Please note that careful identification of your flowers before you taste them is vital!
You will be surprised at how yummy some flowers are. Some of the daily foods we eat here are sage flowers and nasturtiums. Flowers are rich in nectar and pollen and nutritious with vitamins, minerals & antibiotics. Roses and especially rose hips, are very high in vitamin C. Dandelion blossoms are high in vitamins A and C while the leaves are loaded with iron, calcium, phosphorous and vitamin A and C. Marigolds and Nasturtium have vitamin C. Nasturtium is also reported to have some medicinal qualities, so use sparingly.
Here is a great list of edible flowers Incredible Edible Flowers Table
Older Sources:
Tue, 11 Jan 94 08:58:54 PST, From: CD Santa Clara <cdsantaclara@ucdavis.edu> To: sustag@beta.tricity.wsu.edu
Subject: edible flowers & nutrition, Thanks to all of you who sent information, especially Susan Mills.
“Small Farm Today,” April 1993
“Environmental Nutrition,” May 1993
ATTRA, P.O. Box 3657, Fayetteville, AK 72702
“The Forgotten Art of Flower Cookery” By Leona Woodring Smith, Pelican Pub.
“The Salad Garden,” by Joy Larkcom, Viking Pr.
“Living With The Flowers,” by Denise Diamond, Quill
“Flowers in the Kitchen,” Interweave Press
“Cooking from the Garden” & “Complete Book of Edible Landscaping,” by Rosalind Creasy, Sierra Book Club
“Guide for Cooking with Flowers,” by Pam North, Paradise Farm, Box 436, Summerland, CA 93067
“Eat The Weeds,” by Ben Charles Harris, Keats Publishing.
“The Flower Cookbook,” by Adrienne Crowhurst, Lancer Books.
http://homecooking.about.com/library/weekly/blflowers.htm