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Edible flowers have a rich and long history in China, dating back to the Tang Dynasty, when osmanthus and chrysanthemum cakes were considered delicacies for banquets. During the Qing Dynasty, the "Fang Fang Spectrum" documented over 20 types of edible flowers and their culinary uses, such as sweet-scented osmanthus balls, jasmine soup, and chrysanthemum cakes. These dishes not only provided nourishment but also had medicinal benefits, helping with conditions like bronchitis and neurasthenia.
Chrysanthemums are commonly used to make high-quality food and dishes, while plum blossoms can be turned into muffins and jams. Osmanthus is used in osmanthus sugar, cakes, and wine. Many flowers, including pomegranates, kumquats, figs, grapes, lotus roots, lilies, and tubers, are also edible and highly nutritious.
Pollen, often called “green gold†or “the universal nutrition library,†is a nutrient-dense substance containing high-quality protein, 22 amino acids, 15 vitamins, and over 20 trace elements. It also contains enzymes, hormones, flavonoids, and nucleic acids that support various physiological functions. This makes pollen beneficial for overall health and disease prevention.
Flowers are not only beautiful but also rich in essential nutrients like proteins, fats, starch, amino acids, and vitamins. They contain minerals and trace elements that contribute to human health. The practice of eating flowers dates back to ancient times, with the Romans using them over 2,000 years ago. Today, it has become a trend in places like the United States, where even celebrities like Michael Jackson enjoy fresh flower-based meals.
In California, flower farming and culinary use have grown significantly. A farm called Paradise Farm sells organically grown edible flowers, with varieties like nasturtium, arugula, violets, and dandelions being particularly popular. Restaurants across the U.S., from Philadelphia to Danas, now feature flower-based dishes, showing a growing appreciation for this unique cuisine.
There are numerous traditional recipes using edible flowers. For example, silver lotus soup helps detoxify and treat diarrhea, while Chinese rose soup supports menstrual health. Jasmine drinks and white fungus soups are known for their liver-soothing properties. Sweet-scented osmanthus porridge and lotus porridge offer nutritional benefits, especially for kidney and digestive health.
Flower teas, such as jasmine, osmanthus, and chrysanthemum, are widely consumed for their fragrance and health benefits. Chrysanthemum tea is particularly popular for lowering blood pressure and improving eyesight. Health drinks made from flowers, like hibiscus tea and chrysanthemum wine, are also gaining popularity for their therapeutic effects.
In summary, edible flowers are more than just decorative—they are a vital part of Chinese culinary and medicinal traditions, offering both beauty and nourishment. Their use continues to evolve, blending tradition with modern wellness trends.