Edible dried white flowers are traditionally prepared by sun-drying and then cooked with edible oil, occasionally blended with egg, and are valued for their distinct bitter taste and believed medicinal properties.
Traditional Preparation of Edible Dried White Flowers
The preparation of edible dried white flowers follows specific traditional food practices to make them suitable for consumption.
- Sun-Drying: The initial and crucial step involves sun-drying the flowers. This process helps preserve the flowers and is a traditional method of preparing them for later use.
- Cooking with Oil: After being sun-dried, the flowers are then cooked with edible oil. This is the primary method of preparing them for consumption, transforming them into a dish.
Consumption Methods and Characteristics
Once prepared, edible dried white flowers are consumed as part of a meal, often noted for their unique taste and texture.
- Cooking with Egg: During the cooking process with edible oil, the flowers are occasionally blended with egg. This suggests a common culinary variation, adding richness and protein to the dish.
- Characteristic Bitter Taste: These flowers are known for their characteristic bitter taste. This distinctive flavor profile is an inherent part of their appeal and culinary identity.
Traditional Medicinal Beliefs
Beyond their culinary use, edible dried white flowers hold significance in traditional beliefs regarding health and wellness.
- Curative for Stomach Ailments: It is traditionally believed to be curative for a number of stomach ailments. This highlights their role not just as food, but also as a traditional remedy for digestive issues, making them valued in folk medicine.
