The Power of 5 Indian Edible Flowers

Maharashtra, West Bengal, Uttar Pradesh, Madhya Pradesh, Gujarat, and Tamil Nadu locals use the Mahua for several reasons. Due to their short March–May availability, its blossoms are popular. They produce health tonics, jams, flower flour, juices, and country liquor. Free radicals make Mahua flower oil stronger than extra virgin olive oil. It improves eyesight, heart function, asthma, and tonsillitis.

 Burans, buransh, and lal burans are rhododendron's names in Uttarakhand and Himachal Pradesh. In addition to wine, it is frequently used in sweet jams, honey, juice cordials, sweet-savoury parathas, and pakoras. The floral paste relieves headaches, while the juice provides calcium, iron, potassium, and vitamin C. Buran chutney with tamarind, garlic, coriander, and chillies benefits people in high altitudes.

Raw and ripe papaya is utilised in Indian cookery. Papaya flowers are often used in salads, boiled with potatoes, and stewed with fish heads, especially in Manipur. The flowers and leaves treat dengue and reduce diabetes. Papaya flowers are also good at getting rid of lung infections and liver problems, making this bloom a valuable addition to any diet.

The cockscomb flower, or mawal, is a popular spice in Kashmiri cuisine and can be used in salads and curries. This flower is abundant in protein and calcium, making it ideal for vegetarian diets. Its rich fibre and mineral content promote digestion, while vitamin K and potassium lower blood pressure, alleviate varicose veins, and strengthen blood vessels.

Heron flowers, also known as Flamingo Bill, are edible Indian flowers. It is Hagda in Maharashtra, Bokful in Bengal, and Agati in Tamil Nadu. According to Ayurveda, Heron flowers balance Kapha and pitta dosha and cure constipation, inflammation, stomach infections, and headaches. Fritters, curries, tea, and cocktails can utilise its banana flower flavour and texture.