BY: Cheryl M. Luis
Flowers are the best centerpiece on your dining tables but what if these flowers can end up on your plate too?
Edible flowers are used in many different styles of cuisine and can be found on menus all over the world. But take note that not all flowers are edible some could poison you but some are safe to eat and can offer a unique burst of flavor and color to many dishes, including salads, sauces, beverages and entrées. Some of them may even offer health benefits.
Here is the list of some edible flowers that you may found in your flower garden with potential health benefits.
Hibiscus – One of most common flower that is edible is Hibiscus. This plant produces large, ornate blossoms that usually grow in tropical and subtropical climates around the world. Hundreds of hibiscus species exist, but the most popular edible variety is known as roselle or Hibiscus sabdariffa.
Although sometimes grown for strictly ornamental purposes, hibiscus is also well known for its culinary and medicinal applications. You can eat the flower straight from the plant, but it is usually used for tea, relishes, jam or salads.
But the most common is Hibiscus tea. It is bright red and has a tart, somewhat sour flavor. It may be served hot but is particularly refreshing over ice on a hot summer day.
Many cultures drink hibiscus tea for its medicinal properties. Some studies indicate that hibiscus may help reduce blood pressure and cholesterol levels, although more research is needed to better understand how hibiscus can support heart health.
Dandelion – It is best known as stubborn garden weeds. However, they happen to double as a highly nutritious edible flower.
Interestingly, the flowers are not the only part of dandelion that can be eaten. In fact, every part of this so-called weed can be enjoyed — including its roots, stems and leaves.
There are endless options for eating dandelion. The flowers can be eaten raw, either alone or tossed into a salad. They may be breaded and fried or used to make jelly and wine.
The roots are often steeped to make tea, while the greens may be consumed raw as a salad or a sandwich topping. They can also be cooked in stews, casseroles or any other dish that calls for hearty greens.
Lavender – This flower is probably best known for its distinctive fragrance, which is acclaimed for its calming effects and used for baths and essential oils. But, lavender is edible too. The combination of color and aroma make lavender a particularly desirable addition to a variety of foods, including baked goods, infused syrups, liqueurs, herbal teas, dry spice rubs and herb mixtures.
Its flavor pairs well with both sweet and savory ingredients, including citrus, berries, rosemary, sage, thyme and chocolate.
When cooking with lavender, it’s best to start with a small amount and increase slowly until you achieve the desired flavor, as it can quickly become overpowering.
Rose – There are over 150 species of roses available in almost any imaginable size and color. The best part is that they’re all edible. However, roses don’t all taste the same.
A good rule of thumb for choosing a flavorful rose is that if it smells pleasant, it’ll probably taste good, too. Only eat the petals, though, because the leaves and stems don’t make a very palatable snack.
Roses petals have a very aromatic, floral and slightly sweet flavor.
They can be eaten raw, mixed into various fruit or green salads or dried and added to granola or mixed herbs.
Fresh rose petals can also be muddled and added to liquid to create rose-infused beverages, jams and jellies. Chopped rose petals added to sugar or butter give a unique zing to otherwise ordinary ingredients.
Like many other edible flowers, roses may offer health benefits. Some research suggests that certain compounds in roses may play a role in reducing anxiety and promoting relaxation.
Dried roses can also be an excellent tea.
Cheryl M. Luis is the wife of George N. True II. Like her husband, she advocates health and lifestyle writing and vows to continue “Health Frontiers” as her husband’s legacy./PN
