healthmedicinet

The study, in the Journal of Food Science, published by the Institute of Food
Technologists, found that some edible flowers contain phenolics, a group of
anti-inflammatory compounds which studies suggest reduce the risk of heart
disease and certain cancers.

The researchers found that ten common Chinese edible flowers had “high levels”
of phenolic compounds.

Those with the highest amounts were the Paeonia suffruticosa, or tree peony, a
delicate-looking shrub, and Flos lonicerae, known as Japanese honeysuckle,
which is already used as a Chinese medicine herb.

Some of the plants were also found to have an “excellent antioxidant
capacity”, meaning they could potentially be used to prevent food from
discolouring when exposed to the air for too long, the researchers said.

Celebrity chefs including Delia Smith and Gordon Ramsay have recommended
cooking with edible flowers.

In Delia’s Cakes, published last year, Smith suggests making “sugared flowers”
from coating unsprayed primrose, primula and rose petals with egg white and
caster sugar.

Ramsay’s Ultimate Home Cooking book includes a crème caramel made with dried
unsprayed lavender sprigs coated in caster sugar.