Your basket is currently empty!
The individual florets have a strong onion flavour which is lovely in salads and particularly good with eggs. They ...
June
Gladiolus are beautiful flags of crunchy sweetness. Really not what you expect tastewise. The flowers have a very ...
English lavender is superior for culinary use and French Lavender for the perfume industry. Lavender is famous for ...
Pansies are the most colourful of all the edible flowers and extremely versatile. They have a long flowering ...
Roses have had culinary uses for centuries. They vary enormously in flavour but generally the more scented the ...
Great colour with almost orchid like ‘faces’. Slightly bitter flavour not unlike chicory. Perfect for clipping ...
Tagetes are members of the marigold family. They have a citrus flavour and distinctive ‘marmalade’ perfume which ...
Dainty colourful flowers. Perfect for crystalising. Wide range of colours. The most commonly used of the edible ...
Slightly sweet almost spicy clove like taste. Cornflowers come in a range of pink, blue, mauve, white and almost ...
Courgette flowers have a sweet nutty flavour and are robust enough to use in tempura, for stuffing or folding into ...
The petals of day lilies have a wonderful sweet crunch and are used in a lot of recipes from East Asian where the ...
These petals can be steeped in wine, sugar, or use as cake decoration. To use the surprisingly sweet petals in ...
No results found.
Learn More
We are currently developing a series of courses about edible flower growing.
Visit our courses page to find out more about our courses and pre-register an interest