I adapted this chart from one published by the North Carolina Cooperative Extension Service – Basically theirs had several more flowers listed, but these are the only ones that would be suitable for cake. I mean,you don’t want to put onion flowers on your cake, or something whose taste is described as bitter, or strong. I eliminated all the ones that weren’t sweet. At the bottom of the chart is a list of books that the University recommends, to learn more about edible flowers.
| Common name | Scientific name | Flavor | Color | Comments |
| Anise hyssop | Agastache foeniculum | Anise | Lilac | Self seeding perennial |
| Apple | Malus spp. | Floral | White to pink | Eat in moderation since flowers contain cyanide precursors |
| Bee balm | Monarda didyma | Minty, sweet, hot | Wide range | Perennial |
| Chamomile | Chamaemelum noblis | Sweet apple | White | Perennial; drink tea in moderation — contains thuaone; ragweed sufferers may be allergic to chamomile |
| Dandelion | Taraxacum officinale | Sweet, honey-like | Yellow | Perennial; use young flowers, mature flowers become bitter; flowers close after picking |
| Daylily | Hemerocallis spp. | Vegetal, sweet | Wide range | Perennial; may act as a diuretic or laxative; eat in moderation |
| Dianthus | Dianthus spp. | Sweet clove flavor | Wide range | Perennial; remove the narrow base of the petals (bitter) |
| Elderberry | Sambucus canadensis | Sweet | White | Perennial; do not wash flowers since it removes much of the flavor |
| Fennel | Foeniculum vulgare | Mildly anise | Yellow-green | Normally grown as an annual |
| Hibiscus | Hibiscus rosa-sinensis | Mildly citrus | Rose, red | Showy edible garnish |
| Honeysuckle | Lonicera japonica | Sweet | White to pale yellow | Perennial; do not use other honeysuckle flowers |
| Johnny-jump-up | Viola tricolor | Wintergreen | Purple and yellow | Annual; the petals have little flavor unless the green sepals are included; contain saponins and may be toxic in large amounts |
| Lavender | Lavendula spp. | Sweet, perfumed flavor | Lavender | Perennial; use sparingly due to intense flavor; lavender oil may be poisonous |
| Lilac | Syringa vulgaris | Varies | Lavender | Wide variation in flavor — from no flavor to green and herbaceous to lilac |
| Linden | Tilia spp. | Honey-like | White | Frequent consumption of linden flower tea can cause heart damage |
| Mint | Mentha spp. | Minty | Purple | Perennial; each type of mint has its own unique flavor |
| Pineapple sage | Salvia elegans | Sweet, fruity | Red | Perennial; flavor has a hint of mint and spice |
| Red clover | Trifolium pratense | Sweet | Red | Annual; raw clover flowers are not easily digestible |
| Rose | Rosa spp. | Perfumed | Wide range | Perennial: remove the white, bitter base of the petal |
| Sweet woodruff | Galium odoratum | Sweet, nutty, vanilla | White | Can have a blood thinning effect if eaten in large amounts |
| Violet | Viola odorata | Sweet, perfumed | Purple, white | Perennial; use candied or fresh |
