Edible Flowers

Courgette 'Tondo di Piacenza' produces spherical, dark green glossy fruits with a firm texture and good flavour. This versatile variety can be cropped at different sizes depending on your preferred recipe. Harvest at golf ball size for eating whole in salads, or slightly larger for slicing into stir fries.

Dandelion is reviled by lawn manicurists yet, like Burdock, it is one of the most esteemed herbs in healing, the benefits are endless. The young raw leaves can be used in salads or cooked as a vegetable, the leaves contain more iron than spinach and are a excellent source of vitamins.

Dill Bouquet is a popular variety with gardeners. It is an early bloomer that sports large seedheads and dark blue-green foliage. With good flavour it is the best cultivar for seed production. Sweet and aromatic, the flavour is intermediate between anise and caraway.

Dill Dukat is grown primarily for its abundant foliage, producing much more foliage before forming seed than most varieties. It is one of the best for fresh leaf production. Dill is certainly delectable. If ever the term "best if home-grown" were to apply to an item in the kitchen, dill would be it!

This fabulous range of Edible Flowers and Herbs give decorative petals and leaves for use as garnishes and flavourings. Some are spicy, and some herbaceous, while others are floral and fragrant, the range is surprising. They will bring a stunning finish to the food and drinks you that you love.

Evening Primrose is a classic plant, with its beautiful yellow flowers is a feast for the eyes as well as the stomach. The whole plant is edible: leaves can be cooked as greens and the nutty-flavoured roots can be boiled and eaten like potatoes, parsnips, or salsify. The flowers make a lovely salad garnish.

A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavour of garlic chives is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used a stir fry ingredient. The flowers may also be used as a spice.

Lavendula angustifolia is an excellent plant for low informal hedging and as a specimen evergreen for borders and formal gardens. Flowering generally begins from mid to late June to early July. The flowers have a rich sweet scent and are highly attractive to bees and other beneficial insects.

If you haven’t cooked with lovage before then you have missed out on a very flavourful herb. The flavour is distinct and greatly appreciated by food aficionados. Even though some like to compare lovage to celery, it is almost like saying that an apricot tastes like a small peach.

Members of the oregano family are an essential plant for a well-stocked, sunny herb garden. Fragrant and very decorative, Sweet Marjoram is an essential culinary herb, good with veal, beef, lamb, roast poultry and fish. The leaves are best used fresh, as their flavour is sweeter and milder.

Peppermint is a perennial favorite for many people, it has high menthol content and its refreshing taste is uplifting and cleansing. Popular for infusions and a favourite among herbal tea drinkers, it is one of the easiest herbs to grow yourself. Get creative and include in Schnapps, Mint Juleps or Mojitos!

Who can resist the smell of fresh mint in the garden? Mentha spicata is the best strain grown from seed. It is an exceptionally fragrant and ornamental plant in addition to having many culinary uses, it is also extremely attractive to butterflies and bees, making a wonderful addition to a wildlife garden.

Dating back to the time of the Pharaoh's, Egyptian Mint is characterised as refreshing, cooling and flavourful. Well rounded with no bitter aftertaste, Egyptian Mint has a stronger flavour similar to Apple Mint but, this is a much more robust plant with sturdy upright stems and large velvety green-grey leaves.

Nasturtium 'Blue Pepe' is a unique variety from Europe. A culinary variety, originally bred for the edible blue-green leaves and vivid dark red flowers. The flowers dress up a plate and pair sweetness and spice while the leaves deliver peppery punches.

The difference in taste between fresh oregano and the store-bought dried variety is like night and day. Its spicy yet refreshing flavour contributes to Italian, Greek, and Spanish cuisine. Fresh oregano adds a boost of flavour that just can't be beat. Easy to grow either in the garden or indoors.