!!Types of Edible Flowers!!In this carrd, I will be explaining the types of edible flowers and which you can use for your recipes! (theres quite a bit of reading so just be prepared for that)Click on the bunnies at the bottom to proceed throughout the carrd

Warning #2Don't harvest edible flowers from roadsides or other contaminated areas such as chemically treated lawns. If an area has heavy animal use, harvest from another area.Try a small edible flower sample before eating a larger quantity. Although rare, allergic reactions are possible.REMEMBER TO DO UR RESEARCH (This carrd is an introduction to edible flowers but do some outside research before consuming any) AND BE ON THE LOOKOUT FOR TOXIC LOOKALIKES.If you’re in any doubt as to whether or not a flower is edible- don’t eat it.

Edible Flowers That Have FlavorMustard flowers – these have a slight spicy flavour
Rocket flowers – these have a great spicy flavour
Alliums like chive flowers have an onion like flavour
Nasturtium – these have a spicy flavour
Borrage- these flowers have a subtle cucumber like taste
Calendulas – mild spicy flavour with a nutmeg like taste
Herb flowers – like rosemary, chive, thyme have a flavor that faintly resemble the herb its self so they work well.
Primula – these have a sweet taste and work well in baking but they are colourful so would mix well with more savoury tasting flowers for pasta
Tagetes- these have a orange like taste
Primroses – sweet flavour (these can be left whole if you cut the back off)
Sunflower – these have a slight nutty flavour
Dianthus – these flowers have a sweet taste and may work better in desserts, but it is quite subtle so they are a great addition for colour.
Broad bean flowers- these have flavour but the white and black colour might not show up very well in the dough.
Chicory- these flowers have a bitter taste, and come in a few different colours
Wild rocket flowers- these have a bright yellow colour(Of course there might be more because there isnt a definite master list of edible flowers but this is a pretty good list, check it out

Edible flowers for colour that don’t have a lot of flavour
These flowers are perfect for pasta but have little flavour, and are great for introducing colour.Cornflower petals (pluck the petals off)
Cosmos – these are mild in flavour a little like lettuce
Violas
Forget me not’s (these can be left whole if you carefully remove the flower from the stem part)
Primula
Phlox
Pansy’s

Flowers You Shouldn't EatDaffodil – Eating any part of a daffodil will cause distress due to the toxin, lycorine.
Poppy – Give these a wide berth as all poppies are poisonous.
Foxglove – These contain naturally-occurring poisons that affect the heart.
Oleander – The whole plant is highly-toxic – one of the most toxic garden plants in fact.
Clematis – Mild, but toxic, contact with clematis (mouth or skin) can cause irritation.
Bluebell – All parts of the bluebell contains toxic glycosides.
Rhododendron – Its toxins can impact heart rhythm and blood pressure.
Larkspur – Its toxic alkaloids are fast-acting and potentially life-threatening.
Hydrangea – The small amount of cyanide in Hydrangeas make them dangerous.
Lily-of-the-Valley – Pretty, but they contain convallatoxin, which should not be ingested.THINGS TO LOOK OUT FOR WHEN BUYING EDIBLE FLOWERS.
"Proceed with caution when eating edible flowers. Only buy your edible flowers from a source you can trust where you are sure you are getting a safe, edible species of flower. The seller should guarantee that the flowers were grown without the use of pesticides or fungicides. If foraging for wildflowers, be extremely confident when identifying species of flowers to avoid eating anything toxic or unfit for consumption. If in doubt, don't eat it.Mold. Especially important if you are buying your edible flowers packaged in a supermarket. Sometimes it's hard to know how long they've been stored and in transit from the farm. Look inside the package to make sure there is no mold spreading among the petals. It will usually be a web-like, greyish white mold that fuses the leaves and petals together.Color. Flowers should look freshly picked, vibrant, and bright. If the colors have started to fade, or they look dull and lifeless, they may be expiring.Petals. The petals should be perky and life-like. A loss of rigidity is normal after harvest, but they should not become too limp and floppy. Any browning or decaying bits around the edges is a bad sign."

Where to buy edible flowers
This article goes into a lot of detail about where to buy the flowers, how to preserve them and other things I suggest you take a look if you're interested in it!Read it here!and since you're reading this.. here's a small treat
(website that has edible flowers incorporated in their recipes)