There are many many flowers that you can enjoy with your eyes and also with your taste buds. Personally, I have only tried a few special flowers, and I cannot say that I would want to rely only upon them, but there is a special joy in the kitchen when you are creating a lovely dish to know and be able to say to your guests that they can eat the flowers too.
The yummiest ways I have ever eaten flowers was deep fried, but I suppose I know why that was.
A word on safety:
Eat flowers that you are sure of, and keep a reference guide handy in case you are not sure.
Eat home grown flowers that are not sprayed with chemicals.
Only eat the petals, not the inside portions.
In this list below, it is the blossom that you can eat. Of course, in some cases like arugula, allium and such there are more edible parts to the flower as well.
The best thing to do if you are really interested is to find a good reference book and go out nibbling.
This list comes from: From True Food: Eight Simple Steps to a Healthier You (National Geographic, 2009) by Annie B. Bond, Melissa Breyer and Wendy Gordon.
Allium blossoms - This includes leeks, chives, garlic, and garlic chives
Angelica flowers
Anise flowers and leaves
Arugula blossoms
Bachelor's button
Basil
Bee balm
Borage
Calendula/Marigold
Carnations
Chamomile
Chervil
Chicory
Chrysanthemum
Cilantro
Citrus blossoms
Clover
Dandelion
Dill
English daisy
Fennel
Fuchsia
Gladiolus
Hibiscus
Hollyhock
Impatiens
Jasmine
Lavender
Lemon Verbena
Lilac
Mint
Nasturtium
Oregano
Pansy
Radish
Rose
Rosemary
Sage
Squash and pumpkin
Sunflower
Violets
With love,
Grandmother's Kitchen
Do you know of any edible flowers not on this list? Have you tried eating any of them yourself?