Flower Preparation

• 1
  Gather flowers in coolest part of day.sugar-rose flowers in a basket image by Maria Brzostowska from Fotolia.com
  
  Gather your edible flowers in the coolest part of the day. While not all flowers are edible, some examples of those that are fully edible (petals and stems) include nasturtium, violet, clover, honeysuckle and violas. You can eat the petals of marigolds, lilacs, chamomiles, dianthus, pansies, chrysanthemums, day lilies, impatiens, dandelions, tulips, roses, lavender, cilantro, chives and dill. Fruit and vegetable flowers from squash, apples and citrus trees also are edible.
  
  
• 2
  The day lilly is an edible flower.stella de oro day lilly plants image by Jorge Moro from Fotolia.com
  
  Remove all leaves from the flower stems.
  
  
• 3). Remove the inside portions of larger flowers, as they tend to taste bitter.
  
  
• 4). Wash flowers using cold water, removing traces of bugs, dirt, insecticides, pesticides and other foreign debris.
  
  
• 5). Place the clean flowers on paper towels to dry.
  
  
• 6). Store the flowers in a refrigerator or cool storage location, until you are ready to make your arrangement.
  
  

Arranging the Flowers

• 1
  Marigolds are an edible treat.Marigolds 2 image by pognyc from Fotolia.com
  
  Select a vase, basket stuffed with floral foam or other creative object to use for your arrangement. Depending on the type of flowers used in your arrangement, water may not be needed. If it is, fill the vessel two-thirds full with cold water and add a sugar cube to the water instead of a floral preservative.
  
  
• 2). Remove the flowers from their cool storage location.
  
  
• 3). Arrange the flowers by criss-crossing any stems and placing larger flowers in the center of the arrangement, until you have created a desired display.