Incorporate Flowers In Your Diet 

From past thousand years, we are incorporating flowers into our traditional cooking, not only as they add colour to our menu or diet but contains some beneficial nutritive value also. These may be spicy, herbaceous, while others can be floral and fragrant. The range is very surprising.

We can use flowers in salad dressing, teas, and garnishing them on desserts. They help us in inspiring the creative use of our mind.

Here, are some of these which can be used :

• Chamomile: Small and daisy-like, the flowers have a sweet flavour and are often used in tea. Ragweed sufferers may be allergic to chamomile. Tea made out of chamomile is used to calm an upset stomach or to help with sleep.

• Cilantro: The flowers share the grassy flavour of the herb. Use them fresh as they lose their charm when heated. They can be used in salads, as a decorative material also. Cilantro is low in calories and contains no cholesterol so it is good for health. It is rich in antioxidants, essential oils, vitamins, and dietary fibre, which may help reduce LDL or “bad cholesterol” levels in the blood.

• Fennel: Yellow fennel flowers are eye candy with a subtle liquorice flavour, much like the herb itself, it can also help in relieving the gastric issues. Fennel contains, potassium, folate, vitamin C, vitamin B-6, and phytonutrient content, coupled with its lack of cholesterol, all support heart health. It also contains a significant amount of fibre which aids digestion.

• Hibiscus: Famously used in hibiscus tea, the vibrant cranberry flavour is tart and can be used sparingly. Hibiscus helps to manage Blood Pressure, lowers cholesterol, protects the liver and has anti-cancer properties.

• Rose: The rose petals are perfect for floating in drinks or scattering across deserts, and for a variety of jams. All roses are edible, with a flavour more pronounced in darker varieties. These petals contain some vitamin C, though less than that found in rose hips it is the best bet to decorate a dessert.

• Jasmine: It can be used in tea, helps in water retention, improves digestion, boosts metabolism and acts as a natural stress buster. The scent of jasmine promotes a sense of well-being and calm.

• Sunflower: Its petals can be eaten, and the bud can be steamed like an artichoke. Sunflower petals are also used as ingredients in candles, soaps, and dyes.

Adding flowers to your food can be a nice way to add colour, flavour and few health benefits. So next time when you prepare your favourite dessert do not forget to garnish it with the best suitable flower from the mentioned list above.