Eating flowers is period, in fact, it dates back to Biblical times. An article for Handyman online magazine teaches which flowers are safe to eat and how to prepare them.
From the article:
English daisy flowers have a mild, bitter taste and are used more for appearance than flavour as a garnish and in salads.
Calendula also called marigolds, have petals with a citrus flavour and can be used as a substitute for saffron.
Carnation petals are sweet and used in desserts and cake decoration. Cut the petals away from the bitter white base of the flower before using. The petals were once a secret ingredient of the French liqueur Chartreuse.