Most of us are familiar with edible plants in the herb family,
Such as rosemary, sage, thyme, dill, fennel, basil, etc.
There are other plants and flowers that are edible when boiled or fried,
And some can be eaten raw in salads or with dips.
Here are some examples along with notes regarding taste and use.

Anise Hyssop - sweet like licorice
Arugula - nutty, spicy, peppery
Beebalm - tastes similar to Earl Grey tea
Borage - taste like cucumber
Carnations & Coneflower - spicy, peppery, similar to cloves (used in salads)
Dandelion - can be boiled for Tea or the young buds can be fried and used like mushrooms
Gardenia - light and sweet in salads

Nasturtium - peppery in salads and the buds can be used as Capers
Pansy - mild and sweet in salads
Squash blossoms & Violets - sweet nectar
Chamomile - faint apple flavor
Jasmine - sweet
Hibiscus - boiled and used as a tasty beverage