10 Beautiful Flowers We Eat As Vegetables For A Healthy Life

Hello, my lovely people! What’s for food today? Bored with the same vegetables, tubers, spinach and fruit!? How about some flowers we eat as vegetables? Sounds nice and colourful? Then follow this article to learn more about the flowers used as vegetables in our daily foods.

Food is an essential part of our lives and it forms the basis for the development or deterioration of our health. A balanced proportion of various components ensures good health. These are derived mainly from the plants and their various parts. The flowers in general have a lesser significance as food and remain as the reproductive organ. But the reality is that flowers are also rich sources of nutrients and flowers we eat as vegetables will help us get the nutrients required by providing a variety.

History dates back to the times of ancient Greece, Rome and Egypt when the flowers were eaten as vegetables in purees, as a salad dressing, as a garnish in soups and as additions in cakes and cookies. Indians have incorporated the flowers as condiments and flavouring rice and meat while the Chinese have used them in medicinal preparations. Teas and liquor were a major food in which flowers were incorporated to impart their medicinal property, taste and colour.

The usage of flowers that we eat initially started with the tribal people who used the flowers as food. Later these recipes started travelling through the generations and had become a part of our daily food. In fact, some flowers we eat as vegetables are also closely associated with certain traditions and festivals to keep them alive and going. Let us further see about the flowers used as vegetables in various dishes, their nutrients and health benefits.

Common Flowers We Eat As Vegetables in India | Flowers We Eat As Vegetables

Banana Blossom

Banana is a very common plant known to all and its flower eaten as vegetable is very common. This humble plant provides us with a lot of products from almost every part of it. As like raw and ripe fruit, banana flowers we eat as vegetables in most parts of our country. It is a powerhouse of nutrients including proteins, Vitamin C, Potassium, Calcium, Magnesium, Phosphorus, Copper, Iron, anti-oxidants and free radicals.

The flowers are present within the purple colour bract and are yellowish brown in colour. The preparation of the flower for cooking is a bit tedious and involves the removal of the purple-coloured outer cover, rubbery and thick stamen from the flowers.

Medical Benefits of Banana Blossom

Aids in weight loss
Natural mood boosters
Reduce anxiety
Encourage gut-bacteria

Dishes made from Banana blossom

Thoran (stir fry)
Vada
Adai Vazhaipoo

Moringa Flower

A native of the Himalayan foothills, West Bengal and Odisha, Moringa tree’s flowers we eat as vegetables very commonly. Moringa, also called as the super-food, is packed with nutrients like Magnesium, Potassium and Proteins and is also rich in fibres.

The flowers are small and white in colour and borne in clusters. They are available throughout the year in the tropics and only in spring in the temperate regions. They have a subtle sweet flavour and taste like mushrooms when cooked.

Medical Benefits of Moringa Flower

Reducing muscle inflammation
Cures muscle spasms and tension
Helps in combatting malnourishment

Dishes made from Moringa Flower

Fritters
Chutneys
Tea
Salad garnishing

Pumpkin Flower

It is not just the large round pumpkins, but, the big yellowish orange flowers are also edible. Yes, pumpkin flowers we eat as vegetables, especially in the Eastern and North Eastern parts of India. This flower is rich in fibre, copper, folate, Vitamin A and B9. They have a sweet mellow taste and a mild flavour just like the fruit.

Pumpkin flowers are available all round the year. For culinary purposes, the male flower can be used. It can be differentiated from the female flower which has a small pumpkin as its base. By removing the stem and the stamens, the flower is ready to cook.

Medical Benefits of Pumpkin Flower

Enhance immunity
Improves vision
Strengthens bones
Cures male fertility issues

Dishes made from Pumpkin Flower

Pakoras
Thoran
Soups and Salads

Rose Flower

The ‘Queen of Flowers’ – Rose is also no exception to the flowers we eat as vegetables and has a lot of health benefits. Roses are rich sources of Vitamin C, Vitamin A, phenolics, anti-oxidants and anti-inflammatory agents. In addition, it has a low-calorie count and pain-relieving properties.

Roses are grown in all regions and in all seasons ensuring year-round availability. All species of roses are edible, but those that have a good fragrance are tastier than the non-fragrant ones. Removal of the stem, calyx and the petal base is to be done before cooking.

