By colour - Cuciniana

Edible flowers
Edible flowers
Petals that taste of sunlight, blossoms that perfume the plate… Here the garden enters the kitchen, turning every dish into a fleeting season of color and fragrance. A journey into floral cuisine: where botany meets poetry on the plate.

Edible Flowers by Colour
Purple Edible Flowers: A Guide to Violet, Lavender & Lilac Blooms
Infusing Edible Flowers: Methods that Capture Their Essence
Spices & Aromatics
Botanical archive
Botanical archive
A curated collection of edible flowers, aromatic herbs, and sensory plants.

Each entry is a quiet invitation to look closer to learn not only what a plant is, but how it tastes, how it smells, how it blooms.
Here you’ll find culinary uses, seasonal patterns, pairings, textures, and traditional stories.
It’s a space to gather knowledge, delight in detail, and begin to cook with the senses awake.

Snapdragon | Antirrhinum majus
Jasmine | Jasminum spp.
Rose | Rosa spp.
About

Edible Flowers by Colour

Colour is often the first thing an edible flower offers the kitchen. Before aroma or flavour, it sets expectation — freshness, intensity, restraint, or warmth. In cooking, colour is functional: pigments react to heat, acidity, fat, and time, shaping how a flower behaves once it reaches the plate....