Edible flowers taste typically very fresh/green or somewhat bitter in flavor. They make for beautiful decorations on confections, garnishes on the sides of meals, or tea! Typically used fresh or in tea.
Edible flowers have been associated with a high content in phenolic compounds and a high antioxidant capacity. Some extracts based on edible flowers exert potential hepatoprotective, neuroprotective or cardioprotective actions. Anticancer properties, improvements in metabolic disorders and microbiocidal effects, even in multidrug-resistant bacteria, have also been attributed to some edible flowers or their extracts.
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