An edible flower is just one of the unique, less known uses of plants. However, it should not be a surprise to find flowers that can be eaten or ingested in some manner. After all, they are modified shoot and there are plenty of edible stems and leaves.
A list of selected crop plants each capable of producing flowers that are edible is provided below. For more information, including the usable parts and how they are used, you may start with the references listed hereunder. The scientific names will be useful also in finding details about any plant.
Table EF-1. Examples of crops that produce edible flowers (mainly from Peel  and Newman and O’Connor ).
Phaseolus spp., ex. P. coccineus
Pisum spp., ex. P. sativum
Viola odorataViola tricolor
Okra, gumbo, gombo
Broccoli, Cauliflower, Mustard
Calendula, pot marigold
Blue ternate, Pukingan
Squash, Kalabasa, Pumpkin
Artichoke, Globe artichoke
Dianthus or pinks
Hibiscus, Gumamela, China rose
Hop, Common hop
Bergamot, Bee balm, Oswego tea
Moringa, malunggay, kamunggay
Plantain, Banana, Saging
Basil, Sangig, Balanoy
Beans, ex. Scarlet runner bean
ex. garden pea
Giant sesbania, Katuray, Gaway-gaway
Violet, Sweet violetHeartsease, Pansy or Johnny Jump-Up
(Disclaimer: This list is for information purposes only in relation to angiosperms and plant structure. Although the author has had personal knowledge of and still continues to take nourishment from food that includes some botanical flowers, he does not recommend nor promote, either express or implied, any flower or part thereof for consumption.)
NEWMAN SE, O’CONNOR AS. 2012. Edible flowers. Retrieved Oct. 15, 2012 from http://www.ext.colostate.edu/pubs/garden/07237.html.
PEEL L. 2004. Kitchen Garden: What to Grow and How to Grow It. HarperCollins Practical Gardener. New York, NY: HarperCollins Publishers Inc. 176 p.
(Ben G. Bareja Oct. 2012)