A Presentation toNutrition ByMr. Allah Dad Khan

2. Food Sources 60 Edible
Flowers
A Report
By
Mr. Allah Dad Khan

3. Edible Flowers
Food and flowers have long been partners in the
garden and on the dining table, but most don't
realize they can be partners on the plate. Edible
flowers, with their vibrant colors, lively scents, and
interesting shapes, can provide much-needed
accents for decorating a plate and whetting the
appetite. When you're choosing an edible flower,
consider not only its flavor, but also its appearance
and ability to look fresh out of water.

4. Edible Flowers
As a general rule edible flowers are usually a delicate flavor.
There are notable exceptions such as the peppery-piquant of
a nasturtium blossom or almost any plant in the greater
mustard family Also usually one eats just the petal parts of
the blossom. Dandelion rays are sweet but the green base is
bitter. That said there can be exceptions. The tart base of
the Roselle blossom is used to make a lemonade-like drink
and wild flower Spiderwort blossom is tossed in the salad
whole. Where relevant preparation requirements have been
included

5. Edible Flowers
There is a word of caution. If you are a person who has
allergies, try only a small amount of a blossom the first
time, a very small amount, such as a quarter inch square of
the blossom. While blossoms might be delicate they can still
pack a chemical punch. I know form personal experience.
Introduce them gradually into the diet if you are not sure.
Also, some flowers have known effects, such as yellow violas
are laxative in quantities.

6. Allium (Chives (Allium schoenoprasum)
The smallest member of the onion
family, the common chive is a hardy
perennial that happily comes back
each year in the garden and blooms in
the early spring. The purple flower
heads are made up of individual
florets that can be broken off and
added to salads, dips, butters and
infused in vinegar. They are easy to
dry: Cover the blossoms and part of
the stems with a paper bag and hang
the bunch upside down in a dry, airy
place. Like dried herbs, dried flowers
impart a more concentrated flavor.

7. Angelica (disambiguation).
Depending on the variety, flowers
range from pale lavender-blue to deep
rose and have a licorice-like flavor

8. Anise hyssop ( Agastache foeniculum)
Lightly minty with a note of licorice,
this perennial's profusion of blossoms
throughout a long growing season
makes it an ideal edible flower. Trim
the flower heads and use fresh or
dried in a tisane (herb tea), or
separate the tiny flowers from the
main stem to dot over the top of a
fruit salad or garnish a summer
cucumber soup.

9. Arugula Eruca sativa.
Also called garden rocket, roquette,
rocket-salad, Oruga, Rocketsalad,
rocket-gentle; Raukenkohl (German);
rouquelle (French); rucola (Italian). An
Italian green usually appreciated raw in
salads or on sandwiches. The flowers are
small, white with dark centers and can
be used in the salad for a light piquant
flavor. The flowers taste very similar to
the leaves and range in color from white
to yellowish with dark purple veins.
Arugula resembles radish leaves in both
appearance and taste. Leaves are
compound and have a spicy, peppery
flavor that starts mild in young leaves
and intensifies as they mature

10. Bachelor buttons (Centaurea cyanus)
Grassy in flavor, the petals are edible.
Avoid the bitter calyx.

11. Basil (Ocimum basilicum.)
Blossoms come in a variety of colors,
Depending on the type, the flowers
are either bright white, pale pink, or a
delicate lavender. The flavor of the
flower is milder, but similar to the
leaves of the same plant. Basil also
has different varieties that have
different milder flavors like lemon and
mint. Sprinkle them over salad or
pasta for a concentrated flavor and a
spark of color thatgives any dish a
fresh, festive look. Linguine with
Tomatoes and Basil
.

12. Borage (Borago officinalis)
One of the prettiest of all edible
flowers, the blue star-shaped blossoms
seem mismatched against the hairy
foliage of the sprawling borage plant,
but they hold up remarkably well after
picking. Pluck the flowers from the
stem and remove the back stem to
separate the delicate pointed
blossom. For drinks, float borage
flowers in punch bowls or freeze them
in ice cubes to serve in lemonade. The
large leaves have a mild cucumber
flavor and can be steeped in hot water
for a refreshing summer tea.

13. Cactus
Who would have thought that those
small flowers growing at the top of a
giant cactus would be so delicious!
Tetechas are super tasty, highly
nutritious and versatile. You can
prepare them any way you like: as a
soup, dressed with a chicatanas
(winged ants) sauce, with your
favorite mole or you can just throw
some of them into any stew for the
extra flavor. However, the easiest and
best way to enjoy a typical dish
including tetechas, is to visit central
Mexico

14. Broccoli Florets (Brassica oleracea)
The top portion of broccoli is actually
flower buds. As the flower buds
mature, each will open into a bright
yellow flower, which is why they are
called florets. Small yellow flowers
have a mild spiciness (mild broccoli
flavor), and are delicious in salads or
in a stir-fry or steamer.

