5 Edible Flowers That Will Add Flavour, Nutrition, And Color To Your Food

In cuisines, flowers can be used as an important ingredient for seasoning or garnishing a dish. The thought of adding flowers in a recipe looks a little bit strange at starting, but you will like to use it. Here we have discussed below some edible flowers that you may know but never thought to add in your food for flavor and nutrition.  



We all know that roses are the king of flowers. But many of us do not know that roses have a unique place in traditional Indian and Chinese cuisines. Moreover, they are packed with vitamins and phenolics that help to reduce the risk of diabetes, cancer and heart diseases. 



In several countries, hibiscus is used as a salad garnish. Apart from that, shoes, flowers, or hibiscus are also used in tea for flavor. Also, they are popular for their antioxidants and anthocyanins properties. 



In India, marigold is known as genda phool, and the Chinese used it for making tea. Topically, this flower is also used to heal wounds and loaded with the pigment lutein. 

Mint Flowers:


This flower has a minty taste and is used in a variety of recipes. Basically, mint flowers are mostly used in non-veg recipes like kebabs, chicken, and much more. 

Ginger Flowers:


These elegant flowers have a strong aroma and gingery flavor. They can be eaten cooked or raw and used in aromatherapy oils.

 Which one are you going to have?


A wonderful serenity has taken possession of my entire soul, like these sweet mornings of spring which I enjoy with my whole heart.

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