We are such slow learners!
God left us a great clue as to what foods help what part of our body.
Nature's Pharmacy
Sliced carrot looks like the human eye...the pupil, iris and radiating lines look just like the human eye and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
Tomato has four chambers and is red. The heart has 4 chambers and is red. All research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.
Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all research today shows grapes are also profound heart and blood vitalizing food,
Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than 3 dozen neuron-transmitters for brain function.
Kidney beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly 9 months to grow a avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each of these foods (modern science has only studied and named about 141 of them.)
Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of sperm as well to overcome male sterility.
Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.
Olives assist the health and function of the ovaries.
Oranges, Grapefruits, and other citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.
God left us a great clue as to what foods help what part of our body.
Nature's Pharmacy
Sliced carrot looks like the human eye...the pupil, iris and radiating lines look just like the human eye and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
Tomato has four chambers and is red. The heart has 4 chambers and is red. All research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.
Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all research today shows grapes are also profound heart and blood vitalizing food,
Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than 3 dozen neuron-transmitters for brain function.
Kidney beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly 9 months to grow a avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each of these foods (modern science has only studied and named about 141 of them.)
Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of sperm as well to overcome male sterility.
Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.
Olives assist the health and function of the ovaries.
Oranges, Grapefruits, and other citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.
HERE IS SOME FUN INFORMATION ABOUT Eating Flowers
Any flower that isn't poisonous or causes reactions such as allergies is considered edible. However, just because a flower is edible doesn't necessarily mean it tastes good. Since looks have as much to do with taste as the actual flavor, beautiful flowers tend to be the ones selected to eat. But before you go munching through the flower garden and window box, there are a few criteria you should keep in mind.
Here's a table of common edible, annual flowers that are easy to grow and tasty to eat. Included are a number of herbs and vegetables that have edible flowers as well as leaves and fruits.
Flowers of these perennials and herbs offer a broad range of flavors and mature at different times throughout the summer.
A Few Tasty Tree and Shrub Flowers
Yes, even trees and shrubs produce edible flowers. Here are a few of the best.
While eating flowers is fun and flavorful, be careful. There are a number of poisonous plants containing substances that can cause symptoms such as upset stomachs, rashes and headaches. And even edible flowers should be eaten in moderation. You can have too much of a good thing.
Some common landscape and flowering plants that you should avoid eating the blooms include: clematis, hydrangea, sweet peas, azalea, daffodils, daphne, lily-of-the-valley, fox-glove, bleeding hearts, rhododendron, wisteria, oleander, lupine, hyacinth, four-o'clock, calla lily and castor bean. This is by no means an exhaustive list of non-edible flowers and you should thoroughly research any flower before munching away.
How to Gather Edible Flowers
Like any fruit or vegetable, when and how you harvest can influence the quality of the food. Harvesting should occur early or late in the day, when the blossoms are coolest. Sugars and volatile oils -- the basis for aroma and flavor -- are highest before heat and photosynthesis converts them into starch.
Flowers should be picked and placed in a shaded basket without crushing. Most blossoms should be harvested at or near opening. Cull blemished blossoms. Gently clean off any dirt or bugs and store clean blossoms in a hard container in the refrigerator to prevent crushing.
Before using, gently wash the flowers and remove the stamens and styles (insides of the flower) before eating. Flower pollen can detract from the flavor and some people are allergic to it.
Not all parts of all flowers are edible. While flowers such as violas, violets, scarlet runner beans, honeysuckle, and clover are entirely edible, for some flowers, such as rose, calendula, tulip, chrysanthemum, yucca, and lavender, only the petals are edible. Pluck the petals of these flowers for use in salads and cooking. For most flowers, except violas and pansies, the sepals (parts below the petals) are not tasty and should be removed before eating. Some flowers such as roses, dianthus, English daisies, signet marigolds, and chrysanthemums have a bitter white portion at the base of the petals where it was attached to the flower that should be removed.
With a little effort, you can harvest beautiful, delicious flowers as you pick other herbs and vegetables to dazzle your friends and family at dinner time
Any flower that isn't poisonous or causes reactions such as allergies is considered edible. However, just because a flower is edible doesn't necessarily mean it tastes good. Since looks have as much to do with taste as the actual flavor, beautiful flowers tend to be the ones selected to eat. But before you go munching through the flower garden and window box, there are a few criteria you should keep in mind.
- Be sure to positively identify a flower before eating it. Some flowers have look-alikes that aren't edible.
- Don't eat flowers if you have asthma, allergies, or hay fever.
- Only eat flowers that have been grown organically and have no pesticide residue.
- Collect flowers for eating in the cooler parts of the day -- preferably early morning after the dew has evaporated --- or later afternoon.
- Choose flowers that are at their peak, avoiding those that are not fully open or are starting to wilt.
Here's a table of common edible, annual flowers that are easy to grow and tasty to eat. Included are a number of herbs and vegetables that have edible flowers as well as leaves and fruits.
- Calendula/pot marigold (Calendula officinalis) comes in yellow, gold or orange flowers that have a tangy and peppery taste.
- Garland chrysanthemum (Chrysanthemum coronarium) produces mild-favored, yellow to white flowers.
- African marigold (Tagetes erecta) has white, gold, yellow or red flowers with a strongly pungent flavor.
- Signet marigold (Tagetes tenuifolia) features white, gold, yellow or red colored flowers with a citrus flavor.
- Nasturtium (Tropaeolum majus) has white to red colored flowers with a watercress and peppery flavor.
