Edible Flowers

The culinary use of flowers dates back thousands of years with the first recorded mention being in 140 B.C.

Oriental dishes make use of daylily buds and the Romans used mallow, rose and violets. Italian and Hispanic cultures gave us stuffed squash blossoms and Asian Indians use rose petals in many recipes.
After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again.

Edible flowers were especially popular in the Victorian era during Queen Victoria's reign.
Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, not adding flavors that will over power the delicate taste of the flower.

Catalog of Edible Flowers
Recipes for Cooking Flowers