Edible Flowers: How, Why, and When We Eat Flowers
Edible Flowers: How, Why, and When We Eat Flowers
Edible Flowers: How, Why, and When We Eat Flowers
Edible Flowers: How, Why, and When We Eat Flowers
Edible Flowers: How, Why, and When We Eat Flowers

Edible Flowers: How, Why, and When We Eat Flowers

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A beautiful and illuminating guide to the use and cultural history of edible flowers, featuring gorgeous original photography, simple recipes and preparation methods, and thoughtful essays on eating flowers by leading voices. Organizing more than 100 flowers alphabetically by their common name, the book offers handy notes including the flowers’ Latin names, general flavor profiles, origins, blooming seasons, and which parts of the plants are edible, all accompanied by a vibrant photographic portrait. Punctuated by simple recipes and short, essayistic moments written by a diverse roster of celebrated chefs, artists, and writers recalling the use of edible flowers in their creative and gastronomic histories, Edible Flowers is both a practical primer and a delightful read.

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