Edible flowers

Jestivo cvijeće dio je tradicionalne medicine već stoljećima, ali se koristi i u kuhinji kao sastojak u različitim jelima poput juha i salata te kao dekoracija. U posljednje vrijeme, jestivo cvijeće postaje kulinarski trend. Sve veći interes za jestivo cvijeće u kulinarstvu potiču kuharice, kulinarski članci te televizijske emisije s naglaskom na njihove hranjive i funkcionalne sastojke. Cilj ovog rada je dati pregled dosadašnjih spoznaja o najproučavanijim vrstama jestivog cvijeća vezana uz njihovu nutritivnu vrijednost, antioksidacijsku aktivnost, funkcionalnost te postupke prerade, pakiranja i skladištenja, a obuhvaća cvjetove ukrasnog bilja, povrća te začinskog bilja.Edible flowers have been a part of traditional medicine for centuries, but they have also been used in the kitchen as an ingredient in various meals such as soups and salads, and as a decoration. In recent years, edible flowers have become a culinary trend. Cookbooks, culinary articles and television shows encourage people to take an interest in edible flowers with the emphasis on their nutritive and functional properties. The aim of this paper is to summarize the existing knowledge of the most studied edible flowers related to their nutritive value, antioxidant activity, functionality, processing, packaging and storage. Edible flowers of ornamental plants, vegetable plants and spices are presented