Edible flowers are no longer just an eccentric garnish on a plate – they are increasingly appearing in modern cuisine as a tasty and healthy addition to our meals. Participants of this year’s Edible Flowers event, organized by the Faculty of Horticulture at Mendel University in Lednice, had the chance to discover how to work with them, what nutrients they can provide, and how to use them to add a new dimension to dishes.

On a pleasant summer morning, nearly forty visitors gathered in the faculty’s Thematic Gardens to explore the world of edible flowers under the guidance of Assoc. Prof. Ing. Jarmila Neugebauerová, Ph.D. from the Department of Vegetable and Floriculture Sciences.

The program included not only a presentation of suitable edible flower species, but also practical tips on how to use them tastefully and safely in food preparation. Visitors learned which flowers are suitable for direct consumption, what bioactive compounds they contain, and what to avoid when collecting and serving them.

The event also featured a small tasting of floral specialties and the opportunity to explore a wide range of edible and ornamental plants directly in the Thematic Gardens, which were open for individual visits from 9:00 a.m. to 1:00 p.m.

We thank all participants for the pleasant atmosphere and look forward to the next meeting with edible flowers – colorful messengers of flavor, health, and inspiration.