I love the look of a meal garnished with edible flowers. This simple salad includes-
- Calendula flowers- Thought to clear toxins, act as an anti inflammatory, Inhibit the growth of candida and other bacteria. Provide several minerals and nutrients.
- Borage Flowers-Support the health of bladder, kidneys and adrenals. Have been used to treat cough, fever, and colds. May help with the symptoms of menopause, arthritis, and eczema. Can create a positive attitude and be used for grief. Contain vitamin C and fatty acids.
- Marshmallow flowers-Believed to act as an anti inflammatory. Support the bones, lungs, bladder, and intestines. Have been used as an immune, nutritive, and childhood tonic. Contain several vitamins, minerals, and fatty acids.
- Sage Flowers-Support digestion and improve resistance to infection. Have been used in the treatment of colds, hot flashes, blood clots, flu, fever, migraines. Support transitions related to menstrual cycles and menopause. Contain several vitamins and minerals.
Other edible flowers from an herb garden include-hibiscus, lavender, rosemary, thyme, chamomile, oregano, chive, nasturtiums, and violets.
The Salad Recipe
2 cups of shredded red cabbage
2 cups of shredded carrot
1/2 cup of raw shredded beet
1/4 cup of diced chive or green onion
1TBSP of finely chopped basil
1 TBSP of finely chopped mint
Dressing-1/2 cup of virgin olive oil, 2 tsp of toasted sesame oil, 3 TBSP of lime juice, 1/2 tsp of salt, 1 cup of honey. Mix all ingredients well and toss with the salad in a bowl. Serve.
Adapted from the Herbalist’s Kitchen, Cooking and Healing with Herbs by Pat Crocker.
As you can see just adding edible flowers to a meal can get all kinds of hidden vitamins, minerals, nutrients, and healing qualities into your body. I hope that you try experimenting with new ingredients when you cook next time. Let me know how it goes.