Have you ever wondered that you can still elevate your dishes by adding a touch of Mexico’s rich beauty to your cullinary art creations by using edible mexican plants.Lets explore with us which mexican flower you can use in your dishes to get appreciation from everyone.

Mexico is a biodiverse, international nation whose cuisine, including floral gastronomy, accounts for a significant portion of its identity.

Mexican Edible flowers in the world

Flowers and their parts can grow throughout our country but are not unique to Mexico. Although saffron originated in southwest Asia, almost everyone now grows the flower that yields the popular red gold stamens.

Another portion of a flower is cloves; these buds are cut off and dried to produce this well-known spice. Originating in the Mediterranean region, orange blossom gained popularity and is now a necessary ingredient in our nation’s preparation of bread for the deceased. Not to be overlooked are artichokes, which are a popular vegetable all over the world and are a flower.

Mexican Edible Flowers in Mesoamerica

The native peoples of Mesoamerica have long included flowers into their cuisine, and the country of Mexico stands out for the variety of flowers that grow there, including marigold flowers, pumpkin, orange bloom, and carnations in addition to roses, tulips, gerbera daisies, sunflowers, and orchids.

Edible Mexican Plants as Functional Food

A finely prepared dish serves as a gift for those who enjoy it, and it is common to serve soups, savoury dishes, salads, cocktails, infusions, and even desserts decorated with flowers. Their delicate aroma and texture enhance the flavour of the dishes and add colour and beauty.

Flowers are prominent ingredients in many recipes today, from soups and quesadillas made with pumpkin flowers, marigolds, or quintiles to watercress salads, tezontle cakes, Jamaica water, chamomile or rosemary infusions, and creative dishes made with rose, pansy, or geranium.

How To Get Edible Flowers?

Ensure the mexican flowers you can eat are organic and pesticide-free; this is very important. These secure edible charms are sold in several markets throughout Mexico City by groups of women and small farmers. Urban gardeners also sell them for sale.

Mexican tarragon flowers are used in cullinary art as a edble flowers and has many health benefits , like help lowers the blood presssure along with sleep improvement.

How To Make Edible Flowers?

Before using edible flowers in your cooking, there are a few things to keep in mind. It’s nothing extraordinary; just a few guidelines to help you make the most of it.

• Before the hottest part of the day, you should cut the flowers.
  
• Pick those that have good colour and are in the best condition.
  
• Stamens stems, pistils, and the white base of the petals should all be thrown away since they have an unpleasant bitter flavour.
  
• Wash well in cold water, then pat dry with paper towels. Be careful not to harm the petals.
  
• Remember that edible flowers cannot be stored for an extended period of time, so only gather those you want to utilize.
• If there are any leftovers, place them in a jar and keep them in the refrigerator for up to another week.

History of Eating Flowers in Mexico

According to the National Institute of Indigenous Peoples, “In Mexico, flowers have different uses; some serve as food, others are used for decorative purposes, some are medicinal, and there are also those that obtain a ritual meaning thanks to shared ideas,” by indigenous peoples. “Knowledge about the uses of flora is an ancestral inheritance that remains with us.”

Before the Spanish rule, the Aztecs employed edible flowers in their food, and this practice eventually spread throughout Mexico. The Aztec people regularly consumed the blossoms and used them for culinary and medicinal purposes. The usage of edible flowers became widespread over time, and today, Mexican cuisine relies heavily on them.

Types of Edible Flowers in Mexican Cuisine

Mexican cuisine traditionally uses edible flowers to give meals flavour, colour, and distinctive texture. Edible flower varieties in Mexican cuisine range widely, much like the nation’s culinary customs, from vivid marigolds to delicate hibiscus petals. You can add a delightful taste experience to your Mexican dishes by adding edible flowers, improving their appearance.

The Queen of Mexican Edible Flowers: Squash Flower

The world of edible flowers is full of delicious and interesting blooms that can be used in various culinary preparations. The squash flower is the culinary queen of Mexico and stands out among these lovely flowers.

For centuries, Mexican cuisine has included squash flowers, commonly called “flor de calabaza” in Spanish. These vivid and delicate blossoms are visually stunning and have a distinct flavour profile, giving meals more depth and complexity.

Squash blossoms are frequently used in classic Mexican meals like tamales, soups, and quesadillas. They are a great match for savoury foods like cheese or meat because they have a hint of sweetness and squash flavour.

