Flowers, due to their special colors, texture and flavor, are widely used in decoration, spices and herbs. Floral centerpieces on the table are a classic and timeless tradition, but flowers can also show up on your dinner plate, too.

When talking about eating flowers, the question is probably not why, but why not?

Although not all flowers are edible, they can make a pleasant addition to a main dish or salad. Flowers are part of many regional cuisines, including across Asia, Europe, and the Middle Eastern. They can be added to beverages as flavorings, or used to make beverages such as tisanes and wines.

Take pansies as an example, typically, they have a mild, fresh and lightly floral flavor. Due to their rich color variations, they make an excellent addition to desserts, such as pastries, cakes and cookies.

But do remember, find yourself a qualified supplier and be cautious that some flowers may cause allergies, and not all are edible. Many can be eaten whole, but some have bitter parts, such as the stamens and stems.

Director: Ge Kai

Editor: Ge Kai

Filmed by: Li Feng

Designer: Yin Yating

Article Written by: Ge Kai

Producer: Wen Yaru

Chief Editor: Chen Ran

Supervisor: Zhang Shilei