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You’ve sprinkled them on salads, pressed them into bread, and stirred them into smoothies \u2014 but have you ever wondered what the plant looked like before it became your snack? Here are the surprisingly beautiful flowers behind some of the world’s most commonly eaten seeds.<\/p>\n\n\n\n
What most people call the sunflower “flower” is actually a composite of hundreds of tiny individual flowers, called florets, packed together. The golden yellow petals ringing the outside are each a single ray floret, purely decorative. The dark brown or yellow disc in the center is a dense spiral of tube-shaped florets, each one capable of producing a single seed. If you look closely at a sunflower head, you’re looking at a mathematical masterpiece \u2014 the florets spiral outward in Fibonacci sequences, and each one blooms in sequence from the outer edge inward over the course of days.<\/p>\n\n\n\n
Sesame produces one of the most delicate and overlooked flowers in agriculture. Each blossom is a small, tubular, bell-shaped flower, roughly an inch long, with a pale lavender, white, or soft pink color. The inside of the tube is often spotted with purple or yellow markings that guide pollinators inward. The flowers grow directly from the leaf axils \u2014 the little angles where leaves meet the stem \u2014 giving the plant a neat, alternating appearance. After pollination, the flower drops away and a long, narrow seed pod forms in its place, which eventually dries out, splits open, and scatters the seeds.<\/p>\n\n\n\n
The poppy flower is one of the most theatrical in the plant kingdom. Before opening, the bud droops downward on a long, hairy stem, as if shy. Then it bursts open dramatically into large, crinkled, crepe-paper-thin petals \u2014 typically four of them \u2014 in shades ranging from white to pale lilac to deep violet, depending on the variety used for seeds. The center of the flower holds a prominent, waxy, dome-shaped ovary surrounded by a ring of dark stamens. That central dome is what ultimately becomes the seed pod, a distinctive rounded capsule with a flat, crown-like top, filled with hundreds of the tiny blue-grey seeds you know from bagels and pastries.<\/p>\n\n\n\n
Flax produces one of the most breathtaking fields of color in temperate agriculture. The flowers are small \u2014 barely half an inch across \u2014 but they are an intense, vivid sky blue, with five rounded petals arranged in a perfect open cup. A field of flax in bloom looks like a blue lake hovering just above the ground. Each individual flower lasts only a single morning before its petals fall, but the plant produces new blooms continuously over several weeks. After pollination, the flower gives way to a small, round, glossy pod containing the flat, oval, nutty-tasting seeds.<\/p>\n\n\n\n
Hemp is a wind-pollinated plant, so it doesn’t need to impress insects and its flowers are accordingly modest. Male hemp plants produce hanging clusters of small, pale yellow-green flowers that release clouds of pollen into the air. Female plants develop dense, leafy clusters called colas, studded with tiny, hair-like pistils \u2014 usually a creamy white or pale orange \u2014 that catch drifting pollen. The seed develops wrapped inside a small, papery bract. The overall appearance of a female hemp plant in bloom is lush and feathery, almost fuzzy, with a distinctive sharp, herbal scent.<\/p>\n\n\n\n
Pumpkin flowers are large, bold, and cheerful \u2014 among the showiest of any food plant. They are bright orange-yellow, shaped like wide, open trumpets, with five petals fused at the base and flaring outward in a star. Male and female flowers grow separately on the same plant; male flowers appear first on long, slender stems, while female flowers have a small proto-pumpkin at their base, which swells into the fruit if the flower is successfully pollinated. The flowers open in the morning and close by afternoon, giving pollinators \u2014 especially specialist squash bees \u2014 a tight window to do their work. Both male and female flowers are edible and are considered a delicacy in Italian and Mexican cuisine.<\/p>\n\n\n\n
The coriander plant, grown to seed, sends up tall, lacy flower heads called umbels \u2014 flat-topped clusters made up of dozens of tiny individual flowers, each with five white or pale pink petals. The overall effect is delicate and cloud-like, resembling Queen Anne’s lace. Each small flower in the cluster is asymmetrical, with the outer petals slightly larger than the inner ones, giving the whole head a frilly, uneven texture. After pollination, pairs of small, round, ridged seeds form in place of each flower \u2014 the familiar warm, citrusy spice.<\/p>\n\n\n\n
Fennel produces flowers very similar in structure to coriander \u2014 broad, flat umbels made up of many tiny five-petaled flowers, but in a distinctly bright, cheerful yellow rather than white. The flowering stalks can grow quite tall, and the yellow heads bob visibly above feathery, thread-like foliage. The flowers have a faint anise scent, just like the seeds and the rest of the plant. After pollination, each tiny flower becomes a small, ridged, oval seed with the characteristic licorice flavor used in sausages, breads, and teas worldwide.<\/p>\n\n\n\n
Mustard flowers are small and four-petaled, forming the classic cross shape that gives the entire Brassicaceae plant family its old name, the Crucifers \u2014 the cross-bearers. They are a bright, clear yellow, and mustard plants in full bloom create some of the most iconic landscapes in the world, from the golden fields of Rajasthan to the rolling hills of Napa Valley. The flowers are clustered at the tips of branching stems, opening progressively from the bottom up. After pollination, long, thin seed pods called siliques develop, each containing a row of round seeds that will be ground into the condiment, pressed for oil, or used whole as a spice.<\/p>\n\n\n\n
Quinoa is technically a seed rather than a grain, and its flowers are accordingly tiny and unglamorous. The plant produces long, dense, feathery plumes called panicles, which can range in color from green to red to deep purple, depending on the variety. Each panicle is made up of hundreds of minuscule flowers lacking petals entirely \u2014 they are essentially just stamens and pistils clustered together, relying on wind for pollination. The overall effect is more like a colorful, bristling bottle brush than anything resembling a conventional flower. After pollination, each tiny flower becomes a single seed, coated in bitter saponins that must be rinsed away before eating.<\/p>\n\n\n\n
From a distance, many of these plants are grown in vast monoculture fields and harvested by machine before most people ever see them flower. But every sesame seed on your burger bun, every poppy seed on your pastry, and every flaxseed in your smoothie began its life inside a bloom \u2014 most of them remarkably beautiful.<\/em><\/p>\n\n\n\n <\/p>","protected":false},"excerpt":{"rendered":" You’ve sprinkled them on salads, pressed them into bread, and stirred them into smoothies \u2014 but have you ever wondered what the plant looked like before it became your snack? Here are the surprisingly beautiful flowers behind some of the world’s most commonly eaten seeds. Sunflower Seeds What most people call the sunflower “flower” is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3556],"tags":[],"class_list":["post-4720","post","type-post","status-publish","format-standard","hentry","category-flower-magazine"],"yoast_head":"\n