Highly favored in horticulture due to their beauty, Fuchsias (Fuchsia spp.) belong to a genus consisting of about 110 species with a multitude of cultivars.
Fuchsias are characterized by flowers with a pendulous teardrop shape, throughout the summer and fall; all year with tropical species.
They are mostly shrubs existing in tropical or subtropical zones, though there is a tree species in New Zealand.
Surprisingly, the berries of all Fuchsia species and all cultivars are reportedly edible—though not necessarily good tasting.
Like almost all edible fruits, they too can be made into a jam! The best tasting among them has a flavor described as “reminiscent to citrus and black pepper”.
As a flower essence, Fuchsia is touted to assist in “accepting long-repressed emotions”, as well as coming to terms with repressed grief.
Fuchsia hybrida has a history of use both medicinally and in a traditional beverage in Ecuador, and found to contain a high content of anthocyanin and ellagic acid. Fuchsia magellanica has a history of medicinal use mainly as a diuretic and febrifuge.
Upon scientific investigation, Fuchsia flowers have been found to contain a number of different anthocyanin compounds, known antioxidants and beneficial compounds for the health.
Just this year, a study comparing Fuchsia against several other edible flowers in phytochemical and nutritional content found it to stand out in being exceptionally high in polyphenols. In an earlier study, Fuchsia was found to have the highest polyphenol, flavonoid and tannin contents compared against several other high antioxidant species.
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*This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.