Feasting on brightly colored flowers has a long culinary history. In the Victorian area, edible flowers were particularly popular and frequently used to create elegant designs of candied violet and borage to top cakes and desserts. In more recent times, edible flowers are recognized not only for their beauty and decorative value, but also for flavor, aroma, and nutritional aspects. Edible flowers are incredibly versatile; hydroponically grown they are used as a spice or vegetable or simply displayed as a decorative garnish in salads and a variety of dishes to add color to the plate.
They are grown commercially by hydroponic producers for restaurants, salad mix producers, and bars, where modern mixologists incorporate edible flowers and floral infusions into drinks.
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