Edible Flowers

Edible Flowers

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Calendula

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Violas

There are so many flowers that are edible. They add beauty and decoration to cakes, colour with subtle taste to salads… so many different ways to bring them into your cooking. Try some of these;

Arugula (Eruca sativa)   –    Fancy name for Rocket
Basil (Ocimum basilicum)
Bean (Phaseolus vulgaris)
Broccoli (Brassica oleracea var. italica)
Cauliflower (Brassica oleracea)
Chamomile (Chamaemelum nobile)
Chervil (Anthriscus cerefolium)
Chrysanthemum (Chrysanthemum spp.)
Cornflower (Centaurea cyanus)
Dandelion (Taraxacum officinale)
Dianthus (Dianthus spp.)
Dill (Anethum graveolens)
English marigold (Calendula officinalis)
Fennel (Foeniculum vulgare)
Geranium (Pelargonium spp.)
Lavender (Lavandula spp.)
Lovage (Levisticum officinale)
Mint (Mentha spp.)
Nasturtium (Tropaeolum majus)
Okra (Abelmoschus esculentus)
Passionflower (Passiflora spp.)
Pineapple sage (Salvia elegans)
Rose (Rosa spp.)
Rosemary (Rosmarinus officinalis)
Sage (Salvia officinalis)
Snapdragon (Antirrhinum majus)
Squash (Cucurbita pepo)
Sunflower (Helianthus annuus)
Thyme (Thymus vulgaris)
Violet (Viola odorata)

 

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