Edible flowers are flowers that can be consumed safely. Flowers may be eaten as vegetables as a main part of a meal, or may be used as herbs. Flowers are part of many regional cuisines. With their powerful and unique flavours, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world, they are added to foods to provide flavour, aroma, and decoration. They can be eaten as part of a main dish or be incorporated into salads. Flowers can be added to beverages as flavourings, or be used to make beverages such as tisanes and wines. They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings.
We can grow many varieties of edible flowers based on customer demand.
Our Assortment of Edible Flowers
A wonderful eyecatching edible flower. Tall single flowered Nasturtium capucine. In our view a few colorful edible flowers brings a new dimention to mixed goumet salads. In shades of orange yellow, golds and red this really is a great tasting flower, a feast for the eyes as well as the tastebuds.
How Edible Flowers are used
Edible flowers are experiencing a renaissance, of sorts. They’re popping up everywhere – on top of wedding cakes, in cocktails and even in savory soups and salads. And not just your usual lavender or nasturtium – pansies, sunflowers, tulips, violets, orchids and even those pesky dandelions are getting the culinary treatment.