omega-3 fatty acid, linolenic acid (p. 801).
Flowers: Artichokes,
Broccoli, Cauliflower,
and Others
Flowers As Foods
Flowers are plant organs that attract
pollinating animals with a strong scent, bright
colors, or both; so they can add both aromatic
and visual appeal to our foods. But the most
important edible flowers in the West are
neither colorful nor flowery! Broccoli and
cauliflower are immature or developmentally
arrested flower structures, and artichokes are
eaten before they have a chance to open.
Aromatic flowers have played a more
prominent role in the Middle East and Asia. In
the Middle East, the distilled essence of
indigenous roses, and later of bitter orange
flowers from China, has long been used to