Let your cooking bloom. Explore how to use edible flowers to brighten up everyday cooking.

With over 80 easy recipes from savory to sweet, this delightful flower cookbook will guide you on how to use edible flowers both fresh and dried in everything from fragrant soups to colorful salads mains, desserts, cocktails and more.

Included are tips for cleaning, and preparing edible blossoms and setting up an edible flower larder with floral-infused vinegar, oil, salt, honey and simple syrups, so you can enjoy using edible flowers in cooking year-round.

Bursting with color and delicious flavor combinations, you will be whipping up visually stunning dishes in no time. Flower recipes include:

• Rose Infused Labneh
• Butterfly Pea Flower Glass Noodles
• Flower Pressed Nori Rolls
• Summer Flower Garden Focaccia
• Salmon with Ginger Hibiscus Glaze
• Pasta with Rose Harissa & Parsley Blossoms
• Lilac Cake with Blackberries
• Viola Lollipops
• Hibiscus Strawberry Tiramisu
• Rose Petal Margarita
• Lavender and Butterfly Pea Flower Sangria
• Elderflower Lemon Cocktail

Additional recipes from special guest contributors include:

• Tulip Canapés by Urvashi Roe: urvashiroe.com
• Summer Flower Focaccia by Lauren May: Mustloveherbs.com
• Garden Herb & Lemon Zest Goat Cheese with Edible Flowers by JoEllen Strump: anexplorerskitchen.com
• Blueberry Lavender Galette by JoEllen Strump: anexplorerskitchen.com
• Garden Herb & Lemon Zest Goat Cheese with Edible Flowers by JoEllen Strump: anexplorerskitchen.com
• Shortbread Cookies with Lemon Zest & Edible Flowers by JoEllen Strump: anexplorerskitchen.com
• Beetroot Hummus with Borage Flowers by JoEllen Strump: anexplorerskitchen.com
• Lemon Verbena Blossom Cordial by Beatrice Carlson: etvous.co.nz