August

Gladiolus

Gladiolus

Gladiolus are beautiful flags of crunchy sweetness. Really not what you expect tastewise. The flowers have a very ...
Lavender (Lavender Augustifolia)

Lavender (Lavender Augustifolia)

English lavender is superior for culinary use and French Lavender for the perfume industry. Lavender is famous for ...
Nasturtiums (Tropaeolum majus)

Nasturtiums (Tropaeolum majus)

Both the flowers and leaves have a lovely spicy flavour and the flowers come in a range of fabulous hot colours ...
Pansy (Viola tricolor)

Pansy (Viola tricolor)

Pansies are the most colourful of all the edible flowers and extremely versatile. They have a long flowering ...
Rose (Rosa)

Rose (Rosa)

Roses have had culinary uses for centuries. They vary enormously in flavour but generally the more scented the ...
Snapdragon (Antirrhinum)

Snapdragon (Antirrhinum)

Great colour with almost orchid like ‘faces’. Slightly bitter flavour not unlike chicory. Perfect for clipping ...
Sunflower (Helianthus annus)

Sunflower (Helianthus annus)

Sunflower petals have a great bittersweet nutty flavour and a good crunch. They add a fabulous burst of colour to ...
Tagetes

Tagetes

Tagetes are members of the marigold family. They have a citrus flavour and distinctive ‘marmalade’ perfume which ...
Corn Flower (Centaurea cyanus)

Corn Flower (Centaurea cyanus)

Slightly sweet almost spicy clove like taste. Cornflowers come in a range of pink, blue, mauve, white and almost ...
Viola (Viola)

Viola (Viola)

Dainty colourful flowers. Perfect for crystalising. Wide range of colours. The most commonly used of the edible ...
Chrysanthemum (Garland)

Chrysanthemum (Garland)

Garland Chrysanthemum or Shungiku have a crazy Magic Roundabout quality to them. Very pretty in salads where the ...
Cosmos (Sulphureus)

Cosmos (Sulphureus)

Lovely crunchy bite to salads or floating in summer drinks. The small leaves are also edible and nice in a salad. ...

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