Savvy cooks know that nature's spring bouquet can also add color and a surprising twist to everyday meals. Marrying flowers with foods may seem to be a hip new trend, but it's actually a tradition that dates back centuries. In the Orient, the Daylily served its purpose as more than a decoration, and in the early days of Rome, violets adorned period foods. Not surprisingly, the floral taste of rose petals was especially popular during the Victorian era. For instance, lilies and lilac tend to be sweet, sugary, where firewood is more spicy, peppery.
Lavender has an herbal flavor while hibiscus has a tart, citrus taste.
When creating meals, cooks are usually encouraged to experiment with different foods to create a magical combination of flavors and textures. Flowers can add a burst of color to your foods, but it's especially important to be aware of the exact type of flower you're using, as many flowers are very poisonous. They also provide tips for using the flowers in foods. As a food, flowers are highly perishable, so be sure to use them within a few hours of picking. Never eat flowers picked from the side of the road as they may contain harmful toxins from exhaust fumes.