We are all familiar with vegetable flowers in the form of Cauliflower, Broccoli and Artichokes, but other, more ornamental flowers have been used in the cuisine of cultures all over the world for thousands of years. The Romans were keen on them, as were the ancient Chinese, and European medieval writings talk about feasts of venison cooked with marigolds and violets in salads.
Using peppery Nasturtium flowers in salads and sweet, perfumed rose petals in desserts is quite well known, but did you also know: