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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.
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 certification Brand new!
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Lavender (Lavandula angustifolia)
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Bronze Fennel 'Purpureum' (Foeniculum vulgare)
Brand new!
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Chinese Mint Bush (Elsholtzia stauntonii)
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Globe Artichoke 'Imperial Star' (Cynara scolymus)
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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Marigold (Calendula officinalis)
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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.
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