Okay, here they are.  I've tried about twenty of them, all very
interesting.  Rose petals and gladiolus are my favorites so far; violets
are nice and peppery.  Locust blossoms are mild, like raw beans;
honeysuckle has wonderfully sweet reproductive parts.  Pick daylily buds
before they open.  Those and elderberry blossoms are good lightly sauted
with other veggies.  The herb flowers tase pretty much like the herbs
themselves, but chive blossoms can be bitter and strong.  Cooking tames
them to an oniony flavor.

EDIBLE FLOWERS:

alyssum
anchusa
apple blossoms
bachelor buttons
basil
bean flowers
bee balm (monarda/bergemot)
begonia
blackberry
catnip
chicory
chrysanthemum (always thought these were
inedible, but they were on the list...)
clover (red)
comfrey
dandelion
daisy (English only)
elderberry
feverfew
geranium
hibiscus
honeysuckle
lemon verbena
lilac
mignonette
mints
okra
pansy
pea (garden)
redbud
rosemary
sage
saffron
sunflower
sweet woodruff
yucca
nasturtium
blue borage
salad burnet
arugula
radish
mustard blossoms
squash blossoms
calendula
rose (rosa rugosa)
hollyhock
marigold
petunia
tulip
carnation
chives
daylilies
lavender
thyme
violet
yarrow
scarlet runners
locust
raspberry blossoms
gladiolus

NOT EDIBLE:

anemone
autumn crows
azalea/rhododendron
buttercup
lobelia
 clematis
daffodil/narcissus
delphinium
hydrangea
iris
laurels
lily-of-the-valley
lantana
larkspur
lupine
monkshood
oleander
poinsettia
rose periwinkle
Star-of-Bethlehem
Sweet pea
wisteria

Enjoy!
Lois