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IN PARTIAL FULFILLMENT OF THE REQUIREMENTS IN BIOLOGY FOR SCHOOLYEAR 2003 – 2004
The researchers would like to acknowledge and express their deepest appreciation to the Japanese restaurant, “Sawasdee” for helping them answer some questions they needed for the betterment of their experiment. With the help of sales lady, Ms. Lanny Dela Cruz and the owner, Mrs. Soranee Supprasiti, the curious researcher were enlightened by the information they had given them about the socalled tropical flower juice. The parents of the researchers have been very supportive to what the researchers were doing for the well hard worked project and the good of their Investigatory Science Project. It would not have been such an accomplishment if it weren’t for the researchers who worked very hard for the triumph of the ISP. For Kristine’s parent who provided the venue in performing the experiment which made their work more proper, neat and effective. The researchers would like to thank the Science Coordinator and the teacher Mdm. Elsa Moralda for allowing them to research and find, investigate and broaden their knowledge about the topic wherein they learned a lot of new thing and ideas. The support and comments she has given for the improvement of the research. Lastly, for God who has always been there in times when they really needed him, for protecting and guiding the researchers to the right path that led to their accomplishment…
Table of content:
I. II. III. IV. V. VI. • • • • VII. • VIII. • • • IX. X. Abstract:
Cover page Title page Acknowledgement Table of content Abstract(description about the study) Chapter I Introduction Statement of the problem Significance of the study Delimitation and limitation of the study
Chapter II Materials and methods
Chapter III Observation Analysis of data Generalization
Orange juice, pineapple juice and other types of beverages are the usual drinks we find as typical now a days. But what if one accidentally eats at a foreign restaurant and actually gets to taste an extraordinary drink known to be made out of flowers. Well,
coincidentally, one of the researchers did experience such a thing. This was when the group got the idea of making an investigation on such a matter. The researchers, being very curious themselves, tried to fill their curiosity. Trying to find out if flowers can be used as an ingredient to create an island juice and wondering if it would turn out to be great tasting at the same time forced them to execute an investigatory project. After a lot of inquiries and brainstorming, the researchers finally found out how to execute the experiment with the aid of all their sources in the bibliography including Sawasdee restaurant and Mrs. Soranee Supprasiti. They started with the cleaning of the flowers and the preparation of the materials needed. When all were ready for the experiment, they boiled water and added the flowers while letting it seep for about ten to fifteen minutes. Finally, when the process was done, the flowers were removed and the juice was poured to a glass passing through a strainer for removal of any particles left. Then, they got a savor at the natural taste of the flower’s juice. They made some
minor improvements to the taste to make it have a lot more delectable taste. They had transformed the beauty and aroma of flowers into a delightful, mouth-watering island juice. Summer season in a glass, it captures nature’s goodness of freshly picked flowers. Now you can add the sense of taste to your enjoyment of every food on your table with this flower juice at your side.
Introduction: Flowers can be seen in different places, and can be seen in different types. All flowers have a distinctive size, color and fragrance. Whether eye-catching or inconspicuous, Flowers are seldom used for drinks. Most herb flowers have a taste that's similar to the leaf, but spicier. The concept of using fresh edible flowers in cooking is not new. Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. But who could have guessed that with the use of creativity, its sweet juice can be made into a delicious thirst quencher. The researchers can make use of the God-given gifts in a unique and imaginative sense and also use their God-given talents and intelligence to create a splendid new idea. An interesting research project like this gives them a sense of curiosity and creativity. This research project gives them the inkling of how to be practical and resourceful. The investigators have observed that Santan flowers have a sweet liquid that comes out when they sip the stem of the flower. This observation really convinced them to push through this kind of topic. According to what the researchers have discovered, with the aid of the internet, flower juices are made as a national drink to other countries and some people have them as a refreshing beverage.
According to www.congocookbook.com, Flowers like the Hibiscus Sabdariffa, a kind of hibiscus plant, Jus de Bissap can be made into what seems to be more of a tea than a "juice". It is often called the "national drink of Senegal". A similar drink, made more-or-less the same way, called zobo or tsobo, is popular in Northern Nigeria. When you think of a flower being made into a juice, it is quite impossible but the researchers has made it possible for you to taste a flower being extracted, to be made into a flower juice. “A pretty and fragrant flower that pleases the eyes and that attracts the nose of the beholder” They expect their product to be as good tasting as any other and at the same time good for a persons body and affordable. The juice that the researchers are going to make will be as attractive and as fragrant as the fresh flower. It is not just going to attract your sensory organs but it can also quench your thirst. A cool and refreshing drink which soothes the soul which is sure to feels good in your mouth so enjoy it.
