Edible Flowers & Their Stories
Lavender: From Fields to Food
Used since Roman times, lavender’s floral notes flavor teas and desserts, while its scent was once believed to chase away evil spirits.
Rose: Royalty on the Plate
A symbol of love and luxury, rose petals have flavored jams, syrups, and cosmetics in Persian, Indian, and Victorian kitchens for centuries.
Hibiscus: The Healing Bloom
Popular in ancient Egypt and Mexico, hibiscus is both tangy and vibrant—known for reducing blood pressure and making delicious red teas.
Marigold: The Poor Man’s Saffron
Called “calendula” in herbal medicine, this golden flower has long been used in healing salves, stews, and symbolic rituals in Asia and Europe.
Nasturtium: The Peppery Wildcard
With bright colors and a bold, peppery taste, nasturtiums were once used by Incas for their antibiotic properties and now decorate modern salads.
Violets: Tiny But Powerful
Violets were sacred in ancient Greece and used in medieval syrups. Sweet and subtle, they now grace desserts and candy across Europe.
Pansies: Petals of Expression
Victorians used pansies to express hidden feelings in “flower language.” Today, they add earthy notes and beauty to artisan cakes and dishes.
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