"The term 'edible' simply indicates that the flower has been safely cultivated to resemble food, meaning it hasn't been treated with harmful pesticides or preservatives," explains Todd Seyfarth, RD, registered dietitian, chef, and chair of the Department of Nutrition and Dietetics at Johnson & Wales University. "It also means that the flower doesn't contain, in its natural form, any compounds that we can identify as dangerous or toxic."<\/p>\n
But not all edible flowers are worth eating. "Often, plants with bright, deep colors are bitter to the palate, which means their flavor isn't to everyone's taste," says Seyfarth.<\/p>\n
That said, deep-colored flowers are often the richest in nutrients (like all edible plants, edible flowers contain important vitamins and minerals). "Generally, the more colorful the plant, the deeper its flavor and the more antioxidant properties it has," says Seyfarth. If you're intrigued by the idea, be sure to only buy flowers marked as edible. "While they're harder to find, gourmet grocers often carry them," says Seyfarth.<\/p>\n
From there, you'll need to prepare your flowers a little differently than you usually prepare your fruits and vegetables. "Most flowers are very delicate and will be damaged by rough washing," says Seyfarth. It's recommended to submerge edible flowers in a bowl of clean water and dry them carefully.<\/p>\n
Confirm the information on the item's label. Due to possible packaging and\/or label changes, you should always consider the information accompanying the product you receive.<\/p>\n
Edible Flowers<\/p>\n
Cool, dry place<\/p>\n
Portugal<\/p>\n
WomensHealth Credits<\/p>","protected":false},"excerpt":{"rendered":"
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