Edible Flowers 200 Species

Author: Cao Guangcai
Publisher:
Publish Date: 2002-11-01
Features: Flowers labeled with the word "Edible" not only serve as ornamental plants but can also be consumed. This enriches culinary culture and adds more color to people's lives. This book, titled "200 Common Edible Flowers," selects 200 common flower plants known or unknown to people, which can be consumed in various ways. The edible parts may be the flowers themselves, certain parts or organs of the plant. Some are used as dishes and fruits, some are steeped in water or made into soups for drinking, some consume extracts or processed components, some are used orally as medicine, and there are other edible methods. The introduction of each flower is preserved up to the taxonomic level of "species" or "variety" (even "forma"), without specifically introducing "cultivars." The introduction of each flower is written in four levels: the scientific name, common names, and Latin binomial; distinctive botanical characteristics for easy identification; growth environment and distribution range; edible parts and consumption methods. At the same time, each edible flower is accompanied by color illustrations or black-and-white line drawings that reflect its external features to achieve a visually engaging effect. For the sake of describing taxonomic characteristics, some botanical classification terms are inevitably used. Therefore, a brief introduction to basic botanical knowledge is provided. Whether you are into planting, cultivating, caring for, admiring, or eating flowers, you can become a reader and critic of this book.