REF:6  ‘Allium Schoenp’  ciboulette, chives  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:6 ‘Allium Schoenp’

ciboulette, chives

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: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)  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)

flowers can be used in drinks and salads. Young leaves can be used in salads, soups or pesto.

REF:13  ‘calendula officinalis’  calendula  use flower petals in salads, both sweet and savory. infuse whole flowers in olive oil.

REF:13 ‘calendula officinalis’

calendula

use flower petals in salads, both sweet and savory. infuse whole flowers in olive oil.

REF:14 ‘calendula officinalis’

calendula mixte

use flower petals in salads, both sweet and savory. infuse whole flowers in olive oil.

REF:15  ‘calendula officinalis’  Calendula séché, dried calendula petals  flower petals can be scattered over salads, cakes. addto pasta dough or cocktails.

REF:15 ‘calendula officinalis’

Calendula séché, dried calendula petals

flower petals can be scattered over salads, cakes. addto pasta dough or cocktails.

REF:17  ‘centaurea cyanus’  bleuet (BLeu), blue cornflowers  flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:17 ‘centaurea cyanus’

bleuet (BLeu), blue cornflowers

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:18  ‘centaurea cyanus’  bleuet (BLanc), white cornflowers  flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:18 ‘centaurea cyanus’

bleuet (BLanc), white cornflowers

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:19  ‘centaurea cyanus’  bleuet (rose), pink cornflowers  flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:19 ‘centaurea cyanus’

bleuet (rose), pink cornflowers

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

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: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:21  ‘centaurea cyanus’  bleuet (bleu séché), dried mixed cornflowers petals  flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:21 ‘centaurea cyanus’

bleuet (bleu séché), dried mixed cornflowers petals

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:22  ‘centaurea cyanus’  bleuet (mixte séché), dried mixed cornflowers petals  flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:22 ‘centaurea cyanus’

bleuet (mixte séché), dried mixed cornflowers petals

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:23 ‘Chrysanthemum coronarium’

chopsuey green, flavon

flowers and leaves can be used in stir fry dishes or salads.

REF:29a  ‘Chamaemelum nobile’  Camomile, Chamomile, Roman Chamomile  use flowers to make chamomile tea. helps to relieve headaches and a good night’s sleep..

REF:29a ‘Chamaemelum nobile’

Camomile, Chamomile, Roman Chamomile

use flowers to make chamomile tea. helps to relieve headaches and a good night’s sleep..

REF:31  ‘dianthus barbatus’  oeillet de poète, dianthus  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

flower petals can be scattered over salads, cakes. add a spicy tone to rice, pancakes or in summer drinks.

REF:55 ‘Lavandula angustifolia’

Lavande, lavender

add flowers and leaves to stews flavour sugar with lavender petals. Add sprigs to drinks.

REF:57  ‘Lonicera’  Honeysuckle  honey sweet flower petals can be made into a sorbet. Infuse the petals in salt.

REF:57 ‘Lonicera’

Honeysuckle

honey sweet flower petals can be made into a sorbet. Infuse the petals in salt.

REF:62  ‘mentha.spp’  menthe, mint  flowers and leaves are edible. The leaves can be used to make a strong infusion of peppermint tea. Add torn leaves to strawberries, rice and couscous.

REF:62 ‘mentha.spp’

menthe, mint

flowers and leaves are edible. The leaves can be used to make a strong infusion of peppermint tea. Add torn leaves to strawberries, rice and couscous.

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:66  ‘Ocimum basilicum purpureum’  Basilic classique rouge Basil dark red  use with marinades, pasta, tomatoes, salads, sauces, cocktails and infusions.

REF:66 ‘Ocimum basilicum purpureum’

Basilic classique rouge Basil dark red

use with marinades, pasta, tomatoes, salads, sauces, cocktails and infusions.

REF:67  ‘Ocimum basilicum’  Basilic classique classic basil  use with marinades, pasta, tomatoes, salads, sauces, cocktails and infusions.

REF:67 ‘Ocimum basilicum’

Basilic classique classic basil

use with marinades, pasta, tomatoes, salads, sauces, cocktails and infusions.

REF:68  ‘Ocimum basilicum purpureum’  Basilic classique rouge Basil dark red  use with marinades, pasta, tomatoes, salads, sauces, cocktails and infusions.

REF:68 ‘Ocimum basilicum purpureum’

Basilic classique rouge Basil dark red

use with marinades, pasta, tomatoes, salads, sauces, cocktails and infusions.

REF:84  ‘Rosa Gallica’ angustifolia’  ROSE, ROses  infuse roses in drinks, cocktails, desserts, ice cream, rice dishes, crystallise petals for chocolate recipes.

REF:84 ‘Rosa Gallica’ angustifolia’

ROSE, ROses

infuse roses in drinks, cocktails, desserts, ice cream, rice dishes, crystallise petals for chocolate recipes.

REF:96  ‘Silene vulgaris’  Silène enflé, bladder campion  LEAVES can be boiled and added to risotto dishes.makes a great pesto.

REF:96 ‘Silene vulgaris’

Silène enflé, bladder campion

LEAVES can be boiled and added to risotto dishes.makes a great pesto.

REF:97  ‘tagetes’  tagete, french marigold  flower petals can be scattered over salads, cakes. add to pancakes for that lemon taste.

REF:97 ‘tagetes’

tagete, french marigold

flower petals can be scattered over salads, cakes. add to pancakes for that lemon taste.

REF:99  ‘tropaeolum majus’  capucines (fleurs) NASTURTIUM flowers  NASTURTIUM flowers can be scattered over salads,and savoury dishes. add to pasta dough or spring rolls.

REF:99 ‘tropaeolum majus’

capucines (fleurs) NASTURTIUM flowers

NASTURTIUM flowers can be scattered over salads,and savoury dishes. add to pasta dough or spring rolls.

REF:100 ‘tropaeolum majus’

capucines (feuilles) NASTURTIUM LEAVES

NASTURTIUM LEAVES can be scattered over salads,and savoury dishes. makes a great pesto.

REF:102  ‘viola supp’  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:102 ‘viola supp’

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:101  ‘Vicia faba’  féves (fleur) broad bean flowers  broad bean flowers can be scattered over salads,and savoury dishes. add in sushi.

REF:101 ‘Vicia faba’

féves (fleur) broad bean flowers

broad bean flowers can be scattered over salads,and savoury dishes. add in sushi.

REF:104    boîte de fleurs mixte de saison (55 pieces)  seasonal mixed flower box

REF:104

boîte de fleurs mixte de saison (55 pieces)

seasonal mixed flower box

REF:105   confettis de fleurs  flower confetti

REF:105

confettis de fleurs

flower confetti

REF:110    boîte à herbes mixte de saison (15 pieces)  seasonal mixed herb box

REF:110

boîte à herbes mixte de saison (15 pieces)

seasonal mixed herb box