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The mention of honey bee plants usually brings to mind plants that bees visit, gather nectar (pollen also) and turn that into honey. Hobby beekeepers like to search for the plants their bees will like. But human beings can use bee...
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The mention of honey bee plants usually brings to mind plants that bees visit, gather nectar (pollen also) and turn that into honey. Hobby beekeepers like to search for the plants their bees will like. But human beings can use bee plants for something else - our food. I do not mean that we will go out, wander about acting like scout bees and find a plant to munch on. I mean that we are going to do something delicious with the plants usually associated with honey bees. These recipes do not necessarily use honey. And not every plant a bee prefers is going to contribute something delicious to our diets. So let the bees make their choices and let's see what we can make with some of their favorites. The mint family, Mentha spp., is popular with bees. If we let our mint beds bloom, the delicate purple flowers bring bees by the hundreds. Mint, as gathered by man, is used as a garnish for ice tea and some other beverages. But no beverage receives as much attention for the mint as a mint julep. The mint julep is, of course, THE drink of the Kentucky Derby, run in May. I am sure more mint juleps are consumed in the US on that day than on any other day. However, one does not need the excuse of a famous horse race to enjoy a mint julep on a warm summer day.
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Amongst their varied uses, flowers are also used as food. The purpose of this article is to review the pros and cons of some well-known and less-known edible flowers.
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The main purpose of this study was to reveal the nutritional value and antioxidant activity of 34 edible flowers that grew in Yunnan Province, China, through a comprehensive assessment of their nutritional composition and antioxid...
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The main purpose of this study was to reveal the nutritional value and antioxidant activity of 34 edible flowers that grew in Yunnan Province, China, through a comprehensive assessment of their nutritional composition and antioxidant indices. The results showed that sample A3 of Asteraceae flowers had the highest total flavonoid content, with a value of 8.53%, and the maximum contents of vitamin C and reducing sugars were from Rosaceae sample R1 and Gentianaceae sample G3, with values of 143.80 mg/100 g and 7.82%, respectively. Samples R2 and R3 of Rosaceae were the top two flowers in terms of comprehensive nutritional quality. In addition, the antioxidant capacity of Rosaceae samples was evidently better than that of three others, in which Sample R1 had the maximum values in hydroxyl radical (·OH) scavenging and superoxide anion radical (·O2?) scavenging rates, and samples R2 and R3 showed a high total antioxidant capacity and 2,2-diphenyl-1-pyridylhydrazine (DPPH) scavenging rate, respectively. Taken together, there were significant differences in the nutrient contents and antioxidant properties of these 34 flowers, and the comprehensive quality of Rosaceae samples was generally better than the other three families. This study provides references for 34 edible flowers to be used as dietary supplements and important sources of natural antioxidants.
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Marigold is a flower that can be consumed (edible flower) in fresh condition. Marigold flower damage is characterized by withering and changing the color of the petals to brown (browning). Coating treatment combined with citric ac...
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Marigold is a flower that can be consumed (edible flower) in fresh condition. Marigold flower damage is characterized by withering and changing the color of the petals to brown (browning). Coating treatment combined with citric acid is expected to be one of the solutions to maintain quality and increase the shelf life of Marigold flowers. This study aims to examine the effect of citric acid treatment and application of coating made from chitosan on changes in the quality of Marigold flowers as fresh edible flowers. The concentrations of chitosan (K) studied were 0.05% and 0.1%; while the concentration of citric acid (A) was 1% and 2%. Citric acid solution is sprayed first. After air dried, the flowers were sprayed with a coating solution and air-dried. All flower samples, both control and treatment, were packaged and stored at 10oC. During storage, respiration rate, moisture content, weight loss and color were measured. Organoleptic test was carried out by 35 panelists with hedonic values 0-5. The best treatment was A2K2 (2% citric acid and 0.1% chitosan) which was still accepted by the panelists (score 3) until the 6th day of storage with a moisture content of 83.04%, weight loss 21.05%, and the value of °hue 79.70°. A2K2 treatment could increase the shelf life of three days longer than the control.
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Edible flowers were used as food thousands of years ago by the Greeks, Romans and Chinese, and their application was mainly in cooking and for extracts, syrups and more.Initially, they were consumed for medical purposes, but then ...
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Edible flowers were used as food thousands of years ago by the Greeks, Romans and Chinese, and their application was mainly in cooking and for extracts, syrups and more.Initially, they were consumed for medical purposes, but then it was found that some are spicy, others resemble various herbs, have a specific color, aroma and good taste.In modern conditions, they are an integral part of culinary art and inspire culinary artists, through which they achieve a unique design of salads, ready meals and desserts.This article summarizes the results of various studies conducted on edible flowers, focusing on species diversity, properties, application and safety.In order to achieve the research goal, the following are presented: author'sclassification by specific features, through which the great species diversity of edible flowers is systematized and summarized; researched and subjected to systematic analysis scientific papers and regulations (national and union legislation), related to the analysis of edible flowers.The article presents information obtained through systematic collection and interpretation of published data on edible flowers, in order to: outline the species diversity and increase their popularity among consumers; develop and improve the possibilities for their use as a component in the composition of some foods, without neglecting the toxicological characteristics and safety of the product.
