Edible Flowers

Many of the most striking ‘ornamental’ plants are also some of the tastiest. Edible flowers not only add vivid color, but also sweet, tangy, peppery and citrus flavors to salads, desserts and even drinks.

NASTURTIUM

Adds sweet & peppery flavor to salads and the buds can also be pickled

VIOLA

Sweet perfumed flavor great in salads or to decorate drinks & frosted cakes

MARIGOLD

Adds a spicy, citrus flavor to salads

BACHELOR'S BUTTON

Has a sweet, spicy, clovelike flavor perfect for use as a garnish

CALENDULA

Adds spicy, tangy and peppery flavors to soups and rice & pasta dishes

DIANTHUS

Has a clove/Nutmeg like flavor used to decorate cakes and steep in wine.