Fall mums and kale both are edible. Daisies aren't.
That said, I would never eat mums or any other flowers from a florist or garden center because of the potential pesticide residue.
But if you grow your own and don't apply any toxic sprays or fertilizers, then munch away. I once used yellow mum petals to create a "sunflower" on top of a chocolate cake. The sunflower's "seeds" were mini chocolate chips surrounded by a circular pattern of mum petals. It was a little painstaking to place each of those petals (use long-handled tweezers which you can find at the hardware store), but the finished cake sure made a sunny statement.
Rose petals plucked from your yard right now are good too (again, as long as they haven't been sprayed). Despite the cold weather in Iowa, my roses are still happily blooming.
For a sparkly effect, you can make crystallized flowers to decorate cupcakes, cookies, or cakes. Brush clean, dry petals of roses or any other edible flower, with an egg wash (made of pasteurized egg whites or meringue powder) and sprinkle with very fine baker's sugar. Let dry. Decorate away.
Seems like spring and summer are the best times for plucking edible flowers (violas, pansies, lavender, nasturtiums, and my favorite: signet marigolds. They're teeny blossoms in vivid reds, oranges, yellows. Who knew marigolds were edible. Taste 'em. You'll be surprised at the different flavors of different flowers. Spicy, peppery, and sweet.
How many more months til spring?
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