Flowers for the Soul… and the Tummy… :)
They’re pretty… and nutritious!
While flowers are universally appreciated for their ability to brighten up a garden (and our mood), many colourful blooms also have nutritional benefits and/or unique flavours that can enhance food and beverages. Here are 5 edible flowers – look out for a few of them when you visit our Gardens!
P.S. Before ingesting any edible flower, please make sure the flowers were organically grown!
Blue Pea / Butterfly Pea
cl*toria ternatea
You may have noticed the influx of curiously blue-hued “hipster” coffees and teas in recent years. Traditionally used in Malay and Peranakan cuisines, the beautiful tint is achieved using a dye extracted from the flowers of the Butterfly Pea. Adding acidic elements like lemon juice turns the midnight blue into an equally dreamy purple too! Surprisingly hardy, the Butterfly Pea is a climber that prefers full sun, and can adapt to a wide range of soil conditions.
Roselle
Hibiscus sabdariffa
Do you enjoy Ribena? Try boiling the tender calyces of Roselle in water and straining the concoction for a striking red drink that tastes similar to the much-loved blackcurrant beverage – the leftover pulp can even be made into jams. Otherwise, you can leave the calyces on the stems (but remove the leaves) to make an eye-catching cut-flower arrangement! The plant can easily be grown from seeds or stem-cuttings, but do locate it where there is at least 6 hours of sunshine daily.
Torch Ginger
Etlingera elatior
Grown as an ornamental, the Torch Ginger produces vibrant and showy flowers that are great as cut flowers. But it’s their young, unopened flower buds that steal the show in Asian cuisines, especially in Nyonya dishes. Favoured for their unique fragrance and taste, many consider it an essential in perennial favourites like Assam laksa, Rojak, and Kerabu Bee hoon. The Torch Ginger isn’t container-friendly, so if you don’t have a backyard, suggest it for your neighbourhood community garden instead!
Mexican Tarragon
Tagetes lucida
Give your salad or home cooked dishes an instant dash of nutrition and IG-worthiness with the small marigold-like flowers of the Mexican Tarragon! Traditionally, both its flowers and leaves have been used to make an anise-flavoured medicinal tea in Mexico, while a deep-yellow dye can also be extracted from the flowers. The plant can take varying levels of sunshine, but do plant it where it can receive at least 4 hours of direct sunlight.
This article is contributed by Gardens by the Bay's Design and Development Team
Read Next: Culinary Creations: Indian Borage
Indian borage is an attractive, sprawling, aromatic herb, commonly propagated by stem cuttings. Try growing your own Indian borage and this tea recipe that has a mild herbal flavour and is ...
I'm an enthusiast with a deep understanding of edible plants, particularly those with culinary and nutritional significance. My knowledge spans various botanical species, their traditional uses, and cultivation methods. To establish my expertise, let's delve into the concepts mentioned in the provided article about edible flowers.
Blue Pea / Butterfly Pea (cl*toria ternatea): The Butterfly Pea, scientifically known as cl*toria ternatea, is highlighted in the article for its vibrant blue flowers. Traditionally used in Malay and Peranakan cuisines, these flowers are not only visually appealing but also serve a culinary purpose. The article mentions the extraction of a dye from the flowers that imparts a striking blue hue to beverages like coffee and tea. Additionally, the Butterfly Pea is described as hardy, adaptable to various soil conditions, and preferring full sun.
Roselle (Hibiscus sabdariffa): The article introduces Roselle, scientifically known as Hibiscus sabdariffa, as a plant with tender calyces that can be boiled to create a red drink reminiscent of the popular blackcurrant beverage, Ribena. The leftover pulp can be utilized for making jams, and the calyces can also be used in eye-catching cut-flower arrangements. It mentions the ease of growing Roselle from seeds or stem-cuttings and emphasizes the need for at least 6 hours of daily sunshine.
Torch Ginger (Etlingera elatior): The Torch Ginger, or Etlingera elatior, is presented as an ornamental plant with vibrant flowers that are suitable for cut-flower arrangements. However, the article emphasizes the culinary significance of its young, unopened flower buds in Asian cuisines, particularly in Nyonya dishes like Assam laksa, Rojak, and Kerabu Bee hoon. The Torch Ginger is noted as not being container-friendly, suggesting it's better suited for larger garden spaces.
Mexican Tarragon (Tagetes lucida): Mexican Tarragon, scientifically referred to as Tagetes lucida, is recommended in the article for adding nutrition and visual appeal to salads and home-cooked dishes. The flowers and leaves of Mexican Tarragon are traditionally used to make an anise-flavored medicinal tea in Mexico. The article also mentions the extraction of a deep-yellow dye from the flowers. Mexican Tarragon can tolerate varying levels of sunlight, but the recommendation is to plant it where it can receive at least 4 hours of direct sunlight.
These concepts demonstrate the diverse uses of edible flowers, from enhancing the visual appeal of dishes to contributing unique flavors, colors, and nutritional value. The article also touches upon cultivation tips for each plant, showcasing a holistic approach to appreciating and incorporating these botanical delights.
