Edible flowers run the gamut from the exotic to the ordinary.
Some unusual varieties include sweet violets, pastel colored pansies, johnny jump-ups, dandelions, calendula and marigold, and lemon balm leaves. Candied flowers, an old fashioned technique once used to preserve the brilliant natural colors of edible flowers, is enjoying a renaissance. In the past, edible flowers were difficult to find and expensive, but today you can find containers in the produce section of your favorite market. You can purchase a variety of flowers for only a few dollars. Only flower petals are truly edible.