Next time you get a bouquet of flowers, dont just throw it away … the Chrysanthemums and the roses are edible ….

Yellow or white chrysanthemum flowers are boiled to make a sweet drink in some parts of Asia. The resulting beverage is known simply as “chrysanthemum tea” (菊花茶, pinyin: júhuā chá, in Chinese). Chrysanthemum tea has many medicinal uses, including an aid in recovery from influenza. In Korea, a rice wine flavored with chrysanthemum flowers is called gukhwaju (국화주).
Chrysanthemum leaves are steamed or boiled and used as greens, especially in Chinese cuisine. Other uses include using the petals of chrysanthemum to mix with a thick snake meat soup (蛇羹) in order to enhance the aroma.

Other locally seen edible flowers :

• Clitoria Ternatea (Shanka Phool)