REF:6 ‘Allium Schoenp’
flowers and leaves are great Added to salads, egg and cheese dishes.great in a dressing over the winter period freeze small ice cubes of chives in olive oil.
REF:11 ‘borago officinalis’
Bourrache bleu, Borage (blue)
flowers can be used in drinks and salads. Young leaves can be used in salads, soups or pesto.
REF:10 ‘borago officinalis’
Bourrache blanc, Borage (white)
REF:20 ‘centaurea cyanus’
bleuet (mixte), mixed cornflowers
flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.
REF:31 ‘dianthus barbatus’
oeillet de poète, dianthus
REF:62 ‘Mentha .spp’
The leaves can be used to make a strong infusion of peppermint tea. Add torn leaves to strawberries, rice, couscous & salads.
Forget-me-not flowers can be scattered over salad, desserts, great floating in cocktails too!
REF:65 ‘myrrhis odorata’
cerfeuil musqué, sweet cicely
leaves,roots, flowers and seeds, are all edible. The leaves have a natural sweet aniseed flavour, great with fish and fruit dishes.
REF:71 ‘primula vulgaris’
primevère, primroses (mixed colours)
flower petals can be scattered over salads, cakes. add to pancakes. a great spring cocktail to change the mood.
REF:94 ‘Rosamarinus officinalis’
excellent to flavour salt. use leaves and stalks in roasts.
leaves can be fried in olive oil ‘crispy sage’. great tea infusion.
REF:96 ‘Silene vulgaris’
Silène enflé, bladder campion
LEAVES can be boiled and added to risotto dishes.makes a great pesto.
REF:102 ‘Viola tricolor’
violet, viola (mixed colours)
flower petals can be scattered over salads, cakes. add to pancakes. distill violets in vodka or a great spring cocktail to change the colour of the drink..
REF:103 ‘Viola tricolor var. hortensis’
pensée, wild pansy
pansy flowers can be scattered over salads, desserts, roll out into biscuits
boîte de fleurs mixte de saison (55 pieces)
seasonal mixed flower box
boîte à herbes mixte de saison (15 pieces)
seasonal mixed herb box