Edible Flowers: 25 Recipes and an A-Z Pictorial Directory of Culinary Flora

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.