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Edible Flowers From garden to kitchen: growing flowers you can eat, with a directory of 40 edible varieties and 25 recipes, with 350 glorious colour photographs.
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Flowers have been used for culinary purposes since earliest times; rose petals have been used to perfume sweetmeats, jellies and cakes for centuries, and the tiny, richly scented 'Parma' violet was a popular flavouring during the Victorian era. Today, there is renewed interest in using flowers as ingredients in cooking; their subtle flavours and glorious colours impart an extra dimension to many of our favourite foods.
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