Edible and medicinal flowers

I always remember my mother and grandmother, watering their medicinal plants and others that they had in their gardens. From them he learned the importance of plants and their contribution to other living beings, so much so that I always use natural medicine, what I learned from them and what he reviewed in books and publications on the internet.

In addition to being admired for their beauty, the flowers are also recognized for their medicinal and culinary properties. Since pre-Hispanic times, a diverse range of flowers has been used for human consumption. We can use them to season dishes, garnish, or as their main ingredient, providing a wide range of colors, tastes and interesting shapes.

According to this information obtained, by my family, in books and some publications on the subject, edible flowers serve as a natural source, since they have medicinal, antioxidant and culinary properties. Among the most delicious and healthy petals are: chrysanthemums, nasturtium, sunflowers, others .

In one of the reviewed publications, Fernanda Zimmermann, nutritionist at Kellogg's® Institute of Nutrition and Health, explains some examples of edible flowers