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EDIBLE FLOWERS
Though it fell out of fashion
for a while, feasting on flowers
is seeing somewhat of a
resurgence. Here’s how you can
get in on the colorful tradition.
by Dr. Lynette Morgan
76
grow cycle
F
easting on flowers has a long culinary history. In the Victorian
era, edible flowers were particularly popular and used to create
elegant designs of candied violet and borage on top of cakes and
desserts. In more recent times, edible flowers are recognized not
only for their beauty and decorative value but also for their flavor,
aroma, and nutrition. Edible flowers are incredibly versatile; they
are brewed as tea, used as a spice or vegetable, dried, candied,
incorporated into baking, or simply scattered fresh as a garnish.
They are grown commercially by hydroponic producers for
restaurants, candy makers, tea blenders, produce stores, salad
mix producers, and bars, where modern mixologists incorporate
edible flowers and floral infusions into drinks.