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    Post  Carol on Mon Apr 12, 2010 1:57 am

    Invision link:

    Ok As I requested this topic I thought I'd post some comments and migrate some information...

    Some things to consider if you haven't already...

    Clean water... This is itself a detox and if the fluoride/chlorine is removed and it is re-energised and remineralised...

    Detoxing... One of my methods is the liver flush but dry skin brushing, water, clean foods...

    sprouting food... was mentioned on oneradio recently and food ones picked apparently looses a lot of it's life force energy within minutes! So food in a show is less than fresh picked salad from garden... interesing... The talk which discusses this is with a guy called Brian Clement 25th March 2010...

    eating clean food is also a start to avoid sweets with aspartame, MSG, and other excitotoxins but I'm sure most here are already onto this already...

    Last edited by Carol on Mon Apr 12, 2010 2:00 am; edited 1 time in total

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    Post  Carol on Mon Apr 12, 2010 1:58 am

    Health Secrets Of The Hunzas

    It is believed that among these people centenarians are a common occurrence, and that it is not unusual for elderly persons to reach the venerable age of 130. It has even been reported that a significant number have survived to the incredible age of 145!

    You can get the complete "Hunza Health Secrets" ebook free with Peter Kelders "The Eye of Revelation."

    These people are not the product of legend, nor is the country they inhabit a mythical utopia. They call themselves the Hunzas (pronounced Hoonzas) and live in what has come to be known as the roof of the world - the mountain peaks of the Himalayas. To be more precise, the Hunza country, with a population of only 30,000, is situated at the extreme northern point of India, where the borders of Kashmir, China, India and Afghanistan converge.

    It is said that this tiny group of people, residing in an inaccessible valley about 3000 meters (9000 feet) above sea level, are more or less completely cut off from the outside world. It is also said that they are the happiest people on earth.

    Another important point to understand is that the health of the Hunzas is not characterized by the simple absence of disease, although that in itself is quite an accomplishment. More than just not being affected by diseases that strike down so many of our peers in the prime of life, the Hunzas seem to possess boundless energy and enthusiasm, and at the same time are surprisingly serene. Compared to the average Hunza, a westerner of the same age - even one who is considered extremely fit - would seem sickly. And not only seem sickly, but actually be sick!

    Exceptional Longevity

    The life expectancy of the average Westerner is about 70 years. The life expectancy of the average Hunza falls onto a different scale altogether - these people reach both physical and intellectual maturity at the venerable age of one hundred! This fact emphasizes the relative nature of what we refer to as normal.

    As we’ll see a little later on, the way we are conditioned to perceive aging has a determining effect on the way we develop.

    At one hundred years old, a Hunza is considered neither old nor even elderly. Even more extraordinary is the fact that Hunzas remain surprisingly youthful in all ways, no matter what their chronological age is.

    According to a number of sources, it is not uncommon for 90 year old Hunza men to father children. Hunza women of 80 or more look no older than a western woman of 40 - and not only any woman, but one who is in excellent shape.

    They also force us to ask the following question: is there some secret technique that allows these people to live so long, and stay so healthy? The answer is yes – the Hunzas do know something we don’t. But there isn’t just one secret, there are many.

    The first, and certainly the most important of these secrets concerns nutrition. Interestingly enough, the Hunza approach resembles that outlined by Hippocrates, father of modern medicine, who lived over 2000 years ago in ancient Greece. The basic precept of their common notion of what constitutes a proper diet is simple: the food you eat is your best medicine.

    There’s a modern saying, coined in the sixties: ‘You are what you eat.’

    So what do the Hunzas eat?

    Well, the basis of the Hunza diet, which to a large extent is dictated by the rather harsh climatic and geographical conditions of their home country, can be summed up in one word: frugality.

    Hunzas eat only two meals a day. The first meal is served at twelve noon, although the Hunzas are up every morning at five a.m. This may sound surprising, since most nutrition experts here in the west stress the importance of a hearty breakfast, even though our life-style is relatively sedentary compared to that of the Hunzas, who engage in demanding physical labor all morning long on an empty stomach.

    Unlike most Westerners, Hunzas eat primarily for the establishment and maintenance of health rather than for pleasure, although they are very meticulous when preparing their food, which, by the way, happens to be delicious.

