Edible Flowers For Health

Rose petalsEdible flowers are flowers that can be eaten safely and preserved for future use using techniques such as drying, freezing or steeping in oil.

But many of these flowers have a lot of health benefits as well.

The top edible flowers are:


The rose is one of the most popular, exquisite and loved flowers all over the world. Rose hips have been used therapeutically in the management of arthritis (inflammation of the joints), constipation and indigestion, urinary problems, fevers, colds and flus, cancers, bladder stones, and gonorrhea (sexually transmitted infectious disease).

This scented flower is also used as a blood purifier, laxative, diuretic, cardio-tonic, as an anti-infective agent for the digestive system and the respiratory system.


All the parts of the lotus can be consumed including its petals, flowers, flower stamens, seeds, and stems. Among its many properties, lotus can prevent insomnia, urinary problems, diarrhea, dysentery, cough, and cold.

The flower is also effective in reducing blood sugar and blood pressure.


The dandelion has been used traditionally by the Europeans for the treatment of fevers, eye diseases, diarrhea, boils, liver problems, acidity, and skin diseases.

Dandelions are also known for their diuretic properties and as a digestive aid as it galvanizes the salivary and gastric juices. They are rich in vitamins such as vitamins A, B complex, C and D and minerals such as potassium, calcium, zinc, and iron.


The borage is also referred to as the starflower or the “herb of gladness”. The flower is very rich in gamma-linolenic acid (GLA) as well as many fatty acids such as palmitic acid, oleic acid, stearic acid, linoleic acid, erucic acid and nervonic acid.

It is mostly used in the management of a number of inflammatory conditions including arthritis, atopic dermatitis (inflammation of the skin), fever, diarrhea, heart ailments, and of the lungs and respiratory passages.


The saffron flower has many antioxidant and medicinal properties besides its use in imparting color and flavor to many exotic dishes. Saffron possesses many antioxidant and medicinal properties.

It has carotenoids such as a-crocin, zeaxanthin, lycopene, biochemicals such as picrocrocin and safranal besides volatile oils. It is rich in minerals such as potassium, calcium, iron, selenium, copper, manganese, zinc and magnesium, as well as vitamin A, riboflavin, niacin, folic acid, and vitamin C.

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