Spring - flowers in each dish

Culinary use of flowers dates back hundreds of years ago in China, Greece and Rome.Many cultures now use the flowers in the traditional kitchen - a hodge-podge of colors in the Italian kitchen and rose petals in the kitchen of India. Adding color to the usual food will give them a nice color, aroma and exoticism. Some flowers are spicy, others - grass, and others -are very fragrant. The result of such experiments are always surprises.