Phytochemicals
are the chemicals within plants. Researchers are learning that there are connections
between the color of a plant, and it’s healing or nutritional properties. Each
color is related to a different health benefit, and therefore a variety is not
only visually pleasing, but better for you!
Some Intriguing color
connections…
Cherries and dark
grapes or their juice, which both clean and balance the blood, are blood-colored.
Dandelion and turmeric are both yellow-gold, and are good
for increasing bile (also a yellow-green color) which is necessary for healthy
digestion.
Cinnamon, with
its brownish red color, is a natural fungicide for molds on the soil, also brown
in color. Who’d have thought!?
Flowering Foods?
That’s
right- aside from their beauty and fragrance; many are also nutritious and even
medicinal!
A few common edibles are daisies,
pansies, nasturtiums, citrus blossoms, honeysuckle, sunflowers, & roses (rose
hips). And here’s a surprise-- Did you know that those little sliced
‘vegetables’ called okra are actually sliced flower buds from a close
cousin of the Hibiscus? The hibiscus flower itself is also edible, and great
for making a tangy cranberry-like tea.
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–Belladonna: In Italian, a beautiful
lady; In English a deadly poison.– -Ambrose Bierce
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–The name daisy comes from
the words "day's eye" because the flowers open in the daytime and
close at night.—
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* a word
of caution: No guarantee is made that any individual will not have an
adverse reaction even to plants generally acknowledged as safe *
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