Flower Power

Edible Flowers

Annie and LJ are a fictional couple introduced to the readers of the Healthy Healing Eats blog in January 2020. Their storyline promotes healthy eating and earth-friendly practices.

LJ walked into the study and handed Annie a big hydrangea flower. “I thought you might like to see how well the plant is doing.”

“Thanks, babes, it’s beautiful. I remember when hydrangea flowers decorated our wedding cake. Did you know their roots make a healthy tea?”

“Are we out of food? Why would we eat flowers?”

Annie laughed “We are not out of food. You know many fruits and veggies reach their best quality when they ripen on the plant, but for some, their blossoms are equally and, in some cases, more nutritious.”

“That makes sense; we eat broccoli and cauliflower, which are the flowers of the plants from the cabbage family. For thousands of years, pumpkin and squash blossoms have been a part of the diet of Native Americans, and the Ancient Romans used violets, lavender, and roses in their recipes.”

“LJ, what do you think about the idea of growing some edible flowers in our garden? I have read that edible flowers supply essential nutrients, many have medicinal properties, do not contain caffeine. and there’s ongoing research that shows as an additive in the food…