Deer and rabbits aren’t the only ones that eye a garden or landscape full of flowers and think, “Let’s eat!”
With “Edible Flowers: How, Why, and When We Eat Flowers,” author Monica Nelson has all the gardeners and home chefs who give this book a read considering more than 100 different types of flowers as sources of food, if not entirely meant to nourish in and of themselves, then at least put to good use to provide alluring adornments and a unique pop of flavor and color in a variety of dishes.
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Their colorful splendor is emphasized with full-color photographs sprinkled throughout, some glossy and others printed on matte paper.
The majority of these are by Adrianna Glaviano, alongside a short list of pictures from additional contributing photographers.
You can find a copy of “Edible Flowers” to add to your cooking and gardening bookshelf now on Amazon.
After I read it, my newfound knowledge at least tripled the number of blooms I would consider eating, as garnishes, in soups, as bread or jelly ingredients… and the list goes on.
And that’s really what Nelson aims to accomplish with this book.
Along with the help of a few dozen food and art luminaries who contribute essays and poems to the book under the title “Flower Eaters,” Nelson immerses readers in the lore, botany, and sometimes personal experience of so many different edible blooms.
I read the book from cover to cover, then browsed it, and later dipped back in for more info at least 10 times to date after I first received it.
My short take: If you’re interested at all in floral food, this compendium is destined to
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