Casa Dino
 Edible flowers for parrots
Borage, (Borago officinalis) also known as a starflower, is an annual herb. Tiny blue flowers have slight cucumber flavor.
Calendula, (Calendula officinalis) also known as pot marigold, multi-colored blooms with a peppery taste. 
Carnation (Dianthus caryophyllus). Red, pink, and white blossoms with clove taste.
Chamomile (Anthemis nobilis). Daisy-like flowers with a slight hint of apple flavor. Especially good for parrots when a calming influence is needed. If your parrot doesn't like the flower, maybe he'd enjoy sharing a nice cup of Chamomile tea with you.
Chives (Allium schoenoprasum). The lavander-pink pom pom flower is actually composed of many small florets. Flowers have a mild onion flavor.
Daisy (Bellis perennis). The common, archetypal Daisy. Light mint or clover flavor. 
Dandelion (Taraxacum officinale) Small yellow blossoms have honey flavor when picked young. Older flowers are bitter. The leaves are an excellent source of nutrition.
Daylili (Hemerocallis). Many colored blossoms, most commonly seen in yellow or orange, with sweet taste and crunchy lettuce texture. Flower buds and blossoms can be consumed at all stages of growth. 

Note: Many lilies (Lillium species) contain alkaloids and are NOT safe for parrots or people.
Elderberry (Sambucus canadensis). Sweet tasting flowers. For colds and chills, Gypsies mix elderberry flowers, yarrow and peppermint and steep in boiling water for 13 minutes, and drink tea frequently.
Gladiolus (Gladiolus). Plural; Gladioli. Flowers in many different colors grow on a spike with flowers above each other, all usually facing the same direction. Has lettuce texture and flavor.
Hibiscus (Hibiscus rosa-sinensis). Tropical blossoms in a variety of colors have slightly acidic taste. One of the favorite flowers of most parrot species.
Honeysuckle (Lonicera japonica). Small white to yellow trumpet-shaped blossoms are sweet and delicious. Parrots relish these flowers and the Loridae family of birds especially loves the honeysuckle nectar.

Only the Japanese honeysuckle is edible and only the blooms should be used as the berries are extremely poisonous. Offer only the flowers so that no berries on the vines will accidentally be eaten.
Impatiens, (Impatiens walleriana) also known as Busy Lizzy. Multi-color small blooms with mild taste.
Johnny-Jump-Up, (Viola tricolor) also known as Heartsease. Yellow, violet, and lavender flowers with wintergreen flavor. Leaves are also edible and contain vitamin C.
Lilac (Syringa vulgaris). Lavender blossoms have a heavy floral fragrance and lemon flavor.
Marigold (Tagetes). Bright yellow and orange flowers with citrus flavor.
Milk thistle (Silybum marianum). Purple flowers are edible as well as leaves and seeds which are known for benefits to liver.
Nasturtium (Tropaeolum majus). -Red, yellow, and orange flowers have a tangy, peppery flavor and are the most popular of all edible flowers. Leaves can be eaten too.
Pansy (Viola X Wittrockiana). Purple, white, yellow bi-color blooms have a sweet, tart flavor. 
Passion flower (Passifloraceae). Some vines produce large greenish white and purple blossoms and then orange or purple edible fruit, depending upon the variety of the plant.
Rose (Rosa spp.)—Some of the tastiest rose varieties are Rosa xdamascena, Rosa gallica, and Rosa rugosa, Flower carpet rose, Double Delight, Mirandy, and Tiffany variety. Roses have a slight fruity flavor.
Sunflower (Helianthus annuus). The heads consist of 1,000-2,000 individual flowers joined together by a receptacle base.
Tulip (Tulipa). A number of species and many hybrid cultivars are grown in gardens, as potted plants, or to display as fresh-cut flowers.
Violet (Viola odorata) Commonly known as Sweet Violet, English Violet, Common Violet, or Garden Violet. The sweet, unmistakable scent of this flower has proved popular throughout the generations, particularly in the late Victorian period, and has consequently been used in the production of many cosmetic fragrances and perfumes.
 Edible herb flowers
Anise, (Pimpinella anisum) also anís and aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. It is known for its flavor, which resembles liquorice, fennel and tarragon.
Basil (Ocimum basilicum) is best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asian cuisine of Taiwan and the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
Bee balm (Monarda), also known as horsemint, oswego tea, or bergamot. The genus is endemic to North America. 
Chives (Allium schoenoprasum). The lavander-pink pom pom flower is actually composed of many small florets. Flowers have a mild onion flavor.
Coriander (Coriandrum sativum) The flowers are borne in small umbels, white or very pale pink. In American culinary usage, the fruits ("seeds") are generally referred to as coriander, the leaves as cilantro.
Dill (Anethum graveolens) is a perennial herb. The flowers are white to yellow, in small umbels.
Fennel (Foeniculum vulgare) has yellow flowers and feathery leaves. It is a highly aromatic and flavorful herb with culinary and medicinal uses.
Garlic (Allium sativum) has been used throughout its history for both culinary and medicinal purposes.
Oregano (Origanum vulgare). The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called wild marjoram.
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant, evergreen, needle-like leaves. The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" because in many locations it needs no other water other than the humidity carried by the sea breeze to live.
Thyme (Thymus), is widely cultivated for its strong flavor, which is due to its content of thymol.
 Edible tree flowers
Apple, (Malus domestica) in the rose family (Rosaceae).
Eucalyptus (Eucalyptus). There are more than 700 species of Eucalyptus, mostly native to Australia.
Grapefruit (Citrus × paradisi), is a subtropical citrus tree known for its bitter fruit.
Kumquat or cumquat (Citrus sinensis), The fruit is similar in appearance to the orange, but it is much smaller and ovular, being approximately the size and shape of an olive.
Lemon (Citrus × limon).
Lime.
Plum (Prunus cultivar).
 Edible vegetable flowers
Okra (Abelmoschus esculentus Moench), known in many English-speaking countries as lady's fingers or gumbo) is a flowering plant in the mallow family. 
Pumpkin (Cucurbita) .
Runner bean (Phaseolus coccineus) In the UK, the flowers are often ignored, or treated as an attractive bonus to cultivating the plant for the beans, whereas in the US the scarlet runner is widely grown for its attractive flowers by people who would never think of eating it.
Zucchini or courgette (Cucurbita pepo) The word zucchini is the Italian name for the plant, which is why it is the more common name in Italy (zucchina/e), but also in North America, Australia and Germany, while courgette is the French name for the vegetable and is more commonly used in France, but also in Ireland, the United Kingdom, Greece, New Zealand, the Netherlands, Belgium, Portugal and South Africa. 
 
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