• Marigolds are one of many edible flowers.marigold herbal tea image by Maria Brzostowska from Fotolia.com
  
  Many flowers that grow wild in the United States are edible. Using flowers as a garnish for a dish makes for a more interesting flavor but there are rules that need to be followed. Never eat flowers that have been treated with chemicals, and avoid flowers picked from the side of the road because of possible contamination. Digestive complications can arise from any unfamiliar foliage, so use flowers sparingly in recipes.
  
  

Chrysanthemums

• Chrysanthemum are peppery flowers.chrysanthemum image by Sammy from Fotolia.com
  
  Chrysanthemums have a strong flavor that ranges from peppery to a blander cauliflower like taste. The petals of the flowers are the only edible part and they are best blanched before being added to salads or other dishes. Adding the petals to vinegar will make a unique flavored dressing.
  
  

Dandelions

• Sweeten food with dandelions.Dandelion image by Andrey Kobyak from Fotolia.com
  
  Dandelions add a flavor that closely resembles honey. Pick flowers when they are young since the taste becomes more bitter as flowers age. Pick flower buds when they are close to the ground and remain tightly closed for the sweetest flavoring. Serve dandelion flowers steamed or raw in salads or scattered over rice dishes.
  
  

Day Lilies

• Use caution when consuming the laxative-like daylily.Taglilie image by photosite from Fotolia.com
  
  Daylilies should be consumed only in moderation because they have a laxative effect if you eat too much. They have a vegetable flavor that reminds you of lettuce with a trace of sweetness. Use the petals of the flower only; the base is bitter-tasting.
  
  

English Daisy

• Use English daisies to add visual appeal.- Bellis perennis - image by Pepie from Fotolia.com
  
  English daisy petals are generally used as a garnish for visual appeal more than for the taste of the flower. They have a very mildly bitter flavor but add color to salads and other dishes. Try scattering them on top of a dish or on the outer edges to decorate the plate.
  
  

Hibiscus

• Hibiscus blooms lend a unique flavor.Hibiscus rosa-sinensis image by jun zhou from Fotolia.com
  
  The hibiscus flower is best described as tasting much like a cranberry and has a slight citrus flavor as well. The petals are slightly acidic and need to be used sparingly. Serve them raw on salads or other dishes to add a touch of flavor. The flowers are also used to make a tea by drying them and brewing them in boiling water.
  
  

Honeysuckle

• Honeysuckle is a natural sweetener.lonicera x purpussi image by Alison Bowden from Fotolia.com
  
  The perennial variety of honeysuckle is useful for more than the pleasant fragrance that it emits while blooming. The flowers have a taste reminiscent of honey and they will sweeten any dish you add them to. Use the flowers raw for the best results. The berries from a honeysuckle plant are poisonous and should not be eaten. Use only the perennial honeysuckle.