Bless Her Heart

We all know that we can eat fruits and vegetables, but have you ever thought about eating flowers?

No, not those roses that your husband bought you for your anniversary.

No, not those daffodils that signal the coming of spring.

No, not the Christmas cacti and amaryllis that bring a bit of joy to the coldest day of winter.

Actually, many of us eat flowers quite regularly without realizing it. The broccoli that you smother with cheese sauce…the cauliflower that you just put into a salad…the artichokes that you still haven’t quite figured out how to cook or how to eat.

These are three of several edible plants that involve eating the actual flowers or the flower buds…not the leaves, stems or roots.

Nutritional Value: Edible flowers are nutrient-dense vegetables that are rich in antioxidants, fiber, minerals and vitamins.  At the same, they are also low in calories.

Health Benefits

• Bloating and Stomach Discomfort: help break down food, as well as prevent bloating and gas
• Blood Sugar Levels: help regulate blood sugar levels, which is important for diabetics
• Brain Health: help improve memory and brain function…and perhaps reduce the risk of neurodegenerative diseases like Alzheimer’s
• Digestion and Overall Health: improve overall digestive health and support – preventing constipation and promoting regular bowel movements
• Heart Health: help lower cholesterol levels and reduce the risk of heart disease
• Inflammation: helps reduce the risk of chronic illnesses such as arthritis and heart diseaseprotects the body from oxidative stress…reduces inflammation, lowering your risk of heart disease, diabetes and cancer
• Immunity: boosts immunity and overall health…reduces the risk of diseases
• Skin: the Vitamin C, beta-carotene, and flavonoids found in flower vegetables help repair skin cells and reduce the effect of aging effects
• Weight Management: low in calories, but high in fibre…excellent choice for weight management because they keep you full longer and reduce cravings for unhealthy foods

Cooking with Flower Vegetables: Flower vegetables offer a unique blend of flavors, textures and colors. These vegetables encourage creativity in the kitchen…elevating simple, ordinary everyday meals into something special…

Different cooking methods – steaming, frying, infusing into herbal teas and vinegars – bring out the best in these flower vegetables, enhancing their taste and texture:

Cooking Techniques

Boiling:

• The Which: artichokes, broccoli, cauliflower, Romanesco broccoli
• The How: ideal for making soups, stews, and curries

Deep-Frying:

• The Which: pumpkin flowers, squash blossoms, hibiscus flowers
• The How: ideal for creating the crispy texture of such foods as fritters and tempura

Eating Raw:

• The Which: calendula, nasturtium, chive blossoms, hibiscus, sunflower buds
• The How: salads, soups, sandwiches and smoothies

Garnishes:

• The Which: edible pansies, chive blossoms
• The How: adding a finishing touch to both the simplest and fanciest of foods

Grilling: 

• The Which: artichokes
• The How: adding a smoky flavor to dips and salads

Infusing:

• The How: making marinades, oils, salad dressings or vinegars

Roasting & Baking:

• The Which: artichokes, broccoli, cauliflower, Romanesco broccoli
• The How: bringing out the rich, caramelized flavors of roasted vegetables and casseroles

Steaming:

• The Which: broccoli, cauliflower, banana flowers
• The How: maintains the crunchy texture and bright color of the vegetable while preserving more nutrients than boiling

Stir-Frying and Sautéing:

• The Which: squash, broccoli, nasturtium, chive blossoms
• The How: quickly and easily way to enhance the flavor while keeping the vegetables crispy and vibrant and enhancing their delicate flavor