Edible Flowers: A NutritionalPowerhouse for Health and Sustainability

Abstract

Edible flowers, the non-toxic floral parts of the plants, are increasingly recognized as functional food due to their rich nutritional and bioactive properties. Historically, they have been utilised for decoration, cooking, and medicinal purposes. Evidence from ancient Roman, Greek, Chinese, and Ayurvedic traditions shows their importance for health and culinary practices. Edible flowers are rich in vitamin C and essential minerals like calcium, iron, and magnesium. Edible flowers also contain dietary fiber and bioactive compounds such as polyphenols, flavonoids, carotenoids and anthocyanins. These components are closely linked to several health benefits, such as antioxidant, anti-inflammatory, anticancer, liver-protective and cardiovascular diseases. Edible flowers such as Calendula officinalis, Hibiscus, Rosa sinensis, and Tropaeolum majus show immunomodulatory, digestive, and brain-protective properties. Cultivating edible flowers supports a sustainable food system, promotes biodiversity, reduces pesticide use and encourages urban agriculture. However, it is important to identify species carefully and manage contaminants to ensure safety. Overall, edible flowers have great potential to improve nutrition, health and environmental sustainability.