01
Violas for fresh colour
Choose Johnny Jump-Up for tricolour blooms or Sorbet Delft Blue for a blue palette. Use freshly harvested flowers to finish salads and desserts.
32 seed selections
Grow edible flower seeds for salads, desserts and seasonal garnish. Explore nasturtiums, violas, calendula and borage, choosing varieties for their flavour as well as their colour.
Use only correctly identified edible flowers grown for food use; not every flower or every part of an edible-flowered plant belongs on a plate. Read our kitchen guide to edible flowers and pair your planting with culinary herb seeds.
FROM THE GARDEN TO THE KITCHEN
Start with the flavour, colour or finishing touch you want. These six flower groups offer different possibilities for your kitchen garden.
01
Choose Johnny Jump-Up for tricolour blooms or Sorbet Delft Blue for a blue palette. Use freshly harvested flowers to finish salads and desserts.
02
Nasturtium flowers bring a peppery flavour to fresh salads. Compare Alaska’s mixed colours with the deep red flowers of Empress of India.
03
Lemon Gem and Orange Gem are Tagetes tenuifolia. Their petals bring citrus notes to salads and garnishes; choose yellow or orange to suit the dish.
04
Radio is Calendula officinalis, distinct from Tagetes marigolds. Separate its orange petals for salads or baking, using them fresh or dried.
05
Choose Blue Boy for blue petals or the mixed-colour selection for a varied palette. Scatter the separated petals over salads or finished cakes.
06
Compare Maiden Pink with the finely fringed Dianthus superbus. Use the petals as a light finishing touch on desserts; flavour and fragrance vary with the variety.
Confirm the plant’s botanical identity and edible parts before harvesting. Grow flowers for food use, avoid unsuitable treatments, rinse gently and refrigerate fresh flowers until serving. Check each variety’s growing notes before sowing.
