http://www.herbcompanion.com/cooking/edible-flowers-list.aspx
Sweet Flowers
• Banana (Musa spp.)
• Chamomile (Chamaemelum nobile, Matricaria recutita) — applelike
• Dandelion (Taraxacum spp.) — bitter when old (I don't get this one, but well, Hm)
• Daylily (Hemerocallis spp.) — sweet to vegetal
• Elderberry (Sambucus canadensis)
• Linden (Tilia spp.)
• Okra (Abelmoschus esculentus) — mildly sweet
• Pineapple guava (Feijoa sellowiana) — tropical
• Red clover (Trifolium pratense)
• Sweet woodruff (Galium odoratum) — fresh
• Yucca (Yucca spp.)
Spicy/sweet
• Anise hyssop (Agastache foeniculum) — licorice
• Bee balm (Monarda didyma)
• Dianthus (Dianthus caryophyllus) — clove
• Fennel (Foeniculum vulgare) — mild licorice
• Pineapple sage (Salvia elegans)
Floral
• Honeysuckle (Lonicera japonica) — sweet
• Jasmine (Jasminum sambac, J. officinale) — sweet
• Lavender (Lavandula spp.) — strong, perfumy
• Lilac (Syringa spp.)
• Rose (Rosa spp.)
• Scented geranium (Pelargonium spp.)
• Sweet violet (Viola odorata) — strong, perfumy
Minty
• Johnny Jump-up (Viola tricolor) — mild
• Mint (Mentha spp.) — variable
• Pansy (Viola ¥wittrockiana) — mild
Citrus
• Hibiscus (Hibiscus rosa-sinensis) — mild
• Lemon (Citrus limon) — sweet
• Lemon verbena (Aloysia triphylla) — sweet
• Orange (Citrus sinensis) — sweet
• Roselle (Hibiscus sabdariffa) — mild
• Signet marigold (Tagetes tenuifolia) — tarragon flavor with citrus undertones
• Tuberous begonia (Begonia Tuberhybrida Hybrids)
Peppery/spicy
• Arugula (Eruca sativa)
• Broccoli (Brassica oleracea, Botrytis Group)
• Canary creeper (Tropaeolum peregrinum)
• Kale (Brassica oleracea, Acephala Group)
• Mustard (Brassica juncea)
• Nasturtium (Tropaeolum majus)
Radish (Raphanus sativus)
• Chives (Allium schoenoprasum) — oniony
• Garlic chives (Allium tuberosum) — garlicky
• Nodding onion (Allium cernuum) — oniony
• Society garlic (Tulbaghia violacea) — sweet garlic
Herbal
• Basil (Ocimum basilicum)
• Cilantro (Coriandrum sativum)
• Dill (Anethum graveolens)
• Hyssop (Hyssopus officinalis) — strong
• Oregano (Origanum spp.)
• Rosemary (Rosmarinus officinalis)
• Sage (Salvia officinalis)
• Savory (Satureja hortensis, S. montana)
• Marjoram (Origanum majorana)
• Thyme (Thymus spp.)
Bitter
• Calendula (Calendula officinalis) — mild
• Chicory (Cichorium intybus) — mild
• Chrysanthemum (Dendranthema ¥grandiflora) — mild
• English daisy (Bellis perennis) — mild
• Safflower (Carthamus tinctorius) — strong
• Shungiku (Chrysanthemum coronarium) — mild
• Sunflower (Helianthus annuus) — bittersweet
Other
• Borage (Borago officinalis) — cucumberlike
• Hollyhock (Alcea rosea) — mild, nutty
• Pea (Pisum sativum) — pealike
• Redbud (Cercis canadensis) — pealike
• Rose-of-sharon (Hibiscus syriacus) — mildly vegetal
• Runner bean (Phaseolus coccineus) — beanlike
• Squash (Cucurbita spp.) — vegetal
• Tulip (Tulipa spp.) — bean or pealike
Read more: http://www.herbcompanion.com/cooking/edible-flowers-list.aspx#ixzz1YbwyHnlf
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SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale
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