REF:2 ‘Agastache hybrida Astello Indigo’  Agastache hybrida, Agastache hybrida Astello Indigo  flowers and leaves are edible. delicious added to roasted dishes.

REF:2 ‘Agastache hybrida Astello Indigo’

Agastache hybrida, Agastache hybrida Astello Indigo

flowers and leaves are edible. delicious added to roasted dishes.

REF:3 ‘Agastache rugosa’  Agastache rugosa, korean mint  flowers and leaves are edible. delicious added to roasted dishes, stir fries, rice, salads, cocktails.

REF:3 ‘Agastache rugosa’

Agastache rugosa, korean mint

flowers and leaves are edible. delicious added to roasted dishes, stir fries, rice, salads, cocktails.

REF:5 ‘Allium schoenoprasum’  fleur de ciboulette, chive flowers  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:5 ‘Allium schoenoprasum’

fleur de ciboulette, chive flowers

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 schoenoprasum’  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 schoenoprasum’

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:8 ‘Anethum graveolens’  L'aneth, dill  compliments, fish, dressings and salads

REF:8 ‘Anethum graveolens’

L'aneth, dill

compliments, fish, dressings and salads

REF:9 ‘asteraceae’  Marguerite, bellis perennis  The young leaves and flowers can be tossed into a salad.beautiful on cakes.

REF:9 ‘asteraceae’

Marguerite, bellis perennis

The young leaves and flowers can be tossed into a salad.beautiful on cakes.

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: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: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. add to pasta dough or cocktails.

REF:15 ‘calendula officinalis’

Calendula séché, dried calendula petals

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

REF:16 ‘carum carvi’  carvi, caraway  young baby leaves can be used in salads. Seeds can be dry roasted and added to dishes sweet or savoury.

REF:16 ‘carum carvi’

carvi, caraway

young baby leaves can be used in salads. Seeds can be dry roasted and added to dishes sweet or savoury.

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:25 ‘coriandrum sativum’  coriandre, Coriander  great added to spicy dishes.

REF:25 ‘coriandrum sativum’

coriandre, Coriander

great added to spicy dishes.

REF:27 ‘Cucumis sativus’  Concombre (fleur), Cucumber flowers  flowers can be scattered over salads, stuffed with couscous, buckwheat, rice.

REF:27 ‘Cucumis sativus’

Concombre (fleur), Cucumber flowers

flowers can be scattered over salads, stuffed with couscous, buckwheat, rice.

REF:29 ‘cucurbita pepo subsp. pepo’  zucchini (fleur), Courgette flowers  flowers stuffed with ricotta and fried in batter need i say more?

REF:29 ‘cucurbita pepo subsp. pepo’

zucchini (fleur), Courgette flowers

flowers stuffed with ricotta and fried in batter need i say more?

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 chinesis’  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 chinesis’

oeillet de poète, dianthus

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

REF:33 ‘Foeniculum vulgare’  Fenouil, Fennel  delicious added to oranges.

REF:33 ‘Foeniculum vulgare’

Fenouil, Fennel

delicious added to oranges.

REF:53 Hyssopus officinalis f. albus’  Hysope (Bleu), hyssopthe flowers and marinade meats and vegetables with the leaves and flowers.

REF:53 Hyssopus officinalis f. albus’

Hysope (Bleu), hyssopthe flowers and marinade meats and vegetables with the leaves and flowers.

REF:55 ‘Lavandula angustifolia’

Lavande, lavender

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

BOTANIKA has a large selection of lavenders IN 2019.PLEASE ASK KATE IF YOU WANT TO SEE all the COLOURS SO WE CAN HELP YOU!

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:60 ‘Malva Moschata’  Mauve, musk mallow  The young leaves and flowers can be tossed into a salad. the fruit can be a substitute for capers.

REF:60 ‘Malva Moschata’

Mauve, musk mallow

The young leaves and flowers can be tossed into a salad. the fruit can be a substitute for capers.

REF:61 ‘Melissa Officinalis’  Mélisse, Lemon Balm  A wonderful tisanne infusion. Add to fruits to zapp up the flavours!

REF:61 ‘Melissa Officinalis’

Mélisse, Lemon Balm

A wonderful tisanne infusion. Add to fruits to zapp up the flavours!

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’  Basilic cannelle, Basil Cinnamon  use with marinades, pasta, tomatoes, salads, sauces, cocktails and infusions.

REF:66 ‘Ocimum basilicum’

Basilic cannelle, Basil Cinnamon

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:69 ‘Ocimum americanum’  Basilic citron vert, Basil Lime  use with marinades, pasta, tomatoes, salads, sauces, cocktails and infusions

REF:69 ‘Ocimum americanum’

Basilic citron vert, Basil Lime

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  BOTANIKA WILL HAVE A COLOURFUL ARRAY OF Roses IN 2019.PLEASE ASK  KATE  IF YOU WANT TO SEE THE FULL SELECTION OF COLOURS SO WE CAN HELP YOU!

REF:84 ‘Rosa Gallica’ angustifolia’

ROSE, ROses

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

BOTANIKA WILL HAVE A COLOURFUL ARRAY OF Roses IN 2019.PLEASE ASK KATE IF YOU WANT TO SEE THE FULL SELECTION OF COLOURS SO WE CAN HELP YOU!

REF:94 ‘Rosamarinus officinalis’  Romarin, rosemary  excellent to flavour salt. use leaves and stalks in roasts.

REF:94 ‘Rosamarinus officinalis’

Romarin, rosemary

excellent to flavour salt. use leaves and stalks in roasts.

REF:95 ‘Salvia’  Sauge, SAge  leaves can be fried in olive oil ‘crispy sage’. great tea infusion.

REF:95 ‘Salvia’

Sauge, SAge

leaves can be fried in olive oil ‘crispy sage’. great tea infusion.

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:103 ‘Viola tricolor var. hortensis’  pensée, wild pansy  pansy flowers can be scattered over salads, desserts, roll out into biscuits

REF:103 ‘Viola tricolor var. hortensis’

pensée, wild pansy

pansy flowers can be scattered over salads, desserts, roll out into biscuits

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