ENVIS Centre, Ministry of Environment & Forest, Govt. of India

Printed Date: Thursday, August 13, 2020

Edible Flowers

 

Edible Flowers
 
 
S. No.
Botanical name/Common name
Family
Edible part
1
Aisandra butyracea (T)
(Cheura,  churli)
Sapotaceae
Flowers yield sweet syrup, nectar and soft floral parts are nutritive and edible
2
Alpinia galanga (H)
(Kalanjan)
Zingiberaceae
Eaten raw or pickled
3
Bauhinia variegata (T)
(Kachnar)
Caesalpiniaceae
Buds are eaten as vegetable, made into curries, pickled and eaten with curd
4
Callicarpa arborea (T)
Verbenaceae
Used as vegetable
5
Dendrobium hookerianum (O)
Orchidaceae
Boiled and used as vegetable
6
Holarrhena antidysenterica (S)
(Kora, Kureya)
Apocynaceae
Edible
7
Indigofera cassioides (S)
(Hakna)
Fabaceae
Used as vegetable
8
Madhuca longifolia (T)
(Mahua)
Sapotaceae
Corolla is eaten raw or cooked, stamens cooked with rice or made into sweet meats. Powdered flowers are mixed with flour to made chapatti. Liquor is distilled from corolla. Syrup extracted is used as a substitute of honey. Flowers are used in preparation of vinegar.
9
Oroxylum indicum (T)
(Arlu, Saona, Ullu)
Bignoniaceae
Used as vegetable
10
Periploca aphylla (S)
Asclepiadaceae
Eaten raw or cooked as vegetable
11
Rhododendron arboreum (T)
(Burans)
Ericaceae
Eaten and made into preserves
12
Spondias pinnata (T)
(Amara, Jangli Am)
Anacardiaceae
Used in curry
13
Thespesia populnea (T)
(Gajadanda)
Malvaceae
Eaten raw or cooked in butter
14
Vaccinium vacciniaceum (S)
Vacciniaceae
Used in curries
15
Woodfordia fruticosa (S)
(Dawi, Dhau)
Lythraceae
Eaten cooked
16
Zanthoxylum rhetsa (T)
(Badrang)
Rutaceae
Cooked as vegetable
 
 
 
 
H- Herb, O- Orchid, S- Shrub, T- Tree
Source: Dwivedi, A.P. Forests: The non-wood resources. Dehradun, IBD.