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The floriphagia that is the consumption of flowers as a food, is an old practice not widespread among consumers until some decades ago. Edible flowers contribute to increasing the appearance of food. They can provide biologically ...
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The floriphagia that is the consumption of flowers as a food, is an old practice not widespread among consumers until some decades ago. Edible flowers contribute to increasing the appearance of food. They can provide biologically active substances including vitamin A, C, riboflavins, niacin, minerals such as calcium, phosphorous, iron and potassium that are eventually beneficial to consumers' health. This review includes some examples of edible flowers including roses, violets and nasturtium among others, uses and applications, sensorial characteristics and nutritional values that lead them to be considered as functional food. An important factor that affects the quality of edible flowers is the form in which they are preserved since it may affect their sensorial and nutritional characteristics. However, not all flowers can be eaten as food since there are some of them that can be toxic or even mortal. Finally, although the consumption of flowers is an ancient practice, there is little regulation in this regard. Of the review on edible flowers, it is concluded that there are still numerous aspects about them to evaluate such as nutritional and functional characteristics, conservation and regulation with the aim to extend its consumption.
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Open green spaces are the areas where the city, people and other living things breathe. Some plants used in these areas have both aesthetic and food features. These plants called edible ornamental plants can yield food products su...
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Open green spaces are the areas where the city, people and other living things breathe. Some plants used in these areas have both aesthetic and food features. These plants called edible ornamental plants can yield food products such as leaves, flowers and fruits suitable for consumption in urban areas without a commercial income. In this study, it was aimed to determine the potential of edible ornamental plants in the sample of ?anakkale City Center. The research was conducted in 15 streets, 4 parks and 31 schools in ?anakkale City Center. Plant species and numbers in the study area were determined on site. According to the analyses, a total of 60 families, 123 genera, 166 species, 53 edible species and 29220 plants were identified in the study area. 44.39% of the plants were located in parks, 43.34% in streets and 12.28% in schools. The rate of edible species was determined as 37.38% in streets, 38.02% in parks and 35.09% in schools. The edible plant rate was 25.02% and the edible species rate was 32.12%.
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In this work the effects of 2-aminoethoxyvinylglycine (AVG), aminooxyacetic acid (AOA) and acetylsalicylic acid (ASA) on the postharvest senescence of nasturtium flower were investigated. Flowers were harvested when petals were fr...
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In this work the effects of 2-aminoethoxyvinylglycine (AVG), aminooxyacetic acid (AOA) and acetylsalicylic acid (ASA) on the postharvest senescence of nasturtium flower were investigated. Flowers were harvested when petals were freshly opened. Afterwards, individual flowers were dipped for a minute in 0.5, 1.0,1.5 and 2.0 mM AVG or AOA, and in 5, 10, 15 and 20 fiM ASA solutions; controls were dipped in distilled water. Flowers were afterwards kept with their bases in distilled water, at 22°C, and under 10 ^mol m'^ s ' white fluorescent light. AVG induced a higher loss of fresh matter as compared to control flowers. Regardless the concentration of AOA, lower rate of fresh matter loss was observed, while ASA had no effect on the fresh mass loss. Except for the 2 mM AOA treatment, which resulted in a slight improvement of petal longevity, AVG and ASA did not exhibit any effect on rate of flower senescence.
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Consumption of edible flowers in Poland, just like all over the world, is increasing due in part to their nutritional benefits. Due to edible flowers being usually eaten fresh or minimally processed, the consumption of flowers can...
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Consumption of edible flowers in Poland, just like all over the world, is increasing due in part to their nutritional benefits. Due to edible flowers being usually eaten fresh or minimally processed, the consumption of flowers can pose a microbiological hazard. The aim of this study was to determine the microbial quality of selected edible flowers produced in Poland. In particular, the presence of pathogenic microorganisms (Escherichia coli, Salmo-nella sp. and Staphylococcus aureus) and moulds, as well as yeasts were determined. The results demonstrated that no Salmonella sp. were present in investigated flowers. E. coli was found only in nasturtium flowers. All flower samples contained Staphylococcus aureus at (>) 3 log CFU g(-1) and the total yeast and mould loads were less than 6 log CFU g(-1). The method of harvesting did not affect the microbial contamination.
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There is a book about growing, preparing and eating salads that has not been far from my desk over the past couple of years. The author recommends rocket, is very keen on edible flowers, and offers detailed instructions on sprouti...
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There is a book about growing, preparing and eating salads that has not been far from my desk over the past couple of years. The author recommends rocket, is very keen on edible flowers, and offers detailed instructions on sprouting seeds for out-of-season salads; not just common or garden mustard and cress or alfalfa sprout, either, but intriguing possibilities such as sprouted citrus seeds, oranges and lemons. He uses wild foods generously and advises on the best times to gather them and the tastiest ways to enjoy them. While not a vegetarian, he argues forcefully for moderation in meat-eating and pushes the Plant Kingdom hard.
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