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 (above), 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.

If you’re a gardener and a cook, I think you’ll appreciate this: incorporating the flowers of edible plants into your recipes helps you become more aware of the life cycle of plants; it allows you to use more of a plant than just one part of it, ultimately cutting down on waste. Take cilantro for example; the leaves, the flowers, the tender stems, the roots, the green seeds and the dried seeds are all edible and full of flavor. So don’t despair when your cilantro “bolts” or flowers. Just harvest the flowers and use the seeds. And plant a round of cilantro every week (this is called succession planting) in order to keep harvesting young leaves. Read more tips in the article.

I chose a savory pancake recipe to highlight flowers, because egg batters carry flavor so well, and you can add copious amounts of herbs and flowers to them. But I’m also crazy about savory pancakes in general. Come July I’ll be making Corn, Zucchini, and Fresh Herb Pancakes.

In the early fall I make Spiced Squash and Ginger Pancakes.

Come winter I’ll make Japanese Vegetable Pancakes with Brussels Sprouts and Kimchi. Though I could make those in the early summer with squash blossoms, herbs, spring onions or scallions, and any thinly sliced cabbage.

Edible flowers, especially spicy or peppery ones like chives, garlic chives, nasturtiums, and mustard, also marry well with creamy fresh cheeses. Add them to Warm Baked Feta with Roasted Cherry Tomatoes, Olives and Herbs.

Or to Grill-Roasted Bell Peppers with Goat Cheese and Cherry Tomato Dressing.

Just as I don’t panic when cilantro flowers, I also don’t despair when basil starts blooming. All basil varieties form tight flower buds before they bloom and these buds are little flavor bombs. Strip them off the stem and add them to the end of stir-fries and sautés. Try doing that in Baby Squash Stir-Fry With Ginger, Garlic and Lime when the first squash arrives.

Do the same with mint flowers and buds in Smoky Sugar Snap Peas and Greens with Chorizo, Lemon, and Yogurt. You won’t have to wait long for peas; I hear Beetlebung Farm planted them in a high tunnel this year and is expecting an early harvest. Yippee!

If you need something sweet this week, I recommend Abby Dodge’s Vanilla Cheesecake Puddings with A Pretzel Crust. (I spy lilac blossoms in that photo – they’re edible, of course!)

Have a beautiful week and I’ll see you on Instagram @cookthevineyard. Be sure to follow us if you haven't already.

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What's Open

If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings. If you have restaurant, farm, or food news you would like us to share, please email us.

· l'etoile restaurant opens for its 37th season tomorrow night, Thursday, May 18.

· Don't miss the Olive Oil Tastings and Porch Sales at Olive Branch Fair Trade, happening this Saturday, May 20 and Saturday May 27 from 10 a.m. to 2 p.m. Taste eight varieties of Palestinian organic olive oils side by side.

· Friday Night Lobster Rolls at Grace Church return for the season on Friday, May 19. They will be available starting at 3 p.m. through 6:30 p.m.