Vegetables Facts and Tips (7): Edible Flowers

(5 edible flowers and water cress salad)

Yesterday, while I was shopping at the big supermarket at the Shizuoka JR Station I was reminded of a recent post by Natasha at 5 Star Foodie when I noticed edible flowers on sale.
Edible flowers have been on the Japanese markets for quite a few years already.
They tend to first appear in late winter, although it is only a question of time when they will be sold all year long!



They come in very cheap, at 98 yen a small box (1 US$), but they ought to be used as early as possible.
Aichi Prefecture, our neighbour Prefecture seems to have become the largest growing area in Japan.
Thai, Indian and Persian citizens, as far as I know, have been using flowers in food for quite some time. The Japanese have served mini-chrysanthemum and perilla flowers since immemorial times.

flowers-3 flowers-4 flowers-5 flowers-6 flowers-71

Most edible flowers are of the pansy, snapdragon, primura and so on varieties.
Do you recognize some of them above?

Now, the great news is that they contain an enormous amount of Vitamin A carotene:
1,100 to 9,400 micrograms per 100 grams as compared to 390 micrograms for tomatoes, 720 micrograms for broccoli and 3,100 micrograms for spinach.
as well as Vitamin C:
230 t0 650 mg per 100 grams as compared to 20 mg for tomatoes, 100 mg for spinach and 160 mg for broccoli!
The Japanes will use them either in flower or vegetable salads or on cakes.

One small advice for caution: don’t overeat them as they have purgative powers!

Please check the new postings at:
sake, shochu and sushi


10 thoughts on “Vegetables Facts and Tips (7): Edible Flowers”

  1. Wow! Wish Singapore has such a wide varieties. Always wanted to try cooking with flowers.

    Will chk out Tokyo’s supermarket next time I’m there to see if they’re also selling. Thks for sharing!


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