Flowers have not only intrigued the eye but also the palate for centuries.

The Roman emperor Nero knew the powerfully sensual art of cooking with flowers. He spent the equivalent of $16,000 on roses in a banquet celebrating Rosalia, the Roman festival of rose, offering his guests rose puddings as they reclined on rose petal pillows, breathing in rose oil scented air, according to The Food Encyclopedia by Jacques Rolland and Carol Sherman.

• WHICH FLOWERS CAN YOU EAT? WHICH ONES ARE DEADLY? CLICK HERE.

Centuries later Louis XIV developed an incredible palate for flowers. In 1672, farmers in Avignon grew 10,000 tuberoses to fulfill his need to see and imbibe nature's beauty, according to the book.

 More recently edible flowers have been seen as a bit passé, but this year they are experiencing a resurgence. Chefs throughout the United States are using flower petals to garnish plates and add interesting flavors to dishes.

"Fancy restaurants are not the only folks dressing up their plates these days.  With the ever-popular Food Network frenzy the last few months, the family cook is looking for different ways to dress up the meat and potatoes most of us grew up on," said Cynthia Ebrom, owner of the Edinburg based Cynthia's Cakes.  

"Flowers are visually very beautiful. I heard they contain lots of Vitamin C and if your body can cope with it, pollen is a protein source but highly allergenic. My family enjoys not only broccoli but rosemary and chicken, lemon verbena ice cubes in tea, nasturtiums in tomato soup, fried squash blossoms, lavender cream cheese and rose petal cake."

 Ebrom uses the edible flowers occasionally when she wants to dress up a dish for her family but frequently in cake making. She adds flowers - like rose petals - to the batter of the cakes.

"It acts to enhance the flavor and, for me personally, I love the Victorian experience." She said.

But she, like most chefs who use edible flowers, offers some words of warning, about cooking with flowers.

"Rose petals should be home grown without pesticides or from organically grown flowers in their prime, neither fading or in bud," she said. "Petals should not be damaged and should be picked when warm and dry.  To preserve the oil that gives them their delicate flavor, they must be handled gently and as little as possible.  The white area should be removed otherwise the batter will become bitter. Be sure to wash the flowers properly to remove tiny critters hiding in the petals."

Ebrom's tips for pairing flowers with food:

• Herbs like rosemary, thyme, combine well with meat dishes
• Flowers like chives, marigold, squash blossom, day lily buds, dandelions, even nasturtiums tossed with a spring mix lettuce medley tastes great with your favorite vinaigrette or dressing
• Lavender not only is used in soaps and perfumes but is a versatile herb used in salads, butters, sauces, syrups and slaws;
• Use gladiolus or hibiscus in favorite dip;
• Candied crystal flowers like violets, chrysanthemum, rose petals, are great on desserts
• Rosebuds and hibiscus frozen in ice cubes float well in punch and lends well to a tropical theme event.