Floral arrangements can really add something special to an otherwise ordinary dish. Their fun colours and elegant features can make any dessert or meal really pop.
Flowers have been used for culinary purposes as far back as Ancient Greece, Rome, and Egypt. The first recorded mention of edible flowers was in 140 B.C.
Victorians candied violets to decorate desserts.
During the Renaissance, audiences of plays enjoyed rose-petal water and stewed primroses.
Carnation petals were a key ingredient in Chartreuse, a liquor created by French monks during the 1600s.