Edible flowers can add color, aroma, flavor (they range from spicy to sweet), and a decided wow factor to your food, but it's important to know for a fact that those you have in mind are nontoxic, not poisonous. Below is a list of some common edible flowers (petals only).
Eat only the petals of edible flowers, and always remove any trace of the pistils and stamen. So your digestive system has a chance to get used to it, introduce flowers into your diet one at a time, in small quantities. And always be sure you like the taste of a flower before adding it to a recipe. Remember, just because a flower is served with food, it is not necessarily edible.
Choose only unsprayed organic flowers, whether they're from your garden or a farmers' market. Avoid commercial flowers from florist shops or supermarkets; they've been sprayed with pesticides. If picking flowers in the wild, avoid those by the roadside, as they may have been sprayed with herbicides or have absorbed car exhaust.
Common Edible Flowers
culinary herb flowers, such as basil, borage, chamomile, and chive
honeysuckle (caveat: its berries are highly poisonous)
pansy and viola