varieties of basil, each with different flavors. Sprinkle the flowers over salads or pasta for a mild flavor addition and a spark of color.

• Borage - These lovely cornflower blue, star-shaped flowers have a cool, cucumber taste. They are beautiful in punches and lemonade, on sorbets and in chilled soups, cheese tortes and dips. For an unusual surprise, freeze them in ice cubes or punch rings.

• Carnations - Steep in wine, candy, or use as cake decoration. Use only the petals, not the flower base, for a sweet addition to desserts. Dianthus is the miniature members of the carnation family with light fragrances of clove or nutmeg.

• Chicory - These have an earthy flavor; eat either the petals or the buds. Chicory has a pleasant, mildly bitter taste. This is the extra kick in New Orleans coffee.

• Dandelions - Flowers are sweetest when young, or in bud and picked just before eating. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelions are good raw or steamed. Sprinkle the petals like confetti to add color to rice.

• Daylilies - These are slightly sweet with a mild, green vegetable flavor, like asparagus, beans or melon. Different varieties do have different flavors. Some are even bitter. Stuff blossoms with chicken or fruit salad, mousse, or crown a salad with several flowers for a strikingly beautiful presentation. Young buds may be steamed or fried in a light batter. NOTE: Many other lilies contain alkaloids and are not edible. Remember that these flowers only last one day, so pick just before using.

• Lavender - Flowers have a sweet, pungent, floral flavor. Flowers look pretty and compliment chocolate or cream desserts such as cake, sorbets, ice creams, or cream sauces over fresh fruit. Lavender lends itself to savory dishes also from hearty stews to sauces. NOTE: Do not consume lavender unless you are absolutely certain it is culinary safe. Do not consume lavender oil as it is too concentrated.

• Roses - The flavor is reminiscent of strawberries and apples, but varies greatly by variety, type and cultivation. At its best, it is sweet with flavor hints of fruit, mint, or clove. All roses are edible, just taste for your liking. Garnish desserts or salads. Combine roses in creamy desserts, add to beverages, or freeze into ice cubes for an unusual addition to punch. Petals may also be used to flavor syrups, jellies, butters and sweet spreads.

• Sage - The flowers are violet-blue, pink or white. Flowers have a subtle sage taste and are tasty in salads and pretty as garnishes. They compliment many foods including beans, corn, mushrooms, pesto or a savory sauce.

• Violets - These have a sweet, sometimes perfumed flavor, and colors that range from purples and yellows to apricot and many pastels. The flowers are lovely and tasty in salads, desserts and iced drinks. They are also beautiful garnishes for frosted cakes, sorbet, or any other desserts. Crystallize violets for an added sparkle.