Today’s guest post is about different flowers that can be eaten, and at first I didn’t think the topic was really relevant to this blog. But, on further thought, how many Indian or Chinese herbs are originally flowers or from flowering plants? Chrysanthemum, for one. And while this post doesn’t go much into the health benefits of the different flowers, its fun to know which you can eat in all different contexts.
When we think of flowers the first thing that appears in our heads are either bouquets or fields of them swaying in the wind, however the one thing a lot of people seem to forget is that there are a lot of those that can be used in a different way.
During certain seasons some flowers become edible while others are throughout the entire year. These can be used in a number of ways such as salads, which is most common, or soups, drinks, syrups and so on. There are many of those around the world and we will cover some of them here in this article:
Carrying such a poetic name, this flower’s origins lie in Syria where it is prized for its sweet, honey-like taste and despite its bright blue color its actually edible. It can be used for a number of meals such as salads, soups or desserts even all the way to Italy. It is believed to be capable of regulating your metabolism as well.
Bellis Perennis (Daisies)
One of the types of daisies they are seen in North America and known for their astringent properties. Though not as powerful as the mineral alum they are still very useful and edible. Commonly used in some types of folk medicine and also useful in some salads.
A favorite treat of hummingbirds with a nice, sweet scent and also very tasty nectar which can be easily implemented in a variety of desserts and teas. It is most commonly found in China and the Northern hemisphere where people have been using it for thousands of years.
One of the most popular edible flowers around the world, these are used in salads while they are in their yellow stage before they develop their seeds. This should not be mistaken for the false dandelion which only outwardly imitates the taraxacum. Another use of the flower is making wine out of the flower petals with some added ingredients and it being one of the ingredients in root beer.
Mostly seen in tropical climates this wonderful flower can be made into a tea or used in the making of sorrel, a traditional Christmas drink. This is done by adding it to spiced rum and sugar for a very interesting combination. Apart from these qualities it is also known for its medicinal uses as well.
Also known as pot marigolds these flowers are part of a larger genus of flowers with some very nice anti-inflammatory and anti-viral qualities when consumed. Often made into salads or used as a food coloring for cheese instead of saffron.
Used in pretty much anything from perfumes to food, roses have been around for a very long time in our diet. Rose tea and also rose hip marmalade are two among the great many uses of this wonderful plant.
A beautiful dark blue flower which grows in springtime, one can eat their petals and entire flower buds while they are still young for about two weeks during early April most of the time. They contain nice amounts of vitamins A and C which makes them great for salads and for adding them to other dishes.
This guest post provided by: http://www.flowersbypost.org.uk/