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Edible flowers have a rich history in China, dating back to the Tang Dynasty when people enjoyed osmanthus and chrysanthemum cakes as delicacies during banquets. The Qing Dynasty’s “Fang Fang Spectrum†recorded detailed methods for making over 20 types of flower-based dishes, such as sweet-scented osmanthus balls, jasmine soup, and chrysanthemum cakes. These not only served as nourishing foods but also had medicinal properties, helping with conditions like bronchitis and neurasthenia.
Chrysanthemums are widely used in high-quality dishes, while plum blossoms can be turned into muffins and jams. Osmanthus is commonly used in osmanthus sugar, cakes, and wine. Many flower fruits and bulbs, like pomegranates, figs, lotus roots, lilies, and narcissus, are both nutritious and edible.
Pollen, often called “green gold,†is a nutrient-dense substance containing high-quality protein, 22 amino acids, 15 vitamins, and over 80 bioactive compounds. It supports various bodily functions and has therapeutic effects on multiple organ systems. Flowers themselves are not only beautiful but also rich in proteins, vitamins, and minerals, offering health benefits and medicinal value.
The practice of eating flowers dates back to ancient Rome and has seen a revival in modern times, even among celebrities like Michael Jackson, who enjoyed fresh flower meals. In California, farms now specialize in organic edible flowers, with varieties like nasturtiums, violets, and dandelions gaining popularity among chefs and diners alike.
Traditional recipes include silver lotus soup for detoxification, Chinese rose soup for menstrual health, Jasmine Tea for liver relief, and osmanthus glutinous rice paste for kidney support. Flower porridges, such as chrysanthemum and hyacinth bean, offer benefits like lowering blood pressure and aiding digestion.
Flower teas, especially those made from jasmine, roses, and chrysanthemums, are popular for their refreshing taste and health benefits. Drinks like Yinhua Daqingye Tea help prevent colds, while chrysanthemum wine is known for its eye-boosting properties.
In summary, edible flowers have played an important role in Chinese culture for centuries, not only as food but also as remedies. Their beauty, flavor, and nutritional value continue to inspire culinary innovation and traditional wellness practices.