Many edible flowers grow wild in fields and along roadsides. Ferretti warns that flowers should not be picked near a busy highway, road or street. Ferretti says flowers vary in taste. Sometimes different varieties of the same flower can have individually distinct tastes. Ferretti describes a few common flowers and flowering plants that offer edible blossoms.
Many herbs have beautiful flowers that can be used in soups or garnishes.
The most common flowering herbs include basil, chives, dill, oregano, rosemary, sage, savory and thyme. Often found growing along rural roads, this plant's blue flower has a mildly bitter taste. Ferretti recommends picking and eating the bud of the flower about 24 hours before it's ready to open in the morning. The flowers of this plant taste slightly peppery and salty. The perfumed petals make fine garnishes for cakes, or the flower can be candied.