1. Abstract, Molecules, 2012 On a global scale, people are demanding more attractive and tasty food. Both the quality of foodstuffs and aesthetic aspects contribute to the appearance of consumed meals. The attraction and appeal of individual dishes could be enhanced by edible flowers. New...
  2. After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen...
  3. Edible landscapes combine ornamental flowers with vegetables, fruits and edible flowers. Floral ingredients such as peppery nasturtiums or tart Calendula add flavor, texture, and color, and transform an ordinary salad into an exciting dish. Are used to flavor and garnish foods Add variety and...
  4. Edible petals are easy to grow at home. They have become readily available at produce stores and farmers markets. Their flavors range from sweet to snappy and they compliment everything from artichokes to zabaglione. Our simple glossary describes their taste and appearance, and how to prepare...
  5. Before you venture out to the garden and harvest a bunch of flowers for the dinner table, it’s important to remember that some flowers are poisonous. Make sure you’ve made a positive identification of each variety you’re using. Obviously, you should avoid flowers that may have been sprayed with...
  6. Edible landscapes combine ornamental flowers with vegetables, fruits and edible flowers. Floral ingredients such as peppery nasturtiums or tart Calendula add flavor, texture, and color, and transform an ordinary salad into an exciting dish. Are used to flavor and garnish foods Add variety and...
  7. Abstract, International Journal of Molecular Science, 2015 Edible flowers are commonly used in human nutrition and their consumption has increased in recent years. The aim of this study was to ascertain the nutritional composition and the content and profile of phenolic compounds of three edible...
  8. Abstract, Preventive Nutrition and Food Science, 2019 Thirteen edible flowers, which are used as food ingredients in Japan, were evaluated as possible sources of antioxidants and biological compounds. The nutritional composition, total polyphenol content (TPC), carotenoid content, and antioxidant...
  9. Abstract,Journal of Experimental Agriculture International, 2017 Edible flowers are among the important plant sources in terms of their nutritional content as well as aesthetic appearance. This mini review is written to increase awareness on edible flowers. For the study a set of both printed and...
  10. Abstract, Agriculture, 2018 Edible flowers have been historically linked to traditional world cuisine and culture. They are often used as ingredients in food and beverages for medicinal or pharmaceutical purposes. However, little attention has been paid to the quality of their lipids, and...