Medical Benefits of Rose Flower

Maintain healthy cholesterol
Reduce inflammation and soreness
Natural coolant
Aids in digestion
Helps in reducing cancer, heart disease and diabetes

Dishes made from Rose Flower

Gulkhand, Sharbat and Syrups
Tea, jams and cocktails
Sweets and Confectioneries
Flavouring rice

Jasmine Flower

Mogra, Malligai poo, Madanban, Jai, and Chameli are the various names for this sweet-scented flower. But does it sound strange when I say that jasmine flowers we eat as vegetables? It should not, because, mogra flowers are edible and have been in the cooking for a long period of time. The flower has anti-spasmodic and aphrodisiac properties and is rich in antioxidants.

It is a seasonal flower and is available during the months of March to September. During this time, the flowers are collected and dried for use all year round. The petals along with the small stem are edible.

Medical Benefits of Jasmine Flower

Lower blood pressure and Cholesterol
Weight loss
Regulates ageing
Strengthen immune system
Controls insomnia
Mood enhancer and energy booster

Dishes made from Jasmine Flower

Flavouring rice and pulao
Sewali phool pakora from night jasmine
Tea
Jello and Confectioneries

Hibiscus Flower

Hibiscus flowers are loved by all for their vibrant colours that make our garden look beautiful. Similarly, the Hibiscus flower can also make our body beautiful and healthy with its various nutrients. Yes, Hibiscus flowers we eat as vegetables in various ways. It is rich in Vitamin C, minerals, anthocyanins, and anti-oxidants. It is low in calories and high in fibre

Of the many species of hibiscus, the Red Sorrel hibiscus, Cranberry hibiscus and the Chinese Hibiscus are 3 species of flowers we eat as vegetables. The petals and calyx, both are edible. It gives a sweet-sour citric flavour and a hint of bitterness or tart flavour when cooked.

Medical Benefits of Hibiscus Flower

Promotes weight loss
Prevents anaemia
Lowers blood pressure and cholesterol

Dishes made from Hibiscus Flower

Chutneys
Preserves, juices and fruity cakes
Dried forms for garnish
Teas and sparkling waters
Rasam
Stir-fried as Thoran

Papaya Flowers

If you are a lover of North East Indian cuisine, then you should not miss out on the dishes made from papaya flowers. Papaya flowers eaten as vegetables provide us with a lot of nutrients including vitamins A, C and E, Folate and are rich in antioxidants like beta carotene. They have high amounts of fibre

The male flowers are only used for culinary purposes. They are small in size, yellowish-white in colour and are borne in clusters. The flowers we eat as vegetables have a bitter taste when cooked.

Medical Benefits of Papaya Flower

Boosting the body’s metabolism
Helps in thorough digestion
Management of blood cholesterol
Control blood sugar levels

Dishes made from Papaya Flower

Fritters
Stir fry
Fish curry with potato
Decoction along with leaves for abating Dengue fever

Mahua Flower

The Mahua tree is seen growing in the tropical plains of India, Sri Lanka, Nepal and Myanmar. It has been utilized by the tribal people to a large extent and has served as their ‘Tree of Life’ for them. It is high in sugars and rich in vitamin C, Calcium and Phosphorus. It also provides proteins and fats.

Blooming in the months of March and April, the Mahua flowers we eat as vegetables are borne in green or pink furry bunches with 10 to 12 cream-coloured flowers. They are fleshy in texture and eaten fresh or in dried form. The flowers provide a subtly sweet flavour. It is mixed and powdered with flour and used for making baked foods.

Medical Benefits of Mahua Flower

Natural cure for asthma and respiratory illness
Improves eyesight
Cures skin diseases
Improves heart and liver functioning

Dishes made from Mahua Flower

Halwa, meethi puri and in baked foods
For desserts and jams,
Flower juice for lactating mothers
Mahua Liquor

Tamarind Flower

The large tamarind trees and their brown fruits never miss from our eyes, but how about the small flowers? Have we really seen it? Many of us wouldn’t have. They usually get hidden within the leaves in their large branches. But from now on, do not miss them because these flowers too have hidden within them a lot of nutrients and benefits.

Flower buds are red in colour and when in full bloom the petals are pale yellow and borne in clusters. The flowers we eat as vegetables add tartness and sweetness to the dishes when cooked.

Medical Benefits of Tamarind Flower

Digestion booster
Controls insulin and diabetic-friendly
Treat urinary infections in women

Dishes made from Tamarind Flower

Lentil curries
Chutneys
Stew
Dried form as garnish

Neem Flower

Neem is very well known for its medicinal benefits. It is considered a sacred tree in most parts of our country. All parts of the tree provide us with a lot of health benefits and the flowers are also no exception to it. The small flowers are rich in fibre, protein, calcium, phosphorus and carbohydrates. The flowers we eat as vegetables taste bitter when cooked. But it is that bitterness that keeps us in good health.

