Scientific insight on edible flowers: A comprehensive review on its potential for human nutrition and health

In recent years, edible flowers have gained significant popularity as versatile ingredients that enhance the colour, flavour, and aesthetic appeal of various culinary creations. This abstract provides an in-depth exploration of edible flowers, discussing their historical significance, nutritional properties, culinary uses, cultivation techniques, and emerging trends. Throughout history, many cultures have incorporated edible flowers into their cuisine and medicinal practices. Ancient civilizations such as the Greeks, Romans, and Chinese recognized their dual role as food and medicine, integrating them into traditional diets and healing methods. Over time, the use of edible flowers evolved, with different cultures developing distinct culinary traditions that emphasize floral components. A wide range of plant species, including herbs, vegetables, and ornamental flowers, fall under the category of edible blooms. Notable examples include nasturtiums, calendula, lavender, roses, chive blossoms, and pansies, each offering unique flavors, aromas, and health benefits. These flowers are rich in vitamins, minerals, antioxidants, and other bioactive compounds that contribute to their nutritional value. In gastronomy, edible flowers are used as garnishes for salads, soups, and main dishes, infused into beverages, incorporated into cakes and desserts, and processed into value-added products like flavored oils, syrups, and jams. Their versatility and visual appeal make them highly sought after by chefs, home cooks, and mixologists looking to enhance the sensory experience of their culinary creations. In recent years, edible flowers have surged in popularity as multifunctional ingredients that enhance the color, taste, and visual allure of culinary dishes. This abstract offers a thorough examination of edible flowers, covering their historical importance, nutritional content, culinary applications, cultivation methods, and emerging trends. Traditionally, various cultures worldwide have utilized edible flowers for both culinary and medicinal purposes. Ancient societies such as the Greeks, Romans, and Chinese acknowledged the significance of flowers as both food and medicine, integrating them into their diets and traditional healing practices. As time progressed, the use of edible flowers transformed, with distinct cultures creating unique culinary customs and recipes that highlight floral elements. Edible flowers comprise a diverse array of plant species, including herbs, vegetables, and ornamental blooms. Notable examples of edible flowers are nasturtiums, calendula, lavender, roses, chive blossoms, and pansies, each providing unique flavors, fragrances, and nutritional benefits. These blooms are rich in vitamins, minerals, antioxidants, and other bioactive substances that enhance their health-boosting qualities. In culinary contexts, edible flowers are utilized to garnish salads, soups, and main courses; infuse flavors into drinks; adorn cakes and desserts; and produce value-added items like infused oils, syrups, and jams. Their adaptability and visual charm make them favored by chefs, home cooks, and mixologists who aim to enrich the sensory experience of their dishes and beverages.