Cooking with Edible Flowers

When preparing recipes that call for edible fresh flowers, make sure to properly identify the flowers before picking and use only the petals or blossoms (not the stems, leaves, pistil or stamen). Double-check that they're edible and have not been treated with chemicals. (If you're unsure if a flower is edible, check with your local poison control center.) Types of edible flowers include calendula, chrysanthemum, common wild violet, dandelion, daylily, dianthus, edible orchid, fuchsia, impatiens, lilac, marigold, nasturtium, pansy, rose, snapdragon and scented geranium.