If most didn't think that Flowers were edible, some ancient traditions of eating them did remain but also Flowers to decorate a plate and to eat them has become quite a fashion nowadays in Restaurants and even at home. Flowers can render a Dish look more delicate, more refined.
Vanilla Cheesecake decorated with Violas which are edible. The Flowers give a certain elegance to the humble Cheescake.
I remember walking in a field in Brittany with my Sister during one of our holidays to her Grandparents in Plouvara. She picked purple Flowers from the field and ate them. I was astonished and told her that she couldn't eat Flowers. Her reply was for me to try one. In that case, it was Chive Flowers. I followed her example. This little experience I had at about eight taught me that we actually can eat certain Flowers.
Chives Flowers growing in my Garden nowadays. I do still eat them with glee.
One famous Flower used in dishes mainly from Italian origins but not only is the Courgette Flower (but also many Squash Flowers). Pretty, large and yellow, they are delicious stuffed or fried or baked. They can make enjoyable Canapés for an Apéritif, or very delicious Starters or Sides.
Courgettes Flowers from my Garden. I find them beautiful personally.
There is a fine balance when you do grow Courgettes. The more Flowers you get, the more Courgettes you will have so in order to manage the flow it is a nice idea to pick some Courgettes Flowers and to prepare a dish with them. You then do get the best of both worlds, no glut and no overflow.
Fried Courgette Flowers filled with Ricotta Cheese and Spinach.
Now they are fragrant and very perfumed Flowers used for culinary purposes: Roses, Orange Blossoms and Lavender. If we start with Roses, the Petals are extremelly handsome and their uses multiple. For decoration and their delicate flavour. However one must never be heavy handed with their use which can be overpowerfully fragrant. As one can say, less is more. Subtelty is the key. I would say especially using Rose Water for Cakes.
One of our Garden Roses: we love drying the petals from our Helen Robinson Rose.
There is a Flower I can not say I do bestow in my Garden, but however I love using its flavour for Cake, Cheesecake, Triffle and Orange Soufflés and this is Orange Blossoms Water. It is zesty, zingy, and it does give a delicious scent to a dessert or pudding.
Orange Blossom Cocktails.
Then there is Lavender which is mainly used for Sweet Dishes but which can equally be found within or to decorate and flavour Savoury dishes. For my own taste, too much Lavender, like Roses can overpower a dish. I prefer this Flower to be use in a gentle manner. Otherwise it seems that you are falling in the laundry basket of a Grand Mother. Did you know that in the South of France leaving a bunch of Lavender by a window prevented scorpions to enter the home...? It is a bit of trivia, I agree but it is interesting to know.
Dried Lavender. I do grow Lavender in my Garden and most often than not dry the Flowers into Bouquets to perfume the house. I keep some dried flowers as well in a little pot for culinary purposes.
I don't bestow a field of Lavender, just a pot, but its scent is lovely in the Summer and it does attract pollinators.