600 EDIBLE FLOWERS 



EDIBLE FLOWERS IN THE TROPICS 



Various flowers are edible and relished in different countries, 

 either for flavouring or as an article of food. In Europe violets, 

 primroses, pot-marigolds and other flowers are eaten as salads or 

 in preserves, while in other countries rose-buds are esteemed in 

 similar preparations. The following are some of the principal 

 flowers used for food in tropical or sub-tropical countries : 

 Abutilon esculentum. Flowers commonly eaten as a vegetable in Brazil. 

 Banana. Young flower heads commonly eaten as a vegetable in Ceylon, etc.; 



used in China for pickling. 



/In India the fleshy flowers of both 



Bassia latifolia. Illipi ; Mahwa ; Butter-tree. Pecies, produced in February, are 

 D ..... 4 - dried and eaten by the Natives ; 



B. longitoha. Mee, -S. the average annual yield per tree in 



vlndia is estimated at about 200 Ib. 

 Bombax malabaricum. Red cotton-tree ; Katu-imbul, S. The fleshy calyces of 



the large red flowers, collected as they drop in January and February, 



are much relished as a curry vegetable by the Burmese. 

 Calligonum polygonoides. Phogalli. Flowers eaten in Northern India, being 



made into bread or cooked with butter. 

 Hibiscus Sabdariffa. Ro/elle Cultivated for the fleshy persistent enlarged 



calyces, which are used for flavouring, also for making jelly. 

 Lilium Thunbergi. The flowers form a choice culinary delicacy in China. 

 Rivea ornata. (Convolvulaceae). The fleshy flowers are eaten in the North 



of Ceylon. 

 Sesbania (Agati) grandiflora. In Ceylon the flowers are much relished when 



boiled or fried. See Tropical Vegetables. 



