A STUDY ON AN ISLAND JUICE

FROM FLOWERS

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS IN BIOLOGY

FOR
SCHOOLYEAR 2003 2004

Acknowledgment:
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 werent for
the researchers who worked very hard for the triumph of the ISP. For
Kristines 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.

Cover page

II.

Title page

III.

Acknowledgement

IV.

Table of content

V.

Abstract(description about the study)

VI.

Chapter I

Introduction

Statement of the problem

Significance of the study

Delimitation and limitation of the study

VII.

VIII.

Chapter II
Materials and methods
Chapter III

Observation

Analysis of data

Generalization

IX.

Bibliography

X.

Appendices

Abstract:
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 flowers 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 natures 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.

Chapter I

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 groups

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, Kristines
parents had also contributed to the groups 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.

Chapter II
Materials and
Methods

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:
o

one-half teaspoon grated fresh ginger root

one half cup lemon juice

one cup pineapple juice or orange juice

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
strainer

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.

Chapter III

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 isnt 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 isnt 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

Guine, Guinea Sorrel, and Karkad. 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

Scientific Name

Flavor

Alyssum

Lobularia maritime

mildly floral

Anise Hyssop

Agastache foeniculum

sweet licorice

Apple Blossoms

Maalus spp.

floral apple

Bachelor Buttons or
Cornflowers

Centaurea spp

Sweet to spicy

Begonia, Tuberous

Begonia X tuberhybridia

crisp, lemon

Bergamot or Bee Balm

Monarda didyma
or monarda fistulosa

sweet, tangy

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

Trifolium pratens

sweet, floral

Cowslips

Primula veris

light flowery

Daisy

Bellis perennis

lightly herbal

Dandelion

Taraxacum officinalis

slightly bitter

Day Lilies

Hemerocallis spp

floral to onion

Geraniums, Scented

Pelargonium spp.

rose, lemon, etc.

Hollyhock

Althea rosea

variable, floral

Lavender

Lavendula spp.

fragrant, lemony

Lilac

Syringa vulgaris

like it smells

Marigolds

Tagetes spp

Variable, citrusy

Mint flowers

Mentha spp.

like the leaves

Nasturtium

Tropaeolum majus

Peppery

Pansies, Viola and Violets

Viola spp

minty

Roses

Rosa spp.

just like they smell!

Saffron

Crocus sativa

saffron

Safflower

Carthamus tinctorius

light, grassy

Sage

Salvia officinalis

like turkey
stuffing!

Sage, Pineapple

Salvia elegans

sweet pineapple

Scarlet Runner Bean

Flowers

Phaeolus coccineus

like beans

Squash Blossoms

Cucurbita spp.

lightly like the

veggie

Strawberry Flowers

Fragaria X ananassa

guess!

Tulips

Tulipa spp

Crisp pea-like

Thyme

Thymus spp.

like thyme

Woodruff

Galium odorata

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.