flower and its protective layers They’re somewhat astringent from the presence of tannins, and are cooked as a vegetable Daylily Buds Daylily buds, mostly from species of Hemerocallis, are eaten both fresh and dried in Asia — the dried form is sometimes called “golden needles” — and provide a valuable supplement of carotenoid and phenolic antioxidants Roselle, Hibiscus, and Jamaica These are all names for the bright red, tart, aromatic fleshy flower covering (the calyx, more familiar as the leaf-like stubs at the base of a strawberry) of a kind of hibiscus Hibiscus sabdariffa is a native of Africa and a relative of okra It’s much used in Mexico and the Caribbean, sometimes fresh, sometimes dried and infused to make drinks, sometimes rehydrated and cooked with other ingredients In the United States it’s most familiar as an ingredient in Hawaiian punch and many red herbal teas (the pigments are anthocyanins) Jamaica (“haMY-ka”) is remarkable for being a concentrated source of vitamin C, phenolic antioxidants, and gel-forming pectin Squash Blossoms The large flowers of zucchini and its relatives (p 332) are sometimes stuffed, and variously deep-fried or chopped and added to soups or egg dishes Their aroma is musky and complex, with green, almond, spicy, violet, and barnyard notes Artichokes The artichoke is the large flower bud of a kind of thistle, Cynara scolymus, native to the Mediterranean region It was probably developed from the cardoon, C cardunculus, which has small and meager buds whose base and stem were eaten in ancient Greece Artichokes were a delicacy in Rome, a fact of ... Jamaica (? ??haMY-ka”) is remarkable for being a concentrated source of vitamin C, phenolic antioxidants, and gel-forming pectin Squash Blossoms The large flowers of zucchini and its relatives (p 332)... stuffed, and variously deep-fried or chopped and added to soups or egg dishes Their aroma is musky and complex, with green, almond, spicy, violet, and barnyard notes Artichokes The artichoke is the large flower bud of a kind... The artichoke is the large flower bud of a kind of thistle, Cynara scolymus, native to the Mediterranean region It was probably developed from the cardoon, C cardunculus, which has small and meager buds whose base and stem were eaten in ancient Greece