The Forgotten Art of Flower Cookery

“A truly original cookbook—combines the two most gratifying household pursuits, gardening and cooking, to produce unusual and delectable dishes.” —The New York Times
 
They’ve graced the loveliest gardens and the most elegant dinner tables but have often been overlooked when it comes to cooking. Rediscover what our ancestors knew: that flowers taste as wonderful as they smell.
 
Most cooks already depend upon certain flowers, probably without even thinking about it. Broccoli, artichokes and cauliflower—all flowers—are common foods. But have you ever tasted Dandelion Salad, Candied Lilacs, Marigold Cheese Soup, or Rose Petal Jam?
 
In more than two hundred recipes using twenty-six common garden flowers, author Leona Woodring Smith opens up a world of these truly original delights. Try borage, for its cucumber like taste and sky-blue color, in Cider Cup with Borage or Blender Borage Soup. Chives are easy to grow; try them in a Polka-Dot Potato Cake. Also try the Chinese-influenced Day-Lily Tempura or Day-Lilied Duck.