Využití jedlých květů, léčivých a kořeninových rostlin pro potřeby gastronomie

This thesis deals with the edible flowers, their contained substances and favourable influence on people. According to the fact that there exist a broad scale of edible plants and flowers, several of them were chosen for this thesis. Their characteristic and usage - not just in gastronomy - is described in a theoretical part. The theoretical part also includes further familiarisation with substances contained in the flowers, such as primary and secondary metabolites. In practical part, there are given examples of chosen restaurants, which are using edible flowers and products of them in their operation. The results of gauging the contained substances in individual plants are elaborated and graphically evaluated. There is also introduced an example of the popularization of chosen species at the occasion of an exhibition 'Sping on the plate' on Rybniční chateau in Lednice