Edible Flowers - Edible Flower Mix - Non GMO Organic - Flower

Edible Flowers - Edible Flower Mix Non GMO Organic Mix Flower

Sow and grow these pretty edible flowers so you and your family can enjoy next level salads! Once the flowers bloom, choose a cooler morning or evening to cut the blooms with sharp scissors.

Use the freshly picked flower heads right away (providing there are no chemicals used in your gardens) or simply wash and pat dry the petals (whole or singles) on a paper towel. Add fresh petals to any salad base for a fantastic flavour experience! Or place in paper towels; petals will stay fresh in the fridge for two days but fresh is always best!

You can also freeze the petals and enjoy colourful ice cubes that are sure to add more interest to your cocktails!

Our Edible Flowers Mix includes:

• Calendula, Cornflowers, Sweet William, Leaf Fennel, Violas, Sweet Alyssum, Large leaf Italian basil, Garland Daisy, English Bellis Daisy, Hollyhocks, Organic Coriander, Borage, African Marigolds, Nasturtiums, Chicory, Hyssop and Safflowers. And if you don't get to eat them all, your garden will self-seed and all of your beneficial pollinators, including bees, will thank you!

Seed Count: 2 grams 

What do Edible Flowers Taste Like?                                                                     

There are many unique flowers and flavours to discover, grow and harvest from your own garden. Taste, like the edible flowers, vary in flavour from tart, bitter, and spicy flavours. Chives, Echinacea and nasturtium will certainly add kick to salads and savory dishes. Lavenders and dandelions are sweeter and will add that flavour side to your dishes. You can growing these edible flowers from seed. Start your seeds off right in a sterile seed starting mix and trays; remember to label each one. Remember to keep the balance of moisture in the top layer of soil; not too wet and never let them dry out.

When your seedlings have true leaves (second set of leaves) and they are strong enough to handle you can transplant them into the garden after all risk of frost has passed. Follow the directions on your seed packets for planting depths and spacing. You can also pot them up in containers for easy access to your kitchen as well. Avoid all use of chemical pesticides and it is recommended that you only use organic fertilizers.

When the flowers reach the flowering state and you are ready to harvest them, use a sharp pair of scissors preferably in the cooler morning or evening. Use them freshly picked or place them between two paper towels in a plastic bag in the fridge; two days is the standard but we recommend no longer than a few hours is best for freshness.

Alternatively, you can dry your edible flowers in a food dehydrator. Spread the flowers around to ensure they are not touching. Dry on low heat for a couple of hours or until the petals have no remaining moisture. Once the petals are dry you can store them in airtight containers for several months.  Flower petals can be frozen, however they only really keep the look if kept frozen, so it’s not really recommended unless you are using them to make your ice cubes look amazing!

• Organic seeds with no pesticides are best for edible flower petals.
• Place your flowers in a vase with water for temporary storage; before using the petals take the whole flower head and place them in water to remove any dirt or insects. Place them on paper towels and pat them dry lightly. If using the entire flower head, cut the flower directly below the flower base where it meets the stem.
• If you want to ensure there is no pesticides: you can wash petals using a natural solution made by mixing 1 tablespoon of lemon juice and 2 tablespoons of baking soda dissolved in 1 cup of water. Place the flower heads on a paper towel and spray them; leave them for a couple of minutes and rinse them. Pat dry.
• Only consume petals of edible flowers. If there is any doubt that the flower is edible – don’t eat it.

1. Calendula (Calendula officinalis): calendula flowers and leaves are edible, and the leaves contain a bitter, vegetal taste similar to that of dandelion greens. The flowers have a mild, slightly bitter, tangy, herbal, and peppery flavour
2. Cornflower (Centaurea cyanus) Dwarf: the pretty blue flowers of cornflower have a slightly spicy, clove-like flavour with a subtle sweetness. Cornflower petals look wonderful in salads. Use torn petals as a garnish, or whole flowers in fancy drinks
3. African Marigold (Tagetes erecta): marigolds have a peppery, citrusy flavour...something like arugula but with a bit of anise.
4. Sweet William (Dianthus barbatus): the flowers of Sweet William are edible and have a peppery, clove like flavour- perfect for adding into summer salads
5. Nasturtiums (Tropaeoleum majus): the leaves have a generic green plant-like taste (like a lot of salad greens), with the sharp peppery bite that shows up several seconds later
6. Leaf Fennel (Foeniculum vulgare): fennel tastes a bit like licorice, equal parts bright and vegetal, and when you roast or caramelize fennel, it develops a natural sweetness that balances out its bitterness. The fronds boast that same anise-forward flavor, but taste more...green, if that makes any sense, with a more delicate texture
7. Violas (Viola cornuta): Johnny Jump Ups blossoms are edible with a mild wintergreen flavour and make tasty garnishes and decorations. These sweet flowers self sow readily and will enhance every garden
8. Sweet Alyssum (Lobularia maritima): the leaves and flowers are edible, with a peppery, cress-like taste
9. Large Leaf Italian Basil (Ocimum basilicum): dark green leaves and a spicy aroma, and the taste is pungent but leans toward a sweet, clove-like back end.
10. Garland Daisy (Chrysanthemum coronarium): the flavour is a mix of leafy green and the distinctive floral taste of chrysanthemum (picture chrysanthemum tea, if you've had it). The flavour is fairly bold and powerful, especially for a leafy green.
11. English Daisy (Bellis perennis): low growing flowers have a bitter flavour, and are entirely edible.; they are small enough to use simply by sprinkling the petals onto salads or other meals, and will not overwhelm stronger flavours.
12. Chicory (Cichorum intybus): an intense taste - warm, nutty, woody, and earthy. Chicory leaves can be eaten raw, though they can be quite bitter. Cooking or blanching can help reduce this bitterness
13. Hyssop ( Hyssop officinalis): tastes a lot like mint, but with more floral character and a pleasant bitterness. Like lavender, hyssop evokes spring meadows and may turn off cooks by its aromatic resemblance to freshly laundered towels
14. Safflower(Carthamus tinctoria): petals can be used to flavour foods or teas, as they produce a lightly floral flavour and a sweet, slightly smokey, chocolate aroma
15. Hollyhocks (Alcea rosea): has almost no flavour of their own, but they sure look nice cut into salads or sprinkled over desserts
16. Organic Coriander (Coriandrum sativum): tastes like a milder version of the herb or green. Sometimes, as is the case with cilantro, the flowers taste more like coriander, which is cilantro seed. For those who find cilantro soapy-tasting, the blossom (and/or the buds) could be more palatable.

Seed Count: 2 grams