REFERENCE

Edible Flowers: How, Why, and When We Eat Flowers

by Monica Nelson (author) & Adrianna Glaviano (photogs.).
Monacelli. Nov. 2021. 260p. ISBN 9781580935715. $35. REF
COPY ISBN
This guide to edible blooms covers the more obvious varieties (lavender; chamomile), but Nelson (founding art and photo director, Wilder Quarterly) also looks at examples not generally associated with food, including kudzu and snapdragons. The majority of the book is dedicated to exploring over 100 individual flowers (purslane; tulip), with information on growing season, flavor, and which parts of the flower are edible. Glaviano’s sumptuous, detailed photographs present blooms as works of art. The book concludes with nearly 20 recipes for adventurous palates, including rose jelly and hopping clover kombucha.
VERDICT A treat for organic farmers and anyone who loves to cook.
Reviewed by Maggie Knapp, Trinity Valley Sch., Fort Worth, TX , Dec 01, 2021
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