Naturopath ~Herbalist~ Nutrition
September 08, 2017
Flowers are not only nourishing for your soul, they can add fresh flavour and a nutritious touch to your meals and special dishes. Having edible flowers growing amongst your herbs and vegetables is such a special treat that adds so much colour, satisfaction and delight. There is nothing quite like waking up and starting your day watching the butterflies and bee’s pollinating your flowers, buzzing high on life...playing happily amongst your garden.
Before eating any flower you need to know if it is edible. Not every flower is edible so it is good to know if you can consume it safely. It is always a good idea to stick to organically grown flowers, or those you grow yourself, without spraying any pesticides.
Like any spice or herb, each flower has its own unique taste and tangy zest. It is ideal to pick them fresh and serve them straight away. They can be used in salads, drinks, desserts, sauces and many other dishes. Below I have a selection of flowers with a photo that we have growing in our garden…
As mentioned above please always remember that not every flower is edible. Some flowers have look a likes so it is important to positively identify them before eating. If they are new to your diet, to avoid upset digestion or possible allergic reactions, it is important to introduce them carefully in small doses. This is very important to keep in mind if you are allergic to pollen or have allergies.
CALENDULA/POT MARIGOLD (Calendula officinalis- Family of Asteraceae )
Colours vary from orange to red. Flavours range from spicy to bitter, tangy to peppery. They contain Vitamin A,B and C. Sprinkle them on soups, rice and pasta dishes, herb butters, and
BORAGE (Borago officinalis- Family of Boraginaceae)
They have beautiful purple/blue star-shaped flowers. Blossoms have a subtle and refreshingcucumber taste. Great to use in punches, summer drinks, desserts, salads and dips. They contain vitamin A, B1, B2, B3, B6, B9, C. Borage is renowned for it's ability to invigorate the body and disperse sadness & melancholy.
LAVENDER (Lavandula angustifolia- Family of Lamiaceae)
Has a slightly bitter floral flavour. Flowers look beautiful and taste great in desserts, or as a garnish for sorbets or ice creams.Lavender contains vitamin A, B, C, E, calcium and iron, it also benefits central nervous system.
HEARTSEASE (Viola Tricolor -Family of Violaceae)
There are numerous species of violets, with a variety of colours. Fresh flowers are pleasant to eat and have a slight sweetness. They make a delightful garnish for drinks, salads, soups, desserts, finger foods and much more. Flowers have been used to balance the nervous system.
ROSE PETALS (Rosa Spp- Family of Rosaceae)
Roses come in a variety of colours. The petals are highly perfumed with a sweet to bitter flavour. They are great to use in salads, desserts, drinks and frozen in ice cubes. Rose petals contain bioflavonoids and antioxidants, as well as vitamins A, B3, C and E.
NASTURTIUM FLOWERS (Tropaeolum majus- family of Tropaeolaceae)
Nasturtiums range from orange to red in colour. They have a sweet, peppery flavour and are great to use in salads, savoury foods and as a beautiful garnish. They contain vitamin C, calcium, iron, magnesium and potassium.
DILL FLOWERS (Anethum Graveolens- Family of Apiaceae)
Dill flowers are beautiful flat- headed umbels of yellow flowers. Traditionally they have been used to treat hiccups, insomnia and upset digestion. The taste is a little like anise. They are great to use in salads, cheeses, sauces, eggs, soups, vegetable dishes, fish and much more.
This is only a few of many very delicious edible flowers. Mmmm Mmmm.
~ Flower Power to you all ~
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