Several hundred years ago it was quite normal to add a garnish of petals to a meal. The practice gradually faded into obscurity, with the notable exception of both Japan and China, where the use remained commonplace.
However, in recent years, edible flowers have blossomed in restaurant kitchens once again. The colour and subtle flavour adds an extra dimension to dishes as diverse as casseroles, cakes, salads, steaks and pasta. They can also be easily preserved for later use through either drying or freezing.
When selecting rose petals always go for the scented variety as the aroma translates into flavour.