The history of edible flowers as food dates back thousands of years, with the first recorded mention in 140 B.C. Many different cultures have incorporated flowers into their traditional foods. Ancient Chinese, Roman, Greek, Indian, Hindus, Aztecs, Incas, English, Egyptians, Spanish, and Middle Eastern have made detailed recordings about various edible flowers used in authentic food preparations and traditional rituals. Historically, flower petals served as chief food garnishes in salads and sauces. The petals of flowers like Carnation, Borage, Sage, Bee Balm, Nasturtium, Violet, Daylily and Calendula were commonly eaten because they were known for their medicinal properties. Dry flower petals of Jasmine, Bee Balm, Rose and Hibiscus were used for tea blending.