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.

This research paper talks about some examples on edible flowers, its nutrient value, and the
reasons why this delicious delicacy is digestible by humans, and is rarely used in the modern world.

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 a scientific blog, 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 here 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
Blue Cornflowers
Carnations
Marigold
Rose
Sage or Salvia
Nasturtiums
Santan
Snapdragon
Chrysanthemum
Hibiscus
Jasmine
Chives
Squash
Banana
Gardenia
Mint
Coriander
 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.

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.

Edible Flowers The Forgotten One

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

we therefore conclude that the some of the flowers or4 angiosperms can be eaten and there had a
beneficial treatment for humans. In locally and internationally there are a lot of edible flowers that we
didnt bknow that it can be eaten . the