ON THE calendar it's still winter, but the warm weather this past two weeks has me thinking about spring. And did you know that a lot of those flowers now blooming are edible? Yep. Here are a few to look out for.

Calendula: In addition to its medicinal properties, this flower is good eating. Flavors range from spicy to bitter, tangy to peppery.

Johnny Jump Ups: Yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, on desserts or served with cheese.

Nasturtium: These orange and yellow flowers often grow wild. They have a peppery sweet flavor and are great in salads. Place on top of a salad and don't toss them to keep them from wilting.

Pansy: With a flavor like Bazooka bubble gum and beautiful colors, pansies are especially good.

Viola: Use sweet, perfume-flavored flowers in desserts or salads and cook the heart-shaped leaves like spinach.

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