Edible Flowers may be accurately defined as "non-poisonous" and/or, "non-toxic" flowers from edible plants that add both artisitc beauty and remarkable flavors to special meals, desserts and drinks.

The first listing of Edible Flower varieties below are what I've experienced to have the best flavors (followed by those that are esthetically pleasing as garnishes though culinary creativity may alter thier flavor):

Nasturtiums, Lavender, Tuberous Begonias, Leek and Onion Blossoms, Zucchini, Squash and/or Pumpkin Blossoms, Herb Flowers such as Borage, Society Garlic, Chive, Pineapple Sage, Hybiscus, Okra, Citrus, Peach, Pear, Pepper flowers, Jasmine, Roses, Elder Flowers, Lilacs, Violets, Scented Geranium Flowers and Mustard Rabe. Many of these prefer cooler climates.

Edible flowers used more as an exotic garnishe include: Snap Dragons, Stocks, Bachelors Buttons, aka Corn Flowers, Marigolds, Fushcias, Chrysanthemums, Calendula, Pansies, Johnny Jump - Ups, Dianthus, Carnations, Day Lillies, Daisies, Orchids, Sweet Pea and/or Hyacinth Peas, and Yucca Cactus Blossoms.

This week at "Spiceman's Dallas-based Local Produce Trading Post", The F-M 1410, you may find:
Saffron Marigolds 60 ct @ $12 wholsale, retail @ 4 for $1.50
Dill Flower Bourquets @ $10
Zucchini Blossoms 50 ct @ $12, or 12 each for $3.00
Day Lilies, Baby Roses, and Begonias 100 ct @ $18

Local Dallas Honey w/Comb 8 oz @ $8.00 This honey is cultivated in local hives as well as wild foraged within 50 miles of Dallas city limits. The flavors abound with tones of wild flowers like plum blossom, clover and mimosa. Here is Graham Dodd's, my best Bee Buddy, blogghttp://grahamsbees.blogspot.com/ He's got the low down on the daily bees wax...