A STUDY ON AN ISLAND JUICE

FROM FLOWERS

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS IN BIOLOGY

FOR

SCHOOLYEAR 2003 – 2004

Abstract:
Introduction:

Flowers can be seen in different places, and can be seen in

different types. All flowers have a distinctive size, color and fragrance.

Whether eye-catching or inconspicuous, Flowers are seldom used for

drinks. Most herb flowers have a taste that's similar to the leaf, but

spicier. The concept of using fresh edible flowers in cooking is not new.

Today, many restaurant chefs and innovative home cooks garnish their

entrees with flower blossoms for a touch of elegance. But who could

have guessed that with the use of creativity, its sweet juice can be

made into a delicious thirst quencher.

The researchers can make use of the God-given gifts in a unique

and imaginative sense and also use their God-given talents and

intelligence to create a splendid new idea. An interesting research

project like this gives them a sense of curiosity and creativity. This

research project gives them the inkling of how to be practical and

resourceful. The investigators have observed that Santan flowers have

a sweet liquid that comes out when they sip the stem of the flower.

This observation really convinced them to push through this kind of

topic.

According to what the researchers have discovered, with the aid

of the internet, flower juices are made as a national drink to other

countries and some people have them as a refreshing beverage.

According to www.congocookbook.com, Flowers like the Hibiscus Sabdariffa, a kind of hibiscus

plant, Jus de Bissap can be made into

what seems to be more of a tea than a "juice". It is often called the "national drink of Senegal".

A similar drink, made more-or-less the

same way, called zobo or tsobo, is popular in Northern Nigeria. When

you think of a flower being made into a juice, it is quite impossible but

the researchers has made it possible for you to taste a flower being

extracted, to be made into a flower juice.

“A pretty and fragrant flower that pleases the eyes and that attracts

the nose of the beholder”

They expect their product to be as good tasting as any other and at

the same time good for a persons body and affordable. The juice that

the researchers are going to make will be as attractive and as fragrant

as the fresh flower. It is not just going to attract your sensory organs

but it can also quench your thirst. A cool and refreshing drink which

soothes the soul which is sure to feels good in your mouth so enjoy it.
Significance:

With this study, the researchers can learn that flowers are not

only used for decoration and displays but are also used to create

delectable foods and drinks. Since our world today has so many thirst

quenchers that quenches our thirst like fizzy drinks, but it ends in that.

Yes, they quench your thirsts but it also harms your body, so the

researchers have made it possible for you to try something new aside

from that carbonated drinks that when you drink it regularly can harm

your body, so the researchers thought of a juice out of flower that can quench your thirst,

satisfy your taste buds, and which are sure to be unique tasting.
 For about one week, the group was trying their best to dig for

mire vital information that could help them figure more about the

nature of flower juice. Each member of the group got most of their

information from the internet. But the main foundation of the topic and

its information is from the Thai restaurant “Sawasdee”. The group’s

investigation for flower juice would have not been possible without its

resources. According to the group, their resources were numerous

varieties of edible flowers. These flowers were boiled and used its juice

as the product. The group did not spend so much for the materials

needed, because most of the equipment needed is found in the

residences of the group members. A woman too, by the name of Ms. Linda Cruz also contributed

much to the groups Investigatory Project.

Ms. Linda Cruz is an employee of the Thai restaurant “Sawasdee”. Ms. Linda has diligently and

patiently answered every questions asked by

the members of the group. Mr. and Mrs. James Limquiaco, Kristine’s

parents had also contributed to the group’s progress. They had

willingly and whole heartedly allowed the group to perform and

conduct the experiment in their house.

Not to forget, the group owes the brilliant idea of conducting an

experiment about flower juice to the owner of “Sawasdee”, Mrs. Soranee Supprasiti. The flower

juice as a product would have not been

completed without the tools and techniques involved. The tools being

used by the group were blender, saucepan, strainer, flavorings (sugar)

and a cup of water. These tools will be used in different techniques

involved in making the flower juice. The techniques that were used

were blending, cleaning, heating, rinsing and squeezing activities.

minutes. They poured the water from the pot into a pitcher using a
 The researchers recommend that one should use flowers or

choose flowers which have more juices than others in order to have

more liquid with the fact that flowers only have very little amount of

liquid. One should choose the right flower to produce the flavor you

want for the fact that not all flowers taste good. Choose the flavoring

fit for making your juice better tasting.

