No more, no less. Well, you've probably already eaten some type of flower and didn't even realize it. Broccoli, cauliflower, broccoflower and artichokes are flowers. Paella and some risotto dishes use saffron to get that lovely golden color. Saffron is the stigma of the crocus flower.
Capers are the unopened flower bud of a bush native to the Mediterranean and parts of Asia.
Carnation petals are one of the secret ingredients that has been used to make the French liqueur, Chartreuse, since the 17th century. Flowers have been used to flavor and garnish dishes since ancient times. Many have antiseptic and medicinal uses as well. Upscale restaurant chefs commonly use edible petals as a final touch to many salads and soups. Pastry chefs, especially those who make special occasion cakes, use crystalized, candied and fresh flowers to add a touch of nostalgia to their creations.