    In addition, Hunza food is completely natural, containing no chemical additives whatsoever. Unfortunately, that is not the case as far as most of our food is concerned. Everything is as fresh as it can possibly be, and in its original unsalted state. The only "processing" consists of drying some fresh fruits in the the sun, and making butter and cheese out of milk. No chemicals or artificial fertilizers are used in their gardens. In fact, it is against the law of Hunza to spray gardens with pesticides. Renee Taylor, in her book Hunza health secrets ( Prentice-Hall 1964) says that the Mir,or ruler of Hunza, was recently instructed by Pakistani authorities to spray the orchards of Hunza with pesticide, to protect them from an expected invasion of insects. But the Hunzas would have none of it. They refused to use the toxic pesticide, and instead sprayed their trees with a mixture of water and ashes, which adequately protected the trees without poisoning the fruit and the entire environment. In a word, the Hunzas eat as they live - organically.

    The Hunzas, then, eat very little. But what exactly do they eat?

    Well, a large part of their diet is composed of grains: barley, millet, buckwheat and wheat.

    They also eat fruits and vegetables on a regular basis. For the most part, these are consumed fresh and raw, although some vegetables are cooked for a short time. Their preferred fruits and vegetables include potatoes, string beans, peas, carrots, turnip, squash, spinach, lettuce, apples, pears, peaches, apricots, cherries and blackberries. They also have a particular fondness for apricot pits. (You can get apricot seeds in your health food store, get only the dried ones which don't have all the important enzymes killed off). Almonds are eaten whole, or used to make oil through a process that has been transmitted from generation to generation.

    Milk and cheese are important sources of animal protein. Meat, although not completely eliminated, is consumed only very rarely, reserved for special occasions like marriages or festivals. This fact is no doubt one of the reasons why the Hunzas have such healthy digestive systems. Even when meat is served, portions are very small: meat is cut into small pieces and stewed for a long time. Beef and mutton are rarely used - chicken is their most common source of animal protein.

    The important thing to remember is that although the Hunzas are not wholly vegetarian, meat forms a minimal part of their daily diet.

    They generally eat meat only once a week, if that often, and live longer and stay healthier than we do.

    Like grains, fruits and vegetables, yogurt is also a staple of the Hunza diet. Yogurt, which replenishes intestinal flora, is extremely beneficial for the human organism. Bulgarians, who also eat a lot of yogurt, are another people who live to a ripe old age. Bulgaria boasts 1,666 centenarians per million inhabitants, while here in the west the number is only 9 per million inhabitants.

    Walnuts, hazelnuts, almonds, beechnuts, etc. also comprise an important part of the Hunza diet. Along with fruit, or mixed into salads, nuts often constitute an entire meal.

    No discussion of the Hunza diet would be complete without mentioning their special bread, called ‘chapatti,’ which is eaten along with every meal. Since it is used so often, it would be logical to conclude that it is a determining factor - or at least a very important one - in causing their amazing longevity. (There are a couple of recipes included below).

    Specialists believe that it is this special bread that endows 90-year-old Hunza men with their ability to conceive children, something that is unheard of here in the west. In fact, chapatti bread contains all essential elements. It can be made from wheat, millet, buckwheat or barley flour, but what is most important is that the flour is whole, i.e. it is not refined, and has not had its germ removed, a common practice here in the west. It is this part of a grain which gives it its reproductive power, as well as its brown color. Unfortunately, westerners tend to associate the whiteness of flour with purity, something that is completely false. In addition, leaving the germ intact makes storing flour-based products more difficult. This presents a problem for the food industry, which prefers using refined white flour even though it has been stripped of most of its nutrients.

    The germ of grains has astonishing nutritive properties. For one thing, it contains all of a grain’s Vitamin E content. This vitamin plays an important role in maintaining sexual functions in both humans and animals, and as you may know, sexual activity, which is directly related to the proper functioning of the hormonal system, is vital for health.

    Hunza Bread recipes;

    Preparation doesn’t take very long - about an hour in all. The first thing to do is to buy some freshly ground flour. A mixture of wheat and buckwheat is excellent. Use one-third wheat flour, and two-thirds buckwheat flour.

    Typical Hunza Bread is made fresh each day from stone ground grains, primarily, wheat, barley, buckwheat and millet. These delicious flat unleavened breads are an important part of a nutritious diet of grains, fruits, dried fruits, and veggies. They drink substantial amounts of "Glacial Milk" which is milky colored water fresh melted from base of glaciers, rich in rock flour and minerals.

