The Edible Flower Garden: From Garden to Kitchen: Choosing, Growing and Cooking Edible Flowers

A unique gardening guide and recipe collection offering over 25 planting schemes with accompanying recipes showing how to use the flowers in the kitchen, and including an illustrated directory of 45 edible flowers.

Flowers have been used for culinary purposes since earliest times: rose petals have been used to perfume cakes for centuries, and the richly scented ‘Parma’ violet was a popular ingredient during the Victorian era. This unique gardening guide and recipe collection offers over 25 planting schemes, with accompanying recipes showing how to use the flowers in the kitchen. Create a spring planter of violets and primroses, a scented lavender basket, or a striking pairing of sunflowers and nasturtiums, then create tasty dishes and drinks. With gorgeous photographs by award-winning Michelle Garrett, this book will delight both gardeners and cooks alike.

, • Planning, planting and cultivating over 25 edible flower schemes with accompanying recipes.

• An illustrated flower directory provides at-a-glance information on over 45 edible flower varieties and their complementary foods.

• Professional gardening and cooking tips ensure success both outdoors and in the kitchen.

• A stunning visual guide and informative reference to consult and treasure.

• “The seminal book on the subject” Charles Campion, The Evening Standard

About the Author: Kathy Brown has an award-winning garden, and has written a number of books on gardening, including Bulbs for All Seasons, which won the Garden Writer's Guild Practical Book of the Year Award.