As well as adding a splash of colour to your salad or dessert, edible flowers also contain phytonutrients, flavonoids and are high in antioxidants. Marigold flowers (calendula) contain more lupine and zeaxanthin than kale or spinach, most edible flowers however are packed with vitamin C, and a cup of edible flowers mixed into a salad can provide up to 45% of the RDI of Vitamin C for women. (35% for men).
There are a few ways to add these extra nutrients into your diet, the easiest is combining them with salad, on sandwiches or as a garnish. Of course you can always add them to sweet treats for a (nutritious) touch.
These are a few of the common flowers you’ll find at markets and shops..
Pumpkin: Iron, Vitamin A
Lavender: Calcium, Vitamin A
Violets – Rutin
Chrysanthemum: Potassium and high in antioxidants
Rose: Vitamin E
Nasturtimus: Vitamin C and D