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Dainty colourful flowers. Perfect for crystalising. Wide range of colours. The most commonly used of the edible ...
Yellow
A delicate fragrant flavour and look beautiful as a Spring garnish. They also look stunning set in a jelly. You ...
Garland Chrysanthemum or Shungiku have a crazy Magic Roundabout quality to them. Very pretty in salads where the ...
Lovely crunchy bite to salads or floating in summer drinks. The small leaves are also edible and nice in a salad. ...
Courgette flowers have a sweet nutty flavour and are robust enough to use in tempura, for stuffing or folding into ...
Cucumber flowers have a sweet nutty flavour and are a beautiful garnish for many dishes and cocktails.
The petals of day lilies have a wonderful sweet crunch and are used in a lot of recipes from East Asian where the ...
Stunning crunch bites of pure aniseed. Perfect with savoury dishes such as pork and beautiful to garnish desserts ...
Both the flowers and leaves have a lovely spicy flavour and the flowers come in a range of fabulous hot colours ...
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 ...
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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