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:7  ‘Allium tuberosum’  ciboulette ail, Garlic chives  flowers and leaves are great Added to salads, egg and cheese dishes.

REF:7 ‘Allium tuberosum’

ciboulette ail, Garlic chives

flowers and leaves are great Added to salads, egg and cheese dishes.

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

REF:25 ‘coriandrum sativum’

coriandre, Coriander

great added to spicy dishes.

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

REF:62 ‘mentha.spp’

menthe, mint

The leaves can be used to make a strong infusion of peppermint tea. Add torn leaves to strawberries, rice, couscous & salads.

REF:64  ‘Myosotis’  Myosotis, Forget-me-not  Forget-me-not flowers can be scattered over salad, desserts, great floating in cocktails too!

REF:64 ‘Myosotis’

Myosotis, Forget-me-not

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: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: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: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: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: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

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