Bulacan State University

College of Science

A.Y. 2016-2017

Edible Angiosperms: The Blooming World of Food

(A Research Study about Edible Flowers)

Presented by: Robin Wood

Leader: Uy, Willard Karlheinz C.

Members: Agustin, Angelo

Balon, Miguelito

Dela Cruz, Aimee Coolin

Lopez, Maricar

Trinidad, Mark Louie

Valencia, Kate Bianca C.

Ms.Ma. Lourdita Bongol

Professor
Introduction:

First of all, not all flowering plants always bear flowers. Also, plants usually flower only during their
flowering seasons, which sometimes is only a very brief period. Therefore, even on certain flowering plants
you may seldom or never see a flower.

Flowers are the specialized reproductive structures of angiosperms (or flowering plants). This
structure produces the pollen and it is also where seeds develop within an enclosing fruit. A baby plant (or
the Embryo) cannot develop unless pollen is transferred to the pollen-producing part of the flower in which
contains ovules, which will develop as seeds.

Flowers offer more to the planet than merely natural artwork and beauty. They are essential to
removing carbon dioxide and toxins in the air. They feed the honeybee population thats responsible for
promulgating food crops. To most people however, flowers carry enormous symbolism, provide soothing
sympathy and are an integral part of many of lifes ceremonies.

Flowers, in general, are used widely as decorations, gifts, landscaping tool, and medicine. But, in the
current generation, few of us do know about the use of flowers as a source of nutrition or food. But, with the
help of researchers, studies about edible flowers had vastly developed as time goes by.

Objectives

This Research Papers aims to:

Identify most of the edible flowers or edible angiosperms that can be found locally and
internationally.
Identify the compounds present on some species of edible flowers that will benefit or harm
humanity.
Identify the reasons why edible flowers are rarely used for nutrition.

The mode of information-gathering used for this research paper, is the use of world-wide-web,
acquiring information from scientific articles and blogs, trusted organizational sites, student and
expert theses, and published documents provided by experts.
Body:

Edible flowers The Ancient Spice

According to the about.com, a famous website for culinary lessons, the use of Edible flowers
dates back thousands of years. It was first recorded on 140 B.C. Many cultures included the use of
flowers in their daily lives. For example, Oriental dishes make use of daylily buds and the Romans
used mallow, rose and violets. Italian and Hispanic cultures gave us stuffed squash blossoms and
Asian Indians use rose petals in many recipes. Chartreuse, a classic green liqueur developed in
France in the seventeenth century, boasts carnation petals as one of its secret ingredients. And,
dandelions were one of the bitter herbs referred to in the Old Testament of the Bible.

The Garden Guide also stated that, edible flower seeds were transported like fine spices. It is
not always easy to verify their origin.

The carnation (Dianthus) was originally from Africa. It was brought to Europe and became a
favorite among the French. Many still grow them for their scent but do not realize that the petals are
edible.

The nasturtium (Tropaeolum) is native to South and Central America. The pot marigold
(Calendula) is a native of Europe.

Some edible flowers, such as the violet ( Viola) and bee balm (Monarda), have different
species found in various parts of Europe and North America.

Most culinary herbs with edible flowers are from Mediterranean regions. The Romans
recognized calendula blooming on the first day of the month, so they named it accordingly.

The valued petals of saffron ( Crocus sativus) were preserved for medicinal uses, so
calendula was used to infuse a similar golden color in cooked dishes. Calendula was commonly
referred to as "pot marigold" by medieval monks, who used it in their cooking pots.

The monks also named the wild pansy (Viola tricolor). These little purple and yellow
flowers are the parents of the larger modern hybrid pansy.

Bee balm (Monarda didyma) is very popular with bees but also was used as a poultice for
bee stings. Early carnations were called "pinks" by the Victorians. The species were pink in color but
they also had ruffled petals that looked as if they were cut with pinking shears
 They also added that, historically, flower petals were eaten most often fresh in salads or as
garnishes. The petals of carnation, bee balm, borage, sage, violet, nasturtium, daylily and calendula
were commonly eaten. They were thought to be cleansing for the body as well as attractive. It was
common to dry the petals and include them in tea blends. Popular tea flowers were hibiscus, rose,
jasmine and bee balm. Bee balm was used as a tea substitute when black tea became unavailable
during the Boston Tea Party in 1773. To preserve violets, medieval monks would make a sweet syrup
from the petals. The Victorians, who associated edible flowers with elegance, candied the flowers of
violet and borage to decorate cakes and desserts..

