Edible flowers gain culinary popularity in France

Edible flowers are gaining popularity in cuisine, with a growing number of chefs and consumers embracing them. This trend suggests a shift in culinary practices. Over 1,500 flower varieties are edible, though only around twenty are considered particularly flavorful. The movement is fueled by increased interest in plant-based foods and a desire for locally sourced ingredients. Producers are forming networks to compete with imports, and the trend is driven by a growing interest in plant identification and usage, especially since the COVID-19 pandemic.