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Index
CONTENTS INTRODUCTION HISTORY
The Romantics of Culinary History Prehistoric Man Ancient Egypt and Persia Ancient Greece Ancient Rome Biblical Times Dynastic China England and Europe Elizabethan and Victorian England Modern Chefs
PRESERVATION AND STORAGE
Picking and Storing Fresh Flowers and Leaves Crystalizing, Candying, Sugaring, and Glazing Drying Flavored Sugars Making Confit Jellies Making Flower Syrups Making Flower Waters Pickling Flower Buds Edible Stamens
EDIBLE FLOWERS
Definition Acacia Aloe Vera Althea Alyssum Anchusa Angelica Anise-Hyssop Apple Blossom Artichoke Arugula Bachelor’s Buttons Banana Blossom Basil Bee Balm Bergamot Borage Broad Bean Broccoli Brussel Sprout Cabbage Calendula or Pot Marigold Caper Campanula Carnation Cauliflower Chamomile Cherry Blossom Chervil Chickpea Chickory Chinese and Indian Orchid Tree Chive and Garlic Chive Chrysanthemum Clover Coriander Cornflower Cowslip Crocus Daisy Dandelion Day Lily Dewberry Dill Elderflower Endive Evening Primrose Feijoa Fennel Frangipani Freesia Fuchsia Gardenia Garlic Geranium Ginger Gladiolus Guava Hibiscus Hollyhock Honeysuckle Hyacinth Hyssop Jamaica Sorrel Jasmine Johnny-Jump-Up Lavender Lemon Balm Lemon Verbena Lilac Linden Lime Lotus, Chinese Sacred Lovage Malva Marigold Marjoram Mint Mustard Nasturtium Okra Orange Blossom Orange Bergamot Oregano Pansy Passionflower Peach Blossom Peas Peony Pimpernel Plum Blossom Plumeria Primrose Pumpkin Purslane Queen Anne’s Lace Rose Roselle Rosemary Safflower Sage Salad Burnet Samphire Snake Bean Snapdragon Society Garlic Squash, Pumpkin, and Zucchini Sunflower Sweet Woodruff Tarragon Thyme Tiger Lily Tilleul Tuberose Tulip Viola, Violet Yucca Zucchini
EDIBLE LEAVES
Definition Amaranth Artichoke Arugula Asian Greens Balm Basil Bay Laurel Bergamot Betel Burnet Celery Chard Chervil Chicory Chinese Broccoli Chinese Celery ChineseLeek Chive Choy Cicely Claytonia Collards Coriander Chrysanthemum Greens Curry Leaf Fennel Fern Frond Fiddleheads Garbanzo Grape Greek Cress Hyssop Kale Komatsuna Lamb’s-Lettuce Lebanese Cress Leek Lemongrass Lettuce Lovage Mache Malabar Spinach Mibuna Mint Misone Mitsuba Mizuna Mesclun Mix Molokeylia MustardGreens Nasturtium Nettle Onion Orach Oregano and Marjoram Paan Pak Choi Pandan Perilla Purslane Quinoa Radish Red Chard Red and Green Frilled Mustard Rocket Rosemary Rutabaga Sage Shiso Shungiku Snow Pea Leaf Shoots Sorrel Spinach Tarragon, French Thyme Turnip Verbena Water Chestnut Watercress Water Dropwort Water Pepper Water Shield Yarrow
MICROGREENS
Definition Amaranth, Mekong Red Arugula Basil Beetroot Bok Choi Broccoli Buckwheat Cabbage Carrot Celery Chard Chervil Chia Chicory Chives Corriander, Cilantro Corn Shoots Cress Dill Endive Garlic Chive Hon Tsai Tai Kale, Red Russian Kohlrabi Lentils Lettuce- Linseed or Flax Mache Mibuna Mint Mizuna Mustard Streaks Onion Orach Parsley Pea, Fiji Feathers Perilla Popcorn Shoots Radish, China Rose Radish, Daikon Radish, Sango Red Kale Rocket Salad Burnet Shiso Shungiku Silverbeet Sorrel Sunflower Tatsoi Wheatgrass
RECIPES
Artichoke Fritters Artichoke Soup Arugula Chilled Cucumber Soup Arugula Salad Banana Blossom Prawns Banana Blossom Salad for Quail, Duck, or Chicken Banana Blossom Papaya Salad Banana Blossom Salad Borage Flower Berries Bergamot Rice Betel Leaf Larb Betel Leaf Chili Prawns Betel Leaf Green Papaya Salad Broccoli in Cream Sauce Brussel Sprouts in Lemon-Butter Sauce Candied or Crystallized Flowers Candied Mint Leaves Candied Mint Leaves with Chocolate Ravioli Capers, Fried Caper Salad Caper Sauce Cauliflower Artichoke Tempura Cavolo Nero and Cannellini Beans Clover Jelly Confit Cold Rolls Confetti Blossom Scones Dandelion Confit Dandelion or Kale Leaf Chips Day Lily Flower or Buddha’s Delight Edible Flower and Leaf Cheese Spread Edible Flower and Leaf Salad Edible Flower and Leaf Salt Flower Pancakes and Pikelets Flower Ice Bowls Flower Ice Cubes Flower Ice Paper Flower or Leaf Compound Butters Flower Pasta Flower Syrups Grape Leaf Pickles and Dolmades Hibiscus Flower Tea, Karakade Hibiscus Milk Hyssop Biscuits Hyssop Sauce Komatsuna with Miso Sauce Lavender Biscuits Victorian Lavender Chicken Lavender Duck Lavender Ice Cream Leek Risotto Leeks Al Forno Leek Tart Tatin Lemongrass Fried Tofu Marigold Vinaigrette Dressing Melted Cheese with Marjoram Flowers Nasturtium Flowers, Stuffed– Orange Blossom Flower Water Orange Flower Water Champagne Cocktail Orange Flower Water and Champagne Jelly Pandan Leaf Chicken Pandan Leaf Chiffon Cake Pea Shoot Feather Stir-Fry Perilla Fried Cucumber Perilla Kimchi Perilla Pesto Perilla Leaf Tea Perilla Tempura Pumpkin and Zucchini Flowers, Battered Rhubarb, Licorice, Almond, and Citrus with Edible Flowers and Leaves Roast Pork or Lamb with Rose Petal and Lavender Ras-el-Hanout Rose Martini Rose Petal Hi-Hat Cupcakes Rose Petal Punch Rose Petal Sorbet Rose Petal White Hot Chocolate Roulade of Spinach and Herbs Scape or Chive Flower Soup Scape Pesto Scrambled or Omelet Egg Squash Blossom or Zucchini Flower Soup Snow Eggs in Saffron Cream Sorrel Soup Spinach Souffle Sweet Cicely Oven Roasted Tomato Syllabub Tea Thyme Roasted Vegetables Tisanes Victorian Fairy Cups Violet Confit Watercress Salad Zucchini Flower Omelet
MISCELLANY
Edible Flowers Alphabetically Inedible Poisonous Flowers Alphabetically Birth Month Flowers Emotional Meaning of Flowers Emotional Meaning of Flowers Interpretations by The Culinary Library Edible Flowers by Color
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