Alyssum, borage,

calendula, cornflower, dianthus, marigolds, and violas are great edible options that brighten up salads, desserts, baking, and cheeseboards. Violas are a winner because they have a mild flavour, and you can eat the whole flower. Most other edible flowers have to be pulled apart so you only eat the petals, and not pistils or stamens.