• Proper identification of edible flowers is essential

• Use flowers that are pesticide free

• For best flavor, use flowers at their peak and picked early in the day

• Introduce new flowers into the diet slowly to be able to pinpoint allergic reactions ( once again proper identification is very important )

• Edible flowers also may be preserved in oils or vinegars and dehydrated for later usage.

• Do not use unopened blossoms because they may be bitter.

• Edible flowers can also be used in baking, honey, syrup, candied flowers, sauces, jelly, vinegars, oil, tea, flower-scented sugars, and wine

http://illustratedbites.wordpress.com/2012/09/01/edible-beauties/
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The Edible Flower Garden (Edible Garden Series)

Edible Flowers: 25 recipes and an A-Z pictorial directory of culinary flora. From garden to kitchen: how to grow and cook edible flowers, in 400 beautiful photographs

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