MEN WHO EAT FLOWERS

Nelson Evening Mail, Volume LXI, 7 August 1928, Page 5

MEN WHO EAT FLOWERS

CUSTOMS EAST OF SUEZ . A hungry British workman would lave something to say if stewed daffodils were placed before him after* a heavy norning's work, but in other lands, oarticularly east of Suez, flowers play in important part in the daily menu. In'Madras and other parts of India, as well as in the wild regions of Afghanistan, flowers are cultivated for food, and in Southern .India, where the population is mainly vegetarian,. Mus jelly is considered a great delicacy. The petals of young flowers are soaked in a sugar solution, and boiled until they form a stiff paste, which is powdered with more sugar and moulded. But it is scarcely a dish for the Western palate. Shrub cakes, made with blossoms, ghee, and bazaar sugar, are popular in the North, and sold at twopence apiece. They lead to abdominal troubles, but as the natives enjoy the strange concoction, they attribute subsequent ailments to Providence. Every visitor to Ceylon, however, should sample butter-blossom, which is boiled and flavoured with cinnamon or cloves. Chinese cook lilies in milk and eat candied jasmine, while Japanese have a keen appetite for flowers, a taste which is shared by the Egyptians, who serve rose-petal jelly, prepared with powdered sugar, water, and isinglass at the end of a meal. In Morocco the coarse porridge is definitely improved when served with a jelly made from pomegranate flowers. In the West Indies (says "Tit-Bits"), where exotic plants are as plentiful as cowslips at home, floriculture caters for the tables of all classes. A confection of banana blossom delights the natives, and resident Europeans have been known to express their appreciation. In Britain we make tea from stinging nettles, but have we thoroughly explored the possibilities of our countryside?