Neem flowers are whitish-yellow in colour and available in the summer months of April to June. During the festivals of Chitirai New Year and Ugadi, bitter-tasting neem flowers are incorporated into the food along with the 5 other tastes as a means of signifying the various states of life in the year to come.

Medical Benefits of Neem Flower

Promotes gut health
Cures stomach ache, gas and constipation
Treats intestinal worms
It is a natural antiseptic
Reduces blood sugar
Improves hair and skin quality

Dishes made from Neem Flower

Chutney
Curry, subzi and rasam
Sharbat
Neem flower in raitas
Dry roasted flowers as garnish

In addition to these 10, let me also share with you, 5 more common flowers that we eat as vegetables aka edible flowers.

Cauliflower, the unopened flower buds are rich in vitamin C, vitamin K, and folates and rich in fibre and reduce the risk of cancer and heart diseases. These are common flowers we eat as vegetables all around the world.
Broccoli is one of the flowers we eat as vegetables that have high amounts of antioxidants, fibre, vitamins C and K, potassium and iron. It helps boost the immune system and disease prevention, especially in the eyes and heart
Artichoke flowers we eat as vegetables mostly in continental and oriental cuisines. They provide us with nutrients like folates, copper, magnesium, phosphorous and potassium. They are also rich in vitamins B and C and aid in curing heart diseases and digestion issues.
Marigold is used in the dried form as garnish and in salads. The attractive orange colour is rich in antioxidants like anthocyanins. They are used a lot in the nutraceutical industries
Violets and pansies add violet and blue hues to the foods like salads as a garnish. These are also rich in antioxidants, which help in improving the immune system.

How to Prepare Flowers for Culinary Usage | Flowers We Eat As Vegetables

Sl.No	Name of Flower	Preparation for usage	Dishes that can be made	Nutrient content	Health benefits
1	Banana blossom	Removal of outer bract and thick stamen	Stir fry, vada, curries	Vit. C, minerals, antioxidants	For weight loss, mood enhancers
2	Moringa flower	Removal of small stems attached to flower	Stir fry, fritters, tea	Minerals, protein, fibre	Reduce muscle spasms, tension and inflammation, fight malnutrition
3	Pumpkin flower	Male flower to be used, remove the stems and stamens	Pakora, thoran, soup and salad	Folates, Vit A & B9, Copper, iron	Improves vision, immunity, and bone strength
4	Rose flower	Remove the petals from the stem and the stamen	Gulkhand, confectioneries, teas, syrup, sharbat	Vit. A & C, antioxidants	Natural coolant, aids in digestion, cures heart and cancer
5	Jasmine flower	The whole flower with stem can be used	Teas, aromatics for pulao, pakora	Aphrodisiac, antispasmodic and antioxidant	Energy booster, cures insomnia, lowers cholesterol and body weight
6	Hibiscus flower	Remove the stems. Petals and calyx can be eaten	Tea, Chutney, baked foods, candies, thoran, rasam	Fibre, Vit. C, minerals and antioxidants	Reduce muscle spasms, tension, and inflammation, fight malnutrition
7	Papaya flower	The male flower is edible, remove the flowers from the stems	Stir fry, Decoctions, in fish curry	Vit. A, C and E, folates and antioxidants	Improves metabolism, lowers blood sugar and cholesterol
8	Mahua flower	Whole flower in fresh or dried form	Sweets, confectioneries, liquor	Sugars, Vit. C, minerals	Cures lung and skin disease, and improves vision, heart and liver functions
9	Tamarind flower	Remove the small stems before cooking	In curries, chutneys and stew	Antioxidants, vitamins and minerals	Treat urinary infections and control blood sugar
10	Neem flower	Removal of the small stems attached to flowers	In raita, rasam, curries, dry roasted form as a garnish	Rich in fibre, minerals and proteins	Treats stomach ailments and worms, antiseptic and improves hair and skin health

Flowers used as vegetables in India

Conclusion | Flowers We Eat As Vegetables in India

Flowers as a part of food started very early in time. It was an essential part of every day’s food. But when the period of industrialization took over, the flowers eaten as vegetables were not possible to commercialise and its usage faded away with time. Now when we face the issues of deficiency of nutrients and start the search for produce, the age-old practice of including flowers in regular food items comes in handy. Thus, it is a cycle and perhaps, a virtuous cycle indeed where flowers are used as food in Indian cuisine.

Flowers have a lot of hidden nutrients within them and it is up to us to explore and bring them out. With proper care in sourcing, cleaning and preparing dishes, the above-mentioned list is just inexhaustive and the sky is the limit for flowers used as vegetables.

To all the cooks out there, what’s the new flower we eat is on your menu today!?

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