Creative chefs from all around the globe are using edible flowers in their soups and stews, salads, desserts, candies, flavored oils, vinaigrettes, drinks and much more. At the Culinary Vegetable Institute, our team uses them in tinctures and bitters to create unique cocktails and mocktails. And, although usage of these flowers is clearly experiencing a well-deserved surge in popularity, culinary flowers have been used for centuries.
Edible Flowers Put Joy and Love on the Plate
Flower grower Gheorghe Gureu has unleashed a tiny army inside The Chef’s Garden flower house. In a microscopic game of “good guys vs. bad guys,” a phalanx of predatory insects is hunting down pests that could otherwise wreak havoc on edible flowers and leaves.