In recent years, the popularity of edible flowers has surged, driven by their not only aesthetic but also nutritional and medicinal properties. Flowers, laden with bioactive compounds such as carotenoids, phenolic compounds, vitamins C and E, saponins, and phytosterols, have become an increasingly sought-after alternative food source, contributing significantly to both food security and environmental sustainability.
While the consumption of edible flowers has garnered attention for its potential health benefits, it comes with a caveat — some flowers may contain toxic substances, underscoring the importance of discernment in their selection for consumption.
In the pursuit of extending the shelf life and preserving the quality of edible flowers, various post-harvest treatments, including refrigeration, crystallization, lyophilization, sugar canning, and preservation in distillates, have been developed. Despite these advancements, the market predominantly offers fresh and chilled edible flowers, reflecting the evolving landscape of this emerging food trend.
The nutritional and health benefits of edible flowers are multifaceted. Evidence suggests that the consumption of select edible flowers can fulfill daily recommended amounts of essential minerals like magnesium, phosphorous, and potassium. However, it is crucial to note that boiling some flowers may diminish their mineral content.
Diverse parts of flowers offer distinct nutritional profiles. Pollen, for instance, boasts high levels of proteins, amino acids, carbohydrates, and lipids. Nectar, on the other hand, presents a balanced composition of sugars, amino acids, proteins, inorganic ions, lipids, organic acids, and alkaloids. Petals and other flower components emerge as potential sources of essential vitamins, minerals, and bioactive compounds.
Major bioactive compounds found in edible flowers include phenolic compounds and carotenoids, with approximately 60% and 54% of known edible flowers containing these compounds, respectively. However, a noteworthy observation is that flowers rich in carotenoids may not necessarily exhibit high levels of phenolic compounds, and vice versa.
Flavonols and flavones constitute the primary classes of flavonoids found in flowers, with chlorogenic acid, caffeic acid, caffeoylquinic acid, protocatechuic acid, and gallic acid representing prevalent phenolic acids. Hydroxy xanthophylls and xanthophylls containing hydroxyl and epoxide groups are the predominant types of carotenoids in edible flowers.
Beyond their nutritional value, edible flowers are increasingly recognized for their health benefits. Bioactive compounds present in these flowers are associated with a spectrum of properties, including antioxidants, anti-inflammatory, anticancer, anti-obesity, hepatoprotective, neuroprotective, gastroprotective, antidiarrheal, anti-microbial, antispasmodic, analgesic, and astringent.
An impressive 97% of known edible flowers are linked to therapeutic properties, with immunomodulatory, anti-microbial, and gastroprotective properties being prominent among them. In vitro studies have highlighted significant antioxidant activity in various edible flowers, including begonias, roses, garden nasturtiums, daylily, calendula, Japanese rose, Daurian rose, and chrysanthemum.
Moreover, edible flowers such as hibiscus, rose, chrysanthemum, tagetes, cosmos, coral vine, lesser bougainvillea, jasmine, honeysuckle rose, cassia fistula, chives, calendula, and pomegranate flowers have exhibited anticancer effects against a broad spectrum of cancers.
Noteworthy is the identification of anti-inflammatory properties in Roselle, Hangzhou white chrysanthemum, wild chrysanthemum, honeysuckle, and daylily flowers, while anti-obesity effects have been associated with Roselle, magnolia, and waterlily flowers.
Beyond their nutritional and health benefits, edible flowers contribute to sustainable ecosystems. With food production occupying 40% of land use and 70% of freshwater use, the environmental impact is significant. In this context, the concept of phytoremediation, utilizing plants to remove contaminants and pollutants from the environment, gains prominence. Plant roots can absorb and immobilize heavy metals found in soil, offering a potential solution to mitigate soil and water contamination associated with food production.
As the world embraces the multifaceted virtues of edible flowers, their journey from aesthetic embellishments to essential components of a health-conscious and sustainable lifestyle is undeniably flourishing.
