Edible flowers that add color, flavor and nutrition to our food

In addition to adding beauty and bright colors, flowers also pack a nutritional punch!

It’s that time of the year when bright flowers show up amid the fruits and vegetables. Yes! Indian spring is one amazing season of flowers sprouting up. Every tree blooms up during this time of the year with new buds and flowers. Most of the flowers are consumed based on the regional cuisine, that comes with it's own added benefits as per the seasonal changes in our body as well. 

Like fruits, vegetables, spices, leaves and nuts, flowers too are part of nature’s roster of nutrition providers to us. India’s culinary history shows us that flowers have been used for therapeutic purposes, for balancing of tastes, fragrance and even improve aesthetic appeal of a dish. The flower has played protagonist in ancient medicine for decades considering its nutritional factor. 

It’s affordability and accessibility make it an excellent weapon to combat malnourishment; prevents morbidities due to the presence of antioxidants that work out their way in fighting the free radicals, helps to reduce inflammation and restores balance to the body in season. Also, known for their anti- microbial, anti- hyperlipidemic, anti-helmintic properties too, flowers are amazing from being an energy booster to mood enhancer.
Pretty cool, right?!!

It means with a a astringent taste they are linked to alkaloids, polyphenols, sesquiterpenes and volatile oils that work to stimulate the digestive system and tries to remove the toxin from the body.
These flowers can be calming to the nervous system, in turn triggers the endocrine to stimulate the digestive system and liver for better nutrient absorption and elimination, also regulating the sugar levels. 

Let’s have a look about the most common indigenous varieties of edible flowers native to India.
(In no particular order)

Banana blossoms 
Roses
Coconut flower
Hibiscus
Mango flower
Agathi poo/ Bokful
Avaaram poo
Moringa flower
Neem flower
Butterfly pea flower
Pumpkin flowers
Marigolds
Fennel flowers
Cilantro flower
Ginger flower
Mint flower
Radish flowers
Sunflowers 
Tulsi flowers
Papaya flower
Jasmine flowers
Mahua
Tamarind flower
Rhododendron/ Buraansh
Lotus
Mawal
Sadabahar
Kachnar

All in all, edible flowers are a surprising as source of healthy fatty-acids, anthocyanins, carotenoids and more according to new research. That is a positive step towards encouraging the availability of produce that is available for a limited time. Hone your cooking skills by experimenting with such foods. It makes for a truly satisfying experience.
 
What you need to remember:
• Eat only flowers that are known to be edible and have been grown without pesticides.
• Eat only the petals, not the stamens or filaments.
• If you are prone to allergies, then eat a little at first and watch out for any irritation.
 

While consuming for any specific ailments, please consult your physician and go by their advice. 

"Nourish your body as Nature intended- Eat seasonally" - MJ