There are many edible flowers that are delicious and nutritious. Flowers have flavonoids which is a powerful antioxidant group that is responsible for the colour of the plants. Antioxidants also help protect the plant against stressors and protects our cells as well when we eat them.
Violas have a mild sweet fresh flavour and flowers are always best used fresh. Put in tea or toss raw in salads and add as a garnish to brighten any dish.
Viola
Learn more about Violas or Violets here >>> http://earthelixir.ca/2012/04/19/sweet-violets/
Besides stuffing squash and zucchini flowers with soft nut cheeses use other flowers like Nasturtiums and stuff them with herbal soft nut cheeses or thick dips. Nasturtiums are also a great addition to salads and the flower buds are pickled like capers, they have a real spicy flavour.
There are also many other flowers to use as a garnish or add to a salad. Flowers are better eaten raw because they are too delicate to cook and will lose nutrition and flavour.
There are also edible herb flowers that make an attractive garnish like chive flowers which look great floated in soups or added to salads. Add Mint flowers like bee balm, peppermint, spearmint, oregano, thyme, hyssop, rosemary to drinks and salads and they also make attractive and pleasant smelling garnish. Get creative with combinations.
Pansies look like Violas but don’t have much flavour like Violas do. They do make beautiful decorations for cakes, desserts and salads though.
Carnations have a sweet clove like flavour that makes it a nice addition to chai tea or desserts.
Sunflower petals have a nutty flavour that make a nice colourful cheery addition to salads. 
Marigold/Calendula have a mild citrus fresh flavour and have brilliant orange yellow petals that remind me of saffron and are used in the same way. Use in desserts, salads, drinks and sprinkle on rice after cooking. There are so many varieties with varying flavours. I like these petite French citrus one I grow, it packs flavour taste.
Calendula
Learn more about Calendula here >>> http://earthelixir.ca/herbs/calendula/
Lavender is used a lot in dessert recipes and the flavour is still strong even after baking with it.
Learn more about Lavender here >>> http://earthelixir.ca/2012/07/12/lavender/
Dandelion flowers are best known for use in making dandelion wine. Pickle the buds like capers. Young flowers are used in salads but old ones might need to be steamed for a minute or two.
Learn more about Dandelions here >>> http://earthelixir.ca/herbs/dandelion/
Wild roses are beautiful in drinks, salads or desserts.
Learn more about roses here >>> http://earthelixir.ca/2012/06/04/roses-for-you/
but choose whatever nut or seeds you would like. I tried a hot fresh almond nut recipe but I prefer to soak my nuts in water overnight. I used that hot fresh almond milk recipe for the bath.
I sew my own nut milk and herb strainer bags myself out of triangles of cut natural cloth. To strain put the cloth in a strainer over inside a bowl. Put the natural cloth in the strainer and pour the nut or seed milk to filter out the liquid. Pull the ends of the cloth together to wring out the last of the 
