Abstract

This study explores the diverse culinary and medicinal uses of various edible flowers and plant parts, focusing on their potential applications in both traditional and modern gastronomy. The paper highlights a range of plants, their edible components, including leaves, flowers, and seeds. Additionally, it examines how these plants can be incorporated into salads, desserts, beverages, and medicinal preparations, offering a sustainable and health-conscious alternative to conventional ingredients. By documenting these uses, the study aims to revive interest in traditional plant-based diets and promote their integration into contemporary culinary practices.