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Description
Edible Flowers is part field guide, part cultural study—an alphabetized collection of over 100 blooms that have made their way onto plates, into teas, and through kitchens for centuries. Monica Nelson, the creative force behind Wilder Quarterly, pairs each entry with vivid portraits by photographer Adrianna Glaviano, offering a tactile, visual record of petals and stems worth remembering. Notes on seasonality, flavor, and botanical detail are layered with recipes and short essays from chefs, artists, and writers reflecting on how flowers shape the way we eat and feel. It’s a book that slows you down—asking you to notice, to taste, and maybe rethink the garden entirely.
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