WINTERCRESS: An herb with a slightly spicy, slightly bitter taste, often found growing in moist areas.
Edible Flowers
There are many types of edible flowers found all over the world. They go wonderfully in salads or as garnish on any dish. Make sure you use only
unsprayed, organically raised blossoms in your food. Edible flowers have a very short shelf life, so it is best to grow them yourself either in a garden
outdoors or in a window box.
ARUGULA: A delicate, pale lavender or white blossom with a slightly spicy taste.
BORAGE: A blue star-shaped flower with a mild, watery, cucumber flavor.
CALENDULA: A yellow-orange flower that is sweet and calming to the nervous system. It is also known as pot marigold.
CHRYSANTHEMUM: A silvery white flower with a slightly spicy taste.
DAYLILY: A yellow-orange flower. The petals of this plant are edible, while the young buds are not. Daylilies have a nutty, sweet taste.
GARLIC: A white or purple flower from the garlic chive with a spicy, garlicky taste.
GERANIUM: A mild-tasting flower available in many varieties, such as rose, lemon, almond, and mint.
HIBISCUS: A bright red, orange, or pink flower that makes wonderful sun tea.
HONEYSUCKLE: A deliciously sweet, honey-flavored, yellow-white tiny flower.
IMPATIENS: A five-petaled pastel-colored flower with a mildly sweet taste.
LAVENDER: A flower with a blue-purple blossom that tastes almost as strong as it smells.
NASTURTIUM: A very spicy flower available in a variety of colors, from yellow to bright red.
PANSY: A velvety-textured, mild-flavored flower available in many colors.
RED CLOVER: A purple-and-white-topped flower that can be grown from clover seed or found in fields in the early summer. This herb contains high
quantities of vitamin C.
ROSE: A soft, sweet, aromatic flower.
SCOTCH BROOM: A sweet, honey-flavored, bright yellow flower.
SQUASH: A tender, huge, orange flower with a sweet and slightly starchy taste.
TIGER LILY: An exquisite orange flower that tastes like sweet crispy lettuce.
VIOLET: A purple-pink flower with both sweet and spicy overtones. The flowers, stems, and leaves of the violet are all edible and contain vitamins A
and C.
Sea Vegetables
Sea vegetables have an abundance of minerals and trace elements. They are an ideal source of organic salts. They are high in calcium, iodine,
potassium, magnesium, phosphorus, iron, niacin, and vitamins A, B 1 , B 2 , B 6 , B 12 , and C. Sea vegetables are very helpful in cleaning the prostate
and the whole lymphatic system. Although eating fresh sea vegetables is ideal, sea vegetables can be purchased dried and then soaked to
rehydrate.
Some companies boil their vegetables before drying them. Check the labels carefully; if they don’t specify that the vegetables were or were not
boiled, find another brand or call the company’s customer service number and ask. Always read the package and look for kosher certification to
verify that it contains no animal or fish products. Purchase dried sea vegetables at Asian markets or directly from Gold Mine Natural Food Co.
(www.goldminenaturalfoods.com).
AGAR-AGAR: A clear, gelatinous seaweed product available in flakes or bars. Agar-agar is used to gel liquids into a more solid form.
ARAME: A dark brownish green, broad-leafed sea plant most commonly shredded into fine strands. This sweet, nutty sea vegetable is abundant in
calcium, phosphorus, iodine, iron, potassium, and vitamins A and B. (Grows around Japan, the Pacific coasts, and South America.)
DULSE: A leafy purple sea frond from cold northern Atlantic waters that can be eaten dried or rehydrated. Its flat, fan-shaped fronds have a chewy
consistency. Dulse has a very high concentration of iron. It is an excellent source of magnesium and potassium and is quite rich in iodine; calcium;
phosphorus; vitamins A, B 2 , B 6 , C, E; and many trace minerals. (Grows in cold waters worldwide.)
HIJIKI: A stringy black seaweed that looks like twine. It is thicker and stronger-tasting than arame and is very high in calcium. It also has ample
amounts of vitamins A, B 1 , B 2 ; phosphorus; and iron. (It grows in waters around southern Japan, Hawaii, Taiwan, and the Indian Ocean.)
KOMBU (kelp): A green seaweed with chewy, sweetish blades that is dried and used as a condiment or flavor enhancer. Kombu is rich in
potassium, sodium, and vitamins A and B. Monosodium glutamate (MSG) is derived from kombu. Dried kelp is available in strips, flakes, and in
powdered form as well as vinegared and shredded, giving it a breadlike flavor. (Found in cold waters worldwide, including Japan, northern and
mid-Pacific coast, and Atlantic coast.)
NORI: A bright light purple when growing, this flat-bladed sea vegetable dries purple or black-green. Nori is most commonly found shredded and
pressed into sheets and used in sushi. Nori is an excellent source of calcium, potassium, manganese, magnesium, and phosphorus and is