Description

Liquid Roses, Rose Petal Jam, Infused Oils and Rocks Salt

Edible flowers can contribute to our nutritional health, according to the Academy of Nutrition and Dietetics (AND). Although nutritional analyses of edible flowers is limited, researchers have identified several nutrients in the petals of flowers including vitamins A and C, riboflavin, niacin and minerals such as calcium, phosphorous, iron and potassium.

Colorful flowers also signal the presence of phytochemicals (natural substances in plants) found to be beneficial to human health. Pigments that make roses red and nasturtiums orange for example, are rich in substances called polyphenols. These compounds are rich in antioxidant properties, which may help prevent chronic diseases such as heart disease and cancer.

Be cautious before imbibing on any flower in the garden, however.