Flowers accompany and enrich our lives. They decorate gardens, balconies and homes and delight us daily with their multiform, colorful beauty and their fragrance. Since time immemorial, blossoms have also been appreciated in the kitchen.
Ehrentraud Bayer and Margith Schmidt-Geier introduce the structure of flowers and their importance for plants and animals. They present a seasonal selection of edible flowers, their botanical classification and various uses. The real flowers can be marveled at and studied, sniffed, tasted, and small prepared samples enjoyed. The lecture will be accompanied by a selection of flower cookbooks and botanical works.
