Volume 20 No 22 (2022)
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An Analytical Study on the Valuable Sources and Potential Therapeutic Applications of Selected Edible Flowers in the New Normal
Sunil Kumar1, Jagbir Singh Dalal , Vinay Punia , Dr. Akhilesh Pandey
The cultivation of edible flowers is essentially a matter of enhancing their aesthetic value to attract insects and other forms of pollination. Construct started to emerge in paying tribute to the deceased, fertility, enlightenment, and even knowledge. The notion of the environment, the dimensions that make up the flowers with cultural value, is presented to God as a symbol of devotion. This is done to preserve the environment. This complex flower is consumed all over the globe, and the time interval between the feedback is often rather an extensive component. Consuming flowers were thought to fulfill both traditional culinary and medical practices at one point in history. This consumption dates back to ancient times. Edible flowers have played an important role in the culinary traditions of many ancient civilizations, including Rome, Greece, and China. These flowers were used in cooking to improve the flavor and add to the dish’s visual appeal. There is a reference to a medieval feast in some of the earliest manuscripts from Europe. At this feast, venison was cooked with marigolds, and salads were created with violets. Roses, for example, were used in ancient Rome to add taste and sweetness to various foods. They were included in beverages, salads, purees, omelets, and desserts. There have been documented instances of the usage of edible flowers by indigenous tribes. Calendula officinalis, more often consumed as calendula, had its flowers used in culinary salads as far back as the Middle Ages in France.
Edible Flowers, New Normal, Cuisine, Medicinal, Culinary Heritage
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