Cornflower's beautiful white colour is used to add a flourish to food and drink recipes.
Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs.
Cornflower's beautiful blue colour is used to add a flourish to food and drink recipes. The dried flowers are used also to make medicine. People take cornflower tea to treat fever, constipation, water retention and chest congestion. The dried flowers are antipruritic, antitussive, astringent, diuretic, very purgative and tonic. An infusion can be used in the treatment of dropsy, constipation or as a mouthwash for ulcers and bleeding gums. Also taken as a bitter tonic to stimulate and improve digestion and support the liver. In France it is still used as a remedy for tired eyes, with tradition stating that it works best on blue eyes. A blue ink and dye is obtained from the petals, and gives a lovely colour to linen. Also commonly used in pourri to add colour. Blue cornflower has a light sweet smell and ‘barely-there’ taste.
|Botanical Name||Centaurea cyanus|
|Country of Origin||Albania|
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