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Native Foods: Edible Flowers Of Tonkin Jasmine, Moringa, Banana, Papaya, Durian And Pumpkin
Edible flowers, a nutritious food source are often overlooked in cooking, although they are used more for cake decoration and in fruit and flower arrangements or bouquets. Xiao Mingyao, a cooking expert, can eat plant flowers if the roots, stems, leaves and fruits are edible. are When preparing edible flowers for cooking, he would soak them in salt water before making stir-fries, soups or porridge with the flowers.
According to Wang Yi of the China Academy of Chinese Medical Sciences, the effect of flower aroma on the liver is to reduce physical stress.
Apart from this, flowers also contain glucoside, which is believed to be beneficial for your body. For example, the flower buds of the popular vegetable Japanese butterbur contain quercetin glucosides with anti-allergic properties.
My floral eating experience begins with fragrant, tiny green white Tonkin jasmine flowers growing on a backyard vine. Whether cooked as a garlic stir-fry or made into a soup, fresh Tonkin flowers add a unique dining experience. Loaded with carbohydrates, protein, vitamins A and C, this edible plant is a feast for the eyes and skin.
On the other hand, I want to make a dish of the creamy white moringa flowers that grow in abundance on the neighboring trees. A good source of both calcium and potassium, this delectable flora makes a great addition to a salad or stir-fry.
As for banana flower, it cannot be cooked immediately; White flowers need to remove hard pistils and scales; and white pith, of red hens. Only after removing all these unwanted parts, the heart of the banana and the cleaned petals are formed.
Finely chop, fry the banana flowers with garlic, coriander and salt. This indigenous food is rich in dietary fiber, protein and vitamins along with unsaturated fatty acids.
As the male papaya plants do not produce papaya fruits, their flower buds are picked and fried as usual with garlic, kadai and salt.
Nutritionally, the white male papaya flower is rich in vitamins A, C and E; For example, its vitamins C and E protect your liver from the harmful effects of free radicals while vitamin C treats respiratory diseases.
Overall, the humble papaya bloom is a good source of dietary fiber, folate and antioxidants that prevent free radicals from damaging your tissues and are good for stroke, heart disease and diabetes.
Since our diet is centered around fruits rather than flowers, we tend to overlook the papaya plant despite its high nutritional value.
Then there are the strongly scented durian flowers, A harbinger of abundance as all pollinators are drawn to your nectar like fruit bats. The yellowish petals are crisp, slightly fragrant and sweet. Like the banana flower, durian blooms must first be stripped of all unnecessary parts except for the stamens (without anthers) and petals, and then lightly blanched for salad.
It is noted that durian blooms, rich in vitamins C and B, minerals and fiber, last only for one day, during which they are pollinated and then left to collect under the tree at dawn.
Compared to more exotic Asian flowers, the pumpkin flower is relatively easy to prepare; Only the yellow petals and peeled stems are required while the rest of the flower parts such as the calyx, sepals and stamens are discarded. Pumpkin flower stir-fry is a healthy recipe, especially with a good supply of folate vitamins.
Luther Burbank says, ‘Flowers… are food for sunshine and medicine for the soul’. So, please eat daisy – it will brighten your health.
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