    A Typical Hunza Chapatti Bread Recipe Is Kamali:

    2 cups of stone ground whole wheat flour, or mix of flours
    1/2 teaspoon vegetable salt or iodized sea salt
    (Although they have rich mineral diet,
    iodine is rare away from marine locations and fish.)
    1/4 to 1 cup glacier milk (water)

    Blend flour and salts together. Stir in just enough water to make a very stiff dough. Knead dough on a lightly floured surface until smooth and elastic. Cover with a wet cloth, set aside for 30 minutes. Break dough into one inch balls. Roll into very thin rounds, about 8 inches in diameter. Bake for 10 minutes on a hot lightly greased griddle over a low heat. Turn often. Makes 20 Chapattis.

    A Typical Hunza Millet Bread Recipe:

    1 cup Millet flour
    1 cup grated carrots
    1 tablespoon honey
    1 tablespoon vegetable salt/iodized salt
    2 tablespoons vegetable oil
    2 eggs

    Combine in Bowl: Flour carrots oil honey and salt. Mix well, then stir 3/4 cup of boiling hot water into the mixture. Beat the egg yolks well adding 2 tbs. of cold water, continue to beat and then add to the mixture. Fold in stiffly beated eggs and bake in a hot oiled pan at 350oF for about 40 minutes.

    Although you may find the look of chapatti bread a little strange at first, you’ll soon get used to it. Just remember that the Hunzas are unconditional about their preference, and will not eat any other type of bread.

    The energy and endurance of the Hunzas can probably be credited as much to what they don't eat as what they do eat. First of all, they don't eat a great deal of anything. The United States Department of Agriculture estimates that the average daily food intake for Americans of all ages amounts to 3,300 calories, with 100 grams of protein, 157 grams of fat and 380 grams of carbohydrates, In contrast, studies by Pakistani doctors show that adult males of Hunza consume a little more than 1.900 calories daily, with only 50 grams of protein, 36 grams of fat, and 354 grams of carbohydrates. Both the protein and fat are largely of vegetable origin (Dr. Alexander Leaf, National Geographic, January, 1973).

    That amounts to just half the protein, one-third the fat, but about the same amount of carbohydrates that westerners eat. Of course, the carbohydrate that the Hunzas eat is undefined or complex carbohydrate found in fruits, vegetables and grains, while westerners largely eat our carbohydrates in the form of nutritionless white sugar and refined flour.

    Let’s take a moment to summarize the basic principles and ingredients of the Hunza diet which, as we said, is no doubt one of the main reasons for their exceptional longevity.

    First rule: frugality. Here in the west people eat too much - much too much – sometimes two or three times more than our organism actually needs. And we’re not talking about people who have a weight problem either. Try to fashion your diet according to Hunza standards: remember that these mountain people eat only two light meals a day, even though they perform extremely laborious physical work for hours at a stretch, take part in demanding forms of physical exercise, and spend hours hiking along steep mountain paths each and every day. At the same time they do not feel in the least fatigued or anemic – on the contrary, their endurance and longevity is so great it has become almost legendary.

    In fact, an excellent way to regenerate your organism and give your digestive system a rest is to fast, or drink only juice, for one day a week. Every spring the Hunzas fast for a number of days.

    Although you don’t have to go that far (if you do decide to fast, make sure you are properly monitored by a competent health professional) you can gain inspiration from the Hunza approach to nutrition.

    Rule number two: make fresh fruits and vegetables a major part of your diet. Eat most of your vegetables raw, or very lightly steamed. Cut down on your intake of meat, and try preparing your own chapatti bread (if you don’t have the time, at least replace white bread with bread made from whole grain flour).

    Rule number three: fasting for one day a week, and maintaining a frugal diet based on Hunza principles for the rest of the week, will be certain to prolong your life and keep you healthy. In fact, you will probably feel completely rejuvenated, both physically and mentally.

    Don’t be surprised if you find your life completely transformed, as your newfound physical and mental health results in greater serenity and peace of mind.

    Daily Physical Exercise

    Another great Hunza health secret concerns the considerable amount of time each day devoted to physical exercise. Most exercise is done outdoors in order to take advantage of the pure mountain air, which in itself has a beneficial effect on health.

    Although a large part of their day is spent outdoors, working the fields, the Hunzas do a lot more than that. For one thing, they take regular walks - a 15 or 20 kilometer hike is considered quite normal. Of course they don’t walk that distance every day, but doing so does not require any special effort. You should also keep in mind that hiking along mountain trails is a lot more demanding than walking over flat terrain.

