I’ve never tried it; the flowers are usually kind of bitter - I think that’s why they make good wine ( balances all the sugar and raisins used for the alcohol part), but with most wild foods there’s a lot of variation so maybe…

I’ll do a test as soon as I can ( super busy the next couple of days) and report back, but if you test for yourself first please let us know how it comes out!. Might be that young ones are good and old not, or vice versa, or that that they need to be blanched first or who knows? The one thing I DO know from cooking other flowers is that the white part at the petal base is almost always bitter enough to be a flavor-spoiler.