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.
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: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:25 ‘coriandrum sativum’
great added to spicy dishes.
REF:31 ‘dianthus barbatus’
oeillet de poète, dianthus
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: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: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: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