The Edible Flower Garden:
Edible Flowers:
From Garden to Kitchen
Desserts & Drinks
Edible Flowers
by Kathy Brown
by Cathy Wilkinson
Barash
by Kathy Brown
Flowers in the Kitchen:
The Forgotten Art of
Edible Flowers:
A Bouquet of Tasty Recipes
Flower Cookery
From Garden
to Palate
by Susan Belsinger
by Leona Woodring Smith
by Cathy Wilkinson Barash
The Gourmet's Garden:
Good Enough to Eat: Growing
Cooking with Edible Flowers... and Cooking Edible
Flowers The Edible Flower Garden
by Anne Gardon
by Jekka McVicar
by Rosalind Creasy
While the culinary use of edible flowers dates
back several thousand years, some of the earliest efforts to
categorize and mass distribute "flower cookery" recipes (and
the ideologies behind them) were first seen
in 16th Century Europe with the publication of various cookery books and
volumes on horticulture, ex-
tolling the benefits of the Old World edible garden. In those days,
the Mistress of the House was not only
expected to be highly adept
at managing the household staff and domestic affairs, but to be proficient in
entertaining and cookery, as well. By her own experience and labor,
it was expected that she be well
versed in the medicinal and culinary use of both herbs and flowers. Her
kitchen pantry would be largely
provisioned by the very household garden she maintained and by the stillroom
in which she created the
various infusions, waters, wines, and syrups from the herbs and flowers
in her garden. Those flowers
that were distinctively "edible" were used in cookery no less
for their practicality and actual substance,
than for their particular beauty and ornamentation, flavor and aroma.
The
earliest "cookery book" publications are most often found in private
collections or specially or-
chestrated museum exhibitions, thereby preventing thorough scrutiny of
these antique cookbooks for
research purposes or curiosity’s sake. However, for those
individuals who are not faint of heart and
enjoy the challenge of the hunt, "flower cookery" books and
"general household" cookbooks (which
often incorporated edible flower recipes) dating back only a century or
two, may still be found on errant
library shelves or acquired from antique bookshops and public sales forums
like eBay or local auction
houses.
All
of the edible flower cookbooks listed below have been published within the last
40 years. The major-
ity of them are still in print and available for purchase from your favorite
local and online bookshops.
Edible Flowers:
Flower Power: Cooking
with
Cooking with
From Garden to Kitchen
Petals, Blossoms and Blooms
Edible Flowers
by Kathy Brown
by Kathy Brown
by Miriam
Jacobs
Edible Flowers:
Scented
Geraniums and
The Essence of
A Kitchen Companion
Edible Flowers Cookbook
Herbal and Floral Teas
by Kitty Morse
by The
Madison Herb Society by Mary
El-Baz, Ph.D.
