Using flowers in cooking is a practice that dates all the way back to the Roman Empire. It became widespread in the Middle Ages and continued in popularity through the Victorian era. These days, many restaurant chefs are reviving this culinary art, using flower petals and blossoms to add both flavor and beauty to their menus. Growing edible flowers and using vegetable and culinary herb blossoms expands the pleasure of cooking from the garden. Their flavors range from spicy to sweet — a milder form of their leaves, fruit or fragrance. They add a decorative and delicious touch to everyday cooking and elegance to special-occasion dishes.