EDIBLE FLOWERS

 

Many people will know that violets can be caramelised and that nasturtium has become a popular addition to salads, but there are many other flowers (mainly annuals) that also have culinary properties:

-              Sage varieties: used to decorate finger food, or to add to ice tea

-              Corn flower: beautiful in flower butters or cream cheese

-              Begonia: crispy and freshly acidic, for use in all kinds of salads and finger food

-              Daucus carota (umbels): add to herbal vinegars, or used as a tempura/fritter

-              Portulaca grandiflora: for use in salads, flower butter, etc.

Available now: seed mix of annuals producing edible flowers for direct sowing as from April, in the garden or in large tubs or containers.

Composition: Amaranthus caudatus, Anethum graveolens, Antirrhinum majus, Calendula officinalis, Centaurea cyanus, Chrysanthemum carinatum, Helianthus annuus, Leucanthemum paludosum, Malope trifida, Malva sylvestris, Matricaria chamomilla, Ocimum basilicum, Salvia viridis, Trifolium incarnatum, Tropaeolum majus, Viola wittrockiana.

Sachet with enough seeds for 4 m²: €4

Find it under: ‘Edible flower’ mix