Eat only flowers that have been correctly Identified, eat only the part of the plant indicated as some have poisons in other parts f the plant. Make sure no chemicals have been used on them, and introduce flowers sparingly into your diet.
Common daisy (Bellis perennis)
Daisy buds and petals give a pleasant, slightly sour flavor to salads. The buds can also be pickled in vinegar and used as a substitute for capers. Daisy flowers are best picked in spring and summer thereby prolonging flowering and producing further crops.
This hardy perennial can be found in your lawn and will grow successfully in sun or partial shade
Sweet violet (Viola odorata)
Has scented small blue or white flowers. It produces the only edible flower available in winter and early spring. They have a fresh flavor and are used to flavor and colour confectionery. The flowers can also be used as a thickener in soup and stews and make a tasty, interesting garnish for salads, fruit salads and desserts. Sweet violets thrive in a moderately heavy rich soil in a semi-shaded spot. Do well in containers but need to be placed in a cool position throughout the summer and must not be given heat during the winter
Dandelion (Taraxacum officinale)
This common weed has a yellow flower that tastes of honey if picked young. It turns bitter when mature. The flowers can be made into tea, wine and beer. They can also be used to garnish a salad. When serving a rice dish use dandelion petals like confetti over the rice.