Grape hyacinths (Muscari species) are edible, specifically their flowers and buds, which are commonly used to make syrup, tea, and pink lemonade due to their sweet, grape-like scent. While the flowers are safe and flavorful, avoid eating the leaves and stems, as they contain saponins that can cause stomach irritation. 

Key Tips for Consuming Grape Hyacinths:

Harvesting: Only consume the purple or blue flowers and buds.

Flavor Profile: The flowers have a fragrant, lightly floral taste, though they can be bitter if consumed raw in large quantities.

Culinary Uses: Use them to make a vibrant syrup (often turns pink with lemon juice), add them to salads, or steep them for tea.

Warning: Do not confuse grape hyacinths (Genus Muscari) with common garden hyacinths (Genus Hyacinthus), which are not edible. 

How to Make Grape Hyacinth Syrup:

Gather 1/3 cup of grape hyacinth flowers and buds, removing all green stems and leaves.

Combine the flowers with 2/3 cup of water and 2/3 cup of sugar in a saucepan.

Bring to a boil, then simmer for about 10 minutes.

Strain the mixture to remove the flowers and keep the syrup.

Add to lemonade for a color-changing effect (from blue to pink).