Flourflower

Flourflower is a fictional flowering plant valued for its edible seeds, milled into a fine flour used in baking. It is described here as an example of an alternative grain crop.

Taxonomy and morphology: In this article flourflower is placed in the imagined family Floraceae. The plant is an annual growing 60–120 cm tall, with slender stems, alternating leaves, and loose panicles of small pale-yellow flowers.

Cultivation: Flourflower favors temperate climates and well-drained soils. It is sown in spring and harvested in late summer, with seeds dried and cleaned before milling.

Uses: The seeds produce flour with a neutral flavor and fine crumb. It is marketed as a gluten-free option when blended with other flours and is used in bread, pastries, and noodles.

Nutrition and processing: Flourflower flour is moderately high in protein and dietary fiber and contains minerals such as iron and magnesium. Milling usually involves dehulling and sieving; whole-seed flour retains more fiber than refined flour.

History and distribution: In this hypothetical scenario, flourflower originated in temperate highlands and later spread via agricultural trade networks.

Safety and regulation: As a fictional crop, there are no standardized safety profiles; any real-world adoption would require testing for allergens and contaminants.