[dropcap]A[/dropcap] new research states that common edible flowers are rich in phenolics and have excellent antioxidant capacity. They can be added to your food to prevent chronic disease.
Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish,” researchers have been quoted as saying.
Wondering how exactly does an edible flower look like? Here’s a list of some flowers that you may know, but never thought you could eat:
Rose: The king of flowers has a special place in Chinese medicine. They are said to contain phenolics, which are believed to have anti-inflammatory properties. Said to be a rich source of vitamins, it is believed to reduce the risk of heart diseases, cancers and diabetes. Looks like it’s a king of healing too!
Jasmine: A fragrant flower, it usually blended with green tea and added to salads. It is said to have anti-carcinogenic and anti-viral properties.
Peony: The lovely peony does not just decorate wedding corsages, but when eaten can also alleviate you from depression.
Pansies: These bright coloured big flowers not only makes pretty picture, but is beneficial for your heart, kidney, blood pressure among others as it’s high on potassium and other minerals
Marigolds: Popularly known as genda phool in Pakistan, the Chinese are known to use marigolds in tea. The flower is also used topically to heal wounds. The flower is also said to be high on the pigment lutein, also known as eye vitamin, which is necessary to keep eye diseases at bay.
Lavender: This fragrant flower is used as a flavour in ice-creams and yogurts. However, it also acts as an anti- septic and can also be used to get rid of dandruff.
Chamomile: Known for its calming effects, chamomile is often had in tea. It is believed to have anti-inflammatory, anti-carcinogenic and wound healing properties.