My chives are blossoming in the little herb garden outside my kitchen door. At least they were until the bunnies decided they were tasty. Now the purple clusters are gone and we are left with mostly green stubs. We live on top of a veritable Watership Down, but I find it difficult to diss the bunnies, especially the two babies I see in the evenings. They appear to be missing their mommas, and I bet they are hungry.

Fortunately there are plenty of other herbs and edible plants that will soon bloom and lend beauty and flavor to the menu. I gathered 18 from my photo archives (right), but I’ve grown even more. I think edible flowers are under-appreciated, so I talked my editors at Martha’s Vineyard magazine into letting me write The Incredible Edible Flower for the latest issue. And of course I included a recipe to use the flowers: Flowering Herb and Pea Savory Pancakes.