Embark on a sensory journey with this book dedicated to the art of floral cuisine. Discover the subtle, fragrant flavors and delicate, ephemeral beauty of edible flowers. From ancient times to the present day, flowers have been used in cooking for their taste, nutritional, and medicinal qualities. This book celebrates biodiversity and the taste treasures it contains.

Edible flowers, rich in nutrients, aromas, and colors, are experiencing renewed interest in healthier, more natural, and environmentally friendly eating. This book invites you to explore a selection of ten edible flowers, chosen for their taste, beauty, and ease of cultivation. Each chapter is devoted to a flower, presenting its botanical characteristics, history, culinary uses, health benefits, and recipes.

Find familiar flowers like roses, violets, and lavender, and discover new ones like marigolds, nasturtiums, and cornflowers. Each flower reveals its secrets, aromas, colors, and flavors for your pleasure. This book encourages creativity, experimentation, and respect for nature.