Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.
by Jeffrey Green
The subject of edible flowers is taking on renewed interest as modern scientific research is being conducted to look into the health benefits from their components. Edible flowers have been a part of the standard diet to varying degrees all across the world, but have largely been forgotten in modern-day America.
Tess Pennington reposted her article today from earlier in the year that covered 42 varieties of edible flowers that you can add to your garden. She focuses primarily on their flavor and versatility, as well as pointing out what flowers to only eat in small amounts. Among these that should be consumed with caution are:
- Apple flowers (Malus spp.) contain cyanide precursors
- Johnny jump-ups (Viola tricolor) contain saponins Borage (Borago officinalis)
- Daylily (Hemerocallis spp.) flowers are diuretics and sweet woodruff (Galium odoratum) can have blood-thinning effects.
- Blossoms of linden trees (Tilia spp.) are reportedly safe in small amounts but heavy consumption can …
The findings of this study show that common edible flowers have the potential to be used as an additive in food to prevent chronic disease, help health promotion and prevent food oxidization. However, the antioxidant mechanisms, the anti-tumor, anti-inflammation and anti-aging activity of the edible flower extracts should be further studied to develop more applications as natural antioxidants.
Make sure to read the rest of the article at Naturalblaze.