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The individual florets have a strong onion flavour which is lovely in salads and particularly good with eggs. They ...
October
Sweet and crunchy fuchsia flowers are lovely in cocktails, set in jellies or served with desserts or salad. The ...
One of my absolute favourites and also hugely popular with the honey and bumble bees. Crunchy bites of garlic, ...
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 ...
Sunflower petals have a great bittersweet nutty flavour and a good crunch. They add a fabulous burst of colour to ...
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 ...
Garland Chrysanthemum or Shungiku have a crazy Magic Roundabout quality to them. Very pretty in salads where the ...
Courgette flowers have a sweet nutty flavour and are robust enough to use in tempura, for stuffing or folding into ...
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