    Of course we’re not suggesting that you move to the mountains and become a farmer! You don’t have to change your way of life completely in order to stay healthy and live longer. But one thing the Hunza life-style does prove is that exercise is very important for health.

    Walking for an hour each day, something most people can manage, is excellent for both your body and your mind. In fact, walking is the simplest, least costly and most accessible form of exercise there is. And contrary to what you may think, it also provides you with a complete workout. So get in step with the Hunzas and start walking!

    In addition to daily physical exercise, the Hunzas practice certain basic yoga techniques, notably yogic breathing, which is slow, deep and rhythmic, and which makes use of the entire thoracic cavity.

    Another valuable yoga-related technique used by the Hunzas concerns the fine art of relaxation. Most westerners are not even aware that they are living in an almost constant state of stress.

    Relaxation is the key to health, and the Hunzas, both young and old, practice it regularly, doing short meditation sessions a number of times a day.

    Although they work very hard for long hours each day, the Hunzas are familiar with the art of relaxation and energy management. For one thing, they tend to work at a slow steady pace instead of in frenetic bursts. This saves both time and energy over the long run, and allows them to accomplish more than they would by overextending themselves, and then becoming exhausted. The Hunzas know that you can work much longer if you are not tense, since nervous and muscular tension result in a considerable waste of energy.

    In addition to working slowly, the Hunzas take short but regular breaks, during which they practice various meditation and relaxation techniques. Although these exercises take only a few minutes, they are incredibly effective for recharging energy. What do people here in the west do when they take a break? Have a coffee or smoke a cigarette, both of which drain energy in the long run, although they may have a temporarily stimulating effect.

    Anyone who has had a bit of training can rapidly enter a state of deep relaxation. For the Hunzas, relaxation is essential. During their pauses they do not talk, but instead focus inwards, listening to the silence of their soul. Why not let this ancient wisdom work for you? Learn to take time out during each working day to meditate and relax. Taking only twenty deep breaths is enough to regenerate both your mind and your body.

    To the Hunzas, knowing when to take a break and using the time to relax is instinctive. Here in the west, however, we seem to have lost touch with our instincts. The unfortunate, and often tragic result is that the body, in an attempt to claim the rest it so desperately needs, will eventually refuse to function altogether. In other words, it gets sick, suffering a nervous breakdown or worse – a fatal heart attack.

    An ordinary Hunza day starts early - around five a.m. Actually, the Hunzas rise with the sun, and go to bed at nightfall. The reason for this is simple: they possess no artificial means of illumination - no electricity, no gas, no oil. On the other hand, they are completely in tune with nature. Of course it would be impossible for us to live that way. But you should be aware of one important point: your deepest hours of regenerating sleep occur before midnight.

    The Hunzas do not seem to worry about the future, nor are they burdened with concerns about the past. They live in the present moment. And it is only in the present that eternity exists.

    Self doubt and the fear of failure, which tend to undermine the well-being of so many people, are unknown to the Hunzas.

    The Hunzas seem to be completely immune to these kinds of stress-related health problems. They are perfectly adapted to their environment, and to their way of life. In some respects they are like children - happy in the present moment, not worried about the future. But at the same time they possess the wisdom of the sages. We are the mirror of our thoughts. The serenity and vitality of the Hunzas proves that they have attained perfect mastery over their thoughts, and possess what is so sorely lacking among people here in the west: peace of mind.

    Now ask yourself: How different is that attitude to our own, in light of what the Hunzas have accomplished?

    Perhaps in a century or two, or maybe even sooner - in 30 or 50 years – people here in the west will consider it completely normal to live to a hundred or more, as the Hunzas have been doing for centuries.

    But why wait even that long? The Hunzas, whose philosophy and way of life I hope I have helped you understand, are living and irrefutable proof that it is possible to add years to your life right now! And not just ordinary years - extraordinary years of perfect health, happiness and serenity. All it takes is a little willpower.

    Yes, you can overcome disease, stress and depression. Follow the example set by the Hunzas, and apply the secrets revealed in this booklet. It’s up to you to put them into practice and transform your life, so that you remain almost eternally young.

    Don’t wait - the best time to start living right is right now!

    You’ll feel a whole new life opening up before you as soon as you start applying these marvelous secrets, which have been handed down from generation to generation, through the ages, and which are now yours to enjoy.

    All that remains is to wish you a long and healthy life!

    Hunza Diet Bread

    Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and almost impervious to spoilage.

