Edible Flowers for Health

The benefits of eating flowers

Flowers, especially those with deeper colors, are very high in antioxidants. 

 

They also contain Vitamins A, C and E.  Some even have Vitamin D.  Others contain beta-carotene.

  And some even have pollen in them that when eaten, can lessen allergy attacks.  Some are

 sweet, some bitter, and some are salty.  All of them have some fiber to them. 

 Some even have substances that are good for your stomach.

Squash and cucumber blossoms are good too.  Eat them raw or batter them and deep fry
 in a healthy oil of your choice.  Bean and pea blooms are great in salads.
Chive, onion and garlic blooms all have a more delicate flavor than the vegetable itself.
  I take chive blossoms and put them in a quart jar.  Add a bit of lime basil and cover with vinegar.
 Let steep in the sun for a few days and strain.  This makes the best salad dressing I’ve ever had!
 And though I’m not too fond of okra, the blooms are great, especially in salad.
They have that same mucilaginous quality that okra does.  It’s a great aid for your stomach.
Chrysanthemum tea is well known in Chinese cooking.   It helps tremendously with allergies

It’s important to point out there are flowers that are not edible. In fact, some can
be quite dangerous.  Never eat any flower unless you know it’s safe to consume.
So the next time you cut flowers for the kitchen table, take a second look
to see if you can eat some too!