These common garden flowers and blossoms are edible: calendula or pot marigold (gold), carnation and clove pink
blossoms (pink), cornflower or bachelor's button (blue), chive blossom or other herb flowers (white, lavender, purple), daylily (yellow, orange), hollyhocks (white, yellow, pink, red, coral, dark burgundy), honeysuckle (white, yellow), lavender buds (lavender), nasturtium flowers (yellow, orange, red, peach), pansy (yellow, purple, blue, burgundy), rose petals (white, yellow, orange, coral, pink, red), scented geranium or pelargonium flowers (pink, white, lavender), violet (purple).
There are literally dozens of varieties of edible flowers to be found in the Prairie garden, including those of Bee Balm (Monarda didyma), Borage (Borago officinalis), Pot Marigold (Calendula officinalis), Daylily (Hemerocallis spp.), Clove Pinks (Dianthus caryophyllus), Hollyhock (Althaea rosea), Japanese Honeysuckle vine (Lonicera japonica), Lavender (Lavandula angustifolia.), Lilac (Syringa vulgaris), Nasturtium (Tropaeolum majus), Pansy (Viola spp.), Rose (Rosa spp.), Tulip (Tulipa spp.) [Note: tulip bulbs are toxic.], and Violet (Viola odorata) among the most common.
Lavender blossoms, rose petals, or clove pinks also make delicious additions to frozen yogurt or ice cream.