Abstract
There are several reasons why interest in edible flowers is continuously increasing nowadays. Among them are new food-processing technologies as well as new logistic methods and quick distribution of cooled and well preserved foodstuffs. Other reasons include the producers’ and manufacturers’ efforts to extend and improve their ready-to-cook and functional food and also to introduce new kinds of products. Edible flowers are characterised by high attractive sensory values: form, colour, taste and aroma as well as their high antioxidant activity – recently proved by scientists, high content of polyphenols (flavonoids, phenolic acids), carotenoids, vitamin C, minerals and aromatic components. The aim of this article is to popularise edible flowers as a rich source of bioactive phytochemicals, important for human health and the food industry, medicine, cosmetic and aromatherapy. Characteristics of the following plant genera and species of edible flowers are presented: daylily, peony, bee balm, dianthus, snapdragon and monkeyflower.
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