This is a series on edible flowers. Look at the links below for the other lists of edible flowers.
Fennel–The yellow blossoms have a star burst shape and are sweet and taste like anise. Use in cold soups or as a garnish.
Fuchsia–The flowers are bright and colorful but do not have a distinctive flavor. They make a great garnish on salads though.
Gardenia–I never knew these were edible! (But remember, you can’t eat anything that’s been treated with pesticides.) They are mostly used to add ‘pizzazz’ to a dish as they are intensely fragrant but not intensely flavorful. In some Middle Eastern countries, gardenia is used in jasmine tea to make it more aromatic.
Garden Sorrel–Garden sorrel has a strong lemony flavor. Therefore, use them wherever you would use lemon.
Gladiolas–These flowers taste vaguely like iceberg lettuce; their flavor is not particularly strong. However, they make lovely ‘dishes’ for dips and spreads.
Hibiscus–These have a strong cranberry-orange like flavor. Use them sparingly in salads or other places that could use a little cranberry!
Honeysuckle–These flowers have a strong sweet-honey flavor. But watch out! The berries are highly poisonous!
Hyacinth–The bulb is eaten either raw or cooked and has a strong sweet nutty flavor. This was a favorite among the Nez Perce Indians.
Jasmine–These flowers are also intensely fragrant and are frequently used for scenting teas.
Johnny-Jump-Ups–These flowers are white, yellow or purple and have a slight wintergreen flavor. They are especially good as a decoration on top of a cake. They are also considered a delicacy when served with soft cheese.
Lavendar–This is a very popular edible flower and can be used in everything from drinks, to desserts to savory dishes.
Lemon Verbena–As the name implies, these blossoms have a strong lemony taste and scent. They are frequently used to flavor flans and other custards.
Linden–These tiny blooms are very fragrant and have a wonderful honey-like taste.