Edible Flowers The Diverse Species

According to Dr. Mercola, a nutritionist, Edible flowers are ordinarily associated with haute
cuisine and wedding cakes, but you may have several tasty varieties right in your own backyard.
Adding flowers to your meals will not only make an ordinary dish look gourmet, they can be quite
flavorful and nutritious.

She also listed some of the flowers that are very delightful and palatable. Examples are:

Allium - she cited that all blossoms from the allium family (leeks, garlic chives) are edible. In
fact, all parts of the given family of blossoms are edible. They are garlic-like in flavor.
Angelica - at first, it looks like a broccoli branching out of a single base (depending on the
variety). But, it does have a licorice-like flavor (in Filipino language, it is called anis)
Arugula A dark-centered blossom, it has a peppery-like taste on its petals.
Bachelors Button A grassy-like taste resides in its petals. But, avoid the calyx because it is
bitter and sometimes, toxic.
Basil A common spice on its leaves, who wonder that its blossoms are also edible. It taste
like its leaves, but a milder version of it.
Bee Balm A reddish and spiky flower that has a minty taste.
Borage A bluish flower that taste like cucumber.
Calendula Also called the Marigold, these flowers are peppery, tangy and spicy. It is
commonly used as a colorful garnish.
Dianthus Also known as Carnations, their blossoms do have the same taste as their sweet
scent.
Chamomile A flower similar to daisies, it has a sweet taste and commonly used as a tea.
Although some may suffer allergies to this flower.
Chicory A flower that has a mildly bitter and earthly taste. It can be pickled and preserved.
Chrysanthemum A little bitter in taste, and it is advisable to only use the petals because the
other parts are irritants to different parts of the body.
Cilantro A common spice like the basil, their flowers share the grassy taste of the leaves. It
is advisable to use them fresh because the taste will degrade when exposed to high
temperatures.
Citrus Blossoms All Citrus fruits contain flowers, and their flowers may be used for dishes.
Dandelion A common decorative flower, it can be used for salads, soups, juices, pastry
flavorings, and more. The roots may be dried and used as a coffee, and its petals may be
used as a wine.
 Fuchsia A flower with a tangy taste, best used as a garnish
Hibiscus A famous flower, it can be used as a tea, and it can be mixed when creating tarts.
Jasmine A super fragrant flower, it can be used as a tea and a natural sweetener.
Johnny Jump-Up A flower similar to pansies, but smaller in size. They have this subtle mint
flavor.
Lavender A sweet, spicy and perfumed garnish.
Lilac The blooms are very pungent. But, the floral citrusy aroma adds to the flavor.
Mint Like its leaves, its blossoms are minty.
Nasturtium One of the most popular edible flowers, they have the sweet floral essence in its
petals, and its seed are sweet and spicy in nature
Oregano its blossoms are a very subtle version of its leaves.
Pansy It doesnt have any taste when eaten as parts. So it is advisable to eat the flower as a
whole.
Radish Its flowers may have a distinctive peppery taste.
Rose All roses are edible. But, greater flavors are observed when the color of the rose is
darker.
Rosemary The blossoms are a milder version of its leaves.
Squash and Pumpkins The blossoms have a slight squashy flavor.
Sunflowers The petals are edible, and its bud can be steamed. It may be sweet or peppery
depending on the age of the flower.
Violets They are floral, sweet and beautiful garnish.

Note: This list comprises the flowers that are familiar to the researchers. To see the whole list, kindly use our
references found on the last page of this term paper.

Chef Pam, a local chef residing in Manila, stated that, here in the Philippines, the use of
flowers may be observed in five-star restaurants. The common examples of flowers that are currently used
locally are:

Basils or Balanoy
Blue Cornflowers
Carnations
Marigold or Pampasong Amarilyo
Rose or Rosas
Sage or Salvia
Nasturtiums
Santan
Snapdragon
Chrysanthemum or Mansanilya
Hibiscus or Gumamela
Jasmine or Kampupot
Chives or Kutsay
Squash or Kalabasa
Banana or Saging
Gardenia or Rosal
 Mint
Coriander or Cilantro
Marjoram or Oregano (Wild Marjoram)
Rosemary
Thime

Chef Pam also said that, here, these flowers are commonly seen as dried and powdered
versions. This is why people nowadays, recognized certain kinds of spices as dried leaves, without knowing
that some of the current industrial products (commercially-sold) came from the flowers.

