Einstein International Journal Organization(EIJO)

Abstract

The world of flowers can be considered as the most amazing gift offered by Mother Nature. Some of the flowers can be considered as functional foods due to their medicinal and nutritional values. This review was carried out with the objectives of enlisting edible flowers in Sri Lanka, to explore the culinary methods and to explore the nutritional and medicinal values of them. The information was gathered from ayurvedic and traditional texts, open interviews, an old as well as recent recipe books, and from scientific articles. There are about 26 edible flowers currently used by Sri Lankan community. Some of them are recorded as poisonous to animals, but there are specific methods to cook them. Sri Lankans do not eat these flowers in fresh forms like other countries; therefore specific fragrance is not expected, except flowers like clove. As these flowers are not commercially cultivated, they are not contaminated with agrochemicals. Some parts of certain flowers have to be removed before cooking. Ayurveda theories describe their properties as Thridosha Shamaka (pacifying three bio energies) and Dhathu Poshaka (body tissues nourishing) etc. They are also beneficial in treating diseases in gastrointestinal tract, eye disorders, respiratory disorders and urinary disorders according to Ayurvedic teachings. This data can be used to promote the use and medicinal values of edible flowers among the community.

Keywords: Functional Foods, Thridoshashamaka, Dhathuposhaka.

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