Sharing an article I wrote for Goya on the edible flowers of Sikkim and Darjeeling: how they’re foraged, cooked, and used in everyday food. This article is about more than recipes. Through the edible flowers of Sikkim and Darjeeling, it weaves together traditional knowledge, family stories, and memories of food passed down through generations. But it also points to something larger: how these everyday bioresources, and the knowledge of how to use them, hold real value for livelihoods, for culture, and for conservation. When people recognise the worth of the plants around them, they have reason to protect them. In this way, remembering and celebrating traditional foodways can become a quiet act of conservation.