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Edible Flowers History

The eating of flowers dates back thousands of years

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Edible Flowers for Recipes

© 2007 Peggy Trowbridge Filippone

Edible Flower History

The culinary use of flowers dates back thousands of years with the first recorded mention being in 140 B.C. Many different cultures have incorporated flowers into their traditional foods.

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.

Chartreuse, a classic green liqueur developed in France in the seventeeth century, boasts carnation petals as one of its secret ingredients.

And, dandelions were one of the bitter herbs referred to in the Old Testament of the Bible.

More About Edible Flowers and Edible Flowers Recipes:

Edible Flower Storage and Selection
Edible Flower Cooking Tips and Hints
Edible Flower History
Edible Flower Flavor Chart
Poisonous Flowers Chart
Edible Flower Recipes
Edible Flowers Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Cookbooks

Taylor's Pocket Guide to Herbs and Edible Flowers
Edible Flowers : A Kitchen Companion With Recipes
The Forgotten Art of Flower Cookery
Edible Flowers: Desserts & Drinks
More Cookbooks
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