Eating Flowers: Discover the Floral Plants That Adorn Native Dishes

You are what you eat.

Our food source is an organic element of nature. Cuisine is the application of cultivated knowledge about how to use earthen materials for our nourishment and survival. Our beloved planet, our mothership, provides all the tastes, textures and nutrients in food for us to consume. Eating is a sacred ritual. Throughout history, communities have gathered around a meal and shared stories while honoring the generous spirit of the Earth. 

Wildflowers have been consumed in indigenous cultures for their health benefits over thousands of years. We often eat other parts of plants, such as the fruit, bean, leaf, root and grain. But we never think about eating the flower. It’s common to see floral decorations on cooked dishes and baked goods. However, the flower is usually dismissed as something extra with no substance or value. 

Are flowers edible?

Yes, many plants that produce edible leaves and fruits can also be enjoyed for their flowers. A flower is the female reproductive organ of a plant. Flowers are powerhouses of nutrients with a high content of phytochemical compounds needed for the production of fruit, which typically follows the formation of a bloom. Some of these beneficial vitamins and minerals in flowers that support our health include iron, calcium, potassium, manganese, fiber, vitamin C, vitamins B1, B6, B12 and other antioxidants. 

Why don’t we eat flowers more often?

Flowers have to be harvested and eaten fresh without the use of harmful chemicals. The majority of our food in urban cities arrives to us through the supply chain, which relies on artificial preservatives to ensure the food is edible and stays in good condition during transport. Our access to edible flowers would depend on local food systems providing fresh plants on a systemic scale. 

In the modern world, we’ve lost much knowledge about how native cultures have traditionally cooked flowers into their food. Because of this, we tend to perceive edible flowers as more exotic than other plants that are popular in the produce section of commercial grocery stores. We would need marketing to spread awareness in mainstream media about their use as an ingredient in cuisine to make it normalized. Read below to explore different ways you can eat flowers!

Izote 

Izote is another name for the yucca plant, which grows in dry hot climates. Also known as flor de izote, this is a different plant than cassava yuca, enjoyed for its starchy root vegetable in West African and Caribbean cuisine. Flor de Izote is the national flower of El Salvador and has been consumed in traditional dishes. Native to Central America, it is often eaten with onion, garlic, beans, peppers and scrambled eggs. This plant helps to support immune health, alleviate arthritis, cleanse toxins from the body and protect the skin from sun damage.

Camellia

Camellia is an evergreen tree native to Asia that produces vibrant red and pink blooms during the colder months from autumn to spring. Green tea is made from the leaves of this plant, offering a variety of health benefits. It boosts immunity with antioxidants, manages blood sugar, supports the cardiovascular system, improves cognitive function, and promotes relaxation. Last spring, I enjoyed camellia flowers in my lunch with fresh ingredients harvested from my local farm. Even though the color of the flower is beautiful, it has a strong bitter taste, indicating its role in detoxification. 

Butterfly Pea

Butterfly pea flower is a vining perennial plant native to Africa, Asia and Australia. It has been traditionally used in Ayurvedic medicine from India, and is best known for its vibrant blue blooms that can be used as a natural dye for both food and fabric. Butterfly pea treats nausea and indigestion, facilitates bowel movement, removes excess mucus in the respiratory system, stops excess bleeding, purifies blood, promotes the release of toxins through urination, and increases skin elasticity. In eastern Malaysia, these flowers are cooked in a dish called nasi kerabu to give white rice a bluish hue. 

Marigold

Marigold, also known as calendula, is an herbal plant native to tropical regions in the Americas. It has been used as medicine in ancient Mesoamerican cultures and was cherished by the Aztecs for its connection to the spirit world. Its bright yellow flowers are given as offerings to deities in Día de los Muertos (Day of the Dead) ceremonies. It helps to reduce fever and inflammation, protect skin from solar radiation, heal wounds, stop excess bleeding, and treat stomach and liver problems. It can be added to desserts, salads and other recipes.