edible flowers & nutrition (fwd)

---------- Forwarded message ----------
Date: Tue, 11 Jan 94 08:58:54 PST
From: CD Santa Clara <cdsantaclara@ucdavis.edu>
To: sustag@beta.tricity.wsu.edu
Subject: edible flowers & nutrition

Thanks to all of you who sent information, especially Susan Mills.  The
following is a summary and list of resources that I received:

        So little interest has been shown in eating flowers that little
bonafide data is available.  However, there are a number of logical
extrapolations available.  Flowers are rich in nectar and pollen and studies
have shown pollen to be nutritious with vitamins and minerals.  Roses and
especially rose hps, are very high in vitamin C.  Dandelion blossoms are high
in vitamins A and C while the leaves are loaded with iron, calcium,
phosophorous and vitamin A and C.  Marigolds and Nasturtium have vitamin C.
Flowers are 95 percent water so it is unlikely that they contain significant
amounts of nutrition.  So while blossoms add visual delight, pleasing aroma
and delightful taste, one thing they do not add is calories.  Limited reviews
indicated that they are nearly calorie free.


"Small Farm Today," April 1993
"Environmental Nutrition," May 1993
ATTRA, P.O. Box 3657, Fayetteville, AK  72702
"The Forgotten Art of Flower Cookery" By Leona Woodring Smith, Pelican Pub.
"The Salad Garden," by Joy Larkcom, Viking Pr.
"Living With The Flowers," by Denise Diamond, Quill
"Flowers in the Kitchen," Interweave Press
"Cooking from the Garden" & "Complete Book of Edible Landscaping," by
        Rosalind Creasy, Sierra Book Club
"Guide for Cooking with Flowers," by Pam North, Paradise Farm, Box 436,
        Summerland, CA  93067
"Eat The Weeds," by Ben Charles Harris, Keats Publishing.
"The Flower Cookbook," by Adrienne Crowhurst, Lancer Books.

Once, again thanks to everyone who helped out on this one.