Sir Thompson and Sir Morgan, experts in the field of gardening, stated that, it is best to
breed or cultivate your own flowering plants because you can already ensure the fact that it is safe, clean
and free from chemicals (Do not use pesticides). They added that, the majority of edible flowers are always
best picked fresh from the garden the day you want to use them. Growing your own also allows you to
experiment and show off to dinner guests both what you have grown and what youve created with a colorful
and tasty dish. As with any food and salad preparation always maintain good personal hygiene and practices.

Edible Flowers Nutritional Importance

According to Jesse Vermon Trail (2015), each edible flower boasts different nutrients that are
crucial for the development of our body, which makes flowers an alternative source of nutrition.

She cited that in general, all pollens can be a rich source of proteins. The nectars can b e a
source of sugar, and the petals can be a source of vitamins, minerals and anti-oxidants. Here are some
examples of edible flowers containing nutritional value.

Violas They contain Vitamins C and A, as well as anti-oxidant properties such as anthocyanin, a
flavonoid. They also reduce the risk of Parkinsons Disease, a muscular condition.
Roses They are rich in Vitamin C.
Calendula or Marigolds They are rich in Vitamin C and A, as well as high amounts of carotenoids.
It also has anti-inflammatory properties.
Bee Balm They contain flavonoids such as rutin and quercetin
Nasturtiums They contain rich amounts of Vitamin C, iron, antioxidants, and phosphorus.
Garden Mums They contain Vitamin A and K.
Dandelions - The entire plant is edible, and the leaves contain vitamins A, C and K, along with
calcium, iron, manganese, and potassium.
Garlic It helps boost our immune system, and it also has antimicrobial properties.
Szechuan Button or The Toothache Plant It has numbing effects, the same power as an anesthesia.
It also overcomes nausea and also aids in digestion.
Borage This flower is rich in B-complex vitamins, especially B3 (niacin), vitamins C and A, and
GLA, an omega-6 fatty acid which helps regulate metabolism.
Squash Like its fruit, the pumpkins, these flowers contain rich amounts of vitamin A and other
antioxidants
 Edible Flowers The Forgotten Garnish

In modern times, the use of flowers for nutrition and spice is rarely observed, due to the
presence of artificial additives, preservatives, and man-made products. According to Dina Spector, a
journalist on the Business Insider Science Page, although artificial flavors and preservatives are very harmful
on large amounts, the natural ingredients present may harm humans. Example is the soy sauce which came
from raw soybeans. But in fact, pure extraction of Raw Soybeans (boiling process) is toxic even at the
highest level of detoxification known by scientist. That is why Industrial soy sauce is made of acid-
hydrolyzed vegetable protein. This is the same thing on flowers. In modern times, flower extracts are either
artificially imitated, or it is combined with artificial chemicals present on our daily diet.

Alain dOmbrille, an owner of a floral farm in Sydney, said that quote, The popularity of
cooking shows on television has seen a surge in flowers being used in contemporary dishes,

Mim Beim, a naturopath, added that quote,Flowers are full of antioxidants and are great for
enhancing the bodys natural immunity,. We evolved eating flowers. I dont know why they disappeared
from diets.

Conclusion

Plants are tremendously diverse when it comes to different aspects. There are plants that
serve as ornamentals, medicine, source of food and shelter. Plants that bears flowers are sometimes used only
for display, but there are species that are truly useful to man. In the past years, studies proved that there's a
lot of nutritional plants that can be found easily. With this, the start of research on how other parts of plants
like roots leaves, and even flowers, can affect the human body.

Edible flowers can be very useful for humans, not only in terms of aesthetic value, but also
there are flowers that can be source of food and nutrition. These characteristics help to decrease the use of
artificial flavourings and aromatic spices that can be harmful to human health.

Angiosperms are very diverse around the world. There's a lot of other species today that can
be good to man's health. Because of its diversity, there may be thousands of other kind that are yet to
discover. Researches and studies must continue to (discover) useful flowers locally and internationally.
References:

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