    Hunza Diet Bread is made from natural buckwheat or millet flour, and is rich in phosphorous, potassium, iron, calcium, manganese, and other minerals. As nothing has been destroyed in the preparation from the wheat, it contains the essential nourishment of the grain. This is why it is important to ONLY use Natural Buckwheat or Millet flour to make Hunza Diet Bread.

    The following recipe makes a huge batch of approximately 60 (sixty) two-inch squares, high in protein, vitamins, and minerals. It keeps weeks at room temperature, even longer in the fridge, and indefinitely in the freezer. It's a great survival food to take camping and hiking.

    The recipe for this wonderful bread is as follows:

    4 cups of water

    3.5 (three & one-half) to 4 pounds of buckwheat or millet flour

    1.5 (one & one-half) cups of coconut oil or canola oil

    1.5 (one & one-half) cups of natural unrefined sugar

    16 ounces of honey

    16 ounces of molasses

    4 ounces of powdered whey or soya milk (one-half cup)

    1 teaspoon sea salt

    1 teaspoon cinnamon

    1 teaspoon ground nutmeg

    2 teaspoons baking powder (non-aluminium)

    While Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, apricots, raisins, chopped walnuts, almonds, or sliced dates can also be added.

    Mix all the ingredients. Grease and lightly flour your cooking pan(s). Ideally, use baking trays with 1-inch-high sides. Pour batter into pan(s) to a level of one-half an inch deep. Bake at about 300 degrees Farenheit (150 C) for 1 hour. After baking, dry the bread in the oven for two hours at a very low heat - 90 degrees Farenheit (50 C). After the bread has cooled, remove it from the baking pan and cut into approximately 2 inch x 2 inch squares. Store it wrapped in cloth in a container.

    You may need to repeat the baking depending on the size of your baking pan and oven until all of the mixture has been baked.

    Love Always

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    Post  Carol on Mon Apr 12, 2010 2:00 am


    Bobbie, was talking about insulin/leptin- those paly a key role in sex hormones as well etc; even for women who have gone through menopause. My friend ghost wrote this book Primal Body Primal Mind which addresses this hormonal dysregulation many are dealing with because their bodies are running of sugars not fats- fats are slow burning and more stable/burning sugars is akin to having constantly throw logs on the fire all day and focus is on a high vegetable diet as a base with small amounts (minute amounts as needed for repair but not simulating carcinogenic growths- affecting mtor pathways)........I turned a nutritionist friend onto her work and the other day she told me she has abs for the first time in her life.

    Here is an excerpt of a review on the book.

    Modern humans have become, for the most part, dependent upon glucose as their bodiesf source of fuel, whereas our ancestors used ketones as their primary metabolic energy source. This is a crucial distinction to understand, since the maintenance of proper blood sugar levels is something the body is gliterally obsessed with,h stresses Gedgaudas. While excess blood sugar can theoretically be burned off\by taking a hike after eating a sugary dessert, for example\the hormone that regulates blood sugar levels\insulin\ cannot be burned off. And it is constantly circulating blood insulin that causes so many health problems. In fact, regulating blood sugar levels is a rather sideline function of insulin, according to Gedgaudas; the main function of this hormone is to store fat. While insulin is present, body fat cannot be burned.
    Yet insulin itself is regulated by another hormone that was only discovered fifteen years ago in, of all places, our fat cells: leptin. Researchers were amazed to discover that our fat cells are not merely ugly excess baggage, but constitute a complex and sophisticated endocrine organ. Further, the newly discovered hormone leptin was not only very important, but revealed itself to be gthe major hormone which orchestrates and regulates all other hormones and controls virtually all functions of the hypothalamus in the brain. . . . A primary purpose of leptin is to coordinate the metabolic, endocrine, and behavioral responses to starvation. It powerfully impacts our emotions, cravings, and behavior.h Leptin is also involved in inflammatory responses in the body, and, like insulin, is affected by carbohydrate consumption.
    Primal Body\Primal Mind presents the reality of our modern-day sea of degenerative diseases, including the many newly diagnosed mood disorders and conditions such as autism and ADD/ADHD, in light of dietary changes that have harmed us more than we might have expected. The leptin-insulin axis of endocrine dysregulation wreaks havoc on all systems of the body; Gedgaudas emphasizes that without addressing leptin, one cannot fully recover adrenal or thyroid function, for example. Complicating dietary matters for modern humans are the harmful rancid and fake fats in the industrial food supply, chemical additives, GMOs, and environmental hazards such as ubiquitous xenoestrogens, heavy metals and other pollutants. Countless other stressors take their toll on our already compromised health\perhaps we moderns are living in more dangerous and uncertain times than our cave-dwelling ancestors.