Statement of the problem: The study seeks to answer the following questions: • Can flowers be used as an ingredient in making a refreshing beverage while finding out and knowing if the flowers about to be used are safe to drink? • Will it be delicious and turn out to be great tasting?
Significance: With this study, the researchers can learn that flowers are not only used for decoration and displays but are also used to create delectable foods and drinks. Since our world today has so many thirst quenchers that quenches our thirst like fizzy drinks, but it ends in that. Yes, they quench your thirsts but it also harms your body, so the researchers have made it possible for you to try something new aside from that carbonated drinks that when you drink it regularly can harm your body, so the researchers thought of a juice out of flower that can quench your thirst, satisfy your taste buds, and which are sure to be unique tasting. The community will have a discovery of the beautiful taste of flowers and gain more knowledge and creativity on its uses and what they can make out of it. Filipinos will have a new and refreshing juice made of flowers which are sure to attract people. We will have an
original and exceptional tasting island drink which can be enjoyed by every member of the family. Delimitation and limitation of the study: For about one week, the group was trying their best to dig for mire vital information that could help them figure more about the nature of flower juice. Each member of the group got most of their information from the internet. But the main foundation of the topic and its information is from the Thai restaurant “Sawasdee”. The group’s investigation for flower juice would have not been possible without its resources. According to the group, their resources were numerous varieties of edible flowers. These flowers were boiled and used its juice as the product. The group did not spend so much for the materials needed, because most of the equipment needed is found in the residences of the group members. A woman too, by the name of Ms. Linda Cruz also contributed much to the groups Investigatory Project. Ms. Linda Cruz is an employee of the Thai restaurant “Sawasdee”. Ms. Linda has diligently and patiently answered every questions asked by the members of the group. Mr. and Mrs. James Limquiaco, Kristine’s parents had also contributed to the group’s progress. They had
willingly and whole heartedly allowed the group to perform and conduct the experiment in their house.
Not to forget, the group owes the brilliant idea of conducting an experiment about flower juice to the owner of “Sawasdee”, Mrs. Soranee Supprasiti. The flower juice as a product would have not been completed without the tools and techniques involved. The tools being used by the group were blender, saucepan, strainer, flavorings (sugar) and a cup of water. These tools will be used in different techniques involved in making the flower juice. The techniques that were used were blending, cleaning, heating, rinsing and squeezing activities.
Materials and Methods: In performing this experiment, the researchers used two to three cups of dried flowers (chrysanthemum or rose), one to two cups of sugar, one or two of the following optional flavorings: one-half teaspoon grated fresh ginger root one half cup lemon juice one cup pineapple juice or orange juice
o o o
They prepared the needed materials which included a saucepan, blender, strainer, sugar, cup and bowl. After the researchers gathered all the materials needed, they briefly rinse the dried flowers in cool water to clean it and remove any unseen insect that maybe present. Then, the researchers picked out the petals of the flowers since these are the only part of the flower which they will use for guarantee of safety. The researchers first tried to extract the juice out of the flower by using the blender. The flowers ended up very finely minced and only very little amount of juice was extracted. Seeing that this process would not be of much convenience, the researchers made another process. In a saucepan they heated three to four cups of cold water. As soon as the water began to boil, they added the dried petals. They allowed the flowers to steep for ten minutes. They poured the water from the pot into a pitcher using a
to separate the flowers from the water making sure not to
pour any of the flower sediment into the pitcher. Afterwards, they tasted the outcome then stirred in the sugar. Add any other flavorings if desired. Finally, the researchers added the ice and chill completely. The methods the researchers used are found at
www.congocookbook.com and at www.sagekitchen.com. They did the experiment for about three times. The researchers gathered all these data by surfing the internet and interviewing the Sawasdee Thai House owner named Soranee “tata” Supprasiti. They organized data through e-mail and meetings.
