Our Challenge

Edible flowers have become the latest food fashion, making this niche market very challenging. We eat with the eyes as much as we do with other senses. The uses of edible flowers are numerous: they can add flavour, colour, and fragrance to our cooking. In addition, several flowers have nutritional, antioxidant and antimicrobial properties. Although producers and points of sale (supermarkets, street markets, online) are increasing and some flowers have been used in cooking all over the world for thousands of years (artichokes, courgette flowers, etc.), edible flowers are unknown to most consumers. THE CHALLENGE is to increase the use of flowers in human nutrition as ingredients in the preparation of dishes and drinks or with innovative food processes, and increase sales of edible flowers at the supermarket. The challenge must consider the technological and cultural aspects of eating edible flowers.