There are those who look at food for the utility of it, and then there are those like me who seek the beauty in it. Give me picturesque appetizers made with regional and seasonal produce, and I am in heaven. So imagine my delight when edible flowers became more commonplace on dishes. Nothing screams seasonal and striking more than petals on a plate. But I have often wondered — am I actually supposed to eat these flowers?

The answer is a big, delicious YES, and not just because we can — they are safe to consume — but also because we should. Pansies, for example, are a rich source of several potent plant compounds known to have antioxidant and anti-inflammatory properties. These are widely used as the colorful and nutritious additions to a variety of salads and desserts. But be cautious, not all flowers are edible, so do you research before tasting ones you are unsure of.

Lavender, grown abundantly here thanks to our Central Coast conditions, is best known for its distinct aroma (it’s rare to spot a lavender plant with less than a dozen bees flying through the bush) and calming effect. Eaten either fresh or dried, it pairs well with citrus, berries and savory herbs. Roses too grow plentifully here, and can play a role in reducing anxiety and stimulating relaxation. While all varieties of roses are edible, the ones with the sweetest fragrance are most likely to have the most flavor.

And while other plants face an uphill battle to be viewed as more than what meets the eye — such as dandelions, considered weeds, they are also highly nutritious. Purslane, a succulent, has flowers and leaves that provide a wide array of vitamins and minerals, including omega 3s.

The increasing inclusion of edible flowers on the dinner plate is opening up a new way for us to view how we eat. We can find edible flowers throughout the county, including at Harmony Lavender in Atascadero, Dragon Spring Farm in Cambria, Elfin Herb Farm in Los Osos and Jack Creek Farms in Templeton.