Edible flowers are usually used in the kitchen because of their taste, their properties and for food garnishing. By adding edible flowers to your dishes, you will make an ordinary food look extraordinary and you will also make them tastier and more nutritious.
Over the decades, many cultures have used fresh flowers in culinary preparations. The rose petals have been highly popular among Asian Indians, the crocus, the onion, the lily and the tulip being present in dishes from the Orient, while the Roman used violets. The pumpkin flowers were very popular both in the Italian and Spanish culture. Before eating any type of flower, you must check if they are edible.
As a general rule, all flowers growing in public gardens are not edible because they are usually sprayed with pesticides. The same goes for the flowers found on the roadside or in public space.
Flowers are natural vegetables, like many other vegetables, which contain valuable nutrients for our health.
For example, the dandelion contains many antioxidants and flavonoids, including four times more beta carotene than broccoli. Flowers are also rich in vitamins including folic acid, riboflavin, pyridoxine, niacin and vitamins E and C.
Violets contain a phytochemical with antioxidant and inflammatory properties that may help straighten the capillary walls.
# Rose petals contain bioflavonoids, antioxidants and vitamins A, B3, C and E.
# Nasturtium flower petals contain lycopene that fights against cancer, a carotenoid found in fruits and vegetables that is important for the eye health as well.
# Lavender contains vitamin A, calcium and iron and it is said to be beneficial for the central nervous system.
# Chive contain vitamin C, iron, sulfur, and have been traditionally used to help regulate blood pressure.
# Jasmine is used in Chinese medicine as a stimulant for the organs, such as the liver and lungs. Thereby it helps to prevent disorders related to these vital organs. It helps improve digestion, so it is usually consumed after meals. Because of the scent of its flowers, it is used in teas and cookies but with moderation.
# Pumpkin flowers are rich in calcium, phosphorus, potassium, iron and magnesium. These also contain vitamins A, B (B1, B2, B3), C and folic acid.
The flowers are small but can have a powerful impact on the body, especially when you eat them for the first time. So, it would be appropriate to include them in your diet slowly in order to avoid any allergic reaction or digestive disorders. This thing is highly important if you’re allergic to pollen, as the flowers can worsen the symptoms. So, try one at a time but in small amounts to observe the reaction of your body.