Apparently conventional fruits and vegetables aren’t hittin’ the spot for this garden gourmet. I took this question to the Park Seed senior staff horticulturist. His answer was . . . drum roll, please . . . “Yes.” Then he gave me the list I’ve pasted below. (Mmm… rose pudding.)
A few tips for working with edible flowers:
Always make sure to use freshly collected flowers from plants that have not been sprayed with insecticides or fungicides. Do not use flowers from a florist or flowers collected along the roadside since they may contain pesticides or lead from car exhausts.
Never experiment with other flowers since some like Foxglove, Azalea, and Clematis are poisonous when eaten.
Harvest flowers and buds in early morning after the dew has dried.
Store them in the refrigerator in a plastic bag with a damp paper towel in the bottom.
Use only glass, enamel, ceramic, or plastic containers and wooden spoons or spatulas when cooking flowers.
Trim away all stems as close to the flowers or buds as possible, and remove the white tips on rose petals since they are bitter.
When using flowers in salads, add them after the dressing.