If you would like to add some variety to your diet try this:
Does anyone have any good recipes for these?
Eating flowers may seem strange at first, but really people have been doing it since ancient times. They belong to an old heritage of recipes – used in flower waters for flavoring cakes, or for adding delicate flavors to jams and jellies. Today we use them in teas or as a garnish for desserts. Flowers can provide a stunning visual enhancement in leafy green salads and add decidedly bold or subtle flavors to many dishes.
Before you nibble, please remember that not all flowers are edible! If not purchasing flowers marked as edible in produce departments or farmer’s markets, always check your flower selections with a botanical authority before eating. Don’t eat flowers purchased from florists and, in many cases, even wildflowers. Unless labeled as “organic,” there is a chance that these have been treated with pesticides, herbicides, or fungicides.
To use, wash the flowers gently in a bowl of water and then shake dry. For many flowers, you should eat only the petals, but you can eat all of violets, nasturtiums, and Johnny-jump-ups, including the stems and leaves.
Here are some ideas for edible flowers you may want to try:
Begonias: sweet, lemony
Chive blossoms: onion-like
Chrysanthemums: slightly bitter
Johnny-jump-up: mild, lettuce-like
Lavender flowers: strong, lemony
Pansies: mild, lettuce-like
Nasturtiums: peppery, watercress-like
Rose Geranium: mild, unscented petals (though leaves are perfumed)
Rose petals: strong, fragrant
Tulip petals: sweet, pea-like
Source: Good Food: The Comprehensive Food and Nutrition Resource. Wittenberg, Margaret. Freedom, CA: The Crossing Press, 1995.