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Edible Flowers and Blossoms

Eating flowers and buds isn't very strange at all, they have long been known as inflorescent vegetables in our diets: inflorescents include artichokes, cauliflower and broccoli. But also many flowers of herbs and shrubs can be eaten.
Wild tulip (Tulipa sylvestris)
Our recommendation
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Purple Salsify (Tragopogon porrifolius)
Bestseller
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Yauhtli, Mexican Tarragon (Tagetes lucida)
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Comfrey (Symphytum officinale)
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Meadow sage (Salvia pratensis)
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Evening primrose (Oenothera biennis)
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Sweet cicely (Myrrhis odorata)
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Indian mint (Monarda citriodora)
Our recommendation
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Ice plant (Mesembryanthemum crystallinum)
Our recommendation
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Chamomile (Matricaria chamomilla)
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Chives (Allium schoenoprasum)
Organic certification
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Lawn daisy (Bellis perennis)
Hot stuff
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Zucchini Cocozelle (Cucurbita pepo)
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Marigold (Calendula officinalis)
Bestseller
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Garden nasturtium, monks cress (Tropaeolum majus)
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Thyme (Thymus vulgaris)
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Borage (Borago officinalis)
Organic certification
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4 aromatic, beautiful flower varieties
Organic certification Articles combined in set
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with 4 aromatic varieties to add beauty &  flavour to salads, finger food platters &  puddings
Articles combined in set
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Roundleaf Mallow (Malva neglecta)
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Edible flowers are obviously very often used for decorative reasons for desserts and salads, or served as a candied violet and rose petals. However, beside their attractive appearance, flowers also have quite different qualities. They often contain the same essential oils as the leaves of a plant, only in a slightly lesser degree. Coupled with the mostly sweet nectar of the buds and flowers, a mixture of very interesting and delicate flavours results, so that flowers are also used for seasoning and flavoring - and sometimes, this sweet flavour can even be perfect to top off your cooking and baking.
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