“It may come as a surprise to most but some flowers aren’t just for decoration — they are also perfectly fine for eating.
Putting flowers on dinner plates and on food isn’t a new phenomenon. In fact, edible flowers can be found on menus all over the world, such as those from Chinese, Middle Eastern and Indian cultures.
Not all flowers are safe to eat, of course, but those that are edible are known to offer a unique burst of flavor and color to dishes such as salads, beverages and other food items.
Some of them, according to experts, may even offer health benefits, mainly due to the blossoms’ nutrient content.
With that being said, here are some flowers that you can add to your favorite dishes, as well as some of their purported health benefits:
Nasturtiums
A culinary favorite because of its brightly colored blossoms and its unique, savory flavor, nasturtiums are peppery and slightly spicy, making them a wonderful addition to salads, as well as cakes and pastries.
Aside from that, they also contain a variety of minerals, as well as health-promoting compounds with antioxidant and anti-inflammatory effects, making them a valuable addition to any dish.
Japanese honeysuckle
Known for their fragrant aroma, Japanese honeysuckle blossoms are often used to make a flavorful syrup that can then be used to sweeten drinks such as iced tea and lemonade.
In addition, honeysuckle syrup can also be used to sweeten yogurts and sorbets, and even used as a sugar replacement in quick bread recipes.
An important note: Only the blooms of the honeysuckle are edible. The berries, as tempting as they are, can be toxic.
Calendula or pot marigolds
A wonderful edible flower, calendula’s flavor is often described as being spicy, tangy and peppery. This makes them a welcome addition to recipes for soups and pasta and rice dishes, as well as herb butters and salads.
Calendula is also known as the Poor Man’s Saffron, as its petals lend a gorgeous, yellow tint to soups, spreads, and scrambled eggs.”
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