15. Calendula (Calendula officinalis)
Calendula grows in a range of red,
orange and yellow. This easy-to-grow
annual responds to frequent harvest:
The more you pick, the more flowers
it will produce. The daisylike petals
are easy to separate from the flower
head and can be scattered over
salads. The petals can also be used to
color and flavor butter, cheese and
rice dishes, acting like saffron but
with a lighter impact. Dried petals,
used as a garnish for winter soups,
make for an especially colorful
addition to leek and potato or
butternut squash soups

16. Cauliflower ( Brassica oleracea)
Flower is used as vegetables

17. Carnations (Dianthus caryophyllus - aka
Dianthus)
Carnation (Dianthus) petals must be
separated from the calyx and the
white base removed before use as it
makes eating them very bitter. What
you are left with is a clove-like
taste, and the petals can be added to
jellies, aspics, salads, herb butters
and cordials.

18. Chamomile ( Mat
Small and daisylike, the flowers have
a sweet flavor and are often used in
tea. Ragweed sufferers may be
allergic to chamomile

19. Chervil (Anthriscus cerefolium)
Chervil flowers are delicate white
flowers with an anise flavor. Chervil's
flavor is lost very easily, either by
drying the herb, or too much heat.
That is why it should be added at the
end of cooking or sprinkled on in its
fresh, raw state in salads.

20. Chicory (Cichorium intybus)
Earthy flavor, eat either the petals or
the buds. Chicory has a pleasant,
mild-bitter taste that has been
compared to endive. The buds can be
pickled.

21. Chrysanthemum(Chrysanthemum
coronarium)
The garland chrysanthemum
or edible chrysanthemum is well
known in Asian cusine. The leaves
can be steamed, stir-fried or boiled
and used instead of greens. The
petals can also be brewed into a tea.
The petals are tangy and go well
with lamb..

22. Cilantro (Coriandrum sativum)
Like the leaves and seeds, the flowers
have a strong herbal flavor. Use leaves
and flowers raw as the flavor fades
quickly when cooked. Sprinkle to taste
on salads, bean dishes, and cold
vegetable dishes.

23. Citrus Blossoms
Use highly scented waxy
petals sparingly. Distilled
orange flower water is
characteristic of Middle
Eastern pastries and
beverages.Citrus flavor and
lemony.

24. Clover (Trifolium species)
It was also believed that the
texture of fingernails and toenails
would improve after drinking
clover blossom tea. Native
Americans used whole clover
plants in salads, and made a white
clover leaf tea for coughs and
colds.

25. Dandelion (Taraxacum officinalis)
The dandelion is another weed most
gardeners would like to eradicate. But
it's quite multi-talented: Every bit of
the plant is edible. Young buds are
tasty fried in butter. More than just a
bright yellow garnish for soups and
salads, dandelion flowers are also
known for being made into wine and
jellies.

26. Daylily (Hemerocallis spp.)
This flower has a sweet taste and can
be eaten raw. The tubers of the roots
can be boiled and eaten like mini
potatoes. Just remove the stalks and
hairs and, of course, the dirt. The
flower buds are a good source of
vitamin C and carotene. But be
careful — lilies are deadly to cats.

27. Dill (Anethum graveolens)
Yellow dill flowers taste much like the
herb’s leaves.

28. Elderberry Blossoms (Sambucus spp)
The elder tree's frothy, fragrant
blossoms can be used to make tea,
liqueur, syrup, jelly, and vinegar. A
special treat: elderflower fritters.

29. English daisy
These aren’t the best-tasting petals —
they are somewhat bitter —
Often considered a weed, English
daisies brighten uniform green lawns,
and children love to pick them to
make daisy chains and necklaces. The
tiny flower buds and petals can be
eaten in salads and sandwichesbut
they look great!

30. Fennel ( Foeniculum vulgare)
It has a star-burst yellow flowers that
have a mild anise flavor. Use with
desserts or cold soups, or as a garnish
with your entrees.
Fennel (Foeniculum vulgare)Fennel (Foeniculum vulgare)

31. Fuchsia (Fuchsia X hybrida)
Blooms have a slightly acidic flavor.
Explosive colors and graceful shape
make it ideal as garnish. The berries
are also edible.

