History lesson: The culinary use of flowers dates back thousands of years to the ancient Greeks, Romans and Chinese. Today, modern chefs are using them in everything from smoothies to scones to stir-fry to add color, unique flavor and a touch of pretty whimsy.

When choosing blooms to consume, be sure to consult a guide (so as not to poison yourself). Then go to town. Here’s how to throw a garden party…in your mouth.

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Sprinkle fresh blooms on top of salads.

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Or a sandwich.

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Fry up flower fritters and stir them into Tom Yum soup.

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Freeze petals into ice cubes to upgrade lemonade.

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Or, hell, just stick them right in the cocktail.

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Or your a.m. juice.

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Whip up some crunchy sugared flowers to top your cupcakes.

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Roll chive blossoms into pizza dough (then top off your pie with fresh buds).

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Or wrap 'em up in summer rolls.

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Incorporate tangy hibiscus into sorbet

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And, lest we forget: Quiche.

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