With their exquisite properties of scent, color, shape, and form, it seems only natural to envision flowers at the dining table—not just as a decorative accent, but also as part of the feast.
Although recently back in vogue as darlings of haute cuisine, flowers are by no means new to cooking enthusiasts. Many cultures, from ancient Rome to Elizabethan England and beyond, have experimented with the taste and texture of blooms, from sugared rose petals used for garnish to wine made of dandelions.
Edible flowers became most popular during the romantic and creatively daring era of Queen Victoria’s reign, after which they fell out of favor with chefs. In recent years, however, the use of a broad range of flowers—primrose, violets, honeysuckle, pansies, geraniums, hibiscus, lilacs, and many more—has found…