    Gedgaudas addresses the remediation of health in calm measure and frequent good humor. Her larger answer to a return to vibrant health and energy is, on one hand, entirely simple: gEating a diet as similar as possible to what our ancestors ate is purely common sense and based entirely on how we have been genetically molded for the vast majority of human evolution. No gurus needed. Eat the way your body was designed for you to eat, and a lot takes care of itself.h For numerous conditions of compromised digestion, metabolism, and illness states she provides important and detailed recommendations (and caveats) for the reader to explore with a trusted health care provider. These include the use of supplements, single amino acids, and other additions to diet. Gedgaudasfs very informative website, is a useful companion to her book, and includes a forum for posing questions and sharing recipes.

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    Post  mudra on Wed Apr 28, 2010 9:26 am

    Edible flowers
    How To Choose Edible Flowers - Edible Flower Chart:

    Healthy Starter EdibleFlowers1

    One very important thing that you need to remember is that not every flower is edible.

    In fact, sampling some flowers can make you very, very sick.

    You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat.

    Never harvest flowers growing by the roadside.

    Identify the flower exactly and eat only edible flowers, and edible parts of those flowers.

    Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate. Most herb flowers have a taste that's similar to the leaf, but spicier. The concept of using fresh edible flowers in cooking is not new.

    Calendula (Calendula officinalis) - Also called Marigolds. A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs.

    Carnations (Dianthus caryophyllus - aka Dianthus) - Carnations can be steeped in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.

    Chrysanthemums (Chrysanthemum coronarium) - Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.

    Clover (Trifolium species) - Sweet, anise-like, licorice. Raw flower heads can be difficult to digest.

    Cornflower (Centaurea cynaus) - Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.

    Dame's Rocket (Hesperis matronalis) - Also called Sweet Rocket or Dame's Violet. This plant is often mistaken for Phlox. Phlox has five petals, Dame's Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: It is not the same variety as the herb commonly called Rocket, which is used as a green in salads.

    Dandelions (Taraxacum officinalis) - Member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.

    day liliesDay Lilies (Hemerocallis species) - Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.

    English Daisy (Bellis perennis) - The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads.

    Fruit Flowers:

    Most fruit trees are usually sprayed just before and during the bloom. If you are using you own flowers that have not sprayed, use only the pedals, not the pistils or stamen.

    Apple Blossoms (Malus species) - Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous

    Banana Blossoms (Musa paradisiaca) - Also know as Banana Hearts. The flowers are a purple-maroon torpedo shaped growth appears out of the top of usually the largest of the trunks. Banana blossoms are used in Southeast Asian cuisines. The blossoms can be cooked or eaten raw. The tough covering is usually removed until you get to the almost white tender parts of the blossom. It should be sliced and let it sit in water until most of the sap are gone. If you eat it raw, make sure the blossom comes from a variety that isn't bitter. Most of the Southeast Asian varieties aren't bitter.

    Citrus Blossoms (orange, lemon, lime, grapefruit, kumquat) - Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor and lemony.

    Elderberry Blossoms (Sambucus spp) - The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance and flavor. Instead check them carefully for insects. The fruit is used to make wine. The flowers, leaves, berries, bark and roots have all been used in traditional folk medicine for centuries. NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea.

    Fuchsia (Fuchsia X hybrida) - Blooms have a slightly acidic flavor. Explosive colors and graceful shape make it ideal as garnish. The berries are also edible.

    Garden Sorrel (Rumex acetosa) - Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.

    Gladiolus (Gladiolus spp) - Flowers (anthers removed) have a nondescript flavor (taste vaguely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. It can also be cooked like a day lily.

    Herb Flowers:

    Most herb flowers are just as tasty as the foliage and very attractive when used in your salads. Add some petals to any dish you were already going to flavor with the herb.

    chive blossomAlliums (leeks, chives, garlic, garlic chives) - Known as the "Flowering Onions." There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.

    Chive Blossoms (Allium schoenoprasum) - Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.

    Garlic Blossoms (Allium sativum) - The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.

    Angelica (Angelica archangelica) - Depending on the variety, flower range from pale lavender-blue to deep rose. It has a flavor similar to licorice. Angelica is valued culinary from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Greenland, Siberia, and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter. Young leaves can be made into a tea.

