Coupon

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.
Purple Salsify (Tragopogon porrifolius)
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Thyme (Thymus vulgaris)
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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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Ice plant (Mesembryanthemum crystallinum)
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Chamomile (Matricaria chamomilla)
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French hollyhock, tree mallow (Malva sylvestris ssp.mauritiana) organic
Organic certification Brand new!
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Lavender (Lavandula angustifolia)
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Bronze Fennel (Foeniculum vulgare 'Purpureum')
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Chinese mint bush (Elsholtzia stauntonii)
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Globe artichoke 'Imperial Star' (Cynara scolymus) organic
Organic certification Brand new!
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Globe artichoke (Cynara scolymus)
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Chop Suey Green (Chrysanthemum coronarium)
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Rampion bellflower (Campanula rapunculus)
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Field Marigold (Calendula arvensis)
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Jack-by-the-hedge (Alliaria petiolata)
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Black hollyhock (Alcea rosea var. nigra)
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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.