- Pansy/viola (Viola) has violet, white, pink, yellow or multi-colored flowers that have a sweet flavor.
- Petunia (Petunia hybrida) is a summer blooming flower that comes in a wide range of colors and has a mild flavor.
- Garden salvia (Salvia officinalis) features blue, purple, white or pink colored flowers with a slightly musky flavor.
- Pineapple sage (Salvia elegans) has scarlet-colored flowers with a sage flavor with pineapple undertones.
- Radish (Raphanus sativus) has yellow, spicy-hot flowers.
- Snapdragon (Antirrhinum) features spring and fall flowering plants in a wide range of colors with a bland to bitter flavor.
- Scented geraniums (Pelargonium) has white, red, pink or purple-colored flowers with an apple, lemon, or other flavor depending on the variety.
- Scarlet runner beans (Phaseolus coccineus) has bright orange to scarlet colored flowers with a mild, raw bean flavor.
- Squash (Cucurbita) has yellow to orange colored flavors with a mild, raw squash flavor.
- Sunflower (Helianthus annuus) features white, yellow, orange or burgundy colored flowers. Unopened buds taste like a mild artichoke. Flower petals are bittersweet.
- Tuberous begonias (Begonia x tuberhybrida) have white, pink, yellow, red, orange or multi-colored flowers with a citrus flavor.
Flowers of these perennials and herbs offer a broad range of flavors and mature at different times throughout the summer.
- Baby's breath (Gypsophila) has white or pink colored flowers with a mild, slightly sweet flavor.
- Bee balm (Monarda didyma) features red, pink, white or lavender colored flowers with a tea-like flavor that's stronger than the leaves.
- Chives (Allium schoenoprasum) have white, lavender or purple colored flowers with a strong onion flavor.
- Dianthus/Pinks (Dianthus) have pink, white and red colored flowers with a spicy, clove-like flavor.
- Daylily (Hemerocallis) comes in a wide range of flower colors with a slight asparagus or summer squash-like taste.
- Borage (Borago officinalis) has blue, purple to lavender colored flowers with a cucumber-like flavor.
- Dandelion (Taraxacum officinale) has yellow, slightly bitter flowers.
- Red clover (Trifolium pretense) has sweet tasting, pink or red colored flowers.
- Hollyhocks (Alcea rosea) come in a wide range of colors with a bland to a slightly bitter flavor.
- Tulips (Tulipa) come in a wide range of colors except blue and have a mild, slightly sweet flavor.
- Violet (Viola odorata) has violet, pink or white colored flowers with a sweet to slightly sour flavor.
A Few Tasty Tree and Shrub Flowers
Yes, even trees and shrubs produce edible flowers. Here are a few of the best.
- Apple (Malus) has white to pink colored flowers with a floral to slightly sour taste.
- Elderberry (Sambucus) has white, sweet tasting flowers.
- Hibiscus (Hibiscus rosa-sinensis) has orange, red or purplish red colored flowers with cranberry and citrus overtones that's slightly acidic.
- Linden (Tilia) has white to yellow colored flowers with a honey-like flavor.
- Lilac (Syringa) has fragrant white, pink, purple or lilac colored flowers with a slightly bitter, lemony flavor.
- Honeysuckle (Lonicera) features white, yellow, pink or red honey flavored flowers.
- Plum (Prunus) pink to white colored flowers with a mild flavor like flower nectar.
- Rose (Rosa) has white, pink, yellow, red or orange with a highly perfumed, sweet to bitter flavor.
While eating flowers is fun and flavorful, be careful. There are a number of poisonous plants containing substances that can cause symptoms such as upset stomachs, rashes and headaches. And even edible flowers should be eaten in moderation. You can have too much of a good thing.
Some common landscape and flowering plants that you should avoid eating the blooms include: clematis, hydrangea, sweet peas, azalea, daffodils, daphne, lily-of-the-valley, fox-glove, bleeding hearts, rhododendron, wisteria, oleander, lupine, hyacinth, four-o'clock, calla lily and castor bean. This is by no means an exhaustive list of non-edible flowers and you should thoroughly research any flower before munching away.
How to Gather Edible Flowers
Like any fruit or vegetable, when and how you harvest can influence the quality of the food. Harvesting should occur early or late in the day, when the blossoms are coolest. Sugars and volatile oils -- the basis for aroma and flavor -- are highest before heat and photosynthesis converts them into starch.
Flowers should be picked and placed in a shaded basket without crushing. Most blossoms should be harvested at or near opening. Cull blemished blossoms. Gently clean off any dirt or bugs and store clean blossoms in a hard container in the refrigerator to prevent crushing.
Before using, gently wash the flowers and remove the stamens and styles (insides of the flower) before eating. Flower pollen can detract from the flavor and some people are allergic to it.
Not all parts of all flowers are edible. While flowers such as violas, violets, scarlet runner beans, honeysuckle, and clover are entirely edible, for some flowers, such as rose, calendula, tulip, chrysanthemum, yucca, and lavender, only the petals are edible. Pluck the petals of these flowers for use in salads and cooking. For most flowers, except violas and pansies, the sepals (parts below the petals) are not tasty and should be removed before eating. Some flowers such as roses, dianthus, English daisies, signet marigolds, and chrysanthemums have a bitter white portion at the base of the petals where it was attached to the flower that should be removed.
With a little effort, you can harvest beautiful, delicious flowers as you pick other herbs and vegetables to dazzle your friends and family at dinner time