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 |