    Anise Hyssop (Agastache foeniculum) - Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes. Excellent in salads.

    basilBasil (Ocimum basilicum) - Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color that gives any dish a fresh, festive look. Linguine with Tomatoes and Basil

    Bee Balm (Monarda didyma) - Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute.

    borageBorage (Borago officinalis) - Has lovely cornflower blue star-shaped flowers. Blossoms and leaves have a cool, faint cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.

    Burnet (Sanquisorba minor - The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage.

    Chervil (Anthriscus cerefolium) Chervil flowers are delicate white flowers with an anise flavor. Chervil's flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state in salads.

    Chicory (Cichorium intybus) - Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. The buds can be pickled.

    Cilantro/Coriander (Coriander sativum) - Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.

    Chamomile (Chamaemelum noblis)- The flowers are small and daisy-like and have a sweet, apple-like flavor. NOTE: Drink chamomile tea in moderation as it contains thuaone; ragweed sufferers may be allergic to chamomile.

    Dill (Anethum) - Tangy; like their leaves, but stronger. Use yellow dill flowers as you would the herb to season hot or cold soups, seafood, dressings, and dips. The seeds are used in pickling and baking.

    Fennel (Foeniculum vulgare) - It has a star-burst yellow flowers that have a mild anise flavor. Use with desserts or cold soups, or as a garnish with your entrees.

    Ginger (Zingiber officinale) - The white variety of ginger is very fragrant and has a gingery taste on the tongue. Petals may be eaten raw or you can cook the tender young shoots.

    Jasmine (jasmine officinale) - The flowers are intensely fragrant and are traditionally used for scenting tea. True Jasmine has oval, shiny leaves and tubular, waxy-white flowers. NOTE: The false Jasmine is in a completely different genus, "Gelsemium", and family, "Loganiaceae", is considered too poisonous for human consumption. This flower has a number of common names including yellow jessamine or jasmine, Carolina jasmine or jessamine, evening trumpetflower, gelsemium, and woodbine.

    lavenderLavender (Lavandula angustifolia) - Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe.

    Here are some recipes :

    Lemon Verbena (Aloysia triphylla) - Tiny cream-colored citrus-scented blossoms. Leaves and flowers can be steeped as an herbtea, and used to flavor custards and flans.

    Marjoram (Origanum majorana) - Flowers are a milder version of plant's leaf. Use as you would the herb.

    Mint (Mentha spp) - The flavor of the flowers are minty, but with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.

    Oregano (Origanum vulgare) - Milder version of plant's leaf. Use as you would the herb.

    rosemaryRosemary - Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings. Lemon Rosemary Chicken

    Safflower (Carthamus tinctorius) - Its dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron.

    Sage (Salvia officinalis) - The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.

    Savory (Satureja hortensis) - The flavor of the flowers is somewhat hot and peppery and similar to thyme.

    Thyme (Thymus spp.) - Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. Use thyme anywhere a herb might be used.)

    Hibiscus (Hibiscus rosa-sinensis) - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. The flower can be dried to make an exotic tea.

    Hollyhock (Alcea rosea) - Very bland tasting flavor.

    Honeysuckle (Lonicera japonica) - Sweet honey flavor. Only the flowers are edible. NOTE: Berries are highly poisonous - Do not eat them!

    Hyacinth (Brodiaea douglasii) - Only the Wild Hyacinth (Brodiaea douglasii) bulbs are edible. The bulbs can be used like potatoes and eaten either raw or cooked and has a sweet, nutlike flavor. NOTE: The common hyacinth (found in your gardens) is toxic and must not be eaten.

    Impatiens (Impatiens wallerana) - The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks.

    Johnny-Jump-Ups (Viola tricolor) - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.

    Lilac (Syringa vulgaris) - The flavor of lilacs varies from plant to plant. Very fragramt, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar.

    Linden (Tilla spp.) - Small flowers, white to yellow was are delightfully fragrant and have a honey-like flavor. The flowers have been used in a tea as a medicine in the past. NOTE: Frequent consumption of linden flower tea can cause heart damage.

    Marigold (Tagetes tenuifolia - aka T. signata) - The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavor.

    Nasturtiums Tropaeolum majus) - Come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

    Pansy (Viola X wittrockiana) - Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.

    Peony (Paeonia lactiflora) - In China the fallen petals are parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.

