The use of flowers in food dates back to history. Although it is preserved in many Tribal cultures, modern people have forgotten it.
Here are a few common flowers available in India that are consumed as vegetables for various health benefits:
Banana Blossom: Packed with protein, vitamins, and minerals this flower is consumed as stir-fry and vada. It helps in weight loss, boosts mood, reduces anxiety, and is good for gut health.
Moringa Flower: With a sweet flavour, this flower is eaten as fritter, chutneys, and tea. Packed with nutrients, it reduces muscle inflammation and fights malnutrition.
Pumpkin Flower: With a sweet mild flavour like fruits, this flower can be eaten as pakoras, thorans, soups, and salads. It is packed with fibre, copper, Vitamin A and B9 and is said to boost immunity and improve eyesight.
Papaya Flowers: Loaded with vitamins these flowers give a bitter taste when cooked as fritters, stir-fry, and fish curry. However, only male flowers which are smaller in size are edible. This flower boosts metabolism and controls blood sugar.
Tamarind Flower: Adding a sweet flavour and tartness to the dishes, Tamarind flowers can be eaten in curries, chutneys, and stews. Full of vitamins and minerals, this flower boosts digestion and controls blood sugar.
Neem Flower: Neem flowers are consumed as raita, rasam, stir-fried, and curries. They have high fibre content with proteins and minerals and are used to treat stomach worms while improving hair and skin health.
Jasmine Flower: Jasmine flower as a whole is edible as teas, pakoras, and aromatics for pulao. These flowers boost energy, treat insomnia, decrease cholesterol, and control weight.