This article was originally published in February 2001.

Ikebana is the traditional Japanese art of flower-arranging. Each arrangement is the product of years of training, the sculpted expression of a carefully chosen aesthetic. It’s art, for sure. But what if you make ikebana out of flowers you can eat? Is it food, or is it art? We took some flowers into the kitchen to find out.

WARNING: In rare cases, some people may experience allergic reactions to eating flowers. Furthermore, not all flowers are edible, so don’t go robbing and cooking any cemetery bouquets and then come crying to us.

Above: Crystallised orchids, brushed with sugar and egg white.

Eat health warning number 2: only the petals of the chrysanthemum are edible. Do not eat the rest of the plant, unless you are big on poisoning yourself. Lemon and rosewater cream tartlets topped with old-fashioned roses.

Photo: Rowland Kirishima