Squash flowers are delicious, but they also have a lot of health benefits. Together with minerals like calcium and iron, they are high in vitamins A and C. Including these edible flowers in your food enhances its nutritional value and adds aesthetic appeal.

Discovering the world of edible flowers from Mexico will delight your palate, whether you’re a skilled chef or an adventurous home cook looking to improve your dishes. Among these botanical treasures, the adaptable and majestic squash flower deserves its crown as the queen.

Growing Popularity of Mexican Edible Flowers

Eating edible Flowers has been the concept for so long. Edible flowers, once a historical norm, are returning to the culinary world. The late 1980s and early 1990s saw chefs incorporating them into dishes, sparking a resurgence. Today, edible flowers contribute flavours and scents like herbs or vegetables; mixologists use them in cocktails.

The trend is particularly strong in Europe, with a Dutch nurseryman’s Look & Taste line leading. In the U.S., interest is growing, driven by “foodie culture” and social media. Consumers are not only eating these flowers but also growing them. Key challenges include educating consumers on safe cultivation and meeting their demand for organically grown varieties. Popular selections include nasturtiums, violas, and pansies.

Cooking with Mexican edible flowers

• Jamaica flower
• Pumpkin flower
• Lavender
• Bougainvillea
• Rose
• Geranium
• Dahlia
• Borage
• Cress
• Carnation
• Mallow
• Chamomile
• Dandelion
• Cempasuchil
• Basil
• Orange blossom
• Begonia
• Calendula
• Chrysanthemum
• Dill
• Hibiscus
• Sunflower
• Jazmine
• Daisy
• Rosemary 
• Violet
• Yucca

Do You Know These Popular and Exotic Mexican Edible Flowers?

Hibiscus | Jamaica Mexican edible flowers

African flower that is frequently used to create infusions. They taste acidic and have a very striking red colour. This flower, one of Mexico’s most popular freshwater sources, is Jamaican. It is frequently included in Christmas hits as well. It is usually dry and available in markets in packaged or bulk form. Its harvest occurs in October and November, while its cultivation occurs in spring and summer at the start of the rainy season.

Squash Mexican Edible Flowers

The pumpkin plant yields this trumpet-shaped flower, which is either yellow or orange. It is typically eaten raw or stewed in both savoury and sweet dishes. It is frequently prepared as a filling for quesadillas or soups in the country’s central states. Though it is most plentiful in markets from June to October, it is available all year round. To keep the flowers from wilting, purchasing them the same day they are prepared is advised.

Maguey Mexican edible flowers

This greenish-yellow flower, known as gumbo or flor de quiote, is a member of the agavaceae family and grows from the maguey stem. In the country’s central regions, it is typically eaten fried, roasted, spiced, or combined with pancakes or eggs. These flowers bloom in the spring and are best eaten while still in buds because they taste bitter when ripe. To get rid of irritating materials and potentially bitter tastes, it’s advised to boil them in boiling water. This usually gets rid of the pistils as well.

Orange Mexican edible flowers

Orange trees produce fragrant flowers that are typically harvested fresh or dried and used to create infusions. Since they are frequently found between the autumn and summer, it is common to flavour and perfume various preparations, such as bread of the dead. It’s also a component of syrups and classic desserts like stuffed lemons.

Plumeria Edible Flower

This flower reaches upto height of five to eight meters.Its tree is uneven in shape, and has simple leaves at the tips of branches in spiral pattern.The flower is cooked with sugar and used as food in certain cultures. They are used in Polynesia to sweeten some of the staple foods.

Apart from their ornamental purpose, these shrubs are also used for their fragrant flowers, which produce flavourings such as essential oils, perfumes, and incense. This is a very significant tradition because, similar to Hawaii, they are used to make garlands to greet visitors to the island.

Bougainvillea Edible Flower

This species, whose brilliance spreads throughout much of the Mexican territory, is edible and can be used in recipes and as a decorative element in the landscape. It has intriguing qualities like active ingredients that are antispasmodic and the capacity to greatly lessen allergy symptoms, in addition to aiding in lung decongestion.

Salads and infusions are the best ways to consume it.

Izote Edible flower

A greenish-white blossom that is produced by various yucca plant varieties. These flowers have been used since pre-Hispanic times and are particularly valued as food. Typically, they are used in savoury and sweet dishes, such as syrup, stewed with green chilli, or pancakes with eggs. The flower buds, which are typically produced in April and May, are used to make salads. When the flowers are young, it is best to eat them because as they get older, they start to taste bitter.

Growing Edible Flowers

FAQS