REF:1 ‘Acmella oleracea’
Bredes mafane, Electric daisies
The flower bud has a grassy taste followed by a strong tingling or numbing sensation great in cocktails!
shredded fresh leaves are said to add a unique flavour to salads. Both fresh and cooked leaves are used in dishes such as stews combined with chilli and garlic.
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: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’
REF:7 ‘Allium tuberosum’
ciboulette ail, Garlic chives
flowers and leaves are great Added to salads, egg and cheese dishes.
REF:8 ‘Anethum graveolens’
compliments, fish, dressings and salads
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:11 ‘borago officinalis’
Bourrache bleu, Borage (blue)
REF:13 ‘calendula officinalis’
use flower petals in salads, both sweet and savory. infuse whole flowers in olive oil.
REF:14 ‘calendula officinalis’
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’
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:18 ‘centaurea cyanus’
bleuet (BLanc), white cornflowers
REF:19 ‘centaurea cyanus’
bleuet (rose), pink cornflowers
REF:20 ‘centaurea cyanus’
bleuet (mixte), mixed cornflowers
REF:21 ‘centaurea cyanus’
bleuet (bleu séché), dried mixed cornflowers petals
REF:22 ‘centaurea cyanus’
bleuet (mixte séché), dried mixed cornflowers petals
REF:23 ‘Chrysanthemum coronarium’
chopsuey green, flavon
flowers and leaves can be used in stir fry dishes or salads.
REF:24 ‘Cichorium Intybus’
Chicorée (feuilles & fleurs), chicory (leaves & flowers)
young leaves and flowers in salads. leaves make a great pesto sauce.
REF:25 ‘coriandrum sativum’
great added to spicy dishes.
REF:26 ‘Cryptotaenia japonica’
Persil japonais, Japanese Parsley, Mitsuba
the whole plant is edible. add to salads, quinoa, buckwheat, pancakes the list is endless!
REF:27 ‘Cucumis sativus’
Concombre (fleur), Cucumber flowers
flowers can be scattered over salads, stuffed with couscous, buckwheat, rice.
REF:28 Cucurbita pepo
citrouille (fleur), Squash blooms
Bake in the oven or deep fry with mixed herbs from botanika!
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:31 ‘dianthus barbatus’
oeillet de poète, dianthus
REF:33 ‘Foeniculum vulgare’
delicious added to oranges.
REF:50 ‘Hesperis matronalis’
fleure de roquette, Sweet Rocket
add to salads, for that extra tang!
REF:53 Hyssopus officinalis f. albus’
Hysope (Bleu), hyssopthe flowers and marinade meats and vegetables with the leaves and flowers.
REF:55 ‘Lavandula angustifolia’
add flowers and leaves to stews flavour sugar with lavender petals. Add sprigs to drinks.
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:61 ‘Melissa Officinalis’
Mélisse, Lemon Balm
A wonderful tisanne infusion. Add to fruits to zapp up the flavours!
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:63 ‘Monarda fistulosa’
Bergamote, Wild Bergamot
use the flower petals and leaves in salads, rice and cocktails. The leaves make a refreshing infusion with mint.
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: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
REF:68 ‘Ocimum basilicum purpureum’
Basilic classique rouge Basil dark red
REF:69 ‘Ocimum americanum’
Basilic citron vert, Basil Lime
use with marinades, pasta, tomatoes, salads, sauces, cocktails and infusions
REF:70 ‘portulaca oleracea’
Pourpier,purslane (flowers & leaves)
these LEAVES are super tasty and have a great crunch.attractive white flowers.
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:84 ‘Rosa Gallica’ angustifolia’
infuse roses in drinks, cocktails, desserts, ice cream, rice dishes, crystallise petals for chocolate recipes.
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.
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: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:101 ‘Vicia faba’
féves (fleur) broad bean flowers
broad bean flowers can be scattered over salads,and savoury dishes. add in sushi.
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
confettis de fleurs
boîte à herbes mixte de saison (15 pieces)
seasonal mixed herb box