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It is well known that papayas leaves and the fruit itself are edible, but did you know that the entire plant has its own benefit – even the flowers? Rich in antioxidants and vitamins A, C and E, the flower has several health benefits including lowering cholesterol, improving appetite, and treating diabetes.

The miniature white flowers are slightly bitter to taste, but can be squeezed with salt and washed under water in order to reduce the intensity of flavour, and used alongside common vegetables for a tasty dish!

 

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The stem of the national flower of India is eaten as a vegetable dish, and is called kamalkikakdi (meaning ‘stem of the lotus’). In the south of the country, the root is called and simply spiced to make for a tasty side dish, while in Kashmir-where it is called nadru-and other North Indian regions it’s used in richer gravies like rogan jhosh and yakhni.

In China, all parts of the lotus plant – leaves, flowers, stems and seeds – are consumed. The lotus flower, in particular, is considered a delicacy. The Chinese dip the lotus flower in a mixture of eggs and flour, deep fry them, and then sprinkle them with sugar. The resulting dish is sweet and crisp. Lotus petals are also used to decorate dishes. It has a special role in food for the ill and the elderly. They as well as young people use it as it is believed to contribute the longevity. In some parts of China, a special sweet from that region called Lotus Jelly. This candy, when made from the fresh plant, is popular around the New Year as it symbolizes hope.

 

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Saffron the most expensive spice in the world, consists of the stigmas (the female portion) of the saffron crocus flower. The flower is a purple in colour, while the strands of saffron are red-orange. The plant flowers in autumn and grows in a number of places, including Greece, southern Khorason in Iran, Kashmir in India, Spain, Egypt, Morocco and Turkey.

Saffron is used as a seasoning and colouring agent in different dishes around the world, giving it a distinct flavour. It is used in many Indian dishes such as pulaos, curries, milk-based drinks, chai and desserts like the phirni (rice pudding) and kulfis (frozen dairy dessert). It is used in many Iranian dishes as well.

The kahwa, a traditional mild green tea commonly consumed in Kashmir, northern Pakistan and Afghanistan, is made with dry fruits and a mix of spices, including saffron. It is also used in the famous paella, a Spanish dish consisting of cooked rice, vegetables, meat, seafood and spices.

 

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These intensely fragrant flowers have been traditionally used for scenting tea. You can also use these flowers in, obviously, sweet dishes. However, only the species Jasminum sambac of this flower can be eaten as rest all other Jasmine species are poisonous so be careful while picking these flowers!

Jasmine tea is a type of tea, scented with the aroma of blossoms from the jasmine plant. It’s typically based on green tea, but sometimes black or white tea is used instead. Blossoms from common jasmine (Jasminum officinale) or sampaguita (Jasminum sambac) are placed alongside tea leaves in storage or blended with stored tea, allowing the aroma to infuse. Because jasmine tea is typically made from green tea leaves, it provides many of the same powerful health benefits that you would get from drinking green tea.

 

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Rose petals are used as a garnish for food and sweets. Rose water has a very distinctive flavour and is used heavily in Middle Eastern, Persian, and South Asian cuisine – especially in sweets such as barfi, baklava, halva, gulab jamun, gumdrops, kanafeh, noughat, and Turkish delight. Fresh rose petals are often used to decorate cakes and desserts. They add a subtle flavour to lemonades, juices and iced tea.

Dried rose petals refers to fresh rose petals plucked from the stems, placed on a newspaper or a basket or a paper and kept in open air to dry for a few days or till they have shrunk and have got the desired crumbled look. Make sure not to keep it on a wet base.

 

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Banana flowers are large, tear-shaped and purplish in colour. They are used in South Indian and Bengali cuisine. They are commonly used in South-east Asian cuisine as well, and in Thailand, they are eaten raw with namprik (a hot and spicy dip). Known as banana hearts, banana flowers are loaded with fibre, protein, potassium, calcium, copper, phosphorus, iron, magnesium and Vitamin E. These pretty flowers can be eaten raw or cooked and added to salads, soups, stir-fries and herbal teas too.

The darker, tough husks (often magenta in hue) on the outside of the flower need to be stripped away to reveal the tender, yummy yellow-green leaves inside. 

Note that banana flower leaves will turn brown or black if left to sit exposed to air for any length of time, so don't peel off that outer layer until you're ready to use them.

To minimize browning if they do need to sit after you remove the tough outer layer and separate or chop the inner leaves: put them in a bowl of acidulated water (add several tablespoons of lemon juice or vinegar to a bowl of water (about 1 tablespoon for every 2 cups of water) to minimize the browning.

 

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Parts of the moringa tree such as its flowers, leaves and its drumsticks are used in Indian cuisine, particularly in South India, where this tree is found in plenty.

Moringa flowers are small, round and white. Cooked moringas taste like mushrooms. Just like drumsticks, moringa leaves are added to sambhars, dals, curries and gravies.

They are also added to vegetable dishes, and used to make chutneys, cutlets and cakes. When moringa leaves are added to dosa batter, the dosas turn out crisper.

 

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