A refreshing and elegant cocktail made with edible hibiscus for Mother’s Day brunch!

Fragrant rose petal combined with roasted tomatoes and toasted cashew nuts bring a nice twist to the classic pesto.

These Edible Flower Cupcake Toppers are the perfect little treat for a Spring or Easter party!

If you need a little celebration cake for up to four people this mini raspberry and pistachio praline buttercake is for you!

Cute, delicious little flowers made of raspberries, blueberries and kiwi. Served on a think layer of natural yogurt. Easy dessert for kids.

You can make this nice strawberry flower with just yogurt and fruit.

Pesto made with spicy nasturtium leaves and petals…fresh from the garden!

Tutorial: A yummy chewy cupcake flower… made from modeling chocolate!

Edible Flower Salad (in Czech)

Heston Blumenthal’s mousse with chocolate brownie and summer fruits