Flowers don’t just look pretty or smell nice, but some of them are tasty too. Edible flowers have been used for centuries in countries all over the world to add some color, aroma, or flavor to dishes. However, they have many health benefits as well.
When choosing edible flowers, make sure to choose only those that are pesticide-free or chemical-free and grown specifically for culinary use. These kinds of flowers can be found in organic gardens, special groceries, farmer’s markets, or even online. Some of them are sweet, some of them are strong, some of them are bitter, and some of them are salty, but this should not prevent you from including them in your dishes.
One thing you should keep in mind is that all flowers are not edible. You should check correctly and even consult your doctor when considering edible flowers. Certain flowers are poisonous, like foxglove, crocus, sweet pea, or solanum, for example. Below are the 10 most common health benefits of edible flowers.
Benefit #1: Antioxidant Properties
Hibiscus is one of the flowers that are rich in antioxidants. Regular intake of hibiscus flower, mostly as a tea, will do good to your skin and hair, besides lowering the bad cholesterol levels and increasing the good cholesterol levels. Hibiscus flowers are also good for aiding liver disorders.
Regular consumption of edible flowers known for their antioxidant properties, such as hibiscus, dandelion, calendula, and chamomile, can prevent or ease chronic disorders like diabetes, cancer, cardiovascular disease, and neurodegenerative disorders.