Eat flowers with your soup or salad or veggies and get a potent reminder of your own vitality and potential.
If you garden at all, you probably have beautiful blooms you can eat—provided they're organic. For the best flavor, pick flowers early in the day, and eat them as soon as possible. Of course, there are poisonous specimens too, so buy a flower guide for your area before munching like a rabbit on any old backyard bloom. If you have borage, calendulas, chrysanthemums, nasturtiums, pansies, roses, or violets on hand, float a petal on top of pureed soup or mix a few in with your lettuces. Try freezing violets in ice cube trays for a more appetizing rendition of the plastic frozen-fly trick you may remember from childhood.
So many edible flowers are easy to grow, it's almost a crime not to devote some corner of earth—even a window box or pot—to cultivating plants that produce gorgeous blossoms you can both eye and eat.