Which flowers are edible and good to use in recipes?
Yes. As Annabelle Tyler says, nasturtiums are great in salads. Violets are very pretty, especially candied but that is a real art form in itself.
Consider using rose geranium leaves to line the bottom of a pan of a sponge cake.
You can make rosemary jelly to (wonderful with lamb!) - the rosemary sprigs with flowers look very pretty in the jar.
Then there is the gloriously fragrant torch ginger flower (Malay name: bunga kantan) which is an essential in many Malaysian - particularly Nonya - dishes.
I've got a Hub about Edible Flowers if you are interested.
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