Edible Flowers Cookbook
How to Make Syrups, Infusions, Jams, and Desserts
Discover traditional and modern recipes made with edible flowers: syrups, infusions, jellies, candies, sorbets, floral vinegars, desserts, and homemade drinks. This cookbook gathers practical flower-based recipes inspired by historical culinary traditions, adapted for the modern kitchen with clear instructions and accessible techniques.
Flowers are not just decorative.
For centuries, they have been used in syrups, infusions, desserts, preserves, vinegars, and homemade drinks — often with simple ingredients and practical methods passed down through everyday cooking.
This book brings together traditional flower-based recipes adapted for the modern kitchen.
Inside, you will find a wide range of preparations made with edible flowers:
syrups,
jellies,
infusions,
floral vinegars,
candies,
sorbets,
creams,
ratafias,
preserves,
fermented drinks,
and traditional sweet preparations.
Each flower is introduced with practical recipes based on its flavor, aroma, texture, or traditional culinary use.
Carnation, violet, rose, poppy, elderflower, orange blossom, jasmine, lavender, chamomile, nasturtium… this cookbook explores both well-known edible flowers and older traditional preparations that have gradually disappeared from everyday cooking.
The recipes are written with clear instructions, realistic quantities, and accessible techniques. Historical recipes have been adapted when necessary to make them usable in a modern home kitchen while preserving their original spirit.
This book is not built around fantasy “miracle remedies.”
When a traditional use is mentioned, it is presented as tradition — not as medical advice.
You can explore the book in two different ways:
by flower, following all the recipes linked to a specific plant,
or by preparation type, discovering syrups, jellies, infusions, candies, floral desserts, and drinks across multiple flowers.
A final section is also dedicated to traditional herbal infusions and their historical domestic uses.
A practical cookbook for anyone curious about edible flowers, forgotten culinary traditions, homemade preparations, and simple ways to bring flowers back into everyday cooking.
For centuries, they have been used in syrups, infusions, desserts, preserves, vinegars, and homemade drinks — often with simple ingredients and practical methods passed down through everyday cooking.
This book brings together traditional flower-based recipes adapted for the modern kitchen.
Inside, you will find a wide range of preparations made with edible flowers:
syrups,
jellies,
infusions,
floral vinegars,
candies,
sorbets,
creams,
ratafias,
preserves,
fermented drinks,
and traditional sweet preparations.
Each flower is introduced with practical recipes based on its flavor, aroma, texture, or traditional culinary use.
Carnation, violet, rose, poppy, elderflower, orange blossom, jasmine, lavender, chamomile, nasturtium… this cookbook explores both well-known edible flowers and older traditional preparations that have gradually disappeared from everyday cooking.
The recipes are written with clear instructions, realistic quantities, and accessible techniques. Historical recipes have been adapted when necessary to make them usable in a modern home kitchen while preserving their original spirit.
This book is not built around fantasy “miracle remedies.”
When a traditional use is mentioned, it is presented as tradition — not as medical advice.
You can explore the book in two different ways:
by flower, following all the recipes linked to a specific plant,
or by preparation type, discovering syrups, jellies, infusions, candies, floral desserts, and drinks across multiple flowers.
A final section is also dedicated to traditional herbal infusions and their historical domestic uses.
A practical cookbook for anyone curious about edible flowers, forgotten culinary traditions, homemade preparations, and simple ways to bring flowers back into everyday cooking.