•
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.ht
m

•
http://www.sagekitchen.com/pages/jellies.htm

•
http://www.congocookbook.com/c0224.html
 •
MICROSOFT ENCARTA 2003

I.

How To Harvest and Prepare Flowers For Eating

HARVESTING ~ Pick the flowers when they are just opened. It is best to

pick them just before you are going to use them. Be sure they are

herbicide-free and pesticide-free.

WASHING ~ Wash flowers gently in luke-warm water with a little salt in

it. The salt will remove any insects. Gently pat them dry or let them drip

dry on a towel.

STORAGE ~ If the flowers have long enough stems, stores them in water

in the refrigerator until needed. Otherwise, store the whole blossoms in a

plastic bag in the refrigerator until needed. Do not pull the petals off until

you are ready to use them. Some flowers such as pansies, calendula,

chives and daisies will last 4 - 6 days if they are kept cool; nasturtiums,

roses and bergamot will last 2-3 days; tuberous begonias and squash

blossoms should be used as soon after they are picked as possible. For long term storage,

flowers can be dried or frozen. They will have the

flavor and color but not the texture of fresh flowers. Frozen flowers work

well for infusions where you will strain the petals out. Dried flowers can

be used wherever there is some liquid in the recipe so that the flowers can re-hydrate.

What part of the Flower do you eat?

My suggestion to which part of which flower to eat is simple - if it feels

good in your mouth, enjoys it; if not, leave it out of your food. For

instance, Scented Geranium flowers and leaves are edible but the leaves

feel like furry lumps in your mouth. Use them as you would bay leaves,

cook them in the dish but remove the leaves before it is served. The

petals of Daisies, Roses, Clover and Marigolds are wonderful to cook with

but the tough centre is unpleasant in the mouth. Pansies and Nasturtiums
can be eaten whole. Separate the individual flowers from the stems for

flowers like Chives, Sage and Lilacs. Squash blossoms, Tulips, Hollyhocks,

and Day Lilies require the removal of the stamens and pistils from their

centres before they are cooked or stuffed. It is the stamens of the Saffron

Crocus that are dried and become "Saffron."

III. Getting To Know Edible Flowers

We have begun our list of edible flowers with flowers that are

readily available in Western Canada. We will continue to expand this

list and give you suggestions for using them and recipes that we have

enjoyed. We have included the botanical names so that you can be

sure you have correctly identified each flower. And please be sure to

eat only organically grown flowers, either from your own garden or
from a source you trust.
IV. The 10 Rules of Eating Edible Flowers.

1. Eat flowers only when you are positive they are edible. Not all

flowers are edible. Some are poisonous.

2. Just because a flower is served with food does not mean it is

edible.

3. Eat only flowers that have been grown organically.

 4. Do not eat flowers from florists, nurseries or garden centres.

5. If you have hay fever, asthma or allergies, do not eat fresh

flowers.

6. Do not eat flowers picked from the side of the road. They may be

contaminated from car emissions or herbicide sprays.

7. Eat only the peta ls from larger flowers; remove the pistils and

stamens. You can eat the whole flower, for example, of pansies,

nasturtiums, or scented geraniums.

8. Always toss salads befor e adding flowers because the dressing

will spoil the colour and fresh appearance of the delicate petals.

9. There are many varieties of any one flower. Flowers taste

differently and have different colours when grown in different

locations.

10.Introduce flowers into your diet the way you would new foods to

a baby - one at a time in small quantities.

Adapted from: Edible Flowersby Cathy Barash

Toxic Flowers

Anemone, Autumn Crocus, Azalea, Bleeding Heart, Buttercup, Calla Lily, Christmas Rose,

Clematis, Daffodil, Delphinium, Foxglove,

Hydrangea, Iris, Ivy (English ivy), Larkspur, Lily of the Valley, Lobelia, Lupin, Mistletoe,
Monkshood, Morning Glory, Narcissus, Petunia, Potato,

Poinsettia, Primrose, Rhododendron, Sweet Pea, Wisteria

Note:

1. Certain flowers are said to be toxic by some but not by others; for
example petunias and primroses. Do err on the side of caution and do

not eat them.

2. Chrysanthemums contain pyrethrum, which kills aphids, mites and

other insects but will not harm fish, plants, waterfowl or mammals and

which breaks down quickly in sunlight. Do not confuse pyrethrum with

pyrethoids, which are highly toxic.