A Floral Feast: A Guide to Growing and Cooking with Edible Flowers, Foliage, Herbs and Seeds (Dunster Carolyn)(Pevná vazba)

How to grow and harvest an abundant supply of edible ingredients from your garden Flowers have probably been used in cooking for as long as people have been preparing and flavoring food. In China cooks were experimenting with chive flowers in 3000 BC and the Romans frequently added blooms to their dishes. Today flowers are often seen as an exotic extra, employed only by professional chefs. While we are all taking a greater interest in the provenance of our food, adding more plant-based ingredients to our diets, experimenting with growing our own vegetables and eating to follow the seasons, edible flowers remain a bit of an unknown quantity. This book demystifies the idea of eating flowers and introduces readers to a whole range of blooms, leaves, flowering herbs and edible seeds that can be home-grown and used in a new way - by adding them to food. From drying hibiscus
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