Edible flowers

I chanced upon this article:

http://www.theguardian.com/lifeands...avours-of-floral-gastronomy?INTCMP=mic_233041

It talks about edible flowers. Some of them I already knew you could eat, but a lot of them are new to me.

Anyone fancy having a read of it to see if its all true? I'm always skeptical about newspaper stuff.

 

One of my favourites is adding the flavour & bouquet of Honeysuckle flowers to Crab Apple jelly, but you need to press the juice from the crab apples, pasteurise it, then make the jelly the following year when the Honeysuckle is in bloom.

Here's one I 'prepared earlier'