For some time I've been playing with the idea of using the above hibiscus flowers in a recipe. Well soon we shall see that recipe in action in a coming soon to a monitor near you video clip.
But I also wanted to comment on the general use of flowers in food. Many times I've seen edible flowers tossed in salads or used as a garnish. As pretty as this many seem it's overdone and serves very little purpose in a dish. It's IMO the culinary equivalent of curly parsley on a plate in the early 80s. If the flowers serve a functional flavor or purpose in the dish more power to you but if they're there just to be seen and not tasted I question there use.
Who had the soapbox next?