    Phlox, Perrennial Phlox (Phlox paniculata) - It is the perennial phlox, NOT the annual, that is edible. It is the high-growing (taller) and not the low-growing (creeping) phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from a Reddish purple to pink, some white.

    Pineapple Guave (Feijoa sellowians) - The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.

    Primrose (Primula vulgaris) - Also know as Cowslip. This flower is colorful with a sweet, but bland taste. Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine.

    Queen Anne's Lace (Daucus carota) - Also known as Wild Carrot and Bishop's Lace. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne's Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots.

    roseRoses (Rosa rugosa or R. gallica officinalis) - Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.

    Scented Geraniums (Pelargonium species) - The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.

    Snap Dragon (Antirrhinum majus) - Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions. Probably not the best flower to eat.

    Sunflower (Helianthus annus) - The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.

    Sweet Woodruff (Galium odoratum) - Also known as Wild Baby's Breath. The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts

    Tuberous Begonia (Begonia X tuberosa) - NOTE: Only Hybrids are edible. The petals of the tuberous begonias are edible. Their bright colors and sour, fruity taste bring flavor and beauty to any summer salad. Begonia blossoms have a delicious citrus sour taste and a juicy crunch. The petals are used as a garnish and in salads. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.

    Tulip Petals (Tulipa) - Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don't eat them! Don't eat the bulbs ever. If you have any doubts, don't eat the flower.

    Vegetable flowers

    Did you know that broccoli, cauliflower, and artichokes are all flowers? Also the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. The general rule is that the flowers of most vegetables and herbs are safe to eat. Always check first, because as with anything in life, there will always be exceptions. NOTE: Avoid - the flowers of tomato, potato, eggplant, peppers and asparagus.

    Arugula (Eruca vesicaria) - Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl (German); rouquelle (French); rucola (Italian). An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature.

    Artichoke (Cynara scolymus) - The artichoke is considered a flower in which the leaves of the flower are eaten and the choke or thistle part is discarded.

    Broccoli Florets (Brassica oleracea) - The top portion of broccoli is actually flower buds. As the flower buds mature, each will open into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer.

    Corn Shoots (Zea mays) - Corn shoots may be eaten when they resemble large blades of grass with a strong sweet corn flavor, which could be used as a garnish for a corn chowder. The whole baby corn in husk may also be eaten, silk and all.

    Mustard (Brassica species) - Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach. NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches

    Okra (Abelmoschus esculentus) - Also known as Ochro, Okoro, Quimgombo, Quingumbo, Ladies Fingers and Gumbo. It has hibiscus-like flowers and seed pods that, when picked tender, produce a delicious vegetable dish when stewed or fried. When cooked it resembles asparagus yet it may be left raw and served in a cold salad. The ripe seeds have been used as a substitute for coffee; the seed can be dried and powdered for storage and future use.

    Pac Choy (Brassica chinensis) - A sister of the Broccoli plant.

    Pea Blossoms (Pisum species) - Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra. NOTE: Flowering ornamental sweet peas are poisonous - do not eat.

    Radish Flowers (Raphanus sativus) - Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads. The Radish shoots with their bright red or white tender stalks are very tasty and are great sautéed or in salads.

    Scarlet Runner Beans (Phaseolus vulgaris) - Have brilliant red blooms that are very tasty and can be served as a garnish for soups, in salads. Bean pods toughen as they age, so make use of young pods as well as flowers.

    Squash Blossoms (Curcubita pepo) - Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Squash blossoms are usually taken off the male plant, which only provides pollen for the female.

    Violets (Viola species) - Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. heart-shaped leaves are edible, and tasty when cooked like spinach.

    Yucca Petals (Yucca species) - The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). in the spring, they can be used in salads and as a garnish.

    Some dos and don'ts!

    Following are some simple guidelines to keep in mind before you eat any type of flower:


    Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption.

    If pesticides are necessary, use only those products labeled for use on edible crops. No flowers is safe to eat unless it was grown organically

    Wash all flowers thoroughly before you eat them.

    Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.

    Remove pistils and stamens from flowers before eating. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum. Eat only the flower petals for most flowers except pansies violas, and Johnny-jump-ups (in which they add flavor).

    If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.


    Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.

    Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.

    Just because flowers are served with food served at a restaurant does not mean they are edible. Know you edible flowers - as some chefs do not.

    It's easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.

    By author Lynda Bradley
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      Current date/time is Sun May 31, 2020 3:03 am