What is the Flower?
By “flower” we mean the reproductive organ of some Angiosperm plants.
The task of the flower is to guarantee fertilization, from which the seed (fruit or part of it) will ripen.
The structure of the flower varies according to the type of plant, but in the most complicated cases it has four components:
- Calyx: sterile photosynthetic green leaves.
- Corolla: sterile non-photosynthetic colored petals.
- Gineceum: or pistil, is the fertile female part.
- Androceus: it is the fertile male part.
Flowers in the Power
Like the other parts of the plant, the flowers can also be edible or edible.
Some flowers are suitable for consumption raw, while others gain greater organoleptic characteristics through cooking.
It is necessary to specify that the edible part of the flowers is not the same for all plants. In the best of hypotheses the flower is totally edible. For some varieties it is required to remove the stem and / or the androecium and the gynoecium. On the other hand, there are also flowers of which the most valuable portion is constituted by the reproductive organs.
Nutritional Properties
As anticipated, flowers are considered vegetables or vegetables, or spices.
From a nutritional point of view they belong to the VI and VII food groups, therefore they are distinguished by the considerable content of provitamin A (retinol equivalent) and / or vitamin C (or ascorbic acid).
Other typical nutrients of edible flowers are: glucose, fiber, potassium, polyphenolic antioxidants and essential oils.
Compared to most sweet fruits (apple, pear, peach, apricot, grape, persimmon, banana, plum, etc.), edible flowers should provide fewer calories.
There is no real recommendation regarding the consumption of edible flowers, but it is possible to assume that both the portion and the frequency concur to cover those recommended for vegetables (2-4 portions of 50-300g every day).
Below we report the nutritional details of some edible flowers traditionally consumed in Italian gastronomy.
Other edible flowers of marginal importance belong to: Genus Allium (garlic, onion, leeks, etc.), Dill, Angelica, Basil, Borage, Calendula, Chervil, Chicory, Genus Citrus (lemon, orange, grapefruit, etc.), Coriander, Chrysanthemum, Dandelion, Fennel, Cornflower, Carnation, Sunflower, Gladiolus, Hibiscus, Impatiens, Anise, Lilac, Hollyhock, Margherita, Mint, Monarda, Nastruzio, Passiflora, Rosemary, Radish , Rose, Rocket, Sage, Clover, Verbena, Violet.
Culinary Aspects
It is not possible to establish generalized recommendations on cooking methods and processing involving flowers.
These are foods with such different chemical-physical characteristics that they must be described individually.
Some edible flowers are eaten raw and others cooked. Some are consumed together with the stem of the plant, another category even without a stem. Some are deprived only of the reproductive system.
The flowers of the varieties belonging to the genus Brassica and species oleracea (turnip greens, broccoli, cauliflower, etc.) are entirely edible and are consumed together with the stem of the plant; only the leaves and the root system (sometimes the surface layer of the bark) are excluded. They brilliantly handle cooking and lend themselves to systems such as: boiling, steaming, pressure; sometimes the recipes also include gratinating, frying and other processes ( preservation in oil, pickle).
The small flowers of the artichoke are almost entirely edible, while they have a very important fibrous waste at an advanced stage. This is not made chewable even by cooking and is rather indigestible. The stem is always edible.
The courgette and courgette flowers, on the other hand, are totally edible; someone suggests eliminating the reproductive system (stamens and pistil) potentially responsible for a bitter aftertaste. They are suitable for very fast cooking such as: stir-frying, frying with batter and quick gratin.
- Recipes with Zucchini Flowers
- Recipes with rose petals
- Recipes with saffron
- Recipes with Broccoli
- Recipes with Artichokes
- Recipes with Cauliflowers
Recommendations
Let's not forget that plant organisms are able to produce molecules that are toxic or otherwise harmful to the organism (sometimes only if ingested in excessive quantities). The poisonous substance can affect the whole plant, only the fruits / seeds, the roots or the leaves Some examples are: oleander, thorn tree, belladonna, macinella, aconite, yew, castor, abro, hemlock, ivy, mistletoe and jasmine.
It is advisable to eat ONLY the certainly edible flowers and avoid experimenting firsthand; there is also the possibility of consulting specific texts.
Furthermore, the plants that produce the flowers to eat must not be grown with the same techniques aimed at the ornamental purpose. Greenhouses, gardens and florists often use toxic chemicals (pesticides) to keep the plant healthy; however, this could harm the human organism. It is advisable to produce the edible flowers independently or to purchase them from specific sources.
For similar reasons (which also involve concentrations of pollutants) it is inadvisable to take edible flowers on the street and in other people's or public gardens.
ATTENTION! In case of specific allergies, for example to pollen, consult an allergist before consumption and proceed with caution.
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