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Articles tagged with: flavonoids

05 June 2015

Edible Flowers

Written by Flora, Posted in Herbal Medicine, Local Plants, Nourishing Foods

Most people are now familiar with the high flavonoids content of berries, but did you know that edible flowers are also good sources of dietary flavonoids? It may be challenging to ingest enough flowers to contribute a substantial amount of flavonoids in the diet, but some edible flowers are quite large and tasty. Examples are daylily, rose of Sharon, and roselle hibiscus. Plus, who doesn’t want to engage in fleuravory every day?

calendula 600x400Edible flowers:
• Calendula (Calendula officinalis, Asteraceae)
• Daylily (Hemerocallis fulva, Xanthorrhoeaceae)
• Rose (Rosa spp., Rosaceae)
• Rose of Sharon (Hibiscus syriacus, Malvaceae)
• Roselle hibiscus (Hibiscus sabdariffa, Malvaceae)
• Pineapple Sage (Salvia elegans, Lamiaceae)
• Dandelion (Taraxacum officinale, Asteraceae)
• Chives (Allium schoenoprasum, Amaryllidaceae)
• Bee Balm (Monarda didyma and other species, Lamiaceae)
• Squash (Cucurbita pepo, Cucurbitaceae)
• Pansy (Viola, various species and hybrids, Violaceae)
• Nasturtium (Tropaeolum, several species, Tropaeolaceae)

23 April 2015

Rainbow of Flavonoids

Written by Flora, Posted in Do It Yourself, Herbal Medicine, Local Plants, Nourishing Foods

Juliet Blankespoor explains all the delicious benefits of a flavonoid-rich diet in this highly informative handout from the Southeast Women’s Herbal Conference 2014.

raspberries 400x600Imagine a bowl overflowing with color: garnet cherries aside crimson and golden raspberries, blueberries the color of a summer sky, resting against the blush of rose petals. Juicy and alluring, tempting you with vibrancy that promises fresh sweetness. Our intuition is fine-tuned to spot vitality and nutritional density. Humans are naturally drawn to bright colors in our food—the invention of food coloring testifies to this phenomenon. There are a wide variety of compounds lending their color to food; flavonoids are some of the most researched and widely represented colorful phytochemicals in the plant world. It is refreshing to dive deep into the well of tradition and science, both of which describe the medicinal virtues of these tasty treats.