Flowers Are Food
Adding Some Flair to your Diet
It is unlikely that flowers will become a staple food in our worldwide diet but they are an amazing example of food that not many of us know is actually food! Yesterday I had the chance to make an amazing salad with: Miner's lettuce, Romain, Sorel, Mignonette Lettuce, Violet Leaves, Beet-Root, Fennel, Kale, and five different types of flowers!
Flower salad! Everything in this bowl is edible.
Much of the world’s diet has been whittled down to a few key crops. Yet, there are more than 20,000 species of edible plants in the world. We are missing out on foods that would diversify our diet and benefit both human and environmental health. Crop diversity is fundamental to an agricultural system that is better for the planet. When farmers introduce more crops into their rotation they can see benefits such as pest reduction, weed suppression and better soil health.
In order to achieve greater crop diversity, farmers need the demand from consumers. Part of the reason why farmers grow a limited number of crops is because they have to cultivate crops that have a market. I know many farmers that would happily diversify their crop mix if there was a guaranteed market for it. The solution to a better agricultural system lies in the hands of both producers and consumers.
Flower Power
There are certain types of flowers that are edible and can add extra nutrition to our diet. For example, many are rich in Vitamin C and have additional health properties. Below are the flowers added to the salad that I had the joy of making for lunch yesterday:
Pansy: This purple flower with the yellow middle also comes in different colors. Pansies are known to have antioxidant and anti-inflammatory properties.
Calendula: These orange and yellow flowers are also commonly known as Pot Marigolds. They have a buttery taste and have been known to aid in digestion and stimulate the immune system.
Viola: This small yellow flower is a member of the pansy family. They have been known to have antioxidant and anti-inflammatory properties.
Nasturtium: These beautiful red flowers are one of the more recognizable edible flowers. These are common in salads and also contain antioxidant and anti-inflammatory effects.
Borage: These blue and white star shaped flowers can be used in multiple ways. They can be cooked or eaten fresh.