32. Gladiolus (Gladiolus spp)
Flowers (anthers removed) have a
nondescript flavor (taste vaguely like
lettuce) but make lovely receptacles
for sweet or savory spreads or
mousses. Toss individual petals in
salads. It can also be cooked like a day
lily.

33. Hibiscus (Hibiscus rosa-sinensis)
Famously used in hibiscus tea, the
vibrant cranberry flavor is tart and
can be used sparingly.
Cranberry-like flavor with citrus
overtones. Use slightly acidic petals
sparingly in salads or as garnish. The
flower can be dried to make an exotic
tea

34. Hollyhock
Fairly bland in flavour, but very pretty
and edible. Can be used as salad
leaves or in tortillas.

35. Honey Suckle (Lonicera japonica)
Bland and vegetal in flavor, hollyhock
blossoms make a showy, edible garnish
The base of the flower holds a sweet
tasting nectar that can be eaten, and
the entire flower makes a great
addition to any spring or summer
salad.

36. Impatiens ( Impatiens wallerianal)
The flowers have a sweet flavor. They
can be used as a garnish in salads or
floated in drinks

37. Jasmine ( Jasmine officinale)
The flowers are intensely fragrant and
are traditionally used for scenting tea.
True Jasmine has oval, shiny leaves
and tubular, waxy-white flowers

38. Johnny Jump-up ( Viola tricolor)
Lovely yellow, white and purple
blooms have a mild wintergreen flavor
and can be used in salads, to decorate
cakes, or served with soft cheese.
They are also a great addition to
drinks, soups, desserts or salads.

39. Lavender (Lavandula spp.)
Aromatic lavender has long been used
as an ingredient in perfumes and
potpourri, but the perennial also has
magical effects as a culinary herb.
Remove the buds from the stem and
use sparingly in desserts such as
cookies or in a fruit preserve. A small
amount of lavender is an essential
ingredient in herbes de Provence, a
blend of dried basil, thyme, savory
and fennel, typically used flavoring
savory foods such as lamb, pork, or
white beans.

40. Lemon verbena(Aloysia triphylla)
Tiny cream-colored citrus-scented
blossoms. Leaves and flowers can be
steeped as an herbtea, and used to
flavor custards and flans

41. Lilac ( Syringa vulgaris)
The beautiful smelling lilac tastes how
it smells — delicate and not
overwhelming. Lilac is best used as a
garnish. For something different try
mixing it in vanilla frozen yogurt for
an interesting treat.

42. Marigold (Tagetes spp.)
All marigold blossoms are edible, but
the French signet series will quickly
become a favorite. A popular annual
grown from seed, signet marigolds
grow in a range of lemon yellow,
orange and bicolor single blossoms
with a citrus-scented foliage that
resembles ferns. The petite flowers
can be used whole, or separate the
petals to scatter over a dish for an
aromatic lift.

43. Monarda (Monarda spp.) bell balm
Also called Wild Bergamot, Wild
Oswego Tea, Horsemint, Monarda.
Wild bee balm tastes like oregano and
mint. The taste of bee balm is
reminiscent of citrus with soft
mingling of lemon and orange. The red
flowers have a minty flavor. Any place
you use oregano, you can use bee
balm blossoms. The leaves and flower
petals can also be used in both fruit
and regular salads. The leaves taste
like the main ingredient in Earl Gray
Tea and can be used as a substitute

44. Mints (Mentha spp.)
The flavor of the flowers are minty,
but with different overtones
depending on the variety. Mint flowers
and leaves are great in Middle Eastern
dishes..

45. Mustard (Brassica species)
Young flowers and leaves can be
steamed, used as a herb, eaten raw,
or cooked like spinach

46. Nasturtium (Tropaeolum majus)
With its bold colors and spicy flavor,
it's hard to ignore nasturtium, an
annual that originated in South
America. With a flavor akin to
watercress, the pungent-flavored
blossoms and green lily pad–shaped
leaves can be used in salads and are
said to have exceptional antioxidant
qualities. Excellent served in a salad,
or mixed with softened butter to melt
over steamed vegetables or fish.

47. Oregano (Origanum officinalis)
The purple or white summer flowers
of oregano lend potent oregano flavor
to savory dishes

48. Pansy (Viola hybrids)
Pansies have a slightly sweet green or
grassy flavor. If you eat only the
petals, the flavor is extremely mild,
but if you eat the whole flower, there
is a winter, green overtone. Use them
as garnishes, in fruit salads, green
salad, desserts or in soups.

