Edible Flowers

Mary Newman (Author) Mary Newman has taught environmental health at Ohio University and the University of Malta. She is co-author of Edible Flowers (‘Edible’ series) and Cherry (‘Botanical’ series), both published by Reaktion Books.Constance L. Kirker (Author) Constance L. Kirker is a retired Pennsylvania State University professor of art history. An avid gardener and foodie, she is also co-author of Edible Flowers (‘Edible’ series) and Cherry (‘Botanical’ series), both published by Reaktion Books.

"Broad in scope, Kirkers work explains the use of edible flowers from ancient times to the present day . . . It is a whistlestop tour that stays engaging and the history doesnt simply cherry pick the sentimental stories . . . The book also contains flower-based recipes as well as precautions for eating flowers and, perhaps unlike some of the crops mentioned, it is very easy to digest." - English Garden"This neat little book is part of a fascinating series called Edible, in which each volume explores the rich history of individual foods and drink from Apple to Whisky, with diversions en route to Olives, Nuts, Onions and Garlic. Did you know that the Romans believed that eating calendula helps you to see fairies? Maybe you want to cook Beef with Rosebuds? A surprising and enjoyable read." - Garden Organic magazine"Kirker and Newman take us on a journey to the past, going back to the Egyptians, the Greeks and the Romans, and around the world, to discover intriguing traditions and symbols" - Gambero Rosso"This beautifully illustrated, delightful book is one in the long-standing series “Edible,” which focuses on the history of the consumption of specific foods . . . It is well-researched and can be read in a single sitting. Recommended" - Choice