Variety of flavors and a feast for the eyes: Edible flowers from garden and wildflowers are becoming increasingly popular. They are a delight for the eye and a treat for the palate. In this comprehensive guide and cookbook, 50 flowers are portrayed, and 60 flower-inspired recipes are presented in an visually appealing manner. Eating flowers? Never! That’s how some react. Yet, as soon as it becomes more specific, initial resistance gives way to astonishment: there are already many dishes that we enjoy. Stuffed golden zucchini blossoms, blue borage, fiery nasturtium, or fragrant elderflower syrup have long been part of our culinary repertoire. However, there is still much more to discover! Flavoring and decorating dishes with flowers has been extremely popular since ancient times. Initially, it was star chefs who revived this tradition and developed their own culinary signature with flowers. Then, the sensual flower cuisine also conquered everyday cooking. Flowers add a touch of paradise to the plate and glass. They taste different: sometimes velvety-floral, chocolatey, spicy-sour, hot, cress-like, peppery, or mushroom-like. This cookbook, which includes a substantial botany section, was written by two experts who have gathered years of experience in the world of flowers. The guide serves as an introduction to the fascinating world of blooms. In addition to recipes, from appetizers to desserts, there are also basics like vinegar, syrup, and butter that guarantee fragrant flavors year-round. The detailed lexicon section portrays 50 wild and garden flowers in words and pictures: cultivation, season, general uses, and culinary properties. Contents include: botany and history, a look into the past, flowers in the kitchens of other countries, caution with poisonous plants, harvesting and sourcing, preserving flowers, and edible flowers such as begonia, chrysanthemum, cosmos, dahlia, cornflower, lavender, and snapdragon.