Analysis of data: The flower juice which was the final product turned out to have a taste of real flower; one could actually know that it was made of real flower even if one isn’t told. It truly captured the true fragrance of the flower we used. Before accomplishing such product, the researchers used other methods. They tried extracting the juice out of the flower by using the blender but, the flower ended up finely minced and useless. This show us that it is best that we do it the way the researchers had it written on their procedures. Minutes after the researchers added the flower in the boiled water, the aroma of the flower would actually be noticed. After taking the flower out of the water, the researchers observed that the water became a yellowish in color. The yellow liquid was already the flower juice. During their tastetesting, the final product tasted like real tea which was a little bit bitter. If you add in some sugar, the taste became a little bitter sweet. Aside from regular juices, it had a unique and different taste which isn’t that delicious if it is made purely out of flowers but with addition of several flavoring, the taste got to be satisfactory. With this additional flavor, the taste of the flower juice became similar to that of the Ice Tea. If you chill the flower juice and add some calamansi it would turn out to be just like the real ice tea. The next day after doing the experiment, the
researchers noticed that the yellowish water turned to greenish. The tastes still ended up the same. Recommendation: The researchers recommend that one should use flowers or choose flowers which have more juices than others in order to have more liquid with the fact that flowers only have very little amount of liquid. One should choose the right flower to produce the flavor you want for the fact that not all flowers taste good. Choose the flavoring fit for making your juice better tasting. But one very important thing that you need to remember is that not every flower is edible and great tasting. In fact, sampling some flowers can make you very, very sick. You also should NEVER use pesticides or other chemicals on any part of any plant that produces blossoms you plan to eat. Identify the flower exactly and eat only edible flowers, and edible parts of those flowers. Always remember to use flowers sparingly in your recipes due to the digestive complications that can occur with a large consumption rate
Bibliography: • • • • http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.ht m http://www.sagekitchen.com/pages/jellies.htm http://www.congocookbook.com/c0224.html MICROSOFT ENCARTA 2003
Appendices: I. How To Harvest and Prepare Flowers For Eating HARVESTING ~ Pick the flowers when they are just opened. It is best to pick them just before you are going to use them. Be sure they are herbicide-free and pesticide-free. WASHING ~ Wash flowers gently in luke-warm water with a little salt in it. The salt will remove any insects. Gently pat them dry or let them drip dry on a towel. STORAGE ~ If the flowers have long enough stems, stores them in water in the refrigerator until needed. Otherwise, store the whole blossoms in a plastic bag in the refrigerator until needed. Do not pull the petals off until you are ready to use them. Some flowers such as pansies, calendula, chives and daisies will last 4 - 6 days if they are kept cool; nasturtiums, roses and bergamot will last 2-3 days; tuberous begonias and squash blossoms should be used as soon after they are picked as possible. For long term storage, flowers can be dried or frozen. They will have the flavor and color but not the texture of fresh flowers. Frozen flowers work well for infusions where you will strain the petals out. Dried flowers can be used wherever there is some liquid in the recipe so that the flowers
can re-hydrate. What part of the Flower do you eat? My suggestion to which part of which flower to eat is simple - if it feels good in your mouth, enjoys it; if not, leave it out of your food. For instance, Scented Geranium flowers and leaves are edible but the leaves feel like furry lumps in your mouth. Use them as you would bay leaves, cook them in the dish but remove the leaves before it is served. The petals of Daisies, Roses, Clover and Marigolds are wonderful to cook with but the tough centre is unpleasant in the mouth. Pansies and Nasturtiums can be eaten whole. Separate the individual flowers from the stems for flowers like Chives, Sage and Lilacs. Squash blossoms, Tulips, Hollyhocks, and Day Lilies require the removal of the stamens and pistils from their centres before they are cooked or stuffed. It is the stamens of the Saffron Crocus that are dried and become "Saffron." II. Jus de Bissap Made from the dried red flowers of Hibiscus sabdariffa, a kind of hibiscus plant, Jus de Bissap seems to be more of a tea than a "juice". It is often called the "national drink of Senegal". Every busy street, train station, bus depot, and stadium will have its bissap vendors selling the drink. The dried flowers can be found in every market. Bissap is equally popular in many neighboring countries of Western Africa: both the flower and the beverage are also known as l'Oseille de Guinée, Guinea Sorrel, and Karkadé. In Arabic-speaking countries, such
as Egypt and Sudan, they are called Karkaday. The dried flowers are often called dried red sorrel, sorrel, or roselle. III. Getting To Know Edible Flowers We have begun our list of edible flowers with flowers that are readily available in Western Canada. We will continue to expand this list and give you suggestions for using them and recipes that we have enjoyed. We have included the botanical names so that you can be sure you have correctly identified each flower. And please be sure to eat only organically grown flowers, either from your own garden or from a source you trust.
