Blooms as Food Delights

It's very well known that flowers occupy the top spot in decoration, weddings, celebrations and more

- Anbil Dharmalingam

M.Keerthana, Kajol Sahu, R.Karthika, M.Kanishkar, T.UmaMaheswari and S.Geethanjali

Introduction

They not only make the surrounding look more pleasant but also gives us a sense of aesthetics and a pleasure to our eyes. However, it is lesser known that edible flowers can be used as an excellent ingredient in our day to day food item, although the concept of the use of edible flowers is an age old practice performed from centuries. Edible flowers are defined as non-toxic, innocuous flowers with health benefits. Like fruits, vegetables, spices, leaves, nuts, flowers are also part of nature's roster of nutrition providers for us. Edible flowers can be used as a creative and innovative ingredient in the culinary world, due to their unique flavours, textures and colours.

Edible flowers of India

The major edible flowers in India are rose, hibiscus, marigold, banana blossoms, fennel flowers, squash/pumpkin blossoms, sunflowers, lavender, jasmine, violets, dandelions, chrysanthemums, lotus, blue pea, saffron, nasturtiums, lilac etc.

• ROSE: Rose petals acts as a natural coolant, fights depression, promotes healthy heart, prevents cancer, reduces inflammation and aids in digestion. Antioxidants help to ward off harmful free radicals and promote cellular health within the body.
• HIBISCUS: The hibiscus flower can be used straight from the plant for culinary and medicinal purposes. Consuming hibiscus flower can help lower blood pressure, boost up liver health and promote weight loss as it is packed with antioxidants.