Feast on flowers for spring-time goodness

By Mercedes Kay Gold, CNP, CPT 

Eating a wholefood diet is key to overall health. Time and time again, we are reminded our plate should be covered with a rainbow of fresh fruits and vegetables. Pretty presentation excites the eyes, taste buds dance and salivation begin the digestive process. There are heaps of healthy produce picks from local apples to cabbages to strawberries and holistic herbs. Adventurous foodies may seek the exotic, choosing imported options such as dragon fruit, plantain or the lotus root, an Asian vegetable growing in popularity. What about eating fresh and fabulous flowers?

Home gardeners are busy planning their bounty of homegrown goodness. Whether you are transplanting seedlings or burying seeds in the dirt, have you considered feasting on flowers? I love serving beautiful food. Mother Nature offers eye-catching and edible works of art to impress guests.

This certified holistic nutritionist is in love with edible plants, truly body-boosting beauties.

Dandelion is more than a pesky front lawn weed. The leaves are a sensational swap for spinach, kale or lettuce, while the sunshine tops are to die for as an awe-inspiriting addition on plates.

Chamomile is best known in its dried form, steeped for an amazing anytime tea. Chamomile’s overall calming effect happens at the first sip, as well as being a topnotch tummy-tamer. Chamomile flowers resemble teeny, weeny daises and are delightful dessert toppers.

Calendula, a stunning yellow flower is best known for soothing babies’ bottoms, but this sweet-flavored flower is superb sprinkled on salads and soups.

Lavender, Ontario’s beloved fragrant purple flower, may be world famous in bath and body care, plus ambience-enhancing candles, but it also has a sweet flavor. Lavender alleviates anxiety, a magnificent mosquito repellent and all-star antiseptic. Add lavender to lemonade for a refreshing summer drink. I love lavender for a splash of lovely lilac hue on vanilla ice cream, in lemon poppy seed cake and chia overnight pudding.

Wild rose petals taste fantastically floral for lack of a better adjective. Remove the white petal base before adding to baked goods. Home bakers are a fan of shortbread with a side of pretty petals. White fluffy shortbread with the power of peach, pink or yellow petals is palate perfection. A cookie with class!

Spring is about lighter colors, foods and sunshine smiles. Pots of pansies welcome in warmer weather, and yes, pansies are edible, too!

Mercedes Kay Gold is a Certified Personal Trainer and Certified Holistic Nutritionist who loves helping others live their best life when not spending time with her children and grandson, Theodore. She can be reached at mercedeskaygoldfitness@gmail.com 

Photo credit: © Sima Bivolarska via Canva.com