All culinary herbs and their flowers are safe to use.If the leave is safe to eat so is the flower.
Flowers should be eaten in moderation If you are in doubt call your local poison center.
Be sure they are pesticide free.Do not use ones you have bought from a store unless they are organic.
Bachelor's button
Begonia
Borage--borago officinalis
this plant could be toxic if consumed in large amounts.The blue flowers look good tossed in salad or can be candied.The leaves taste like cucumber .
The flowers attract honey bees and hummingbirds.
It is grown as an annual but does reseed itself
Calendula(petals)--calendula officinalis
Pot marigolds,they are a cheery and dependable bloomer in zones 3-9.They like full sun or partial shade.
Rinse then dry pedals in shade on paper to prevent sticking.Store in moisture-proof jars.
Also the whole flower can be preserved in salad vinegar.
Use dried or ground calendula flowers as a substitute for saffron.
Chrysanthemum(petals
Cornflower
Dandelion petals/young leaves
Daylily--hemerocallis fulva
Fushia
Gladiola
Johhy-Jump-Ups
Makes lovely cake decorations and adds fun to fruit salads
Nasturtium trapaelum majus
Snip young fresh leaves and blossoms
for salads. You can pickle the unopen buds for a homemade version of capers.
pansy
Another great flower to candy for cakes and desserts or plain to add to salads.
Purslane
Roses
Again make sure these are pesticide free for at least 16 months.
Pick just as they are about to open and dry on a screen or paper.The rosehips
Make great jams or vinegars.
You can also use the Rosa Rugoso alba
Roman Chamomile--chamaemelum nobile
This plant makes a relaxing tea.Pick full blooming flowers and dry on a screen or paper and then seal tightly in a container.
Squash
Especially male zucchini blossoms.
Tulip flowers
This is but a few to wet your appetite .There are more if you'd like to take the time to find them out.