Living a botanically rich lifestyle is pretty easy. Even if you don’t
know how to cook, don’t like to cook, or are too busy to cook, the
simple act of adding flowers to what you are drinking adds
biodiversity to your diet.
When speaking about butterfly ginger, we use one name “Butterfly Ginger” to describe the 3 different plants shown in photo : Yellow Butterfly Ginger (Hedychium flavescens) on the left, Kāhili Ginger (Hedychium gardnerianum) center, and White Butterfly Ginger (Hedychium coronarium) on the right. All 3 are very closely related and can be used interchangeably…read more HERE.


5 Butterfly Ginger flowers

1 quart water


Harvest butterfly ginger flowers. Rinse them, if need. You can also add Natal Plum flowers (Carissa macrocarpa), Japanese Honeysuckle (Lonicera japonica), and other wild edible flowers to taste.


Add flowers to 1 quart of water.


Let flowers and water sit for at least 10 minutes before straining and drinking. Or,
place into a refrigerator and let sit overnight to sip the following
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