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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 so-

called 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. 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. Chapter II

• Materials and methods

VIII. 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 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:

o one-half teaspoon grated fresh ginger root

o one half cup lemon juice

o 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.


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 taste-

testing, 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 Scientific Name Flavor

Alyssum Lobularia maritime mildly floral


Anise Hyssop Agastache foeniculum sweet licorice
Apple Blossoms Maalus spp. floral apple
Bachelor Buttons or Centaurea spp Sweet to spicy
Cornflowers
Begonia, Tuberous Begonia X tuberhybridia crisp, lemon
Bergamot or Bee Balm 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 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 Phaeolus coccineus like beans
Flowers
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.