Current trends of using ornamental plants in culinary arts.

Abstract

All over the world, from Roman times, flowers have been used to intensify the taste and flavor, add a splash of color, texture to soups, salads, desserts, beverages or just to complement a dish. Edible flowers uses are varied and numerous possibilities, but these can be produced only in organic culture without chemicals or pesticides, to not harm the environment and the people with come into contact. The quality and appearance of edible flowers are important, but the composition and nutritional value represent a reason enough for their consumption. Edible flowers are an excellent source of minerals, a cocktail of antioxidants.