Floral Flavors: Exploring Edible Flowers in Cuisine | Sommelier India

Garden flowers, like pansies, can be eaten whole but it is usually only the petals that are used

Forget bouquets; there are many more ways to say it with flowers. Carol Wright describes the countless ways edible flowers can be used in food

The Chinese ate flowers back in 3000 BC; Persians nibbled nasturtiums in the 4th century BC; the Romans cooked with violets, lavender and roses, the Incas dined on sunflowers while orange blossom, pot marigolds and roses have always been part of the culinary culture of India and the Middle East.

Subscriber Only Content

A paid subscription is required for access to all content other than the Grapevine section. Subscribe below for access to all Sommelier India articles online and to get the print magazine delivered to your doorstep.

Sign In here if you have already subscribed for access. You can request a password from your account page once you’ve entered your email address. If you are unable to access an article after signing in, it may mean your subscription has expired. For other sign in queries email team@sommelierindia.com

Subscribe by Credit Card

One Year Subscription

Two Year Subscription

Three Year Subscription

Subscribe by mailing a Cheque or Bank Draft

Cheques should be in the name of Sommelier India and mailed to the following address:
Sommelier India,
C-320 Defence Colony,
New Delhi 110 024, India

Download our subscription form (PDF) to print and mail with your cheque.