FLOWERS-YOU CAN EAT

Nowdays we all are consious for healthier lifestyles and changing eating habits, which lead to a viable and safer alternatives products in the market. 

Edible flowers are a fun and easy way to add color and flavor to all sorts of dishes — especially when you can pick them right from your own garden. Most edible flowers are best eaten raw—simply pick and rinse with water. 

Their composition includes bioactive compounds, such as polyphenols, that may provide beneficial health effects.

EMERGING COMPONENT IN DIET

The presence of phenolic compounds has attracted the interest not only of the consumers, but also of the food industry, due to their potential to be used as natural additives, namely as preservatives and colorants, that can be applied as an alternative to substitute their artificial counterparts. 

The major phenolic acids found in edible flowers are caffeoylquinic acids, while cyanidin-3-O-glucoside is the main anthocyanin. Methanol and acetone were the most common solvents to extract polyphenols and solid-liquid extractions are the most common methodology applied. 

Only a small part of edible flowers has been explored, it is going to be a top most priority to study about edible flowers, so that they can be used with total efficiency.

10 EDIBLE FLOWERS WITH THIER HEALTH BENEFITS

• DANDELIONS: - Dandelions are considered weeds but double as a highly nutritious edible flower. The flowers — edible raw or cooked — can be used to make various foods like jelly and wine. 

          

• HIBISCUS: - Hibiscus flowers are large, colorful blossoms that grow in warm climates. The flowers can be eaten raw but are often used to make herbal tea. Some research suggests that hibiscus may have a positive impact on cholesterol and blood pressure.

          

• LAVENDER: -Lavender is a violet flower admired for its distinct aroma. It may be eaten fresh or dried and pairs well with a variety of ingredients, such as citrus, berries and savory herbs.

          

• HONEYSUCKLE: - Honeysuckle is a fragrant flower known for its distinct aroma, sweet flavor and traditional medicinal uses. It can be eaten straight from the plant or made into an infused syrup that can complement many dishes.

          

• NASTURTIUM: - Nasturtium is a brightly colored flower known for its savory, peppery flavor. Its blossoms and leaves are nutritious and can be prepared in a variety of ways.

          

• BORAGE: - Borage is an herb that produces small, blue, star-shaped flowers. Used in both traditional medicine and culinary practices, it makes for a beautiful garnish for salads or cocktails and can also be cooked into soups and sauces.

          

• PURSLANE: -Purslane is a nutrient-rich succulent whose flowers and leaves may be eaten cooked or raw. It provides a wide array of vitamins and minerals — especially omega-3s.

          

• ROSES: - All varieties of roses are edible, but the ones with the sweetest fragrance are likely to have the most flavor. Rose petals can be used to infuse liquids with flavor or added to sugar or butter to boost your favorite recipes.

          

• SQUASH BLOSSOM: - The flowers that bloom on summer squash can be eaten raw, stuffed or fried. If you’re picking straight from a garden, stick to eating the male flowers so that the squash plants still grow.

          

• PANSY: - Although commonly used for ornamental purposes, pansies make a colorful and nutritious addition to a variety of desserts and salads.

          

Additionally, many edible flowers are nutritious and contain potent antioxidants and anti-inflammatory compounds that can support your health.
Regardless of your culinary skill, it’s easy to add edible flowers to your next meal.

-Sakshi Verma