I’ve always harvested mine to dry before it flowers, like I’ve always read should be done. Based on your query, I just searched to see that the flowers are edible and used dried. I will make a point of trying the flowers both fresh and dried this year!

I've never used the flowers, but like PM, I''m willing. I think the oregano tastes better after the blooms are done, but a lot of that is probably climate, soil, water, etc. My oregano used to be several different oreganos, plus Mexican oregano, which I use most but isn't even actual oregano. They've all become ground cover, and the only one I can distinguish, at least without an identifier, is the Mexican, being a different plant. I just cut a sprig of the real oregano, taste it, and either cut more, or move on to the next. Then I wash it, and set it on a towel to dry. Since I have a year round garden, if I keep a container of dried over time, it's because I picked more than I needed. It's easy to brush the dried leaves off. Still moist inside, it's harder to get the leaves off without the tender stems.

You'll see bunches with the flowers in Italian and French markets. I use both. It self seeds on my allotment so I have plenty to choose from. I let most flower for the insects.

OK, I cut another "bundle" of the Oregno to make the more typical bundle of oregno and am drying it and am drying the smaller pieces are spread out in my kitchen. I think I will also try to make a bundle/brush one later on and make one with the flowers and try to see what the taste is different.