The use of flowers in cookery has been traced back thousands of years and certain ethnic cultures use certain flowers certain ways. In the Orient, they use daylily buds, the Romans used violets, rose and mallow and Italian and Hispanic cultures, stuffed squash blossoms. Chartreuse, a classic green liqueur developed in France in the seventeenth century, a secret ingredient being carnation petals.
About Edible Flowers
Posted by Food-and-Drink Articles from EzineArticles.com on December 30, 2008
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