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


Featuring glorious photography by Adrianna Glaviano, the book Edible Flowers: How, Why, and When We Eat Flowers by Monica Nelson is part practical guide, history book and personal story—all organized alphabetically by each bloom’s common name. 100 flowers are featured alongside their Latin name, locations, blooming seasons, flavor profiles and which part is edible. Also outlined are historical practices (from ancient Greeks and Romans drinking violet wine to help with hangovers to medieval women adding borage to drinks as a kind of love potion) and culinary and cultural uses (like hibiscus drinks in Cambodia and the use of rose water in cooking across the Middle East, India and North Africa). There are also various contributions—including recipes—from chefs, writers and artists.