Edible Flowers

"Kirker and Newman take us on a journey to the past, going back to the Egyptians, the Greeks, and the Romans, and around the world, to discover intriguing traditions and symbols."-- "Gambero Rosso" "This neat little book is part of a fascinating series called Edible, in which each volume explores the rich history of individual foods and drink - from Apple to Whisky, with diversions en route to Olives, Nuts, Onions and Garlic. Did you know that the Romans believed that eating calendula helps you to see fairies? Maybe you want to cook Beef with Rosebuds? A surprising and enjoyable read."-- "Garden Organic" "Broad in scope, Kirker's work explains the use of edible flowers from ancient times to the present day . . . It is a whistlestop tour that stays engaging and the history doesn't simply cherry pick the sentimental stories . . . The book also contains flower-based recipes as well as precautions for eating flowers and, perhaps unlike some of the crops mentioned, it is very easy to digest."-- "English Garden" "This beautifully illustrated, delightful book is one in the long-standing series 'Edible, ' which focuses on the history of the consumption of specific foods. The authors classify and describe flowers that have been consumed in a variety of ways (according to geographic location) and provide a time line of when these flowers were used (the ancient world, the Middle Ages, etc.). Flowers and other parts of plants have been used with foods in many ancient cultures--the Chinese, Greeks, and Romans incorporated flowers into food. This practice has continued--for colorful use, delicate flavor, as well as some nutritional qualities. Recommended."-- "Choice"

Constance Kirker is a retired Penn State University professor of art history. Mary Newman has taught at Ohio University and the University of Malta.