Common Name Alyssum Anise Hyssop Apple Blossoms Bachelor Buttons or Cornflowers Begonia, Tuberous Bergamot or Bee Balm
Scientific Name Lobularia maritime Agastache foeniculum Maalus spp. Centaurea spp
Flavor mildly floral sweet licorice floral apple Sweet to spicy
Begonia X tuberhybridia crisp, lemon Monarda didyma sweet, tangy or monarda fistulosa Bergamot, Lemon Monarda citriodora spicy citrus Borage Borago officinalis cucumber-like Calendula Calendula officinalis tangy, savoury Chamomile or Pot Marigold Chamaemelum matricaria apple-like Carnations or Clove Pinks Dianthus spp. clove-like Chives Allium schoenopraum oniony taste Chrysanthemums Chrysanthemum spp. savoury herbal especially Shungiku or Garland Chrysanthemums
Clover Cowslips Daisy Dandelion Day Lilies Geraniums, Scented Hollyhock Lavender Lilac Marigolds Mint flowers Nasturtium Pansies, Viola and Violets Roses Saffron Safflower Sage Sage, Pineapple Scarlet Runner Bean Flowers Squash Blossoms Strawberry Flowers Tulips Thyme Woodruff
Trifolium pratens Primula veris Bellis perennis Taraxacum officinalis Hemerocallis spp Pelargonium spp. Althea rosea Lavendula spp. Syringa vulgaris Tagetes spp Mentha spp. Tropaeolum majus Viola spp Rosa spp. Crocus sativa Carthamus tinctorius Salvia officinalis Salvia elegans Phaeolus coccineus Cucurbita spp. Fragaria X ananassa Tulipa spp Thymus spp. Galium odorata
sweet, floral light flowery lightly herbal slightly bitter floral to onion rose, lemon, etc. variable, floral fragrant, lemony like it smells Variable, citrusy like the leaves Peppery minty just like they smell! saffron light, grassy like turkey stuffing! sweet pineapple like beans lightly like the veggie guess! Crisp pea-like like thyme vanilla
IV. The 10 Rules of Eating Edible Flowers.
1. Eat flowers only when you are positive they are edible. Not all flowers are edible. Some are poisonous. 2. Just because a flower is served with food does not mean it is edible. 3. Eat only flowers that have been grown organically.
4. Do not eat flowers from florists, nurseries or garden centres. 5. If you have hay fever, asthma or allergies, do not eat fresh flowers. 6. Do not eat flowers picked from the side of the road. They may be contaminated from car emissions or herbicide sprays. 7. Eat only the petals from larger flowers; remove the pistils and stamens. You can eat the whole flower, for example, of pansies, nasturtiums, or scented geraniums. 8. Always toss salads before adding flowers because the dressing will spoil the colour and fresh appearance of the delicate petals. 9. There are many varieties of any one flower. Flowers taste differently and have different colours when grown in different locations. 10.Introduce flowers into your diet the way you would new foods to a baby - one at a time in small quantities. Adapted from: Edible Flowers by Cathy Barash
Toxic Flowers Anemone, Autumn Crocus, Azalea, Bleeding Heart, Buttercup, Calla Lily, Christmas Rose, Clematis, Daffodil, Delphinium, Foxglove, Hydrangea, Iris, Ivy (English ivy), Larkspur, Lily of the Valley, Lobelia,
Lupin, Mistletoe, Monkshood, Morning Glory, Narcissus, Petunia, Potato, Poinsettia, Primrose, Rhododendron, Sweet Pea, Wisteria Note: 1. Certain flowers are said to be toxic by some but not by others; for example petunias and primroses. Do err on the side of caution and do not eat them. 2. Chrysanthemums contain pyrethrum, which kills aphids, mites and other insects but will not harm fish, plants, waterfowl or mammals and which breaks down quickly in sunlight. Do not confuse pyrethrum with pyrethoids, which are highly toxic.
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