Edible flowers

Tonight I am teaching an edible flowers class! I am serving a yellow cake with vanilla frosting and garnishing it with organic pansy blossoms and lilac florets. I also prepared a spread to serve with crackers, its made of cream cheese, snippets of chives, parsley and thyme and I am surrounding it with lemon verbena foliage, to look like its nestled in. In the center is chive blossoms, pretty lavender with a slight taste of onion.
When working with edible flowers, the most important aspect is ORGANIC and NON POISONOUS PLANTS. Be sure it hasn't been sprayed, make sure that the flowers are not poisonous. Here is a list of common, edible flowers found often in gardens.
Apple Blossom
Artichoke
Arugula
Basil
Bee Balm
Borage
Calendula
Carnation
Chamomile
Chicory
Chives
Chrysanthemum
Cilantro/Coriander

Clover
Cornflower/Bachelor Buttons
Dandelion
Daylily
Dianthus
Dill
Elderberry
English Daisy
Fennel
Garlic
Geraniums
Gladiolas
Hibiscus
Hollyhock
Honeysuckle
Hyssop
Impatiens
Johnny Jump Up
Lavender
Lemon Verbena
Lilac
Linden
Mallow
Marigold
Marjoram
Mint
Mustard
Nasturtium
Oregano
Okra
Onion
Orange Blossom
Pansy
Pea
Pineapple Sage
Radish
Rose
Rosemary
Runner Bean
Safflower
Sage
Savory
Scented Geranium
Snapdragon
Society Garlic
Squash Blossom
Sunflower
Sweet Marigold
Sweet William
Thyme
Tuberous Begonia
Tulip
Viola
Violet
Winter Savory