FLOWERS

Floral parts

The essential parts of a flower can be considered in two parts: the vegetative part,
consisting of petals and associated structures in the perianth, and the reproductive or sexual parts.
A stereotypical flower consists of four kinds of structures attached to the tip of a short stalk. Each
of these kinds of parts is arranged in a whorl on the receptacle. The four main whorls (starting
from the base of the flower or lowest node and working upwards) are as follows:
Vegetative (Perianth)
Calyx: the outermost whorl consisting of units called sepals; these are typically green and
enclose the rest of the flower in the bud stage, however, they can be absent or prominent
and petal-like in some species.
Corolla: the next whorl toward the apex, composed of units called petals, which are
typically thin, soft and colored to attract animals that help the process of pollination.
Reproductive
Androecium: the next whorl (sometimes multiplied into several whorls), consisting of
units called stamens. Stamens consist of two parts: a stalk called a filament, topped by an
anther where pollen is produced by meiosis and eventually dispersed.
Gynoecium (from Greek gynaikos oikia: woman's house): the innermost whorl of a
flower, consisting of one or more units called carpels. The carpel or multiple fused
carpels form a hollow structure called an ovary, which produces ovules internally. The
gynoecium of a flower is also described using an alternative terminology wherein the
structure one sees in the innermost whorl (consisting of an ovary, style and stigma) is
called a pistil. A pistil may consist of a single carpel or a number of carpels fused
together. The sticky tip of the pistil, the stigma, is the receptor of pollen. The supportive
stalk, the style, becomes the pathway for pollen tubes to grow from pollen grains
adhering to the stigma.

Edible flowers
Edible flowers are flowers that can be consumed safely. Flowers are part of many regional
cuisines, including Asian, European, and Middle Eastern cuisines.
Flowers are added to foods to provide taste, aroma, and color. They can be part of a main dish, a
salad, or a dessert. They can be added as a garnish. Flowers can be incorporated into beverages
as flavorings, or used to make teas or wines. They are added to spreads such as butter or fruit
preserves, and to vinegar, marinades, and dressings. Some are dried and used like culinary herbs.
Flowers are also consumed for subsistence.
Many flowers that are technically edible can be far from palatable.
For best flavor, flowers should be fresh and harvested early in the day. Wilted and faded flowers,
and the unopened buds of most species, can be distasteful, often bitter. Many flowers can be
eaten whole, but some have bitter parts, such as the stamens and stems.
Risks
Some flowers are safe to eat only in small amounts. Apple flowers (Malus spp.) contain cyanide
precursors and Johnny jump-ups (Viola tricolor) contain saponins ( a toxic compound). Borage
(Borago officinalis) and daylily (Hemerocallis spp.) flowers are diuretics and sweet woodruff
(Galium odoratum) can have blood-thinning effects. The flowers of linden trees (Tilia spp.) are
reportedly safe in small amounts but heavy consumption can cause heart damage. Marigolds
(Tagetes spp.) can be harmful in large amounts, and only certain species have an appealing
flavor.
Toxic flowers are easily mistaken for edible varieties, and safe and unsafe species may share a
common name. Various non-toxic plants can cause severe allergies in some people. Flowers
commonly carry traces of pesticides and harbor organisms such as insects. Flowers cultivated as
ornamental plants for garden use are not intended for use as food.
Flowers reported as edible include:
Arugula (Eruca sativa)
Red clover (Trifolium pratense)
Cauliflower (Brassica oleracea)
Rose (Rosa spp.)
Chamomile (Chamaemelum nobile)
Rosemary (Rosmarinus officinalis)
Chicory (Cichorium intybus)-cicoare
Sage (Salvia officinalis)
Chrysanthemum
(Chrysanthemum
Snapdragon (Antirrhinum majus)
spp.)
Squash (Cucurbita pepo)
Cornflower (Centaurea cyanus)
Sunflower (Helianthus annuus)
Dandelion (Taraxacum officinale)
Thyme (Thymus vulgaris)
Lavender (Lavandula spp.)
Violet (Viola odorata)