Flowers & Aromatics

The use of edible flowers and aromatics in cooking goes back at least to Mediaeval times, and in many cases the ingredients are used for colour and appearance as much as flavour.

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  In some national cuisines flowers can be an important ingredient, such as marigold flowers in the cooking of Georgia and the Caucasus, and the use of hibiscus in the Caribbean.

  In North African and Middle Eastern edible rose petals are equally important. Flowers especially are used a great deal as garnishes, in drinks as well as in foods. These ingredients are a great way in which to let your imagination get to work, and bring some great new colours and aromas to your cookery.