Choosing Correct Parts of Flowers in Spring
Spring arrives, and flowers like forsythia, magnolia, and cherry blossoms bloom successively. Reporters observed many people collecting fallen petals in parks, learning afterward that they were gathering them for consumption.
According to food hygiene authorities, flowers, like edible plants, contain beneficial trace nutrients, and some possess medicinal value—for instance, white chrysanthemum. However, flowers can also be toxic; improper handling may easily cause allergic reactions or poisoning. Notably, flower farmers often use excessive fertilizers and pesticides to make flowers grow faster and appear more vibrant. Consumed flowers typically lack sanitary inspection or pesticide residue testing.
Food hygiene experts warn consumers: Do not blindly try new flowers without knowing their origin or safety. Edible parts of flowers include bulbs, roots, stems, leaves, flower buds, petals, and stamens. But not all flowers are safe to eat. Those wishing to cook at home must first confirm whether the chosen flower is edible and which parts are safe to consume.
Additionally, cooking with flowers should remain light—avoid frying or using heavy seasonings—to preserve the flower’s natural color, aroma, and flavor.