Flowering plants, or angiosperms, are the most diversified type of plant on Earth, representing about 80% of all plant species. Excluding ferns, mosses, and pines, most couldn’t name a plant that doesn’t blossom. The exact origins of flowers are unknown, but scientists estimate that it was at least 130 million years ago, making the first flowering at least twice as ancient as the event that ended the dinosaurs. In that time, flowers have diversified an unbelievable amount and have adapted in surprising ways.

Historically speaking, consuming flowers (and using them for dyes, medicines, and decorations) has been common. We still have a few examples of this with chamomile tea, rose water, and lavender products; we also consume a few flowers more directly, like broccoli and zucchini flowers. However, a lot of edible flowers are no longer in common usage, replaced by products with better distribution and less perishability.

This leaves us with a lot to learn and relearn about comestible blooms, making it a means for exploration and experimentation. Here in Florida, we have a greater opportunity to do so, since the climate allows for 2 or 3 growing seasons each year. As we are just coming into summer, let’s review a few of the more interesting flowers which do well in the heat and humidity, nasturtium, amaranth, and passion flower.

Nasturtiums (Tropaeolum majus)

This vining, quickly growing plant hails from South America, where it has traditional uses as both food and medicine. Every above-ground part of the nasturtium plant is edible, having a peppery or mustard-spice-like taste. The seeds can replace capers. They are very nutritive, containing vitamin C, copper, zinc, potassium, and magnesium, among others. They are also recognized in several studies for antimicrobial and antifungal properties, although essential oils were used in those studies.

Nasturtiums are mostly used decoratively in the States. They have beautifully large, round leaves which grow from trailing stems. These leaves have a rare microstructure, making them extremely water-repellent, so that water sticks to itself and dirt more than the surface of the leaf, “cleaning” them every time it rains. They bloom early in their life cycle and grow flowers continuously. The flowers range in color from a very pale, almost creamy, yellow and through the oranges and red until almost a maroon. The blossoms tend to be lighter at the tips and darken closer to the center.

I lived in Colombia for 2 years, and this plant is extremely common along waterways. There, unused park space like the slopes around streams and rivers, leaves the native plants some space. In our apartment complex, they paid a crew to cut all the plants down to open a walking path along a stream, and almost all the trimmings were nasturtiums. They are also plentiful along fence rows and garden walls.

Amaranth (Amaranthus genus)

This is a very tricky plant to describe simply. “Amaranth” as a common-use name is applied to over 50 individual species.  They range widely, even within a species, in color, leaf size, and even number of flower parts like stamens and tepals. Generally, they are quick-growing annuals or short-lived perennials. The leaves are elliptical or ovoid, and there is a primary, hollow, fibrous stem which supports a tight cluster of flowers. They grow very well in the heat, making them popular here in Florida.

I have seen a few types of amaranths. In the Horticultural Sciences Teaching Farm, CALS students are growing Hopi amaranth. This variety has a long history of cultivation among Hopi Native Americans (hence the name) for its distinct, dark-red color, using it as a dye. In Michigan, I visited a cider mill that grew several varieties for their harvest-time displays.  I have also seen “weed” varieties growing in several cities in Colombia, from Bogotá to Tunja.

Nutritionally, amaranths have a lot to offer. Cooked leaves are a good source of vitamins A and C, calcium and manganese, with some amount of folate, iron, magnesium and potassium. The seeds are a pseudocereal, meaning they are a non-grass whose seeds can be used in similar ways as traditional grains, and are gluten-free. The flowers, more rarely eaten than the seeds, are rich in antioxidants.

The flowers have a mild, earthy, almost nutty taste like their seeds. They can be gently sweet, while also adding floral tones. Like many other flowers, they can be incorporated into herbal teas or steeped in oils. They add variety and nutrition to salad and stir fry. Some recommend adding them late in soup preparations to maintain their texture and enrich the flavor profile.

Passion Flower (Passiflora incarnata)

This Florida native vine is popular for its large, distinctive, purple-and-white flowers. Each flower only lasts about a day, but the plant regularly produces them. The plant itself is supposedly very easy to grow and needs regular pruning. It needs a trellis or other supporting structure to grow and will cover anything it can reach. Pollinators love these flowers, and butterfly enthusiasts may grow these vines as an attractor. Florida’s passion flower produces an edible, green, ovoid fruit, but it doesn’t share the desirable flavor of its cousin Passiflora edulis, the “passion fruit.”

I had thought that the “passion” came from aphrodisiacs, but I learned that it is derived from Christian iconography, passio being Latin for suffering. Spanish missionaries labeled each of the flower parts in terms of the passion of Jesus Christ. For example, the 10-petal structure represents the 10 faithful apostles and the radial filaments outside them the crown of thorns. In Spanish, the name of this plant is espina de Cristo, or the “thorn of Christ.”

The University of Florida has been studying passion flower and its relatives as part of diversification efforts with citrus production. Current publications mostly focus on the vine’s attributes as an attractant for pollinators and its ornamental features. There are also recommendations to choose this Florida native over other species, as they are aggressive growers and may become invasive. There are ongoing studies looking at their qualities as rootstock or as part of hybridization efforts.

The traditional uses of this plant are medicinal, said to reduce anxiety, promote better sleep, and ease menopausal symptoms. While the leaves and roots are the go-to’s for these preparations, dried petals, powders, and extracts are also possible. The flower is tangy, aromatic, and can be sweet or sour, although mild overall. Many describe it as a little grassy at first, but with floral notes that come through over time. It is usually prepared as tea or tincture, alone or mixed with other herbs.

Final Thoughts

Our current agricultural landscape is bursting with the colors and scents of flowers, a sadly untapped resource rich with potential. They offer differing flavors and nutrients to other plant parts and are easy to incorporate into typical foods. Many can be sourced from plants that are already grown for produce or decoration, bringing increased utility to marginal growing spaces. Florida is uniquely qualified for this exploration, as the sub-tropical climate maximizes what plants will grow here and offers multiple growing seasons.

The flowering plants highlighted here are all well-suited to the summer heat and humidity, but there are many other options. A few herbs, including mint, cilantro, and chives, do well in this season and have edible blossoms. The same is true of rose and lavender, already in regular use as edibles. Zucchini and other squash blooms are harvestable throughout the summer, but for a home gardener, a balance between using the flowers and getting the vegetable needs consideration. The range of consumable flowers is such that a bouquet, rather than a cornucopia, should be Florida’s image of plenty.

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