Edible flowers add colour, flavour and texture to savoury and sweet dishes, as well as cordials, ice cubes and butters.
All our edible flowers are grown without the use of any harmful chemicals or pesticides.
We pick all our edible flowers in the early morning, picking only the freshest of flowers.
We are currently growing the following edible flowers and they are available through our local fruit & veg shop or you can purchase directly from us:
- Calendula. (Marigold). Have a honey and spiced aroma with nutmeg undertones, and their flavour can range from spicy to bitter and tangy to peppery;
- Cornflower. A sweet-to-spicy clove-like flavour;
- Dahlia. Flavours range from water chestnut and spicy apple to carrot;
- Gladioli. Mild in taste (similar to lettuce), they’re good in sweet or savoury dishes;
- Snapdragon. These pretty flowers can be used as garnishes or dressings but can have a bland or sometimes bitter taste;
- Sunflower. The mild nutty taste makes the petals good in salads or stir fries;
- Sweet William. have a slightly sweet and spicy flavour with a clove-like scent.
When you receive our edible flowers, please ensure that they are kept in the fridge and wash them before use by dipping them in a bowl of water and gently shaking. This should also help remove any bugs or bees that might have stowed away within the petals.
Petals the best parts of many edible flowers. So remove the heel at the base of the petal (it’s bitter), as well as the stamens, pistil and calyx of larger flowers. Some, like pansies, however, can be eaten whole. Anyone susceptible to allergy, especially pollen, should not eat flowers.