Eating flowers for healthy living


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Authors

  • Babita Singh
  • Jayoti Majumder
  • Sellam Perinben
  • Puja Rai
  • Ramesh Kumar

Abstract

Edible flowers are rich in essential oils, which can help build up electrical energy in the body and also provide nutrients and healing properties. Today, many restaurant chefs and innovative home
cooks garnish their entries with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavours that will over power the delicate taste of the flower.

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Author Biographies

  • Babita Singh
    (Scientists),
  • Jayoti Majumder
    (Scientists),
  • Sellam Perinben
    (Scientists),
  • Puja Rai
    (Scientists),
  • Ramesh Kumar
    (Director), Directorate of Floricultural Research, IARI Campus, New Delhi 110 012.

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Issue

Vol. 59 No. 1 (2014)

Section

Articles

License

Complete copyright vests with the Indian Council of Agricultural Research, who will have the right to enter into an agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in it, and neither author nor his/her legal heirs will have any claims on royalty.

How to Cite

Singh, B., Majumder, J., Perinben, S., Rai, P., & Kumar, R. (2015). Eating flowers for healthy living. Indian Horticulture, 59(1). https://epubs.icar.org.in/index.php/IndHort/article/view/52557