Healthy nutrition with edible flowers: from tradition to "functional food". (L'Accademia per il post Covid-19.)

ABSTRACT

Edible flowers belong to the culinary tradition of many cultures. Colors, shapes, flavors and aromas of flowers play crucial role for innovative and refined dishes, no longer considered a simple ornament of different recipes. New edible species have been selected in the INTERREG- ALCOTRA ANTEA. The scientific results show that edible flowers are rich in molecules beneficial for health (sugars, antioxidants, vitamins, minerals) especially if freshly consumed within few days of harvest.