Add a flower to a plate of food and folks usually have one of two reactions: "Do I eat that?" or "wow, you're creative."

Warning: Do not try this with children raised on fast food.

What's funny about the reaction home cooks get with a flower or foliage garnish is that it's considered a weird thing to do. A flower?

Our happy diners forget that most, if not all, of what is on their plate once was living plant life.

Some professional chefs consider garnish passe, even the old standby of parsley or ornamental cabbage. But that doesn't have to stop home chefs, even those with small gardens.

And if actually cooking with them - and eating them - is a bit much right now, ease into it with flowers floating in a bowl of soup or punch.

Here's the big disclaimer: While many flowers are edible, some should not be eaten because they can make you sick: Among them, clematis, crocus, lobelia, foxglove, amaryllis, calla lily, castor bean, flowering tobacco, azalea, rhododendron and daphne. Note this is not a complete list.

The list of edible flowers is longer and a partial roll-call is this: English daisy, pot marigold, orange, lemon, oxeye daisy, dianthus, daylily, hibiscus, gladiolus, plum, scented geranium, nasturtium, pansy, African marigold, lilac, violet and dandelion.

To ensure safety, edible flowers and foliage should be harvested only from plants that have not been treated with a pesticide. Some popular insecticides maintain a presence in the sap stream of the plant for up to six weeks after application. They cannot be washed off; these are called systemic insecticides. By all means avoid them for edible plants. Some insecticides can be used to treat certain plants. Be sure to carefully read the label and follow what it says.

Generally, simple flowers with few petals are best because they stay crisp and bright longer than many-petalled ones, such as whole roses, zinnias and marigolds.

Essentially all parts of the flower can be eaten. However, the stems, anthers and pistils tend to be bitter, especially compared to the petals. For your first experience, trim these off and focus on the tastier portion.

Tastes to be encountered vary. Here's a selection:

English chamomile is much like sweet apple; tuberous begonia, citrus; pot marigold, tangy or peppery; redbud, beanlike to tart apple; dianthus, cloves; rose-of-Sharon, nutty; rose, sweet to bitter; garden sage, slightly musky; and lilac, slightly bitter with perfume.

Don't expect the first bite or two to be like potato chips or popcorn. Getting used to the taste and texture of flowers takes time. Eating too many at once could lead to an upset stomach, diarrhea or cramping. A good way to get used to the experience is to use flowers as a garnish and nibble on them, before actually cooking with them. Or start even more slowly by using petals on a salad. They'll add color as well as flavor.

Like any flower, these should be harvested when they are fully hydrated. This stage in a blossom's life occurs in the morning or late afternoon. Picking them during the hot part of the day may well lead to them wilting before they can be used.

The blossoms should be washed, parts removed if desired, and laid to dry on several layers of paper towels. They will stay nice if kept for a few hours in the refrigerator, but overnight is pushing their limits. Some people find they will last a bit longer if not washed until they are ready to use. Washed or not, they should be refrigerated in a warmer part of the refrigerator.

Like baking bread or cooking in general, experience builds confidence. For starters, check cookbooks for ideas and directions beyond harvesting and washing. They can be found in sections such as baking, syrup, honey, desserts and sauce.