49. Pea Blossoms (Pisum species)
Edible garden peas bloom mostly in
white, but may have other pale
coloring. The blossoms are slightly
sweet and crunchy and they taste like
peas. The shoots and vine tendrils are
edible, with a delicate, pea-like
flavor. Here again, remember that
harvesting blooms will diminish your
pea harvest, so you may want to plant
extra

50. Purslane
Purslane can often be found in moist
garden beds, lawns, and shady areas,
where it lies close to the ground and
often goes unnoticed. This humble
garden weed, however, is a nutritional
powerhouse, as it is said to contain
more omega-3 fatty acids than any
other leafy vegetable, and can be a
great addition to a salad or stir-fry, or
used to thicken soups or stews.
Purslane is a succulent, with a crispy
texture, and the leaves and stems can
be eaten raw or cooked to add a
peppery flavor to any dish.

51. Radish Flowers (Raphanus sativus)
Depending on the variety, flowers may
be pink, white or yellow, and will have
a distinctive, spicy bite (has a radish
flavor). Best used in salads. The
Radish shoots with their bright red or
white tender stalks are very tasty and
are great sautéed or in salads.

52. Rose
Raid your vase of its fragrant roses:
Rose petals enhance many a dish,
particularly cakes and desserts. In
Middle Eastern cuisine, the petals are
distilled into rose water for
concentrated flavor.

53. Rose / Rose Hips
Remove the white, bitter base and the
remaining petals have a strongly
perfumed flavor perfect for floating in
drinks or scattering across desserts,
and for a variety of jams. All roses are
edible, with flavor more pronounced
in darker varieties.
These circular buds have played an
essential role in the Native American
diet for a long time. Rose Hips contain
vitamin C and store well when dried
properly. For a refreshing twist try
making rosebud ice cubes.

54. Rosemary (Rosmarinus officinalis)
Blooming intermittently in fall, winter
or spring, rosemary flowers are white
or purplish and pair well with grilled
meats and savory salads

55. Sage (Salvia officinalis)
The flowers are violet-blue, pink or
white up to 1 3/8 inches long, small,
tubelike, clustered together in whorls
along the stem tops. Flowers have a
subtler sage taste than the leaves and
can be used in salads and as a garnish.
Flowers are a delicious companion to
many foods including beans, corn
dishes, sauteed or stuffed mushrooms,
or pesto sauce.

56. Scarlet Runner Pole Bean (Phaseolus
vulgaris)
Have brilliant red blooms that are very
tasty and can be served as a garnish
for soups, in salads. Bean pods
toughen as they age, so makeuse of
young pods as well as flowers.

57. Scented geraniums
The flavor of scented geranium
flowers ranges from rose, to lemon
to nutmeg and can be added to
sorbets, ice creams and desserts.
The leaves can also be used and
added to soups, stews and sauces for
flavor.

58. Squash Blossoms (Curcubita pepo)
Squash and pumpkin blossoms are
edible and taste mildly of raw
squash. Prepare the blossoms by
washing and trimming the stems
and remove the stamens. Squash
blossoms are usually taken off the
male plant, which only provides
pollen for the female.

59. Sun flower (Helianthus annus)
The flower is best eaten in the bud
stage when it tastes similar to
artichokes. Once the flower opens,
the petals may be used like
chrysanthemums, the flavor is
distinctly bittersweet. The unopened
flower buds can also be steamed like
artichokes.

60. Thyme (Thymus spp.)
The early summer flowers of thyme
may be pink, white or purple and
taste delicately of thyme. Sprinkle
them on spring cream soups or salads.

61. Tulip Petals (Tulipa)
Flavor varies from tulip to tulip, but
generally the petals taste like sweet
lettuce, fresh baby peas, or a
cucumber-like texture and flavor

62. Violet (Viola spp.)
Another famous edible flower, violets
are floral, sweet and beautiful as
garnishes. Use the flowers in salads
and to garnish desserts and drinks.
Both the flowers and the heart-
shaped leaves of the wild violet are
edible. Both add color and complexity
to salads. The flower is often used to
make jellies and teas and can also be
candied and used as a decorative
garnish.

63. Yucca Petals (Yucca species)
The white Yucca flower is crunchy
with a mildly sweet taste (a hint of
artichoke). in the spring, they can be
used in salads and as a garnish.

64. Zingiber officinale ( Ginger)
The white variety of ginger is very
fragrant and has a gingery taste on the
tongue. Petals may be eaten raw or
you can cook the tender young shoots.

65. Zucchini (Cucurbita pepo)
A well-known dish that is enjoyed
throughout Italy and beyond, uses
the male flowers (with no bulge
underneath) of the zucchini plant.
They are stuffed and fried, or
sometimes just coated in a light
batter and deep-fried.